Every year, my family makes pancakes on Christmas morning. Usually, we buy the delicious mixes from Williams & Sonoma – but alas, they are not gluten free, so I can’t eat them anymore. Sad.
Since this is the first year I’ve really been GF, I tried using Jenee’s Buckwheat Pancake recipe, with a few tweaks of my own – to make some Christmas Morning Pancakes.
My favorite version of the Williams & Sonoma mix was always the eggnog pancake mix, so I decided to attempt some gluten free eggnog pancakes this year. I wasn’t sure how they would turn out – but they were actually pretty delicious!
Christmas Morning Pancakes
I took Jenee’s recipe and multiplied it by 1.5 (mostly because I forgot to put the eggnog in the first batch), but it still worked out just fine, and makes anywhere from 7-10 pancakes, depending on how big you make them.
1.5 C Buckwheat Flour
1.5 tsp Baking Powder
2.5 Tb White Sugar
1 tsp Salt
1.5 C Eggnog (the eggs in the EGGnog can substitute for the eggs originally called for in Jenee’s recipe. The rest of the nog substitutes as the milk!)
4 Tb Melted Butter
1-2 tsp Cinnamon (optional)
Mix all of your dry ingredients in a large bowl. Add your eggnog and melted butter, and mix well. Ta-da! Your batter is done.
The mixture should be fairly watery – not actually watery, but it shouldn’t be thick at all. If it’s too thick, add some milk or buttermilk until it becomes the desired consistency.
Pour about 1/3 C of batter onto a skillet and flip when you start to see little bubbles in the batter. Serve with maple syrup and butter (and sausage and bacon…. if you please).
Oh, my husband and I are total nerds… so our own little Christmas tradition is to make a few Star Wars pancakes (the molds are also from Williams & Sonoma). Super thick – but pretty awesome, they are.