Secret Brownies

 

I was going to title these "almond butter brownies" but felt it would be a figurative - if not literal - misnomer. These babies are indeed almost entirely made out of almond butter, hence the literal accuracy, but they do not taste a thing like almond butter. (Which - I think everyone will universally agree - is a good thing. Almond butter does not get people going like peanut butter does.)

Not only are these gluten-free and dairy-free, they are also refined sugar-free, being sweetened entirely by maple syrup. I owe this recipe to a wonderful cookbook called "Sweet Laurel," which specializes in gluten-free, dairy-free, and refined-sugar-free baking. When a devoted baker finds out she has Hashimoto's disease, she finds a work-around! Thanks Laurel for the wonderful recipe.

These babies are so fudgy, delicious and intensely chocolately, no one will know your secret. These keep very well in the freezer and taste good at all temperature ranges. (In the name of research, I've taste-tested them from straight out of the oven to solidly frozen, and everywhere in between! You're welcome.) 

Secret Brownies

from the Sweet Laurel Cookbook by Laurel Gallucci & Claire Thomas

Technically, to make these 100% refined sugar free you need to make your own chocolate chips using maple syrup. I could not be bothered to do this, but if there's another quarantine I will try it out and report back. Also, the original recipe calls for cacao powder instead of cocoa powder. The difference is only in how the cacao beans are roasted. Cacao powder is more bitter but has a higher nutritional value. So use unsweetened cacao powder if you want to feel extra good about eating these treats.

2 cups (500 g) almond butter

2 large eggs

1 1/4 cups maple syrup

1 tablespoon vanilla extract

1/2 cup (48 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon pink salt

1 cup (170 g) chocolate chips

Line an 8 x 8 baking square with parchment paper. Preheat the oven to 350.

Whisk together the cocoa powder, baking soda and salt in a small bowl. Set aside.

Mix the almond butter in a stand mixer with the paddle attachment on medium speed until it is completely smooth, then mix in the eggs, one at a time incorporating well after each addition. Then mix in the maple syrup and vanilla. Finally add in the cocoa powder mixture and mix until smooth. Stir in 3/4 cup of the chocolate chips and pour into prepared baking pan. Sprinkle the rest of the chocolate chips on the top and bake for about 30-35 minutes, or until the brownies are just set around the edges of the pan. As always, don't overbake!  

Banana Rum Cakes with Caramel Sauce, gluten free, plus how to turn a recipe into a GF one!

I was going to use this delectable banana cake recipe to talk to you about how I clearly have an obsession with baking rotten bananas into yummy treats (see here, and here!) but I realized that I haven't yet done a post where I really dig into substituting gluten free flours for all-purpose flour, and this recipe is a classic example of how easy it is to switch to gluten free in your baking.

When I first discovered my serious health issues with gluten, I started baking gluten-free as most people do: I bought pre-mixed gluten-free blends at the store. There is nothing wrong with pre-mixed blends. In fact, when I'm feeling lazy I have three different King Arthur GF blends that I reliably and successfully turn to. However, as I got used to eating gluten-free I realized that the guar gum and xantham gum found in store-bought blends cause some of the same digestional issues I had from eating gluten. Those gums had to go! Only problem was, those gums are there for a reason. They help hold up the baked goods in the same way gluten does, by providing structure. Luckily there's a binder that is a good alternative to xantham gum: psyllium husk. You need to use 4x as much psyllium husk as xantham gum in a recipe (use 1 tsp psyllium husk per cup of flour called for), but other than that, it does just as good a job, plus it has the added benefit of being a natural fiber source. 

So if you too have decided you need to try to make your own gluten-free blends instead of relying on the pre-mixed ones, the one thing you MUST have is a scale. You absolutely CANNOT expect to turn a gluten-recipe into a GF one without a scale (unless you are using a store-bought cup-to-cup blend.) In general baking terms, weighted ingredients are much more accurate, and will give you tasty results each time. Measuring by volume with cups is not only less accurate it is also more time-consuming. Once you get used to it, you will never go back. Additionally, measuring with a scale is even more important for GF baking because the best way to replace all-purpose flour in a recipe is to replace it with the same WEIGHT of alternate GF flours. So if a recipe calls for 1 cup of all-purpose flour, you can just get out your scale and spoon in a few spoonfuls of a whole bunch of different gluten-free flours until you get to 120 grams and that (plus 1 tsp of psyllium husk) will be your substitute. 

