Pancakes for breakfast! I have been working toward wheat free and vegan pancakes for awhile now and had almost given up. This recipe stems from Food Allergy Mamas Warm, Dairy, Nut, and Egg Free Recipe. I have played and tweaked to make it wheat free. Not because I believe wheat or gluten are inherently evil, but I do think we eat far too much and I am striving to feed my family less. 1 cup oat flour (I grind my own) 1 cup rice flour, brown or white 1 TBSP arrowroot powder or tapioca powder ( could probably use potato starch or corn starch as well) 1/4 tsp xanthum gum 4 TBSP sugar ( I use Moscavado) 4 tsp baking powder 1 tsp salt 4 TBSP oil 2 cups non-dairy milk (I use half full fat coconut milk and 1/2 water) Combine dry ingrediants. Add wet. Mix. Lightly oil non grease pan and cook like any other pancakes. As wheat pancakes these did very well in my cast iron. Without wheat they stuck like crazy, even with greasing. The only non-stick pan I own is my Pampered Chef grill pan, so I used that. I recommend something non- stick, but for heavens sake, do not use Teflon! These do not look exactly like wheat pancakes, but the texture is right on. My family gobbles them up with no complaints at all. I found pumpkin butter at our commissary and used that on my pancakes. Only 20 cal per TBSP! And completely natural ingrediants. I will be making my own in the slow cooker. Oh, and I did in fact use homemade baking powder. I think it worked better than store bought!
Posted on: Tue, 05 Nov 2013 23:02:06 +0000
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