There are items I always keep on hand in my house. Among these staple items is Jules Gluten Free Flour! I’m always baking or cooking something, and Jules’ flour always helps me get the job done. Awhile back my mom ordered me a Cupboard pack, soon after we placed an order for Jules Flour. For awhile I had three bags of flour at school. Three bags soon became 1 1/2 by the time I returned home, and to my surprise I quickly was down to one bag.
The other day Jules posted a recipe for her pancakes. I had seen this recipe before, but never made it. However, the other day after a long workout I was craving raspberry pancakes. Since I had all the ingredients in the house I decided this would be the new recipe I would try out this week.
Oh no! I took one look at my flour and realized I was down to the last bits. For a second I thought I wouldn’t be able to make this recipe, however, it turned out I had the exact amount of flour the recipe called for!
These pancakes hit the spot and were exactly what I needed after an intense workout. They were light, and had a great taste. These pancakes cooked to perfection, leaving the edges nice and crisp – just the way I love my pancakes! I added my own little touch to these pancakes by sprinkling cinnamon and nutmeg into the batter. I also added a touch of vanilla.
Jules’s Gluten Free Pancakes
1 1/2 c. of
Jules Gluten Free Flour
2 Tbs. dry dairy or or non-dairy milk powder (I used Darifree)
1 Tbs. granulated cane sugar
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (or egg substitute)
3 Tbs. canola oil
1 1/2 (+/-) cups milk (I used almond milk)
My add ins: Sprinkle of cinnamon, nutmeg, and vanilla
In a medium bowl, whisk together the dry ingredients and set aside. In another larger bowl, combine all the liquid ingredients, using only 1 1/4 cups of milk at first. Gradually whisk the dry ingredients into the liquid ingredient bowl until well integrated and only a few lumps remain. Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all. You should be able to put a dollop of batter onto the hot oil and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny.
Spray skillet with gluten free cooking spray. The recipe calls for oil but I did not do this. Pour small amount of batter in skillet and place desired amount of raspberries. Cook pancake until golden brown, then flip with spatula.
Personally I love enjoying pancakes along side fruit, fresh applesauce, or So Delicious vanilla coconut milk yogurt! To learn more about Jules Gluten Free visit her website, or find her on Facebook and Twitter. For more posts featuring Jules GF click here.