the poverty luxe kitchen vol. 18: gluten free pancakes.

im going to be completely honest here about two things: 1. ive never been all that into breakfast foods until fairly recently, and 2. despite being gluten-free for over two years, I've been terrified of venturing out into the realms of gluten-free baking beyond prepackaged mixes. fortunately, this second pregnancy spawned a deep appreciation for pancakes, and my newfound confidence in the kitchen encouraged me to ignore the fussy gluten free food bloggers (who tend to be very anti all purpose flours and very pro making things as complicated as possible) and try to make my own gluten free pancakes. 

i knew pancakes would be an easy recipe to de-gluten because frankly, the gluten really isnt important at all when it comes to pancakes. it seemed reasonable that i could just substitute the gluten free flour without making any sciencey adjustments. what i didnt realize is that because everyone likes their pancakes a little different, finding a recipe for a starting point would take a while. and finding a recipe that wasnt for approximately eight thousand pancakes would take even longer (seriously, WHYYYYY are pancake recipes so huge?). 

but, eventually, i did find a recipe that looked good. except it was WAY too salty and the pancakes came out a little too cakey. so i made some adjustments and then they werent quite cakey enough. and then by the third batch of pancakes i was finally able to figure out the right balance and now im ready to share the recipe with you. so now everyone can have a manageable amount of gluten free pancakes without buying a special (and expensive) mix. 

gluten free pancakes. 

serves 4

heres what you need: 

1 cup gluten free all purpose flour (ive made this with both cup 4 cup and king arthur gluten free flours with excellent results)

2 tablespoons sugar

2 teaspoons baking powder

pinch salt

sprinkle cinnamon

1 egg 

1 cup + 2 tablespoons milk (or milk alternative)

1 teaspoon vanilla extract

2 tablespoons vegetable oil

butter or oil for frying

heres what you do: 

in a large bowl, whisk together all dry ingredients, then whisk in wet ingredients. let batter rest for at least five minutes. 

heat a large skillet or griddle to medium-high heat, then generously coat with butter or oil. 

spoon batter onto hot pan or griddle 1/4 cup (or less) at a time, and let cook until batter bubbles. flip and let cook until batter is no longer liquid.

repeat with remaining batter, re-oiling pan as needed. 

serve with your favorite pancake toppings. 

i like my pancakes with nutella, strawberries, whipped cream, and powdered sugar. how do you like yours?