More pancakes please….

says my family, when I break down and make the yummiest pancakes ever!!!!  Putting grains back into their lives has been a blessing (I hope).  At least in the taste-bud department.

Having to spend a few days on my own with the boys (mama’s gone to see the big one), I decided to spoil them as only grandmas know how.  That by feeding them stuff they like, filling their bellies with good stuff while still making sure it’s ‘good’ stuff.  So one morning for breakfast, I decided to do a different pancake recipe.  Banana/coconut was all well and good, but hey, that’s the mama’s terrain.  Besides, I had no coconut flour, and mashing up bananas isn’t my favorite thing.  So I opted for an unknown, and made it very well known!  This is one I really enjoy too.  So, here’s Grandma’s favorite GF pancake recipe (at least as of this date, anyway).  We enjoy this with the addition of cocoa powder – not enough to make it chocolatey, but enough to give it a little bit of cocoa flavor.

Gluten free pancakes

Grandma’s Favorite GF Pancakes

  • 1/4 C sorghum flour
  • 3/4 C brown rice flour
  • 1/4 C white rice flour
  • 1/2 C arrowroot starch (or ¼ C arrowroot/1/4 C tapioca)
  • 1/4 C freshly ground flax seeds
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp guar gum
  • 1/4 tsp cinnamon
  • 2 large or jumbo eggs (I use jumbo)
  • 5 TBSP agave nectar (or to taste)
  • 20 drops liquid stevia (or to taste – optional)
  • ¼ tsp vanilla (or to taste)
  • 2 TBSP extra virgin coconut oil
  • 1 C milk (I used coconut milk)
  • 1/2 C filtered water
  • 3 tsp cocoa powder (optional)
  • 1 small organic apple, cored, quartered and finely chopped (optional)

Just to clarify, I don’t use the apple when I use the cocoa.  Use 1/4 C sucanat or sugar cane crystals or other sugar product instead of Agave/stevia if you prefer to use a sugar.  Just adjust the liquid accordingly.

Directions:

Blend all dry ingredients.  Mix wet ingredients until frothy, add to dry and mix well with mixer. You can also mix all ingredients in a food processor until smooth. Add more brown rice flour if batter is too thin, or more water if too thick.  You’re preference…

Pour batter ongluten free pancake in enamel panto greased griddle (I use an enamel fry pan and/or a steel skillet) with a smidgeon of coconut oil) and cook just until bubbles appear.  Flip with a spatula and heat until pancake is done in the middle.

Smother with butter and maple syrup.  We prefer to eat as is with no toppings.

Yum!

Repeat with remaining batter.  This recipe yields a stack of pancakes high enough to satisfy about six hungry breakfasters.

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