Colin is a picky eater. And breakfast is the time of day he usually eats the least, when he should be eating the most. Pre-gluten-free-diet, he would eat a couple bowls of cereal, or maybe oatmeal - both of which are more difficult to provide now. (the only gluten free cereal we can find in Denmark is cornflakes. A person can only handle a certain amount of cornflakes before boredom sets in...).

So I was extremely thankful when I discovered that COLIN LOVES PANCAKES. There are some pancake mixes available, but I found that making my own was an easier, cheaper solution. And after weeks of practice and adjusting my recipe, I think I have created the very best gluten-free pancakes in the world.

I am certain the key ingredient to this recipe, as well as to all the GF recipes I have been working on is finding the RIGHT flour. I know there are many brands and variations of GF flours out there, and I have tried about 3-4 of the options I have found here in Denmark, with my absolute favorite being Finax.

This is actually a low-protein flour made from wheat starch, with the gluten removed. (limit 20ppm gluten - 20mg/kg) I don't know a lot about the chemistry behind flours, but I suspect that being based on wheat is potentially why I love the way it works - and why my baking results have been surprisingly similar to that of regular flour. Finax has a variety of other flours available, but this blue box is the one I have seen most readily available in SuperBest or Irma. 

I have modified this recipe from my favorite cookbook of all time: Fosters Market Cookbook. Adjusting the quantities every so slightly, and simplifying the process to make it as easy as possible to whip together in the early morning hours. And it works.

STEP 1: Combine the following dry ingredients in a large bowl. Stir to combine thoroughly. 

2 cups Gluten-free flour
1/4-1/2 cup Gluten-free oats (optional)
1/4 cup white sugar
2 Tbsp brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla sugar (a danish product - if preferred, eliminate & add 1tsp gluten-free vanilla extract or rum to liquids)
1-2 tsp cinnamon (optional)
1/4-1/2 tsp ginger/nutmeg/cloves (optional - I like to add the spices for a unique flavor, but do what YOU like...)

STEP 2: Add the following liquid ingredients directly to the dry mix in bowl. Stir or whisk until mixed well. Mixture may be lumpy - especially if you added the oats. 

1 1/2 cups milk 
1/2 cup oil (or melted butter)
3 eggs

STEP 3: Prepare skillet over medium heat. (I prefer a non-stick skillet because there is no need for extra oil/butter in the pan, and the pancakes have a crisper shell, but if needed add 1-2 T oil or butter to the pan before cooking the pancake)

For round pancakes, pour about 1/4 cup batter into skillet at a time, cooking on first side until air bubbles begin to appear, then flip and cook a few moments longer until done. Colin prefers his pancakes to look like Mickey Mouse!

TIPS: We only use about half the batter for a day's breakfast, so I save the rest of the batter for the next day in the fridge. I actually prefer using the batter the next day. Just set it out 15-20 minutes before cooking. I use a spoon to help shape the batter in the pan since it's a bit chilled it will not spread as quickly - but that also means it holds it's shape better, stays thicker, and results in a fluffier pancake.