To me, pancakes are the ultimate comfort food; you can make them sweet or savory, they aren’t complicated to cook, and they’re absolutely delicious. However, finding a recipe for a non-grainy, good tasting, gluten-free pancakes isn’t easy at all. Too often, the wrong kind of gluten-free flour or sweeteners can make the end product anything but comforting. Given this, I was elated to come across Jessica Kahn’s book Stack’d The Gluten-Free Protein Pancake Cookbook.
Out of the three recipes I have tried so far, they have all been really tasty, but the really great part is that they are packed with protein so you feel fuller longer and they have a great texture to them. Jessica’s recipe’s call for gluten-free rolled oats. I used Bob’s Red Mill, which are blended down to make perfect pancakes. The blending of the ingredients also whips air into the batter, which makes for a lighter and fluffier pancake. Click to continue reading »