Gluten Free Pancakes

When we first moved our four year old to a GF diet, my first thought was "oh no, she loves her weekend pancakes" I'd always heard GF pancakes were rubbery and tough. I wanted light and fluffy like she loved. The search began but I ran into a wall. Any recipes I found either said "very tough when cold so eat straight away" or they contained an obscene amount of sugar! Which I know a lot of store bought GF products do contain. No no no. Wasn't happening. I couldn't willingly put so much sugar into her food. Plus she'd be bouncing off the walls for hours!

So I put out a call and a family member in Australia came to the rescue. She gave me a good base recipe I could work from. So I altered it, reduced the sugar and general amounts and this is the result

This recipe makes about 6 - 8 pancakes

1 cup GF Flour, we find tritamyl the best at the minute

1 tsp Baking Soda

1 egg

1 tbsp sugar

1 tsp vanilla extract

Aprox. 1/2 cup Milk

Dark Chocolate Drops

Blueberries

This is pretty normal as far as pancakes go. Add flour, baking soda, sugar, vanilla, egg, milk and mix well until all lumps are removed. Now I've said aprox. on the milk amount because I will use more or less depending on my mood. The thinner the batter the easier they are to cook, in my opinion, because they cook through quicker meaning less time on the heat, meaning less chance of over cooking and burning.

I let the first side cook until the uncooked side starts to bubble and look like it's drying out

Flip the pancake

Now, while it's cooking, drop a few chocolate drops onto the cooked side of the pancake. Give it a second to melt and the spread very gently with the back of a spoon. There is your chocolate spread. We use organic dark chocolate but use what every you like. It's a handy trick even for non GF pancakes

With the blueberries you can just drop them on top of the stack. All I did here was pop them into a bowl and give them 30 seconds in the microwave. Pour on top and there you go.