Gluten Free Pancakes with a side of PORK BELLY!!! Love that stuff. How could you not? Thank goodness we had some left over from dinner the night before. The pancake recipe was a rendition of my Daddy’s pancakes. They’ve been called Papa’s Pancakes since my oldest started eating them (at a very young age). And let me tell you, his pancakes are the best ever. I can’t even make them as good as he does. But someone let me in on a little secret several weeks ago…it’s not Papa’s, it’s actually my Nanny’s pancake recipe! I swear my Daddy has a secret to them, though. Absolutely no one can make them the same. Papa’s are always better. I’ll have to share his original recipe too!!
Of course I can’t have it anymore. But maybe you can!
1 c self rising flour
1 c buttermilk
1/2 stick butter, melted
dash of baking soda
optional: 1 t vanilla and a dash salt
The egg and buttermilk need to be at room temperature. Mix everything together and let rest for 5-10 minutes. He always cooks his on a griddle, even if it means going to Wal-Mart at 5am to buy one. Butter the griddle. You know when to flip. Enjoy and I’ll just sit over here and be super jealous.
I’ll just make my own!!! Or do a damn good job trying. These guys were beyond acceptable to me. Hopefully they will be to you too!
I should apologize for the lengthy list of ingredients in most of my recipes. I just can’t help it! You gotta get as much flavor in there as possible. There are numerous substitutes for each item I am needing to replace (eggs, dairy, gluten, soy, etc.). So, why only use 1 of the substitutes when you can use 2 or 3!! I love adding an extra hint of banana or butter to nut butter when it makes sense.
In this recipe I decided to use my butter oil to add richness. I didn’t want it to be over powering so I used shortening to substitute for the rest of the butter.
I replaced the egg with the help of a banana and gelatin. The use of both of these also balances out the texture of the pancake. The banana alone wouldn’t hold the pancake together. Gelatin alone would be too rubbery.
These can also be made dairy free. However, most of us, even lactose intolerant, can handle a little bit of greek yogurt. I’ve had a bit of trouble in the past trying to get coconut milk to curdle like buttermilk. The addition of the greek yogurt really helps.
Sea Salt and cinnamon are my favorite spices. I use them in 99% of everything I make. Both of these can be used in sweet and salty dishes, and both are healthy for you!! Sea salt contains trace minerals that our body needs. It helps keep us hydrated, regulates our digestion and keeps a healthy immune system. Don’t forget that is it required for proper functioning of the thyroid and adrenals. Personally, I love how salt always brings out the sweetness in foods.
Cinnamon adds a pop to dishes. I do love that, but I see that I put it in more sweet dishes to counteract the sugar. It’s known for lowering blood sugar levels. Cinnamon is even more than you thought! It offers wonderful benefits for your overall health and metabolism. It’s slap full of antioxidants, especially polyphenols. They are so strong, in fact, that cinnamon can be used as a natural food preservative. Make sure to get Ceylon Cinnamon.
- These cook best on a griddle. The heat distribution is more even and it's a larger cooking surface. I have cooked these in a pan and they did just fine...it just takes forever!!
- Use room temperature coconut milk. Combine it along with the greek yogurt and apple cider vinegar in a small bowl and mix well. This mixture will sit for 5-10 minutes. If the temperature of the mixture still has a chill to it put it in the microwave for a few seconds.
- While the (above) "buttermilk" mixture is resting, begin to boil some water for the gelatin egg.
- Combine all of your dry ingredients together in a medium size bowl.
- Once the "buttermilk" is ready mix it together with the banana, shortening, butter oil and vanilla. After that is mixed well, stir the gelatin egg in.
- Pour the wet mixture into the dry mixture. Fold together. Let rest a few moments before you begin to cook.
- Heat you griddle or pan to a medium low heat. Use coconut oil to grease the surface between each batch. I choose to make smaller pancakes. Trust me, it's much easier and quicker. They take about 10 minutes on each side. If the temperature is too high, they will burn before they cook. If you try to flip them before they are ready you'll have a mess. They release easier from the pan when they are ready to turn.
- Place on paper towels after they are finished (to soak up oil).
- Top with your favorite toppings! Mine? Whipped Vanilla Bean Coconut Cream and fresh berries.
These are great reheated as well. Store in the fridge. You can heat them up in the oven or a pan. I love the extra crispness they had after reheating.
What toppings did you decide to use?