Pancakes!

Oh dear sweet delicious breakfast food, it's one of the things I've missed the most on Sunday mornings; Pancakes.  It's been quite the road traversed, trying to find a decent gluten free pancake concoction.  I've read blogs, looked in cook books, substituted flours for other recipes.  Everything seemed to be gooey, burney, or just plain ick.  I've even tried the Bob's Red Mill gluten free pancake mix.  I find they are all pretty gooey on the inside.  Nothing gives that fluffy texture when you're lacking gluten.  

There is however a glimmer of hope in the form of almond flour.  It's pretty expensive though, which is the big downside.  If you're prepared to cough up the dough for some pan-dough ... here is a nice recipe that does work.  I just advise to really oil your pan after every batch you make, and make sure the temperature isn't too hot (low/med), or the cakes will cook way too fast on the outside and leave you with goo on the inside.

Stacked up, jacked up!

Pancakes:

1 1/4 cups almond flour
1/2 cup corn starch
2 tsps baking powder
1/2 tsp salt
2 tbsps sugar ( I will try it with agave or honey next time and report)
1/4 cup unsweetened applesauce 
2 tbsps olive oil
1/2 cup milk

Oil your pan and heat to medium/low.  Spoon in the pancake mix, helping the batter form into a circle.  The batter does stick a bit, but if you are patient, and slide your spatula underneath the cakes when they're almost ready to be flipped it works just fine.  Cook on first side until bubbly, flip, and keep checking for that nice golden brown colour.  Serve.  Eat.  Enjoy.