Okay, so I tried the pancake mix without the xanthan gum…It turned out too watery.  I salvaged the mix by adding a scant 1/2 teaspoon xanthan gum and 1 mashed (big) banana (the kids’ choice for flavor, this time).  Using a wire whisk, I whisked the whole thing like crazy in my attempt to incorporate the xanthan gum into the wet, watery mess.  Fortunately, it all came together (to my surprise, let me tell you) and I was able to pour the mix out of the cup much like regular pancake batter.

The resulting cake was not as fluffy as my first attempt using the griddle but it was also less work and fuss since I did not have to “baby” the cakes by ladling it one heaping tablespoon at a time and then spreading and shaping it into 3 inch round cakes.  By reducing the xanthan gum to a  scant 1/2 teaspoon and adding the banana, it was not as thick and gooey and 4-5 inch pancakes were relatively easy.  Of course the cooking time per side and per cake also changed, just keep an eye out for those tell-tale bubbles and somewhat set cake look before you attempt to flip one over.

I would venture to say that if you absolutely hate bananas, you could probably get away with thinning the batter with 1/4 to 1/3 cup of half and half—just do not omit the xanthan gum or you’ll end up with having to chase your batter on the griddle and no pancakes for breakfast.

Tomorrow, let’s talk cheesecake sans eggs and wheat…