Pancake City, Arizona

Oh yeah! No more Bisquik? WHO CARES!!! This batch of pancakes was the best everrrrrrrrr. Wheat or no wheat. Hands down. And you can trust me on that one because I have won actual awards for my wheat products people. Actual awards. Now that I can’t have the wheat (or the Bisquik for that matter)  the pancakes around here have been pretty sad, and wierdly chewy.

 But this is a recipe you can write home about. I doubled the recipe and put most of them in the freezer for quick breakfasts and snacks. I heart the freezer.

Pancakes

• 1/4 C sugar
• 2 T softened coconut oil
• 2 T safflower oil
• 1 egg replacement (= 1 T ground flax meal + 3 T HOT water)
• 1/2  C brown rice flour
• 1/4 C millet flour
• 1/2 C potato starch (or 1/4 potato and 1/4 arrowroot)
• 1/4 C tapioca starch
• 1/4 tsp soda
• 1/4 tsp xanthan gum
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp vanilla
• 1/2 C rice milk + 1 tsp vinegar = “buttermilk”
• 1/2 coconut milk

Mix on high speed for one minute after incorporating all ingredients on a slower speed. Refrigerating the batter before cooking works well.

yummy.

Pancake Heaven

Okay, it’s true, I have always been a pancake fan. From way back, pancakes for dinner are my favorite thing. I’ll even eat them for breakfast. Really!

It’s been a year of gluten free trial and error to find a pancake that was close to the bisquick standard of old and, a) delicious and b) fluffy.

Finally this morning I found the right balance of no gluten, no egg pancakes. Mostly corn free- just the xanthum gum is based on corn. I have searched every grocery store within 50 miles for guar gum… no one sells it. I give up. Xanthum gum is my one corn item in my kitchen, I’ll just have to limit how I use it)

We ate them with actual real maple syrup and they were good. The remainder of the batch went into the freezer for future breakfasts… probably lunches too.

Pancakes worth mentioning:

• 1/2 C sugar
• 1/4 C sunflower oil
• 1/4 C unflavored gelatin + water = “egg”
• 1 1/2 C rice flour
• 1 C potato starch
• 1/2 C tapioca starch
• 1/2 tsp xanthum gum (this is actually a source of corn, but until I ever find a substitute it has to stay in all my baking)
• 1 tsp sea salt
• 2 tsp baking powder (aluminum free, corn free)
• 1/2 tsp soda
• 2 tsp vanilla
• 1/2 C GF rice milk
• 1 C coconut milk

Mix. Fry. Eat. Simple. It’s possible that chilling the batter will help it be the fluffy batter that is desirable. Next time I will probably add more coconut milk and thin it out just a bit for crepes.