As Good As Gluten

Gluten Free Buttermilk Pancakes are fluffy, hearty, and tasty. Serve with your favorite pancake toppings, or stir in fruit or chocolate chips into the batter for endless flavor opportunities. Before I was gluten free, I used to love having pancakes for breakfast on the weekend. Since becoming gluten free a year and a half ago, I've only had pancakes for breakfast a few times. I've been intimidated about making gluten free pancakes from scratch because in my pre-gluten free days I never made pancakes from scratch.

I always used Bisquick. The few times that I've had pancakes since becoming gluten free have been with King Arthur Flour's Gluten Free Pancake Mix. How could I possibly make gluten free pancakes from scratch if I never made regular pancakes from scratch before, As it turns out, this task was actually easy.

Last weekend I put my intimidation behind me and made gluten free pancakes from scratch. And, I am so glad I did. My Gluten Free Buttermilk Pancakes are so good that I am kicking myself for not making gluten free pancakes from scratch sooner. The recipe I came up with is honestly an easy and delicious pancake recipe. The best part is that it requires only one gluten free flour ingredient that is healthy - brown rice flour. In a large bowl, beat egg until foamy. Add buttermilk and butter and mix until well blended. Add remaining ingredients and mix until well blended. Be careful not to over stir, it is okay if the batter is slightly lumpy.

The chocolate flavor is present, but not overpowering. If you prefer to be overpowered, make these. The salted caramel sauce is the icing on the cake. Or the drizzle on the stack. If you’ve never made caramel sauce, it’s not a biggie. I wrote a step-by-step tutorial with Dark Rum Caramel Sauce.

Same thing here, just swapping out rum for a bit of sea salt. Or keep the rum. When making caramel sauce, make sure you’re organized and have everything ready to go. Read the recipe. Then read it again before you turn on the stove. Make sure you know what you’re doing, where you’re going, and what to look for.

The whole process takes less than 10 minutes, but before you start playing around with boiling sugar, make sure your ducks are in a row. And there’s absolutely nothing wrong with Trader Joe’s Fleur de Sel Caramel Sauce. I kept the pancakes on the smaller side, about 3 inches in diameter, and made 11 pancakes. If you’re keeping them smaller, it’s a 10 to 12 pancake recipe.

Or a 6-pancake recipe for larger pancakes. I’m not a good pancake flipper and smaller pancakes are easier and more manageable to flip. Feel free to double the recipe, and the extras can be frozen for up to 6 months and warmed in the micro. It’s a nice 60-second hot breakfast option for busy weekday mornings.

They’re a smidge rubbery when reheated, but it’s very liveable and easy to overlook because there’s chocolate involved. I took some of the extra pancakes and smeared peanut butter on them for chocolate-pancake-and-peanut-butter-sandwiches for lunch boxes. Chocolate pancakes trump bread. The soft, light, moist pancakes are the perfect sponges for the sweet and lightly salted caramel sauce.

Maple syrup of course works too, but caramel and chocolate is a match made in heaven. The caramel is thick, rich, luxurious, and I couldn’t keep my spoon out of the jar. When I made these over the weekend, they were met with rave reviews from my family. You can’t go wrong with chocolate for breakfast.



Or with caramel sauce. Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it’s what’s for breakfast.

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