Gluten-Free Flapjacks

On my To-Do List for nearly forever has been creating a gluten-free recipe for my favourite childhood breakfast- a delicious stack of warm fluffy flapjacks. Since I’ve gone gluten-free, I have only found one place that makes fresh delicious gluten-free flapjacks, and that is Jessy’s Waffles. However I don’t always feel like leaving my house just to get some yummy breakfast, so I decided to create my own recipe of gluten-free flapjacks with maple syrup, whipped cream and of course crispy bacon.

So on top of trying this recipe, I decided to conduct an informal taste test one morning with my roommates. I made a batch of flapjacks using normal wheat flour and then another using Health Connection Wholefoods gluten-free flour mix. To their complete surprise, they really struggled to tell the difference between the two batches. 

I had so much fun making these gluten-free flapjacks that I’ve been inspired to try and recreate more of my favourite recipes into gluten-free ones so keep an eye out for more recipes to follow!

These fluffy, light and mouth-watering flapjacks will make you forget about being gluten-free. As most gluten intolerant people know, the gluten-free baked treats are often far more pleasing to look at than to eat, but not these flapjacks. They are truly delicious and taste just like normal flapjacks. They are perfect for any breakfast cook-up and even for an after-dinner treat. The recipe was one given to me by my grandmother when I was a little girl, but now I’ve tweaked it to suit my gluten-free lifestyle. The recipe is so simple and won’t take more than 20 minutes to make. 

Tip: I always add an extra teaspoon of baking powder just to make my flapjacks extra thick and fluffy.

Ingredients:

2                            Eggs, large 

1 ½  cups           Gluten-free flour

2.     tsp              Baking powder 

1      tsp.             Baking soda

½     tsp.             Salt

2      tablespoon Sugar 

¼     cup.            Butter

1      cup             Milk     

Instructions:

1. In a small bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
2. Melt the butter and let cool.
3. In a medium bowl, whisk together the milk, butter and eggs.
4. Pour the dry ingredients to the milk mixture, and stir (do not overmix).
5. Heat a medium pan over medium heat, and coat generously with butter.
6. For each pancake, spoon about 2 hefty tablespoons of batter onto the pan. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.
7. Serve warm, with desired topping such as maple syrup, fresh berries, chocolate chips and banana or bacon.