Saturday, February 4, 2017

Pancakes



 MULTIGRAIN GF PANCAKE MIX
After trying several kind GF pancake recipes, this has become one of my favorites. The buckwheat is hearty and a bit overpowering so this is not a delicate pancake but it one that stands up to dark flavorful maple syrup
PANCAKE MIX

Dry ingredients:

1 3/4 cups sorghum flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/4 cup potato starch (not flour) or 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.
  • 1 cup brown rice flour
  • 3/4 cup white rice flour
  • 1 cup GF oat flour
  • 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
  • 1/4 cup yellow cornmeal
  • 3/4 tsp xanthan gum
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1/4 cup granulated sugar*
FOR PANCAKES
  • 1 cup Gluten Free Pancake Mix
  • 1 egg
  • 1 Tbsp butter, melted
  • 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*
Instructions
  1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
  2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
  3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
  4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
  5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.
Notes
* If you'd rather not use granulated sugar, you can alternatively grind raw sugar to a fine consistency.
* Sub non-dairy milk for buttermilk if preferred. Start with 1 cup in the batter and if it appears too thick, add up to another 1/2 cup.
* If you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate. However, I would recommend staying away from bean flours as they can give off an offensive flavor.
*I tried making these vegan, subbing a flax egg for the chicken egg, and almond milk + lemon for the buttermilk. The pancakes did cook up but they were a tad more grainy than the egg version. I much preferred the version with an egg, but it is possible to make them vegan.
Nutrition Information

 BEST GLUTEN FREE PANCAKES
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 sorghum flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/4 cup potato starch (not flour) or 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.
 
Serving size: 1 pancake Calories: 75 Fat: 2 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 2.6 g Sodium: 41 mg Fiber: 1 g Protein: 2.5 g

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