Now which flours work best for what? In general terms, white rice flour, almond flour and sourghum flour are the best GF flours to substitute for all-purpose flour. If a recipe calls for cake flour I use a mix of white rice flour, sourghum flour, tapioca flour, and cornstarch. If a recipe calls for bread flour I use brown rice flour, sourghum flour, potato starch*, and tapioca flour. When making pancakes and muffins (the easiest things to make gluten-free!) I like to experiment with different blends but love using brown rice flour or almond flour as the main flour with smaller proportions of buckwheat flour and/or millet flour (both are flours made from seeds.) There are some flours that really mess with a recipe because they absorb too much liquid. Coconut flour and potato flour* are ones that do this and I would not try to use either of these flours when replacing all-purpose flour in a recipe. Other flours like quinoa flour, teff flour, pistachio flour and hazelnut flour, have very strong flavor profiles so you should also proceed with caution there. Teff flour and buckwheat flour both pair well with chocolate but generally should not be used as the only flour when substituting for all-purpose flour. When baking a cake that gets most of its structure from beaten egg whites or beaten whole eggs, such as angel food cake, chiffon cake, genoise cake, or really any cake at all that involves you folding egg whites into the batter, or beating whole eggs for a very long time (sometimes a chiffon or genoise cake recipe is not labeled as the type of cake it is), you should NOT use psyllium husk in those recipes, and white rice flour by itself is the best substitute. 

I hope that was a good introduction to flour substitution for those of you adventuring into the promising and tasty world of gluten-free baking! I packed a lot of information into just a three paragraphs so if you have any questions or need clarification leave a comment and I will see if I have an answer for you. All in all, making a recipe gluten-free is super easy. Especially when you are making a butter-cake based recipe like the one below, that is chock full of sweetness and flavor, no one will know that it is gluten free. Of course, as in gluten baking, it helps to have a good understanding of basic baking techniques, to have an accurate, well-performing oven,** and to not ever, ever over bake! 

*Potato starch and potato flour are two totally different flours with completely different properties, they are not replaceable for each other and should not be confused with each other.

** If your oven is on the older side, I highly recommend buying an oven thermometer so that you know exactly what temperature your oven actually is. It can often be 100 degrees or more off of what the dial says!

Gluten Free Banana Rum Cakes with Caramel Sauce

adapted very slightly from Sweet by Yotam Ottolenghi and Helen Goh

If you don't need these to be gluten free then simply substitute 110 g of all-purpose flour for the white rice, sorghum and psyllium husk. But I promise you, these babies are perfection and no gluten-eater would be able to tell these apart from a gluten-filled one. 

Sugar work can be tricky but the caramel sauce is TOTALLY worth the minimal extra effort. Just read the instructions very carefully twice over before even thinking of starting the sauce if you've never made caramel before. 

All ingredients should be at room temperature, but it is particularly important for the butter to be poke-a-hole-through-with-your-finger soft. 

I used a mini bundt pan that made six small bundt cakelets. Each cake was enough for two people so next time I will use my extra-mini bundt pan that makes twelve small bundt cakelets. Use whatever muffin or small cake pan you have but make sure you adjust the baking time accordingly and do not overbake. 

Ingredients:

100 g unsalted butter, at room temperature

70 g granulated sugar

70 g brown sugar

2 large eggs

1 tsp vanilla

100 g almond flour

1/8 tsp salt 

1/2 tsp cinnamon

3/4 tsp baking soda

1 1/2 tsp baking powder

1 tsp psyllium husk

60 g white rice flour

50 g sourghum flour

230 g peeled, mashed, overripe bananas (from about 3 smaller bananas)

100 g sour cream 

2 tbsp dark rum

For Rum Caramel Sauce:

200 g granulated sugar

1/2 cup (120 ml) water

1/2 cup plus 2 tsp (130 ml) heavy cream

1 1/2 tbsp dark rum

Generously grease your mini bundt pan or muffin pan with butter and preheat the oven to 350 with a rack in the middle of the oven.

In a stand mixer fitted with the paddle attachemnt, beat the butter and both sugars for about 3 minutes, until pale and fluffy. Beat in the eggs, one at a time and mixing well after each addition. Stir in the vanilla. 

In a small bowl combine the bananas, sour cream and rum.

