Friday, February 3, 2012


When I was younger, it seems like we had pancakes every, single Saturday. There were probably some Saturdays that we didn't, but I just don't really remember that!
We are big on Breakfast for Dinner, so any other "breakfast" food that we fixed, was most likely for dinner one day during the week!
Most all of us loved pancakes then, and we still do now!
This is a super easy recipe! We love to make a double batch of the batter on Saturdays, and keep the leftovers in the fridge to make quick pancakes during the week.
I hope you try them out!

4 eggs
4 cups milk
2/3 cup canola oil
1 tsp. vanilla
3 cups flour
1 tsp. xanthan gum
1/2 cup sugar
8 tsp. baking powder (3 tsp. double-acting)
1/2 tsp. salt

In a large mixing bowl, beat eggs until fluffy. Add milk, oil and vanilla. Mix until combined. In a large bowl, combine flour, xanthan gum, sugar, baking powder and salt. Add to egg mixture. Beat until no lumps appear, scraping down sides occasionally. Pour by 1/3 cupfuls onto hot, greased griddle or skillet. Cook until bubbles form all across the top of the cake. Flip and cook an additional 1-3 minutes or until golden brown.

-We personally prefer to use Rice Milk in place of the regular milk in this recipe. It helps the pancakes to be a bit thinner, yet doesn't change the taste. Either way you go on this is fine, though.
-A family favorite is to top with peanut butter and maple syrup when serving, but experiment with your own tastes. Add berries, nuts, peanut butter, applesauce, pumpkin, bananas, etc. to your batter. Top with pureed peaches and whipped cream, a fried egg...whatever you want!!! Be creative!
-Try out these other quick and easy, syrup recipes that we love:
Pumpkin Syrup
Peanut Butter Syrup

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