When my son was two he was sick a lot – like, all the time sick. We were in and out of doctors offices, hospitals and specialists on a weekly basis. Sometimes multiple times a week. He couldn’t gain weight and it didn’t matter what we tried. Every time I thought he was on the mend and gaining weight, he would become even more sick and loose all the weight that he had gained and then some. After waiting several months to meet with the incredible pediatric GI team at Texas Children’s, we finally had a diagnosis. Turns out, he had been suffering from a severe case of celiacs disease.
Fast forward to August of 2015, after struggling with pain that I could only assume was related to an early onset of rheumatoid arthritis, I was also diagnosed with celiac’s disease. Evidently it’s a hereditary condition in many cases… I was responsible for passing it along to my son. However, unlike my son, I had lived with the condition my entire life, without knowing I had the disease. As you can imagine, after 34 years of indulging in whatever I pleased, including lots of gluten, I thought I was going to die without my morning waffles or pancakes.
My son, now six, never knew of the amazingness of gluten… but I did. I had no idea what I was going to do to fill that giant gluten filled hole in my life.
The first weeks were hard, but once the severe and debilitating pain ceased to interfere with my daily life, it was amazing. I had felt like a 90 year old the last few years, living in a 30-something year old body. Luckily, I also discovered some pretty amazing treats created by some of Houston’s best bakers. Rebecca Masson of Fluff Bake Bar was a life saver with her gluten free fluffernutters and Jody Stevens, the genius behind Jodycakes, has saved my life on more than one occasion with her cakes and goodies.
But I was still missing my morning guilty pleasure – pancakes.
After trying out several different pancake mixes, that left me feeling like I was eating a soggy brick of cornmeal, we finally tried Cup 4 Cup. Bryan played around with the ingredients and he came up with a winning combination that actually made everyone in our super picky family happy. Even Bryan.
Here is the best damn gluten free pancake recipe ever. If you’re not a fan of blueberries, you can substitute them for something else or just leave them off and top your short stack with some strawberries, like I prefer. Enjoy and we hope it brings you many happy mornings filled with pancake bliss.
Better Than Gluten Blueberry Pancakes
Serves four, or two Caswells
1/2 c. milk
1/2 c yogurt
1 egg room temperature
3 tbs. butter melted
¾ c. Cup for Cup Flour (gluten free)
1/4 tsp baking powder
½ tsp. salt
1 tsp baking soda
1 pint of blueberries
Mix milk, yoghurt, egg and butter in a bowl. Mix dry ingredients in another bowl then stir in buttermilk until just mixed and slightly lumpy. Good for only 2 hours. Using a 1/4 measure scoop pancake mix onto a hot slightly buttered skillet. Then begin pressing 5 to 6 blueberries into the batter for each cake.
Garnish by dusting with powdered sugar, butter, hot syrup and fresh blueberries.