Saturday, September 19, 2009

This is our favorite pancake and waffle mix.

Living Without Magazine
Gluten-Free, Dairy-Free Favorite Pancakes
Serves 4

Brown rice flour and sorghum flour add extra protein and fiber to these tasty gluten-free, dairy-free pancakes. Top them with sliced fruit, warm applesauce, maple syrup or powdered sugar. For convenience, mix ingredients the night before, cover and store overnight in the refrigerator. In the morning, remix the batter while your griddle heats up. Don’t over-mix. If batter becomes too thick, add more liquid.

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)
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.


Jessica Meyer said...

That pancake recipe looks great! I love pancakes and they never get old! I have also come up with a GF pancake recipe on my blog-

hope you enjoy! thanks and love your blog :)

Jessica Meyer


This same recipe is our favorite as well. We make pancakes EVERY (and yes, I do mean EVERY!) Saturday morning so we use this recipe often. Lately, I have been making it up in a few batches at a time to save time. I mix all the dry ingredients together in a ziploc bag and then we just add the eggs, vanilla, and milk. I store these in the fridge until we are ready to use it. I make each bag have only one batch worth of ingredients and that way all we have to do is dump the mix in a bowl. This saves a ton of time.....especially when you have little "helpers" in the kitchen on Saturday morning.