Out of all the recipe requests I receive every day—both from my kids and all of you—pancakes always make it to #1 on the Most Wanted Recipe List. Here are some pancake recipes I’ve developed around the web to get you started:
Please come say “hi” and let me know what you think about these recipes over in my online community, Silvana’s Kitchen. If you need dairy substitutions, please leave me a message on my Facebook page—I’m happy to give you swap-in ingredient ideas!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
1 cup packed light brown sugar 1 tablespoon ground cinnamon
FOR THE ICING
1 cup confectioners’ sugar, sifted 3 tablespoons pure maple syrup 1 tablespoon water
FOR THE PANCAKES
2 cups My Gluten-Free Pancake, Waffle and Biscuit Mix (I use my new Bisquick-type knockoff pancake mix on page 197 of my new cookbook. For now, you can the mix in my first book, Cooking for Isaiah or a store-bought blend.)
1 1?2 cups almond or cashew milk
2 large eggs, at room temperature 2 teaspoons pure vanilla extract
Canola oil, for greasing
Make the cinnamon swirl filling: Place the shortening, brown sugar and cinnamon in a large resealable plastic bag and seal. Using your hands, mash together until combined. Snip off a corner to make a 1?8-inch-wide hole.
Make the icing: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water.
Make the pancakes: Place the pancake mix in a large bowl. In a medium bowl, whisk together the milk, eggs and vanilla. Add to the pancake mix and stir to combine. Heat a large nonstick pan over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about 1?4 cup at a time onto the pan and squeeze the cinnamon sugar filling in a circular pattern to make a swirl. Cook until golden, about 2 minutes on each side. Between batches, clean your skillet by running it under hot water, dry, then lightly grease.
Drizzle the icing over the pancakes and serve hot.