what a crazy, exciting time for our little family! we recently moved to the country, all while anticipating the birth of our third (due in november). we’ve kept ourselves plenty busy during these hot, texas summer days unpacking, decorating, organizing, playing, and having fun in the kitchen.
since i mentioned the kitchen, i’ll conveniently get to the point: PANCAKES.
finally. a gluten/egg/dairy/refined-sugar free pancake that delivers. most of the recipes i’ve tried (i’ve tried at least 15 or so) are too dense or too chewy: altogether less-than-desirable.
in order to at last have success with a pancake recipe, i had to go back to my old flour-laden days and borrow ideas from what used to be my old standby: good old fashioned pancakes. i made the necessary substitutions, and VOILA! – FLUFFY, TASTY, PERFECT PANCAKES!
1-1/2 cups of gluten free flour substitute (i make my own: 3/4 cups brown rice flour, 3/4 cups sorghum flour, 1 cup potato starch, and 1 tsp xanthan gum, based on recommendations here – NOTE: this makes over 2 cups of flour, so you’ll have a little left over after making the pancakes)
3-1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey or maple syrup
1-1/4 cups unsweetened almond milk
1 flax egg (mix 3 tablespoons warm water with 1 tablespoon flax meal, let rest for 5-10 minutes until an egg-like consistency develops)
3 tablespoons ghee, melted
whisk dry ingredients together, make well in the center. add wet ingredients, mix with a wooden spoon til nearly smooth (a few lumps are fine). spoon about 1/4 cup of batter onto heated griddle (low-medium heat, greased with coconut oil spray), and cook about 1-2 minutes, til browned, on either side.
makes 6-8 pancakes.
these work great with any of your typical toppings (almond butter or sugarless jam) or mix-ins (chocolate chips for a special treat, or blueberries, for instance).