Whoop Whoop!💃🏽💃🏽 I finally get to share a pancake recipe for people who are allergic to gluten because of Celiac disease. I remember early in my 300 level in Uni, I’d make a large batch of pancakes for myself and my Neigbor who was gluten intolerant. We’d eat the pancakes for dinner and put some in the fridge for that emergency breakfast right before our 8 o’clock lectures. The pancakes were light, so yummy and she would eat as much as she wanted without any guilt, because obviously they didn’t have any gluten in them.
WHAT IS GLUTEN?
Gluten is an adhesive protein present in grains like wheat, rye, spelt and a few others. When you mix a bread or pizza dough, gluten forms and causes the dough to stretch. This elastic property is the reason gluten is called an adhesive protein. Adhesive as in, it binds together, like glue or gum. You get the gist😁 There are some people who react really badly to gluten and so they constantly have to select food items that do not contain gluten. If you’re one of those people, here is a pancake recipe that you can stick to from now on. The ingredients am giving you, will produce 6 large pancakes. But you can always do a half batch or double the recipe, according to how many people are eating.
- 1 Cup Brown Rice Flour
- 1/4 Cup Cornstarch
- 2 Tablespoons Sugar
- 1 1/2 Teaspoon Baking Powder
- A pinch of Salt
- 240ml Evaporated Milk
- 40g Unsalted Butter (Melted)
- 1 large egg
- 1 Teaspoon Vanilla Bean Paste
You’ll start by melting the butter and setting it aside to cool down, because you want to use it when it’s no longer hot. In a bowl, sift the flour, cornstarch, and baking powder. Then, add the salt and sugar and give it a nice whisk.
In a different bowl, pour the milk, melted butter, egg and vanilla and whisk very well. Both of the glass bowls I used are from Pyrex. I used the 4-Cup Pyrex Measuring cup because I always get to see the level of my batter, since it has markings on it.
Now fold the wet ingredients into the dry ingredients and mix just enough to give you a smooth batter.
Get ready to heat your pan. I am using a cast iron skillet, which requires really low heat. You can use whatever pan you have, but take it easy with the heat. Melt some of the butter and start scooping. The size of the pancakes totally depend on you. If you want them smaller, make smaller scoops.
I eat my pancakes with whipped cream and lots of berries. I don’t like strawberries on my pancakes. I prefer blueberries, raspberries and blackberries. I also don’t like maple syrup. I prefer to melt some high quality dark chocolates and drizzle on top of my pancakes. Bournville by Cadbury is my absolute favorite.