I told you about that list. Pancakes will keep on appearing here for the unseen future until my imagination runs out of crazy combinations. Some may even have been done by every Sally, Mary and Harry out there. However, in my need for gluten free satisfaction, I am throwing caution and perhaps good breakfast sense to the four winds. I like pancakes. I don’t eat much sugar. This is my own indulgence. Most of the pancakes I post don’t even have sugar in them. It’s all in what you put on top.
Me? I usually opt for agave nectar. I don’t want any controversy. It’s just what I like. I have read all of the supposed arguments against it. I am not swayed. If I am out of agave, I use local honey. Every other Saturday, the honey man parks by the local Home Depot and sells five or six different varieties from the bed of his truck. When I first moved here, I kept driving by, a little shy of stopping, but really wanting some of that beautiful amber sweetness. Finally, I got the nerve up and stopped. What a treat. He had spoons and samples! You would not believe how different each kind of honey tastes! Orange blossom is by far my favorite, but Gallberry and Palmetto are close seconds. I do not like cotton honey one bit.
- 2 Tbsp cocoa
- 2 Tbsp white rice flour
- 2 Tbsp potato starch
- 2 Tbsp tapioca starch
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp xanthan gum
- ⅛ tsp salt
- 1 egg
- 1 Tbsp oil
- 1½ tsp vanilla
- ⅓-1/2 cups milk
- ⅓ cup dried cherries, chopped
- Whisk together dry ingredients in a mixing bowl.
- In another bowl, combine wet ingredients.
- Stir wet ingredients into dry and mix, adding more milk if necessary.
- Fold in cherries.
- Cook on prepared griddle or pan like normal pancakes