Now that is a breakfast taco! Scrambled eggs with cheese and crispy bacon wrapped in a giant gluten-free pancake. Crunchy, salty, and sweet! Yum. Easy to eat in bed or at the table. Thanks to Ben, I enjoyed one for Mother’s Day! Not only did he come over to cook, he developed the recipe and did the dishes. Best of all, he remembered to put the love in the pancakes…and that makes all the difference.
Check out Ben’s pancake recipe:
1 1/4 cups potato starch
3/4 cup brown rice flour
Pinch xanthan gum
2 1/2 tsp baking powder
1/3 cup + 1 1/2 tbsp granulated sugar
1/2 tsp salt
3 tbsp melted butter
1 large egg
1 1/4 cups milk
1-3 tbsp water if needed
Coconut oil or other light flavored cooking oil
In medium bowl, sift together potato startch, rice flour, xanthan gum, baking powder, sugar, & salt. In a separate bowl, whisk together the egg and milk. Add the wet ingredients to the flour mixture stirring only until smooth. Blend in the melted butter. Add the water if needed to reach your preferred consistency.
Cook on a hot, greased griddle until a little dry around the edges and lightly browned on the bottom. Flip over and brown on the second side.
Check out Ben:
Isn’t he just cute as a bug? I like to say that, but it confuses him because he doesn’t understand the expression. Neither do I, but I like to say it anyway.
All of you who like to give your mom a treat on birthdays, or holidays, or just because – remember that it doesn’t have to be fancy for her to enjoy it just as long as it’s gluten-free and filled with love!