Adventures in gluten-free, dairy-free baking... all part of the fun and future of FLOURS & HUNNY Bakery

Wednesday, December 7, 2011

Pancakes, Pancakes, Pancakes

Ah yes, it's been awhile again.  But, the wait pays off this time too... with another recipe.  I've been having fun experimenting with various combinations of gluten-free flours, all the while dreaming of the day I will serve lots of delicious, healthy breakfasts in my someday bakery.  As it turns out, the pancake recipe is extremely versatile, forgiving and easy.  I am positive it will make some of you very happy.  And you will start your day out right... which is exactly what we need more of in this world because well fed, healthy and happy people have the ability to pass on that happiness.  Consider this my little gift toward a better world.

1 cup total gluten free flours, recommended combinations below
1 Tb + 1 tsp flaxseed meal
1 Tb sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, well beaten
1/2 - 1 tsp vanilla extract
1/2 - 1 cup milk or milk substitute (we use almond or rice milk)
1 1/2 tsp oil

Mix dry ingredients together.  In a separate bowl, mix together the egg, vanilla, 1/2 cup of milk and oil.  Stir the wet mixture into the dry, just until blended.  If batter is too thick, add more milk until desired consistency.

Flour combinations:
 - 1/3 c potato starch, 1/3 c sorghum flour, 1/3 c tapioca starch
 - 1/4 c brown rice flour, 1/2 c sorghum flour, 1/4 c tapioca starch
 - 1/3 c sweet rice flour, 1/3 c tapioca starch, 1/3 c millet flour

Other options to add in:
1/4 tsp - 1 tsp cinnamon
1/2 c fresh berries
1/4 c chopped nuts
1/4 c chocolate chips
1 mashed banana
1 chopped apple, peeled
(one of our personal favorite combinations to add is banana, nuts and chocolate chips!)

Happy Baking!  May all your days start out this good...

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