I found this recipe on line as Greek Yogurt Pancakes and they were awesome but the recipe only made about 3 pancakes which wouldn’t go far in my house. I am only cooking for three but they LOVE pancakes. We have this recipe almost every Saturday morning and even some Sundays. And then I had to make them gluten free. I have tried every flour combination and pancake mix out there but always come back to the Bob’s Redmill Gluten Free pancake mix. I can’t improve on it. So here goes:
1 cup of plain greek yogurt
1 cup of Bob’s Red Mill Gluten free pancake mix.
Whip eggs and yogurt with a wire whisk, add pancake mix and blend. Pour 1/2 cup of batter at a time on to heated frying pan. Flip when edges start to bubble and appear cooked.
As easy as that
This recipe made 7 pancakes.
I should have staged a lovely photo with a perfect slab square of butter with syrup drizzled creatively over it but no one wants to wait for that to happen so I quickly snapped a few before they were devoured.
There were times when I had a house full of growing people that I made several dozen chocolate chip cookies a week. They were standard snack time fare. And then yada yada yada, all that changed. So I stopped baking them. After mucking around with flours and trying several other recipes, all with mediocre results, I went back to the basics of my original recipe. And stuck with my own tried and true combination of flours, one part millet, one part tapioca, one part brown rice flour. And tada! Success!. Gluten free cookies will always be different then those made with wheat flour, in fact the only way to get them closer in texture is to increase the starch and sugars which I prefer not to do, you end with a cookie made of mostly starch and very little flours. But I would rate these pretty awesome. Like with all gluten free baking, it’s best to eat them quickly (invite the kids back home if must) or freeze them if you won’t be polishing them off in one day.
Note: I started with a lesser amount of peanut butter but once the batter was made it seemed a tad dry so I added another two tablespoons to bring the amount up to 3/4 cup.
peanut butter chocolate cookies GF
I cup butter
3/4 cup peanut butter (or maybe more if you like them softer)
3/4 coconut palm sugar (it’s my slightly healthier alternative to brown sugar)
2/3 cup millet flour
2/3 cup tapioca flour / starch
2/3 cup brown rice flour
2 tsp xanthum gum
1/2 tsp salt ( if you are using unsalted butter and unsalted peanut butter you may want a pinch more salt added)
1 tsp baking soda
Mix butter, peanut butter, sugar and blend well til butter is soft. Add egg and stir just enough to mix the egg in. If you beat it more, you will get a more cake like texture and I prefer my cookies chewy.
Mix flours with xanthum gum, soda and salt. Stir into butter/peanut butter mixture and blend well. Shape cookies into tablespoon size balls and press with fork ( I dipped my fork in milk just like my mom used to do) Bake at 350 for 10 – 12 minutes.
Makes three dozen.