Monday, February 04, 2013

Gluten-free Monday: favourite pancakes

Obviously I took a week off but... here I am today, nursing a cold, ignoring a nasty diaper, and generally pinning things to my Pinterest boards that I really want to sew.

My love of sewing has been reignited the last few months.  It began when I pulled out my long forgotten and unfinished Christmas tree skirt (still unfinished, I might add).  Whenever I start to sew a project again (rather than just sew on Girl Guide badges or make minor repairs), I fall in love with sewing all over again.  My next project will be a fun bag to tote my Girl Guide stuff in.  After that, it is finishing some other quilts while making some summer skirts for the girls.  But first, I MUST finish my Christmas tree skirt.

I also have a Gluten-free goodness board on Pinterest.  You can find it here.  And like most of my other pins, I haven't made a single recipe on there yet.  Maybe I'll change that this week and try one out.  I'm thinking the chocolate cookies.  Yes..... I see a project for Henry and I today!  Expect a review next week.

In the meantime, I'm going to share my favourite pancakes with you today (sorry no photos).  This is a recipe that I got from Baking Beauties but I have fully changed around to make much better (in our opinion).  We always add blueberries but plain is good too, as is any other fruit you can think of.  You can also add canned pumpkin and pumpkin pie spices for a really great treat.

Karen's Pancakes

1/2 cup brown rice flour
1/2 cup sorghum flour
3 tbsp tapioca starch/flour
1/3 cup potato starch
2 tbsp ground flax seed
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum

1 egg
1 cup yogurt (plain or vanilla)
1 1/2-1 3/4 cups milk, depending on how thick you like your pancakes.
3 tbsp oil
2 tsp vanilla

Whisk all dry ingredients together.  Mix wet ingredients separately, whisking well.  Add wet to dry and mix well.  Sometime I have to add extra milk to make a thinner batter as I don't like my pancakes too puffy.  Melt butter in frying pan and add large spoonfuls of batter adding blueberries or whatever fruit you like.

This batter also keeps well in the fridge for a few days.

I honestly don't think a wheat-eater could tell the difference eating these pancakes.  There is not GF texture here at all. Yum!