It’s been a few years since my wife and our son went gluten-free.

A normal Saturday morning breakfast for us are homemade, gluten-free pancakes. They also freeze well, allowing us to heat them in the toaster at other times.

Here’s my wife’s recipe:

2 c. gluten-free flour blend

1 tsp. baking soda

1 tsp. salt

2 tsp. sugar

2 c. buttermilk

2 eggs – beaten

2 T. vegetable oil

1 tsp. vanilla

Whisk dry ingredients together. Add wet ingredients to bowl and mix. Scoop onto hot griddle – mixture will be thick. Cook until golden brown on both sides.

Enjoy!

(This was first published at theroadreport.wordpress.com.)