Gluten-Free Pancakes: Even Better Than The Real Thing

The world of breakfast is a wide, welcoming world indeed. The menu runneth over with endless possibilities. But for those of us with gluten intolerance or celiac, many of the breakfast staples we have grown to love can seem hopelessly out of reach: cereals, waffles, flapjacks, biscuits, breaded chicken (it's a Southern thing).

Now the good news: if you've trod the aisles of your favorite local supermarket lately, chances are you have noticed a trend toward more variety in the production of gluten- and allergen-free foods that fill the voids we health-conscious breakfast lovers fear & loathe. This morning I had the pleasure of whipping up my first batch of gluten-free pancakes for me & my family. These mixes substitute rice flour & leavening for the more traditional wheat flour, nonetheless yielding a fantastically fluffy flapjack everyone can enjoy!

This mix can be used in many breakfast treats and prepares identically to a wheat mix. My kids helped me measure out the cups, adding milk (we used lowfat dairy milk, but almond, rice, and soy can also be used), vegetable oil & eggs, and whisking just so to give the batter an even thickness.

I had the kids stand back as the perfectly heated griddle pan sizzled with organic butter & gluten-free batter. If you are making alternate batches of regular & non-gluten pancakes, make sure to use separate cookware & utensils, or prepare all gluten-free foods before diving into the next batch. But I will say that whether or not you're preparing a gluten-free meal for health or dietary reasons, blindfold your loved ones & shove a bite of these healthy hotcakes in their mouths, they won't be able to tell the difference!

We enjoyed the morning with laughter, aromas, and great tasting pancakes for everyone, and kept those of us who stay gluten-free in the "mix" for a traditional breakfast treat!