Sunday Pancakes (Whole Wheat or Gluten-Free Quinoa/Buckwheat)

These are only Sunday Pancakes because I never think to make time for pancakes during the week.  They are, however, fast and easy to make so could very well be Everyday Pancakes.  Usually I make a full batch and freeze the leftovers so I can just pop them in the toaster and eat in a pinch during the week.  They also make great peanut butter sammies.

This week, we have company in town, so I made regular and Gluten-Free for options.  I loved the flavor of the Gluten-Free ones and didn't find they lacked for texture, either.  The fam said the regular 'cakes were delish as well.  Regulars were adapted from Mark Bittman's How to Cook Everything and the Gluten-Free were adapted from Karen Robinson's Cooking Gluten-Free!: A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat

Pancakes (Gluten-Full)

• 2C flour (I use 1/2 all-purpose & 1/2 whole wheat)
• 1T baking powder
• 1/2t salt
• 1.5T sugar or 1T agave
• 1 or 2 eggs (or 1egg & 1egg white)
• 1-2c milk (cow, soy, almond, rice.....)

Directions:
1. Preheat griddle or large skillet over medium heat while you make the batter
2. Mix together the dry ingredients.  Beat the egg(s) into 1c of the milk, then gently stir the milk/eggs into the dry ingredients, mixing only enough to cover the flour- many lumps will remain.  Add additional milk to adjust the thickness to your preference.  3. Put a bit of butter or oil in you skillet (you can skip this if using a non-stick), then drop into pan in ~1/4c blobs, leaving a few inches between if you care about them touching.
4. Cook them 1-2 minutes, until you see the top bubbling and the bottom golden brown, then flip for 1-2 minutes to brown the other side.
5. You can hold them in the oven on warm while cooking or just serve them up as they go!

Gluten-Free Pancakes

• 1C Buckwheat or Quinoa Flour
• 1C Gluten-Free All-Purpose Flour (Wendy Wark's or Tom Sawyer's are great) 
• 1/2t Salt
• 1t Cream of Tarter
• 1/2t Baking Soda
• 2t Baking Powder
• 1/4c Sugar (or 2-3T agave)
• 1/2c Vegetable oil (or 1/4c oil and 1/4c apple sauce)
• 3 Eggs (or egg substitute- I used 2 eggs and 1T flax meal mixed with 2T water)
• 1-11/2C Milk (Cow's, soy, almond, rice...)

Directions:
1. Preheat griddle or large skillet over medium/medium-low heat while you make the batter
2. Mix together the dry ingredients.  Beat the egg(s) into 1c of the milk, then gently stir the milk/eggs into the dry ingredients, mixing only enough to cover the flour- many lumps will remain.  Add additional milk to adjust the thickness to your preference. 
3. Put a bit of butter or oil in you skillet (you can skip this if using a non-stick), then drop into pan in ~1/4c blobs, leaving a few inches between if you care about them touching.
4. Cook them 1-2 minutes, until you see the top bubbling and the bottom golden brown, then flip for 1-2 minutes to brown the other side.  These pancakes cook much faster than the other recipe, so a lower heat is a good choice
5. You can hold them in the oven on warm while cooking or just serve them up as they go!

All good parents give their toddler a knife to help mix with, right?

If you like berries, just add some onto the batter once you drop them in the pan.

Serve with warm maple syrup and butter or peanut butter or powdered sugar....

Remember to keep the leftover pancakes in the freezer and toast them in the toaster for healthy snacks!