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I recently dropped gluten from my diet. I have Hashimoto’s Disease (a thyroid disease) and have read over and over that a gluten free diet is supposed to help make life easier. I have been gluten free for about four months and really haven’t felt much different. However, when I DO eat gluten (which has only been a couple of times), I can totally feel the difference. So, for now, I am sticking with this whole gluten free business.
At first, I thought it would be no big deal… just substitute gluten free flour for regular flour and go on my merry way. NOPE! I’ve had to learn how to adjust and doctor my recipes to account for the gluten free aspect.
Almost every Sunday, we have pancakes for breakfast. I still make regular ones for the family, but I finally figured out a recipe so that I could enjoy our weekly tradition as well.
Without further ado, here is the recipe:
**makes about 20 standard size pancakes**
3/4 cup milk + 2 Tbs white vinegar (mix and let stand for about 5 minutes)
1 Cup Flour (I use the King Arthur Flour Multipurpose Flour )
2Tbs Brown Sugar
2 tsp baking powder
1/2 tsp salt
2 Tbs butter (melted)
1 tsp vanilla
**add in the milk/ vinegar mixture**
Mix all ingredients together and cook as you would any pancake recipe
*you can substitute flax seed (1 Tbs + 3 Tbs water.. mix together and let sit for a few minutes) for the egg if you need egg free pancakes. I’ve done this as well and they are quite yummy.
I like to add things to my pancakes every now and then like pecans or blueberries.
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