Double Trouble Pancakes (Gluten-FREE)

         

OH!  It's YOU!  HELLLOOO there!!!  

WHERE have YOU been???  

I think the last time I saw you was April or March???

...Actually.  It's been me, hasn't it?  

I confess - it's been me, not you.  :0)

Caught!  AND IN TROUBLE!  

(Although maybe I won't be in as much trouble if I tell you I have a drafted recipe for every month that I've missed since April!  This whole COVID crap... My kids were at home doing school and took over the computer... and then there was home MTC - Missionary Training Center - in the office on the computer for 6/7 straight weeks... I got out of the habit!  And now I'm annoyed that all my new favorite recipes aren't on my blog.)

Fittingly I have these "Double Trouble Pancakes" for your breakfast and gluten-free pleasure.  This recipe is adapted from my sister-in-law's.  And truly, she's the one in trouble... and one of the reasons for the name of them.  

Let me explain both reasons for you here and now:

1 - When asked for the recipe this summer, she left out two ingredients.  

Probably not intentional... :0/  Her oldest child had just gotten married.  

(But she's still in trouble.)

2 - There are two sets of gluten-free flours used, and there are two sets of leavening agents used.

Hence - "Double Trouble Pancakes".  

Named by Payton Olivia.

(A recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

Double Trouble Pancakes

2 cups  Pamela's Gluten-Free Pancake Mix 

2 cups  Gluten-FREE Flour Mix  (recipe listed above if you don't have it on hand)

4 teaspoons baking POWDER

2 teaspoons baking SODA

1/3 cup  OR  1/2  cup sugar

5-6 cups buttermilk

1/2 cup vegetable oil

6-7 eggs, beaten

Note:  The variations given for sugar, buttermilk and number of eggs depends on your thickness/sweetness preferences.  The athletes in my house prefer less sugar and more eggs... and if you like a thinner pancake - use more buttermilk.

In a LARGE bowl, mix dry ingredients.

Mixing by hand, combine with dry ingredients in the following order:

Add buttermilk and mix - Add oil and mix - Add beaten eggs and mix.

Mix thoroughly by hand.

Use PAM or some form of cooking spray for your griddle.  

I fell in love with the texture and taste at first bite!!!
Thank you Heidi for sharing some of the recipe...
You're still in trouble!  XOXO  Love you!  :0)

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