Pancakes

Woke up this morning and it was raining.  I didn't want to leave my house and didn't really (except to go to the grocery store to get frosting ingredients for my chai cake! ).  It's supposed to rain again tomorrow and in anticipation I found a gluten free pancake recipe...I'm thinking banana pancakes, eggs, and chai tea.

Here's the recipe I'm planning on working with:


Karina's Gluten-Free Pancakes Recipe

Since going gluten-free in 2001, I've tried all most of the gluten-free pancake mixes out there. And I found them less than inspiring. So I tried making my own g-free flour blends. And most attempts were good. But not blog-worthy. The one exception was my fall centric Pumpkin Pancakes. They were lovely.

But today I wanted a wanted a pancake that didn't taste like pumpkin. A pancake recipe suitable for Sundays year round. A pancake reminiscent of my pre-celiac days. Light and flavorful, not too heavy. Not too thick. Just. You know. Perfect.

And this combo worked. Like a charm. Magic happens.

Dry ingredients:

1 3/4 cups brown rice flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon xanthan gum

Wet ingredients:

1 cup soy milk (or milk of choice)
1 cup water
2 organic free-range eggs, beaten
4 tablespoons organic coconut oil
1 tablespoon honey or raw agave nectar
1 teaspoon bourbon vanilla extract
1 teaspoon almond extract

Instructions:

Heat a griddle on medium-high heat. If your griddle requires greasing, do that now.

In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth. Not too thick.

Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough.

Using a ladle, pour a scoop of pancake batter on to the heated griddle. Repeat for as many pancakes as you can fit at one go.

When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin flexible spatula. Cook a minute or two until firm- but don't over cook. Overcooking pancakes makes them tough.


Read more: http://glutenfreegoddess.blogspot.com/2011/08/karinas-gluten-free-pancakes.html#ixzz1nouKktlE

And the inspiration...