Pancakes
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
Start your day off with a smile! Enjoy these delicious allergen-free delight with fresh fruit and real maple syrup.
Ingredients
dry ingredients
1/2 cup oat flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1-1/2 teaspoons amaranth flour
1/2 teaspoon vanilla powder
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground flax seed
wet ingredients
1 tablespoon agave syrup
3/4 - 1 cup water, depending on thickness desired
1 tablespoon canola oil
Directions
For best texture, grind dry ingredients in a food processor for about 2 minutes. Transfer to a bowl, add wet ingredients and mix until combined.
Heat pan over medium heat, spray with oil and pour batter to make 2-1/2 pancakes. When the surface is covered with bubbles, flip and let cook on the other side. Remove and repeat until all batter is finished.
Makes approximately 24 pancakes
TIPS: I find that most commercial spray oils use some form of soy. Recently I found a product called ‘Misto’ which I purchased on Amazon but saw available at Bed Bath and Beyond the other day. You fill it with oil (I use canola since it withstands high heat) and then you have a great way to spray coat your pans.
With gluten-free cooking, I find that smaller portions cook more evenly.
Use a large spouted measuring cup instead of a mixing bowl for your pouring convenience.
Ingredients
dry ingredients
1/2 cup oat flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1-1/2 teaspoons amaranth flour
1/2 teaspoon vanilla powder
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground flax seed
wet ingredients
1 tablespoon agave syrup
3/4 - 1 cup water, depending on thickness desired
1 tablespoon canola oil
Directions
For best texture, grind dry ingredients in a food processor for about 2 minutes. Transfer to a bowl, add wet ingredients and mix until combined.
Heat pan over medium heat, spray with oil and pour batter to make 2-1/2 pancakes. When the surface is covered with bubbles, flip and let cook on the other side. Remove and repeat until all batter is finished.
Makes approximately 24 pancakes
TIPS: I find that most commercial spray oils use some form of soy. Recently I found a product called ‘Misto’ which I purchased on Amazon but saw available at Bed Bath and Beyond the other day. You fill it with oil (I use canola since it withstands high heat) and then you have a great way to spray coat your pans.
With gluten-free cooking, I find that smaller portions cook more evenly.
Use a large spouted measuring cup instead of a mixing bowl for your pouring convenience.
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
