Here's a question I ask each year when Easter candy hits the shelves: why are regular Reese's peanut butter cups gluten-free but the seasonal shapes, like eggs, not gluten-free? While I'm sure it has something to do with how the seasonal items are shaped, the whiny part of me just wants to say, "Whhhhhhhy?!?!" Because even though I can count on one hand how many times I eat peanut butter cups during the year, I love those peanut butter-filled eggs.
I don't know about you but I'm really ready for the weekend. So before the week ends, I wanted to share some things that are making me happy. Add your "happy" in the comments. We could all use an extra dash of joy! . . .
As I'm sure you've noticed, I love pancakes! Last Sunday, I made a batch of whole-grain pancakes that was flavored with just the tiniest bit of cinnamon. Oh.My.Goodness. These pancakes were so flavorful and so fluffy! I can't wait for this Sunday so I can make these again.
And for folks who limit their rice intake, these are totally free of rice. I used a combination of cornflour (finely ground cornmeal, not cornstarch), gluten-free oat flour, sorghum flour, and millet flour. Whoa. That seems like a lot doesn't it? To make the recipe easier, I recommend mixing your flours together the night before you plan to make pancakes. This way, you don't need to measure out lots of flours while you're blurry eyed. Oh, you're a morning person and don't get blurry eyed? I TOTALLY envy you! . . .