Here is a recipe that will surely become a family favorite. In fact, these are my husband’s favorite pancakes! The spongy texture is just wonderful. These pancakes are quick to prepare and can be easily enhanced with berries, fruit or nuts.
I encourage you to use a kitchen scale, which speeds up the process and ensures perfect results every time.
Amazing Allergen-free Pancakes
Yield: 18 pancakes
Preparation time: 30 minutes
6 tablespoons (¼ cup plus 2 tablespoons) (42 grams) sorghum flour
1 1/3 cups (239 grams) potato starch
5 tablespoons (¼ cup plus 1 tablespoon) (30 grams) tapioca starch or tapioca flour
¼ cup (50 grams) sugar
3 teaspoons gluten free baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
¼ cup Earth Balance soy-free margarine melted (or butter if you can eat dairy)
1 tablespoon EnerG egg replacer mixed very well into ¼ cup warm water (or 2 eggs beaten with a fork if you can eat eggs)
1 teaspoon vanilla
1½ cups So Delicious cultured coconut milk (or buttermilk if you can eat dairy)
¼ cup almond milk (or cow’s milk if you can have dairy)
Whisk together in a large bowl the sorghum flour, potato starch, tapioca, sugar, baking powder, baking soda, salt and xanthan gum.
In a small bowl, combine melted margarine, egg replacer (mixed with warm water) and vanilla. Pour into dry ingredients and mix gently.
Pour cultured coconut milk and almond milk into the mixture and stir very well with whisk or wooden spoon. If too thick, add more almond milk.
Drop ¼ cup scoops of batter onto a hot nonstick griddle. Flatten slightly with wet spoon.
Turn heat down to medium. Flip when bottom starts to brown; cook other side until golden brown.
These are delicious right off of griddle. There are several great variations of this recipe involving buckwheat, almond meal, mini-chocolate chips, berries, etc. I’m currently working on increasing the nutritional value of these pancakes by adding other ingredients, but wanted you to try these original pancakes first. Let us know in the comments what variations are your favorite!
They freeze very well. I let them cool to room temperature, then place three in a sandwich baggie and store these filled baggies in a freezer bag in my freezer. They microwave to freshness and breakfast is ready in no time!