Tuesday, August 9, 2011


Oliver's plate of chocolate chip pancakes!

Our family loves pancakes! With blueberries, chocolate chips, cinnamon, gingerbread...you name, we like it. Having to go gluten, dairy and egg free was a real bummer in terms of pancake making, but I have discovered ways to make them that are just as good.

Bob's Red Mill has a pretty good mix that is easy to make but we prefer the recipe from Babycakes newest cookbook.

Basic Pancakes

2 cups All Purpose Gf Flour (I use Bob's Red Mill)
2 tsp Baking Soda
2 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Salt
1/2 tsp Xanthan Gum
2/3 cup Agave Nectar
2/3 cup Rice Milk
2/3 cup Unsweetened Apple Sauce
1/2 cup coconut or Wildtree's Butter Flavored Grapeseed Oil
2 TBSP Pure Vanilla Extract
1/2 cup blueberries or chocolate chips

In a medium bowl whisk the flour, baking soda, baking powder, cinnamon, salt and xanthan gum.  Add agave nectar, rice milk, apple sauce, coconut oil or grapeseed oil, and vanilla. Mix with rubber spatula until smooth. Stir in blueberries or chocolate chips.

Place griddle over medium heat. Add 1 tsp coconut or grapeseed oil to coat pan. Pour in 1/4 cup portions and cook until surface of pancake is dimpled with tiny holes, then flip. Cook other side for about 2 minutes more.

Transfer to a warm plate in oven. Repeat. Serve with sliced bananas and warm maple syrup.

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