Gluten Free Pancakes

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After talking to a few other people with gluten intolerance issues, breakfast seems to be one of the harder meals deal with. Many of the meals we eat for breakfast are high in wheat and gluten content. Nick used to love eating pancakes and such, but always felt sluggish and slow after eating that kind of food. He loves eggs and potatoes, but I am not a huge fan of eggs and potatoes get boring day after day. So I started playing around with my pancake recipes and the gluten free flours. Here is one of Nick's favorite pancake recipes - it's quick and easy. There are two ways of cooking these - one will yield light, fluffy and airy pancakes but will take a little more time, the other is more traditional and very quick.

Fluffy Pancakes
Separate three eggs.
Beat the whites until stiff and peaks form. Set aside
Beat until pale
*egg yolks
*1/4 cup sugar

Add to egg yolk mixture and beat until smooth
*1 cup gluten free flour
*1/4 tsp Xanthan gum (omit if you use wheat flour)
*1 tsp baking powder
*4 tbsp melted butter or canola oil
*3/4 cup milk
*1/2 tsp Cinnamon
*1/2 tsp Vanilla extract

Gently fold in egg whites.

Cook on griddle, using low heat. Flip when pancakes are bubbling on top.
Serve with syrup or sliced fruit

Quick and Easy Pancakes
Mix all dry ingredients together
*1 cup gluten free flour
*1/4 tsp xanthan gum (omit if using wheat flour)
*1/4 cup sugar
*1 tsp baking powder
*1/2 tsp cinnamon

Make a well in the middle of the dry mix and slowly add in wet ingredients
*3 eggs
*4 tbsp melted butter or canola oil
*3/4 cup milk
*1/2 tsp vanilla extract

Mix until batter is smooth and there are no lumps. The batter will be thin.

Cook on griddle, using low heat. Flip when pancakes are bubbling on top.
Serve with syrup or sliced fruit

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