I love pancakes. They don't like me. Since I was very young, they've made me nauseous or actually made me expel them. Not fun. Years ago, I took the kids on vacation, just the three of us, and again, I insisted on eating pancakes, hoping this time, I wouldn't get sick. Let's just say it was a waste of time and money, because I ran for the bathroom.
To see how I make my own powdered sugar, take a look at the above video. I make my own because I'm allergic to gluten, nuts, soy, corn and eggs and many commercial powdered sugar contains some of those ingredients.
I came up with a theory for this feeling sick every time I eat pancakes. I think it has to do with the syrup. I think the syrup "puffs" up the pancakes and makes them too much for my stomach to handle. So, today I tried butter with powdered sugar. I'm happy to say, it worked!
Now, let's get to making those pancakes:
These pancakes came out fluffy, soft and with tons of flavor. I added butter and powdered sugar. Hubby topped with butter and sugar free syrup.
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Wisk together sugar, olive oil, applesauce and vanilla. (see video)
Add the gluten free flour, gluten free tapioca flour, baking soda, and salt to mixture and blend well. (see video)
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Stir in milk and blend until you get the texture you like. I prefer thicker pancakes. Add more milk for thinner pancakes. (see video)
Coat non stick frying pan with olive oil then add butter. This stops the butter from burning. When hot, drop in pancake batter. Allow to cook until you see small bubbles. Flip the pancakes and cook on the other side. (see video)
Serve and enjoy.
2 tablespoons sugar
2 tablespoons olive oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup gluten free flour - I use King Arthur's Measure for Measure which already contains xanthan gum
1/2 cup gluten free tapioca flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk - I use 2% but you can use any milk of your choice - add more if you like your pancakes thinner