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!
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.
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!