I love pancakes for evenings when I don't feel like sitting down with a table of children. I look like a hero for hiding in the kitchen, paying no attention to the five different conversations they're sometimes all having at once, and I often sneak the first crispy, buttery, carb-heavy bite into my mouth as a reward for having survived the day at home with them before that.
Unfortunately my children gripe when I make just one set of pancakes, since they like gluten and dairy in theirs, and I can't have it that way. But as of dinner hour today I have landed upon a gluten-free, dairy-free pancake recipe that my non-celiac, milk-tolerant children actually like. They no longer will have to make sad sympathetic murmurings over their poor deprived mother's plate.
Start by filling a blender just less than half of the way up with rice, soy or almond milk. Yes, a blender. Twenty years ago my father, newly a single dad, put Bisquick in the blender to make us pancakes, just out of not-knowing-better. It makes the batter smoother and whips some air into it, resulting in serious deliciousness. The blender is essential to this recipe.
To your milk, add two tablespoons of vanilla extract, two heaping tablespoons of powdered sugar, a tablespoon of vegetable oil, two eggs, two teaspoons baking powder, and a teaspoon of lemon juice. Blend, then add as much gluten-free Bisquick mix as will fill up the rest of the blender and blend again until thoroughly combined. Fry in a butter substitute as one does with traditional pancakes.
This recipe makes thick, fluffy American-style pancakes. If I pour the batter out generously to make them the size of the whole frying pan, one is as many as even the teenager can eat, but they're not heavy or thick like GF stuff can be. Thanks to Dad's blender technique, they're fluffy like happy little clouds.
Unfortunately my children gripe when I make just one set of pancakes, since they like gluten and dairy in theirs, and I can't have it that way. But as of dinner hour today I have landed upon a gluten-free, dairy-free pancake recipe that my non-celiac, milk-tolerant children actually like. They no longer will have to make sad sympathetic murmurings over their poor deprived mother's plate.
Start by filling a blender just less than half of the way up with rice, soy or almond milk. Yes, a blender. Twenty years ago my father, newly a single dad, put Bisquick in the blender to make us pancakes, just out of not-knowing-better. It makes the batter smoother and whips some air into it, resulting in serious deliciousness. The blender is essential to this recipe.
To your milk, add two tablespoons of vanilla extract, two heaping tablespoons of powdered sugar, a tablespoon of vegetable oil, two eggs, two teaspoons baking powder, and a teaspoon of lemon juice. Blend, then add as much gluten-free Bisquick mix as will fill up the rest of the blender and blend again until thoroughly combined. Fry in a butter substitute as one does with traditional pancakes.
This recipe makes thick, fluffy American-style pancakes. If I pour the batter out generously to make them the size of the whole frying pan, one is as many as even the teenager can eat, but they're not heavy or thick like GF stuff can be. Thanks to Dad's blender technique, they're fluffy like happy little clouds.