The smell of fresh pancakes brings forth memories of Saturday morning cartoons, family fun in the kitchen and breakfast for dinner creativity. Once I stopped eating gluten I realized pretty quickly that while I could deal without bread pretty easily pizza, pasta and pancakes were quick staples that I'd grown up keeping on hand for meals after an exhausting day and I missed them. I've been searching for a truly great gluten free pancake for ever since... for years now... and I've finally found one I love.
This recipe is one that I have been regularly working into my meal preps for a while now and feel confident saying I will keep using. They have a touch of cinnamon, a hint of vanilla and just enough sweetness to sate the desert craving should I want to stuff them with whipped cream and some chocolate shavings or a few berries. I freeze them in 2-3 pancake stacks and microwave them once I get to the office most days but occasionally I'll do breakfast for dinner and pair them with scrambled eggs or an omelette. Either way they are delicious!
A couple quick notes: these are not the thick fluffy pancakes you get at breakfast restaurants (but if you let the mixture sit for a little bit to thicken up you will be able to get them a bit thicker but they will still be a thinner pancake). The reason these pancakes work is the blender, I've tried making them with a whisk and I couldn't get them quite the same.
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