Sunday, February 21, 2010
OK, I am truly a believer in the old saying that "necessity is the mother of invention" and to prove it, try this "Mother of All GF/CF Pancakes"!!
My boys are recently dairy free, and one of them is also off eggs, and yours truly is gluten free, so the challenge became...try making a pancake without the trifecta: milk, flour, eggs!
Here is what I came up with on this snowy Colorado Sunday morning, tell me what you think!
Preheat skillet or griddle to med-low
Whisk the following in an 8 cup bowl:
1 1/2 C GF Mix*
1/2 C quinoa flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/2 Cup finely ground walnuts (leave these out, if nuts are a problem for you - I add them to boost the protein)
To replace the two eggs you would usually use, bring a small amount of water to a boil, then whisk together:
6 T boiling water
2 heaping Tbsp ground flax seed (fresh ground is best, but you can buy it ground and keep it in the freezer also)
Let sit for a minute, while you add these ingredients to the dry mix:
2 T extra virgin olive oil
2 tsp vanilla
1 C coconut milk kefir (I found mine in the refrigerated section at Vitamin Cottage)
1 C water
flax seed/water mixture.
Mix with whisk, then scrape with spatula, and mix again, just til all ingredients are combined.
Stir in 1 C fresh/frozen blueberries
Add bit of olive oil to pan. Scoop onto griddle/skillet with 1/3 C measuring cup. This batter is thick, so you will need to spread it out a bit with the edge of the scoop. Because they are so thick, you will want to cook them at a lower temp than usual. Cook til golden brown on bottom, then flip and cook til done.
Top with butter and syrup (we use "Earth Balance natural buttery spread made with olive oil". In my opinion, you can't tell it's not real butter).
This recipe makes 16 pancakes, here - three pancakes is a serving.
*GF Mix - I use a combo based on a Bette Hageman combo: 6 C brown rice flour (= one 2# bag from Vitamin Cottage); 2 C corn starch; 1 C tapioca flour. Whisk all together in a container and store in the fridge.
March 27, 2011 - I made a few substitutions today that made these even better!
1/2 C fresh ground buckwheat replaces the quinoa
1 1/4 c kefir instead of 1 cup
1 1/4 c water instead of 1 cup
I added two eggs
I deleted the flax seed preparation, but did include two Tbs fresh ground flax seed