Thursday, July 12, 2012

Revised Gluten Free Pancakes

 If you are familiar with my Instagram, you know how much I love pancakes. It's almost become a tradition that every Tuesday (which is actually my Sunday) I make myself a batch along with a cappuccino. I just figured out how to use the machine we have at our house. I'm not the best with technology though I've mastered it and I'm now addicted to making myself a triple capp with almond milk.
Anyway, back to the pancakes. For the most part, I like to eat gluten free. I have purchased gluten free pancake mixes in the past and though they tasted yummy, I wasn't too keen on all the ingredients. I'm not in any way bashing these brands but I wanted something more nutrient dense than rice flour and potato starch as the main ingredients. I came across a recipe using garbanzo flour. After some test batches and altering, I ended up with a flour blend that I really like. Its the closest thing to real pancakes for me. I have been practicing for a while now, trying to come up with a good pancake recipe and I'm almost ashamed at what I used to think was tolerable for a gluten free mix.
Below is the recipe. It's free of gluten and sugar. Hopefully you will enjoy these just as much as I do for my "Sunday" brunch. Recipe yields 4 medium-sized pancakes.


1/4 cup garbanzo/fava flour ( I think plain garbanzo would work just fine.)
2 tablespoons almond meal
1 tablespoon ground flax meal
1 tablespoon sorghum flour (sweet rice flour)
1/4 teaspoon baking soda
Pinch of salt
1-2 packets of stevia depending on how sweet you want them.
1/3 cup water
1 egg separated.


Mix together all dry ingredients in a medium size bowl.
In a smaller bowl combine egg yolk and water. Keep egg white is separate bowl.
Add the egg yolk and water to dry ingredients and mix well.
Whisk the egg white for about a minute and then add to the rest of the mixture. Combine well.
At this stage I usually add blueberries to my batter. You can be creative by adding other fruit or carob/chocolate chips. Or be simple and keep them plain.
In a greased frying pan, add the batter in even scoops. I usually use my 1/4 cup measuring cup.
Cook for a few minutes on each side.
When pancakes are done stack on a plate a top with some more yummy fruit, yogurt, or maple syrup. I use a sugar free maple syrup that's sweetened with xylitol.

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