By the time I got home last night, I was absolutely exhausted and starving, so I inhaled some cold leftover gluten-free pizza and then practiced poi for a little while before going to bed...
I really really love breakfast. The morning is my favorite time of day, and I have a serious love for pancakes. Since I can't eat gluten, my pancake intake has significantly declined, and while I have tried the Bob's Red Mill gluten-free pancake mix, I wasn't too big of a fan of it (or any store-bought mixes in general).
Yesterday morning was the perfect morning for a gluten-free brunch. The one thing I really miss about living with a bunch of people is being able to cook for everyone. Now, I usually cook for myself, and always end up with so many leftovers (which is good because I like leftovers), but cooking with other people or for other people is definitely better than cooking and eating alone.
I decided to make pumpkin pancakes and waffles from the same batter to see which would work better (I LOVE, LOVE, LOVE pumpkin!), and in the end, the taste-test and touch-test concluded that the pancakes were the definite winner.
The pancakes and waffles were both really good, but were very dense, much more dense than the light fluffy pancakes being advertised on IHOP commercials (however, I do remember that when making pancakes with 'regular' wheat flour, I did have dense pancakes sometimes). I should have added more milk to the batter, but was interested in experimenting with it. The batter was too thick to cook correctly in the waffle iron (I used the electric waffle iron, but I do have a cast iron stove-top one that I will test out next time), and came out soft but dense, and without the nice crispy waffle exterior. The pancakes were soft but dense, but still really good. I topped the waffles and pancakes with maple syrup, plain yogurt, bananas, and my homemade gluten-free granola (see previous post).
Next time, I think I will definitely either cut back on the flour mixture, or add more milk to make the batter MUCH more thin. But, if you like a dense, hearty pancake, here you go (I used the most popular pumpkin pancake recipe on Allrecipes.com as a reference to make these pancakes):
Gluten-free pancakes #1
½ cup white rice flour
¼ cup potato starch flour
¼ cup tapioca starch flour
½ cup buckwheat flour
½ cup almond flour
1 ½ teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
pinch nutmeg
1 ½ cups milk
1 cup pumpkin puree
1 tablespoon olive oil
1 tablespoon molasses
2 tablespoons maple syrup
Combine dry ingredients in a medium-sized mixing bowl, and wet ingredients separately in another bowl. Add dry to wet, stir together until combined.
Get out your griddle and heat it over medium heat. When it is hot (do the water test- if you drip a droplet of water on the griddle, it should dance and sizzle), put some butter on there and then scoop some batter on (since the batter is really thick, you will need to spread it out a bit). Cook for a few mins on one side, then flip over and cook on the other side until done :)
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