I am very excited to announce that President’s Choice has asked me to be one of their PC Lifestyle Ambassadors to help Canadians learn more about how to be a “free” foodie:
This spring, the President’s Choice team is dedicated to helping all Canadians find freedom in “-free” products, by showing consumers they can explore new and unexpected flavours and embrace culinary trends, no matter their dietary needs – because limits to what you can eat shouldn’t limit what you can enjoy.
I will also try making some of the recipes myself in my own kitchen but wanted to share them with you ASAP so you can try them as well!
BTW, I found the PC Gluten-Free All-Purpose Flour Blend in the health foods section of my Superstore.
Deliciously tender buttermilk pancakes made with gluten-free flour are a breakfast everyone can get behind! Serve with maple syrup, or with mouth-watering PC black label fruit syrup.
Prep time: 25 minutes
Difficulty Level: Intermediate
Per serving: 260 calories, fat 9 g, sodium 740 mg, carbohydrate 40 g, fibre 1 g, protein 6 g
1 – ½ cups (375 g) PC® Gluten Free All-Purpose Flour
2 Tbsp (25 mL) granulated sugar
2 Tsp (10 mL) baking powder
¼ Tsp (1 mL) salt
1-1/2 cups (375 mL) buttermilk
2 Tbsp (25 mL) canola oil
2 Tsp (10 mL) pure vanilla
Preheat oven to 250°F (120°C).
In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, buttermilk, oil and vanilla; pour over dry ingredients. Using wooden spoon, stir until mixture is combined but still has small lumps.
Spray large non-stick frying pan liberally with cooking spray. 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. Turn; cook until cooked through and bottoms are browned, about 2 minutes. Transfer to rimmed baking sheet. Place in oven to keep warm while cooking remaining pancakes.
Makes about 10.