I grew up on my daddy’s homemade pancakes. They were a Sunday morning staple in our house, and he always made them from scratch.
In fact, whenever I would sleep over a friends house and her mom made pancakes from that mix, I would think about how much better my daddy’s pancakes were. I vowed to never make pancakes from a mix.
And it isn’t even remotely difficult to make pancakes if you have a few basic staples on hand in your pantry.
When JRobbie became gluten-free, I tried just making the pancakes my regular way, substituting only GF flour for regular flour. They were OK, but they weren’t great.
Eating gluten-free can sometimes be tricky. Finding recipes with good texture and taste that are reminiscent of the “real” deal isn’t always easy.
I have since perfected our Gluten-Free pancake recipe, and everyone loves them. In fact, I don’t think you can tell a difference between them and standard pancakes!
I usually buy my gluten-free flour blends at Walmart. The brand I’ve been using for a while now is called Divided Sunset and is a reasonable replacement for standard flour. I buy my corn flour at Aldi, but you can buy Maseca anywhere – usually in the ethnic foods section. As will all recipes, the higher quality your ingredients, the better results you’ll achieve!
Serve them hot with butter, honey, maple syrup, or jelly! They are delicious!
I hope you enjoy this recipe.