Living Without Gluten Free Dairy Free Favorite Pancakes

I got an e-mail yesterday from the Living Without magazine website. They were advertising a recipe for gluten free pancakes. I have been using Pamela's mixes because I couldn't seem to find a recipe that worked well for us. However, my son recently went dairy free due to an allergy and Pamela's contains buttermilk. This recipe looked good so I decided to try it this morning. My daughter had a sleepover with a friend so she got to try them as well. All three were happy and my daughter's friend was not gluten free.

The only thing I would change is to add more liquid (which I did). The batter was way too thick to pour into the pan for pancakes. I also added a bit of cinnamon because my children love it.


Gluten Free, Dairy Free Favorite Pancakes

SERVES 4

¾ cup brown rice flour
½ cup sorghum flour
¼ cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup milk of choice (plain-flavored rice, almond or soy milk) - I added 1/2 cup more liquid.
1 teaspoon oil of choice

Mix together flours, xanthan gum and baking powder in a mixing bowl.
Add eggs, vanilla and sugar. Add milk slowly, until batter is desired thickness. Do not over-mix or batter will become thick and stiff.
Heat oil in a heavy skillet or non-stick pan. When skillet is sizzling hot, pour in batter or drop by large spoonfuls to make pancakes. Spread batter out in pan if necessary. Cook until pancakes have bubbles throughout and bottom is lightly browned. Flip with a spatula and cook briefly until done.

TIP For banana-nut pancakes, add half a ripe, mashed banana and 2 tablespoons ground almonds, if tolerated. (Grind almonds with a coffee grinder.) For blueberry pancakes, add ½ cup fresh or frozen blueberries and increase sugar to 5 tablespoons.

Each serving contains 316 calories, 6g total fat, 1g saturated fat, 0g trans fat, 106mg cholesterol, 501mg sodium, 59g carbohydrate, 2g fiber, 7g protein.