Happy Groundhog Day!

I don't know what it is about Tuesdays and Wednesdays being the "official" snow days but that is the reality the past few storms. Since we didn't have to worry about our school routine this morning we all slept in a little later than usual. Well I at least layed down in bed later than usual. I am hopeful that we won't have too many more storms in our future since Punxsatawney Phil didn't see his shadow today. Supposedly we will have an early spring!

Lately, I have been running across a lot of Raw recipes and Gluten Free recipes. I've bookmarked a few that I want to try and have purchased a few pantry items so I can try my hand at them. This morning was the perfect opportunity to try Gluten Free Pancakes. I found a recipe and then tweaked it a bit to use what I had on hand. They tasted just like regular buttermilk pancakes to me, and the boys were oblivious to the fact they were not our usual mix and ate up a bunch. Here is the recipe I made:

Gluten Free Pancakes

Makes 20 4" Pancakes

1 1/3 + 3 tblsp Bob's Red Mill Gluten Free All-Purpose Baking Powder

4 tblsp Dry Buttermilk Powder

1 tblsp Organic Sucanat and Cinnamon Mixed

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Bob's Red Mill Xanthan Gum

2 eggs

3 tblsp Canola Oil

2 Cups of Water

Combine Dry Ingredients, then add Wet Ingredients. Stir to get rid of lumps. Cook on a hot griddle on medium heat. Flip when the first side bubbles.

Note: This recipe makes a lot of batter. It is also a thick batter. Next time I am going to halve the recipe.

Ehric and Aiden happily enjoying Gluten Free Pancakes!