Growing up, pancakes were one of my favorite breakfasts. My mom would make them as a special Saturday morning treat, filled with chocolate chips and topped with Stonewall Kitchen’s now-retired Strawberry Piggy Sauce. Pancakes at Sarabeth’s in Manhattan or my favorite diner in Connecticut were my birthday brunch treat, and my first year in college, the meal I ate before I went off to the airport for school each term to say goodbye to the US for a few months. (The UK one-ups the US by having a Pancake Day, but their pancakes are actually more like what we consider crepes). I’d have them topped with strawberries and bananas and drizzled with maple syrup, because I liked blueberries and chocolate chips, but why change a good thing?
When my wheat allergy was diagnosed, I wasn’t sure I’d enjoy pancakes in the same way ever again. Part of why I liked pancakes was the way they conjured up happy memories of childhood meals, before any of my struggles with food began, and the special feeling of having a treat on an ordinary morning. It wasn’t that I thought gluten free pancake mix would taste bad, just different. But I didn’t eat pancakes for a few years, until I started learning to cook for myself and coming up with new recipes. Pancake perfection was a distant dream, but I began to try anyway. Remember that saying, shoot for the moon, and if you miss, you’ll land among the stars? Well, I’ve taken that to heart, because the pancakes I’ve arrived at might not be perfect, but they sure do make me feel all warm and fuzzy the way I feel pancakes should. My favorite gluten free pancakes are sweet, fluffy, and free of everything that would bother my tummy. More than good enough for me!
What are your favorite kind of pancakes?
Did you have a special childhood breakfast that you always had for celebrations and good luck?
[Tweet “@RunnerGirl1991 Whip up some of the fluffiest gluten-free pancakes around! #Pancakes #GlutenFree #Breakfast”]
© 2015 Renaissance Runner Girl. All rights reserved.