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Pancakes!

Breakfast for dinner is always welcome! This is my third attempt at making a gluten-free pancake that tastes good. The first two times I used a mix. Never again, this recipe actually tasted like pancakes! Yeah! This recipe is from the magazine Living Without.

3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs

1 teaspoon vanilla
3 tablespoons sugar
1 cup milk of choice (I used hemp milk)
1 teaspoon oil of choice

Mix together flours, xanthan gum and baking powder with a whisk in a mixing bowl.

Add eggs, vanilla and sugar. Add milk slowly, until batter is desired thickness. Do not over-mix or batter will become thick and stiff.

Heat oil in a heavy skillet or non-stick pan. When skillet is sizzling hot, pour in batter or drop by serving spoonfuls to make pancakes. Spread batter out in pan if needed. Cook until pancakes have bubbles throughout and bottoms are lightly browned. Flip with a spatula and cook briefly until done.

I served these with a simple strawberry maple sauce, simply bring frozen strawberries to a boil, add some maple syrup to taste, and let cook until slightly thickened, about 10 minutes.

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Saturday: Red Lentil Dal with Cabbage and Cilantro Salad

Sunday: Singapore-Style Noodles with Shrimp and Flourless Chocolate Cake

Monday: Leftovers

Tuesday: Orecchiette with Bacon Tomato Sauce, Mixed Greens Salad

Wednesday: Leftovers

Thursday: Pancakes!

Friday: Pan Seared Steak with Red Wine Pan Sauce, Roasted Potatoes, Sautéed Kale

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