While I’m editting (trying to) the photos of my recent foodie endeavours, I shall return to the super long list of my had-mades and had-been-tos and try to clear as much of them as possible! First on the list: GF pancakes.
Wait, I meant these amazinglygorgeouswonderfullytastingoutoftheworld GF pancakes.
Does GF stuff sound appealing to you?
No not really unless they include almond flour, and have something to do with financiers.
I never really liked making pancakes, because in order to get them real fluffy and awesome, yeast is almost always featured in the recipe. Which in turn features a loooong list of ingredients. If I had to prepare so many ingredients, measure my arse off, it had better be some pretty damn good pancakes! Sadly the one or two I’ve tried never really beat the pre-mix that my mum bought. And since I’m not one for pre-mixes, I’ve been putting off making pancakes for quite awhile. Even though they’re one of my favourite foods 😦
So when I saw this on Foodgawker, I was like what? GF? For pancakes? Sure that’ll work?
I thank my lucky stars every night for letting me click to view that recipe, albeit super skeptically. Scrolled down the page, and the first thing I saw was “5-ingredient”. Oh ho babe now you’ve got me. A 5-ingredient GF pancake recipe? With heavenly peanut butter in it? Flavoured with honey? Has yogurt in it?? That’s it you’re gona be breakfast for tomorrow.
And every Wednesday.
My sisters loved it so much, they’ve very kindly requested for me to make it every Wednesday. So Wednesdays are now our pancake days! Haha no seriously, this pancakes are a MUST try. Especially if you like peanut butter. They are moist, yet not dense at all, really tasty, and they are just addictive. I swallowed 3 the first time I made it, and my sister had 2. For someone who can’t even finish a slice of bread in the morning, that’s a real feat.
So trust me. Try it. You might be as surprised as I was.
Grain Free Pancakes (serves 6, 2 each)
Recipe from Carrie’s Pancake and waffle gluten free grain free recipe
1 cup peanut butter
4 large eggs, lightly beaten
2 teaspoons vanilla essence
1/4 cup plain yogurt
1 tablespoon honey
1. Whisk all ingredients together.
2. Preheat a large skillet on medium. You will know that the pan is ready when water sprinkled on it starts to sizzle and jump on the surface of the skillet. Add 1 teaspoon of butter or olive oil and swirl to coat. Using a ladle, spoon batter into skillet and cook until both sides are golden brown. Repeat with remaining batter.
Just a note: after making these for a few times I realise that the amount of yogurt you add would vary according to the brand of peanut butter you use, and also how moist you like your pancakes to be. I’ve had to add an extra 2-3 tablespoons of yogurt to my batter to get it just the way I like it. Play around and find the consistency that you like!