Breakfast is the most important meal of the day, yet it has turned into the quickest meal of the day. Cold cereal has replaced all of the homemade recipes in order to resort to speed and ease. The cold cereal is usually saturated with sugar and then vitamins are added back in to bait the consumer into believing that it is a healthy breakfast. Besides cold cereal; coffee, doughnuts, and cinnamon rolls are other options for starting the day. Whatever happened to old fashioned pancakes, eggs, and a side of fruit? Gluten-free pancake recipes are uncomplicated and a great option for breakfast.
An original gluten-free pancake recipe is a great way to begin the day. The key component to consider is the flour blend. Not all gluten-free flour blends are appropriate for pancakes. Some can even make them extremely dense, which is not a very promising beginning to the day. No one wants to be left with lead in their stomachs as they rush out the door. Indigestion or gas is definitely not a pleasurable experience, especially out in public. I have found that rice flour mixed with potato starch and tapioca starch are a great combination. Then, following a traditional pancake recipe, aluminum free baking powder, an egg, olive oil, and water complete the batter. They are now ready to pour onto the sizzling pan for a golden brown breakfast.
For something with more moisture, a gluten-free applesauce pancake recipe is definitely the way to go. I fell in love with this version, when I found that it melted in my mouth and made the flour blend hold together better. In fact, my wheat eating children did not notice when I slipped these pancakes to them. They were just as moist. This was an exhilarating experience for me, discovering that I could indulge in my breakfast just as I did in the past. A smile plastered my face as I heard enthusiastic reviews for their flavor. It is fun to cook again and make new concoctions in the kitchen when a gluten-free recipe rivals a wheat recipe. This requires the same flour blend as the traditional recipe along with baking powder, cinnamon, applesauce, an egg, and some water.
It can be quite challenging to kick the early morning sugar habit. A gluten-free pumpkin pancake will send taste buds into orbit tricking the brain into believing that a treat is for breakfast (that is without adding any sugar). These are heavenly indulgences without all of the guilt. They stand alone without a drop of syrup. I can eat them plain and my favorite addition to them is an all fruit spread. The first time that I endeavored to make this recipe, I did not use wheat in it. With the flour blend added to the batter, my children excitedly shouted, “I want more!” Yes, another success in the kitchen with this early morning surprise. Not only were they gluten-free, but no one in the family recognized that fact. It is fascinating how a little pumpkin can make a binding and moisture content that is otherwise not there. Along with the flour blend and pumpkin, I added cinnamon, baking powder, an egg, olive oil, and some water. What an easy, yet enjoyable and filling jump start to the day.
Now, no more excuses entertaining the idea of a quick sugary breakfast (if you are on a gluten-free diet that is challenging anyway). The options for gluten-free pancakes are endless according to personal preference. For starters, try the traditional, applesauce, or pumpkin to find the best option for a magnificent foundation designed for a healthy day!