In general I am not a lover of sweet breakfast, I am more of a savory girl in the wee hours. Just stay out of my way until I get my coffee and every thing will be fine. My daughter and husband love pancakes so I make them from my tried and true recipe. The problem is that I eat mostly gluten free, so pancakes first thing don’t sit well with me and they are sweet to boot! Sometimes I get sick of sipping my coffee and watching my family eat those warm pancakes. Today I decided it was time to join them for breakfast. Now I have tried about every mix out there and they are ok but none compare to this recipe. I do think the King Arthur flour makes a difference in the final taste. There is no “off” flavor in these cakes and the almond meal makes them sturdy but not gritty. Now the problem is that I loved them and may be turning into one of those sweetie breakfast people! I vow to go syrup free, it’s so sweet…well unless there is bacon then I’m in!
One thing I did experiment with was saving the batter in the refrigerator overnight. The pancakes were better on day two and held their shape better too. The day two were rounder and more pancake-ish. I did think they tasted better too! They were a tiny bit flatter than the day one cakes. You can add a 1/4 tbs of baking powder on day two just before cooking if you want them to puff more.
Enjoy this recipe….and share with your gluten free friends. If you are using frozen berries thaw them first. When you add frozen berries to the batter the center cooks too slowly and the outside will be over cooked. Thaw them in a cup in the microwave, the blueberry “water” is a nice addition to the cakes. When you spoon the berries in onto the raw cakes dribble some of the blueberry “water’ on them too.
Chef Jen’s Favorite Gluten Free Griddlecakes
1 1/2 cup gluten free flour, (King Arthur)