In a large bowl measure out and then whisk together all the dry ingredients until very well combined (about 2 minutes of thorough whisking.) 

Add the sour cream and flour mixtures in three alternate additions to the butter mixture, mixing until thoroughly combined after each addition.

Spoon the batter into the prepared pans, until each is 3/4 full. Bake for anywhere from 12-28 mins (depending on the size of the pans you used), until the tops spring back lightly when touched with your fingertip or a toothpick inserted into the center of a cakelet comes out clean. Set the cakes aside to cool completely before taking them out of the pans.

Caramel:

While the cakes are baking make the caramel. Stir the sugar and water together in a medium sized saucepan (the size of the pan is important.) Put the pan on the burner and turn the heat to medium-high. Do not stir or touch the syrup once you turn on the heat. You can tilt the pan to swirl around the sugar but do not stir. Bring the mixture to a boil and simmer for 8-10 minutes, or until the syrup turns a deep amber color. Immediately remove the pan from the heat when it turns this magically color. Stir in the rum, and then very, very slowly stir in the heavy cream bit by bit. Set the caramel aside for 30 minutes before pouring over the cakelets. 

Coconut Chiffon Cake

 

It's March in northern Vermont, which means that it's still cold as hell, there is snow and ice everywhere... and I am dreaming of escaping to a tropical paradise. Which of course, will remain a dream, as getting to a tropical paradise during a global pandemic is not easy. 

What is easy is baking this cake which will make you FEEL like you are on a tropical island. Light, airy, just the right amount of sweet, and just the slightest hint of coconut... pair it with a frozen rum drink of your choice, close your eyes, and trust me, you will BE in a tropical paradise. 

You're welcome.

Coconut Chiffon Cake (Gluten and Dairy Free)

adapted from "Gluten-Free Flavor Flours" by Alice Medrich

The cookbook I took this from has been a treasure trove of gluten-free goodness for me. I highly recommend anyone who wants to bake gluten-free to buy it! Alice Medrich is a world-class pastry chef and every recipe in this book is wonderful. When I'm substituting gluten-free flours for all-purpose flour in another cake cookbook, I usually refer to Alice's recipes in "Gluten-Free Flavor Flours" first to see if my flour choice, and ingredient ratios, are correct. 

Also I purposeful did not give volume measurements here. If you don't have one, go buy a $15 electric scale at your local kitchen store, it will make your baking SO much accurate, and ergo SO much better. You're welcome.

140 g sugar

2 large egg yolks, at room temperature

3/8 cup coconut water* or light/low-fat Asian coconut milk

1/4 cup vegetable oil

1 tsp vanilla

35 g unsweetened dried shredded coconut

100 g white rice flour

1 1/2 tsp baking powder

1/4 tsp salt

4 large egg whites, at room temperature

1/4 tsp cream of tartar

Line an 8x3 or 9x2** cake pan with parchment or a silicone cake liner. Do not grease the sides of the pan! Preheat the oven to 325.

Weigh the sugar out in a large mixing bowl and then take out two tablespoons' worth and set aside (to use later when whipping the egg whites.) Add in the egg yolks, coconut water or milk, vegetable oil, vanilla, dried coconut, rice flour, baking powder and salt. Whisk together until thoroughly combined.

In a standing mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium-high speed until very soft peaks form when you lift the whisk. Slowly add in the reserved 2 tablespoons of sugar, and beat until the whites are very stiff, but not dry. If you don't know what dry beaten egg whites look like then aim for under-beating them, then take the bowl and hold it over your head. You know they've been beaten enough if they stay completely in place (and don't fall on your head)!*** 

Fold 1/4 of the beaten egg whites into the yolk mixture until thoroughly incorporated. Then gently fold in the rest of the egg whites, folding until just combined. Scrap mixture into prepared pan and bake in the center of the oven. If using an 8x3 pan bake for 40-45 minutes at 300, if using a 9x2 pan bake for 28-33 minutes at 325, or until a toothpick inserted into the center comes out clean, or the top springs back just slightly when pressed with your fingertip. 

Let the cake cool completely in the pan, then use a knife to loosen the cake from the edges of the pan, then invert onto a cake platter and peel off the parchment or silicone liner. Enjoy plain, or with a splash of rum. Or Alice suggests it goes splendidly with grilled pineapple slices. 

