So I'm starting to get more adventurous with my cooking. I'm a follow the recipe kind of person but I'm trying to adapt my old recipes for wheat-filled things for my new wheat-free life. I'll be posting my experiements, successes and failures. We learn from everything so we'll see how much I learn :)
I have always loved pecan pancakes. So I dusted off the recipe and gave them a wheatless whirl. Word of caution, I'm labeling things wheat-less not gluten-free because I live in a mixed house. Cross contamination heaven to say the least. Besides I read labels and look for wheat not gluten so read your labels!
Martha's Wheatless Cinnamon Pecan Pancakes
2 cups Bisquick Gluten-free Mix
2 cups Whole Milk
4 Tablespoons vegetable oil
3 teaspoons Cinnamon
1 teaspoon Nutmeg
3 handfuls of pecans chopped via food processor
Mix. I added the pecans last but I don't think order really matters. Cook and serve.
This yielded about 14 pancakes.
I put lots of butter and syrup. I would post a pic but I was lucky to get any to eat so forget the pics. My personal feelings where they were great but next time I will add a bit of sugar and a dash of vanilla. My dad and DH both said for me to cut the pecans out. My mom enjoyed them plain with nothing but a bit of butter and normally she hates pancakes. So that's the skinny on the pancakes. Let me know if there are tweeks or suggestions to make them better.