Gluten and Egg FREE Buttermilk Pancakes! YUM!

Wow!  It has taken me all week to find time to post this, but hopefully it will add one more yummy dish to your list of delicious allergen free breakfasts!  I often make these for our whole family (Daddy can't tell the difference that it is gluten and egg free!).  The key to these pancakes is Ener-G powdered egg replacer and Pamela's baking and pancake mix (I usually buy the large bag from King Soopers, it costs around $14.99).  Unlike Bob's Red Mill Gluten-free all purpose flour, which is a great flour to use in recipes, Pamela's baking and pancake mix offers a less gritty texture and tastes almost like a whole wheat or whole grain flour.  The only downside to the Pamela's baking and pancake mix is for those who have dairy allergies because the flour has milk in the mix.
The recipe itself is not my own, I adjusted the regular recipe I use from Better Homes and Gardens cookbook, the 75th anniversary edition to accommodate our allergies. (I encourage everyone to try adjusting favorite recipes with different substitutes depending on your allergies. you may find that you don't have to give up those favorite foods, just find ways to make them allergy friendly!)
So here it is!!!

Buttermilk Pancakes
(adding fresh blueberries makes for a yummy fruity twist!)

I usually double the recipe for our family,
you can expect to make about eight standard size pancakes per batch.

Prep: 10 minutes Cook: 4 minutes per batch
Makes: 8 servings

1 cup all-purpose flour *Pamela's baking and pancake mix
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg *Ener-G powdered egg replacer
1 cup buttermilk or sour milk
(If you don't have buttermilk on hand when
preparing baked goods, substitute sour milk in
the same amount.  For each cup of sour milk
needed, place 1 tablespoon lemon juice or vine-
gar in a glass measuring cup.  Add enough milk to
make 1 cup total liquid; stir.  Let mixture stand for
5 minutes before using.)
2 tablespoons cooking oil

1. Combine the flour, sugar, baking powder, baking soda, and salt.  Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy. *add more Pamela's baking and pancake mix 1 tbsp at a time if needed until the mixture is thick enough.) Add additional buttermilk to thin batter, if necessary.

2. For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet.  For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet.  Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.  Serve warm.

Pancakes: Prepare as above, except substitute milk for buttermilk, increase baking powder to 2 teaspoons, and omit baking soda.

Tip:  My kids love when I put a little bit of strawberry jelly or preserve or a fruit spread on their pancakes instead of syrup.  Have fun making your allergen free meals and please feel free to share your recipes by commenting or e-mailing me at jreed2327@yahoo.com.  I will try to pass them along in our blog! God bless! Stephy!