*use a brand like Goya that has a real punchy coconut flavor

** I had much more success using an 8x3, but if you don't have that size a 9x2 will be fine.

*** This is a trick I've seen bakers do on the Great British Baking Show. I've whipped so many egg whites in my life that I don't need to do this, but I still do it anyway because it's fun!

Marscapone Pumpkin Cheesecake with Pumpkin Seed Brittle (gluten-free!)

Thanksgiving is going to be a lot different this year for most of us. If you are planning a dinner that is much smaller in attendance than normal, this pumpkin cheesecake would be a perfect dessert. Not that it's small in size or lower on decadence (to the contrary, it will feed at least a dozen people and is lusciously rich!)... but even if you are hosting a thanksgiving of just 2 people, this dessert will last in your frig for weeks, and be just as tasty as the week you made it. Make it for Thanksgiving, enjoy until Christmas.... now THAT is a Covid silver lining! 

This is not a Cheesecake Factory cake. Those sicky sweet, clangy disasters of dessert are what give cheesecake such a bad rap. This cheesecake is silky smooth and heavenly. Don't forgo the marscapone nor the bain marie for baking it. Both add to its luscious, smooth, divine texture. Marscapone lasts for months unopened in the frig, so I always pick some up when I'm in a store that has it. When I get home I tuck it in the back of my frig for those unrelenting dreary winter days when your spirit needs a pick-me-up. A good cheesecake never fails to please - whether it's a big event like Thanksgiving or just another dreary November Tuesday.

Marscapone Pumpkin Cheesecake

adapted from Bon Appetit

• 9 ounces gluten-free graham crackers or gingersnaps or a combination
• 6 tablespoons melted unsalted butter

• 1 15-ounce can pumpkin purée
• 4 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1¼ cups light brown sugar
• 1 tsp cinnamon
• 1 tsp ground ginger 
• 1/2 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• ½ tsp kosher salt
• 1 tsp vanilla extract
• 24 ounces cream cheese, room temperature
• 8 ounces marscapone, room temperature
• 1 cup pumpkin seeds (pepitas)
• 3 tablespoons maple syrup
• 1/2 tsp salt

Preheat the oven to 350. Pulse graham crackers/gingersnaps in food processor until it is all crumbs. Pour in the melted butter and process again until the texture resembles wet sand - about 1 minute more. Put mixture into a 9-inch springform pan and press it down evenly across the bottom of the pan. Bake for about 10 minutes. Set the pan aside to allow the crust to cool completely before filling and baking. Crust can be made the day before.

Start the pumpkin seed brittle while the crust bakes. Mix the pepitas, maple syrup, and salt in a small bowl. Spread out onto a silicone baking mat placed on top of a baking sheet and bake for 15-20 minutes at 350 until the syrup is bubbling and the color is a golden brown. Set aside to let cool completely.

Heat up a full tea kettle of water (for the bain marie used for baking the cheesecake). Wipe out the food processor to use it again to mix the filling. Process the eggs, egg yolks, pumpkin puree, sugar, spices, vanilla and salt until very smooth. Add the cream cheese and marscapone and process until completely smooth and the cream cheese has all been incorporated, about 2 minutes. 

Put a clean kitchen towel in the bottom of large roasting pan. Wrap the outside of the crust pan with aluminum foil and place on top of the towel in the pan. Pour the filling into the pan. Place roasting pan in the oven and then fill the roasting pan with boiling water until the water comes halfway up the springform pan. (The foil is so that if your springform pan is not water-tight that no water comes in contact with the cheesecake.) Bake until the edges are set and the center is still wobbly, about 1 1/2 hours. Remove from the bain marie and let cool at room temperature for 2 hours. Refrigerate for at least 3 hours. Can be made several days in advance. 

Break up the pumpkin seed brittle and use it to decorate. Either line the edges of the cake with large pieces or pile it up artfully atop the cake. (In my photos I did both and the effect was not as elegant as one or the other!) You will have extra brittle, serve it alongside.

