As I believe we have mentioned before, pancakes are a Sunday staple in our house.  Ever since I can remember, the first thing my daddy does when we come home from church is start the pancake batter.  They were always made from scratch.  We even ground the wheat that went into the pancakes.  His only deviation from the routine was to sometimes make waffles.  The rest of us would race to change our clothes, hoping to be the first one down to make the side dish of scrambled eggs.  The losers had to cut the grapefruit or set the table or, worst of all, do the dishes.  If you were lucky, you might also beat everyone else at grabbing the milk so you could be the one to pour it into all the glasses.  If you were extra lucky, you would even remember not to drink from your glass of milk before eating your grapefruit.

These memories developed such a love for pancakes and Sundays that I could have cried the first time I tried to make egg-less pancakes.  Not only was every food mentioned above now off limits, but now I thought I was doomed to eat gummy, flat pancakes for the rest of my life.  Eventually I found the joy of cooked flax seed and was happy for a while.  Next came my gluten restrictions.  Somehow, the gluten-free flour did not seem to work as well with the flax.  It was only recently that I realized taking the flax out and adding lots of baking powder may be my best bet.  This is my favorite recipe so far.




2 c. gluten-free flour mixture
1 t. baking soda
2 T. baking powder
1/4 t. salt
2 c. almond milk
4 T. canola oil
1/2 t. apple cider vinegar
1 T. agave syrup (optional)
2 c. fresh fruit
1/4-1/2 c. nuts (optional)

Stir flour, baking soda, baking powder, and salt together.  In a separate bowl, mix almond milk, oil, vinegar, and agave together.  Add to dry ingredients, stirring just until ingredients are mixed.  Fold in fresh fruit and nuts.  Let sit for a few minutes until mixture is bubbly.  When ladling onto a griddle, make sure you keep pancakes on the thin side.  This helps the pancakes be evenly cooked.

My favorite are banana or blueberry-walnut.  If you want, you can add allergy-friendly chocolate chips instead of nuts because, hey, what isn't better with chocolate?

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