THE BESTEST GLUTEN FREE PANCAKES*
This is the best recipe in the world. It will make all your wildest dreams come true, much like Voting For Pedro did back in ‘04.
I use Fage Greek Yogurt instead of the soy yogurt the recipe calls for. Because soy creeps me out. It’s the most genetically modified food, you know. Despite what your uncle who is President of Soy tells you. And I suspect they are better this way. You can also use almond milk (I do) and probably almond yogurt (haven’t tried yet).
I also add blueberries while they are cooking.
HOLY HELL, THEY COME OUT CRISPY.
Don’t send me hate mail if you deviate from my tips above and waste 25 minutes of your life that you will never get back. I accept no responsibility for your actions. Also, this might be a good time to ask yourself why you feel the need to shake things up all the time.
These are excellent with Trader Joe’s Chicken Breakfast Sausage…. and, btw, I am no longer a vegetarian.
Here’s the original recipe:
And here is my modification. Pick me, Pick me!
1 cup sweet rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
1 1/4 cups Fage Greek yogurt
1/4 cup homemade almond milk (not as difficult as it sounds)
2 tablespoons vegetable oil
(funky) fresh blueberries
Whisk the rice flour, baking powder, baking soda, cinnamon, and salt in a larger bowl. In a smaller bowl, whisk together the beaten eggs, yogurt, milk, and oil until its well blended, and pour into the flour mixture. Stir briefly just to combine.
Heat a generously oiled frying pan over medium-high heat. MAKE SURE IT’S HOT, PEOPLE. Scoop about 1/4 cup of batter per pancake onto the pan, sprinkle generously with blueberries and cook for about 2 minutes, until sizzling. Flip the pancake and cook about 2 minutes more, until the pancake is golden brown on both sides and you are dying of hunger.
*These are actually the first Gluten Free Pancakes I have made. But I am already sure they are The Bestest.