Guy Fawkes Day Gingerbread Cake, Gluten Free

 As the former American colonies of the British Empire are mired today in sluggish presidential election results amidst a backdrop of grotesquely partisan national discord, perhaps we in the USA could take a break by looking more closely at the celebrations of our former colonizers. Today is Guy Fawkes Day in the United Kingdom. What's this holiday you say? Precisely. It involves celebrating the failure of a plot by Catholics to blow up the House of Lords, kill the king and reinstate the Roman Catholic church in 1605. Guy Fawkes was one of the conspirators who was captured, gave away the plot after two days of torture, and then was sentenced to be drawn and quartered. Today this holiday is celebrated with lots of bonfires and fireworks, symbolic of the gunpowder that was to be used in the attack. Straw effigies of Guy Fawkes are burned. On the whole it seems like a rather barbaric holiday.* 

The total weirdness of the origins of this holiday aside, I for one am all for a cozy bonfire and some fireworks on an otherwise dreary, dark November evening. Throw in the prospect of some English cider, Scottish whisky, and homemade gingerbread and I would even burn a straw effigy to join in. Having lived through two London Novembers I can say that every person on that island reaaaaally needs this holiday to get through this month when the sun never shines.  Especially this year. I hope my English friends that you find a way to get your bonfires and camaraderie while in lockdown. And if you can't... well try my gluten-free gingerbread. It's delicious. Hugs from across the Atlantic. 

Guy Fawkes Day Gingerbread

I found this recipe in my all-time most useful and trustworthy cookbook, the 2006 edition of the cannon of American cookery, The Joy of Cooking. It is listed as "Guy Fawkes Day Cake" but the note says it is also called "parkin" and that it is a classic of northern England. It is delicious served warm from the oven with freshly whipped cream. If you do not need a gluten-free cake simply substitute 1 cup all-purpose (plain) flour for the buckwheat, brown rice flour, and psyllium husk. If you are using all-purpose flour make sure you mix only until the dry ingredients are moistened and not any longer so you don't end up with a tough cake due to overworked gluten (a problem that gluten-free cake bakers do not have!)

1/2 cup (1 stick) unsalted butter

2/3 molasses (or black treacle)

2/3 cup old-fashioned rolled oats

60 grams buckwheat flour

60 grams brown rice flour

1 tsp psyllium husk

1 tbsp sugar

1 tsp ginger

1/4 tsp cloves

1/2 tsp salt

1/2 tsp baking soda

1 tsp lemon zest (from 1 large lemon)

2/3 cup whole milk (room temperature)

Preheat the oven to 350. Grease an 8-inch square or round cake pan. 

In a small saucepan melt over low heat the molasses and the butter and stir together. Remove from the heat when melted.

In a large bowl whisk together all the remaining ingredients except the milk. Stir in half the melted butter mixture, then half the milk, then the remaining butter mixture and milk. 

Pour batter into prepared cake pan and bake in the middle of the oven for about 25 minutes, until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center comes away clean. Do not overbake! Let the cake cool in the pan set atop a cooling rack.

* However as a citizen of a nation that built its wealth and power upon the backs of millions of enslaved Africans and has neither apologized to nor compensated the descendants of said enslaved, I don't think I can fairly judge another nation's barbarism.

Pineapple Duo - Pineapple Ice Cream and No-Cook Pineapple Syrup

While everyone else was perfecting sourdough bread during quarantine, I was experimenting with cheesecakes and ice cream. What can I say? Social isolation is no time for low-fat cooking.

While many ice cream makers come with recipes for ice cream that involve no cooking, a true ice cream base is technically a custard, thickened with either eggs or cornstarch, or sometimes with both, as in the fabulous pineapple ice cream recipe I'm sharing with you below.

This ice cream is truly divine, and it is not too hard to make. Make sure you have all your equipment and ingredients measured and ready before you begin, and read about making custards if you haven't made one before.

The pineapple syrup recipe that follows the ice cream one is SO unbelievably simple and satisfying. Who knew that pineapple cores could be so indispensable? The task of cutting up a whole pineapple will now forever be linked in my mind with snazzy, fresh, delicious pineapple drinks. The next round of quarantine (in the fall or winter, you know it's coming!) is going to be full of fun pineapple cocktails.


Pineapple Ice Cream
from Serious Eats

Save the pineapple core and the juiced lemon to make the super easy no cook pineapple syrup that follows. 
Make sure that you use only 2 or 3 drops of the vanilla, no more, or else the vanilla flavor takes over the subtle flavor of the pineapple. 
Read the instructions thoroughly before you begin. 

