In my continued efforts to be a PC Lifestyle Ambassador to help Canadians learn more about how to be a “free” foodie, I decided to trying making President Choice‘s recipe for gluten-free buttermilk pancakes with their PC Gluten-Free All-Purpose Flour Blend.
I also found out that there is also a PC Gluten-Free Original Pancake Mix that my long-time friend Stuart assures me is awesome.
President’s Choice provided me with a lot of the fundamentals like the flour, buttermilk and vanilla which rocked!
The Recipe
In large bowl whisk together 1 ½ cups PC Gluten-Free All-Purpose Flour, 2 tbsp sugar…
… 2 tsp baking powder and 1/4 tsp salt.
In another bowl (or measuring cup) combine 2 eggs, 1 1/2 cups buttermilk, 2 tbsp canola oil and 2 tsp pure vanilla.
Pour into dry ingredients. Using wooden spoon, stir until mixture is combined but still has small lumps.
BTW, it will look quite dry and lumpy but that is OK.
Spray large non-stick frying pan liberally with cooking spray (or smear butter like I did). Heat over medium-high heat. Using a 1/4 cup (50 mL) dry measure, pour batter into pan, spacing pancakes well apart. Do not overcrowd pan.
Cook until bubbles appear on top and edge looks set, about 3 minutes.
Flip. Keep finished pancakes in a 250F oven while others finish cooking.
Foodie Results
My pancakes took quite a while to cook through—longer than 3 minutes for the bubbles to appear. This only made around 8 pancakes which surprised me, since I thought for the quantity of the ingredients used there would be more. That said, they were AWESOME!
I mean it. These were delicious. Light, fluffy yet very filling. Reg agreed too, these were actually better than my gluten-guilty pancakes that we enjoy so much.
Damn, I am so impressed President’s Choice. I would not have believed it had I not made them myself. This recipe gets five out of five wooden spoons. I would give it more if I could. They were fantastic and you really will be making a lot of foodies out there with food sensitivities so very happy. Gold star!
[yumprint-recipe id=’46’]
YUM! I wish they offered products here in Texas!
(shared on my facebook page)
I wish they did too and thank you so much for sharing!
I will have to give these a try….the batter looks super lumpy though…..did you find pockets of flour when you ate them at all?
It was lumpy and I was worried but nope, they were perfect. The flour actually had a lot of tapioca starch in it and it just seemed to dissipate once cooked. I couldn’t believe it!
Great pictures, Suzie 🙂
Have you tried using this flour for anything else?
Yes Gwen! Since this post I have tried quite a few things and you can find the links and the product review here: http://www.suziethefoodie.com/blueberry-pancake-recipe-pc-purpose-gluten-free-flour-product-review/ For those with Celiac and gluten-intolerance, this product is going to change their lives. I really believe that.
I just made these and O M G!!!!
They are the best gfree/dairy free pancakes I’ve had yet!
(Can’t have dairy so used coconut milk as a sub)
This one is a winner!
It’s so nice to find recipes that work!
Thank you!!!!!
Right on Elizabeth! So happy you love the pancakes, weren’t they amazing? I still can’t believe they are gluten-free. You are welcome, happy pancake eating!
Elizabeth, how much coconut milk did you use, which kind (regular or light) Thanks!
Thank you for the recipe! I used coconut dream milk and 1/2tsp of apple cider vinegar to replace the milk. And I sifted the flour into the liquid and had no lumps at all! Delicious!!
Sounds like fantastic substitutions Dana! Bravo!