Saturday, March 14, 2015

Gluten Free, Egg Free Pancake Meal

In a large bowl, whisk together :
2 tablespoons applesauce, at room temperature
1 tablespoon baking powder
1 teaspoon xanthan gum, guar gum or cornstarch
1 tablespoon powdered dairy-free creamer
2 tablespoons oil
1 1/4 cups milk (buttermilk, almond milk, coconut milk or other) at room temperature
1 teaspoon pure vanilla extract
3 tablespoons melted butter

Add and stir with whisk:
1 cup rice flour
1/4 cup potato starch
1/4 cup sorghum flour
3 tablespoons sugar
1/2 teaspoon salt
pinch freshly ground nutmeg

Heat a nonstick griddle or pan on the correct burner. When skillet is hot, ladle about 1/4-1/2 cup (depending on what size you want) into a nice circular batter cake.
Wait to flip until top side is bubbling and sides are drying up a little. Then flip. Other side should be golden brown. Will be done when both side are golden brown and middle of pancake is not doughy.
Keep warm on a plate covered with foil.

Serve with a blended fruit smoothie, sausage, and any toppings you like: maple syrup, gravy, fruit with cool whip...any thing you like! 

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