170 g sugar (about 1 cup minus 2 tbsp)
20 g cornstarch (about 3 tbsp)
1/4 tsp (1g) kosher or sea salt
2 large eggs
285 g fresh pineapple purée (about 1 1/4 cups)
2 oz fresh lemon juice (about 1/4 cup; 55g)
8 oz heavy cream (about 1 cup; 225g), straight from the fridge
1/2 to 1 ounce light rum (about 1 to 2 tablespoons; 15 to 30g), optional
2 or 3 drops vanilla extract

In a 3 quart stainless steel saucier whisk together the sugar, cornstarch, salt, eggs, lemon juice and pineapple purée. Put the pan on medium-low heat and heat until just warm to the touch, whisking constantly, about 3 minutes. Then increase the heat to medium, and keep whisking until the custard is thick enough to coat a spoon, about 2 minutes longer. When the custard begins to bubble continue whisking FOR EXACTLY 30 SECONDS (this neutralizes a starch-dissolving enzyme in the egg yolks) and immediately take off the heat and pour through a fine-mesh sieve into a stainless-steel or glass bowl. Cover and refrigerate until cool, then pour into your ice cream machine and churn until the ice cream is thick and light. Store in an air-tight container in the freezer for about 4 hours, or until firm enough to scoop.

No Cook Pineapple Syrup
adapted from Serious Eats

1 diced pineapple core, and pips from 1 large pineapple
1 or 2 already-juiced lemons or limes
1 cup sugar or brown sugar

The above measurements are approximate, no need to be precise about this one!
Toss everything together in a large glass, ceramic or stainless steel bowl. Cover and let stand at room temperature. Stir every half hour or so until sugar has completely dissolved, about 4 hours. Then strain the mixture through a fine-mesh strainer into a glass jar. Use your syrup immediately or refrigerate for up to 3 months.

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Buckwheat Buttermilk Gluten Free Pancakes

My dad loves taking his kids, and now his grandkids, out to breakfast at diners. Some of my fondest memories with him have been made after grumpily getting dressed at an hour I'd rather still be sleeping and stumbling into whatever dive diner is closest. There's just something special about breakfast.

I've always been partial to pancakes for breakfast, preferably of the chocolate chip variety served with a dollop of slightly melting whipped cream. But since discovering my severe gluten-intolerance diner pancakes have not been an option. Luckily, I also love to make pancakes at home. (I have a grand total of SEVEN pancake recipes on this blog already! None of them are written as gluten free. However if you want to adjust them to be gluten free, most gluten free flours and flour blends adapt extraordinarily well to pancake recipes.)

I made a regular batch of my GF pancakes this morning, but I made a few adjustments that I haven't tried in a while and they turned out SPECTACULARLY! So good in fact, that my boys have already demolished them all, and poor hubby who's out mountain biking won't get to try them. Well not this morning. Livvie's Diner is open every morning during quarantine for 3 special guests only.



Buckwheat Buttermilk Gluten Free Pancakes
If you don't have one of the flours listed don't fret. Just make sure you measure out 180g of flour total. Millet flour would be a lovely substitution. I wouldn't use coconut, cassava or potato with this recipe as they absorb too much liquid.

90 g almond flour
40 g buckwheat flour
30 g brown rice flour
20 g oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tablespoons olive oil
2 tablespoons honey
1 tsp vanilla
1 1/3 cups buttermilk
2 medium or large eggs
butter for the skillet or pan

Measure out the buttermilk into a 2 or 4-cup measuring cup, then add all the liquid ingredients, including the eggs, and whisk with a fork to combine.

Put a large skillet or fry pan (preferablly NOT non-stick) on the stove on the lowest temperature possible. (The key to cooking killer pancakes, especially GF ones, is to make sure the pan is fully preheated but not too hot.)

Measure out the flours into a medium bowl, then add the baking powder, baking soda and salt. Whisk well to combine. Dump the wet ingredients into the dry and whisk until completely combined. (Unlike with pancakes made with wheat flour, you do NOT want clumps in this batter.)

Put a little butter into the pan, and scoop or spoon the pancake batter onto the preheated pan or skillet. Cook on one side until small bubbles appear on the uncooked side. (If you add chocolate chips or blueberries, you may not be able to see the bubbles so go by how brown the cooked side is getting.) Flip the pancakes and cook until golden brown. Repeat with remaining batter, making sure to use a little butter on the pan for each new batch.

Enjoy!