Those pancakes look great, right? Totally delicious, huh? Not really. Truth is, I know how to make a fine looking pancake (let’s chock that up to my brief stint at IHOP as a teenager), but these pancakes didn’t taste very good at all. I think it just goes to show that gluten-free substitutions don’t always pan out.
Despite my gross pancake experience, I thought that now would be a good time to give some pancake tips. You first want to concentrate on the batter, and my biggest suggestion is to not over-stir the mix. You want to make sure the batter is still a little bubbly, and let it sit for at least five minutes. Once you pour the batter onto a medium-heated and slightly greased pan, you want to flip it at the perfect moment: when the batter is bubbling and the edges are slightly dried. Once flipped, you only want to cook the other side for about 45 seconds.
Okay, let’s get down to business.
I’ve looked around at several pancake recipes, and even a few Paleo versions (again with the crushed nuts!). However, just as regular packaged pancake mix can taste great, I decided to try one I found in the grocery store: Bob’s Red Mill gluten-free pancake mix. It’s made mostly with potato starch, sorghum flour, tapioca flour, and corn flour.
The recipe calls for milk, eggs and oil (we used coconut oil). I religiously followed the instructions and the batter came out really thick, so I added more milk to get a better consistency.
I greased each pan with coconut oil in order to get an extra serving of healthy fat and to add a crispy outside.
The pancakes themselves were overly dense and had a strange aftertaste. The general taste was similar to a poorly-made cornbread, and even pure maple syrup couldn’t salvage it. I haven’t made a bad pancake in years, so my only guess is that this mix is the culprit. I may try my hand at a homemade recipe in the future (especially because I’ll be able to remove corn-based ingredients); for now I’ll stick with a meat-and-eggs breakfast.