Gluten-Free, Egg-Free Pancakes
Posted by Cris on | May 6, 2011 | No Comments
Her daughter has celiac disease, and Karen has become adept at drumming up tasty alternatives to typical family favourites. Check out her tips for making your own tin of gluten-free flour, below.
Here is the pancake recipe we made this morning. Even our non-gluten free friends liked them!
- 1 cup (140 g) GF flour mixture (see recipe below)*
- 1/2 tbs (6 g) cane sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 cup (235 ml) organic milk substitute (rice, almond or hemp milk all work well)
- 1 tbsp (15 g) applesauce or pear sauce
- 2 tbsp (28 ml) oil (safflower, almond, coconut or grape seed)
In a medium mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and cinnamon.
In a separate bowl, whisk together milk, applesauce, and oil.
Add milk mixture to flour mixture all at once. Stir with a rubber spatula until just blended.
Heat a large nonstick skillet or griddle over medium heat. Drop batter by the tablespoon. Flip when bubbles start to form in the batter and stay open.
Gluten Free Flour Mixture:
- 3 parts sorghum flour
- 3 parts potato flour
- 2 parts tapioca flour
- Karen Horan
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