GF Pancakes

 
by Bea Garth
copyright 2010

Note: Many of us want to start using alternative gluten free flours  and other healing foods as well as herbs but don’t know where to begin.  The following pancake recipe is one of my favorites.

Teff/brown rice/sorghum Pancakes (no milk or corn)

 

In mixing bowl add and mix together and blend using a wire whisk:
1/3 cup oil (grape seed, safflower, or sunflower etc. Even olive oil — or melted butter or coconut oil will do)
3  1/2 cups water (you can use a milk of any type or make a thin yogurt milk  if you want — or not! and just use water)
½ tsp. salt
2 tsp. baking soda
1 tbsp mashed squash, banana or applesauce – or one to two eggs
 
 
Start heating frying pan at medium low.

Then add  one dry grain ingredient at a time into wet mixture using the wire whisk:
1 tbsp.  tapioca flour (or 1 to 2 Tbsp. chia seed or flax seed — fresh ground)
1 ½ cup sorghum flour
1 ½ cup teff  or buckwheat or amaranth flour
2 cups brown rice flour
Then add dry mix to the wet, a bit at a time . Use a whisk and then a large spoon.
 
 
Then add in:
 
1 to 2 cups of already cooked brown rice or other similar already cooked whole gluten-free grain (if no cooked rice, add extra brown rice or teff etc. flour until the mixture is at the right consistency).
 
 
If the batter is too stiff, add a little more water—or if too wet add a little more gluten free  flour of your choice. You can drop in blueberries or other (small or diced ) fruit of your choice if desired.
 
Optional: you can shred zucchini and stir in, one to two cups. Adjust water and oil to fit consistency.

Preheat your frying pan at  medium low. When pan is hot but not too hot add a half teaspoon of coconut oil, sunflower seed, grape seed or other high temp. oil so the oil doesn’t burn (turn flame down if it smokes). I make small to medium sized pancakes and turn them after roughly 3 minutes per side (you see small bubbles on the top).

I like to serve them with yogurt and sunflower seeds sweetened with a small dusting of plain powdered stevia, however any cut fruit or honey etc. will do. Make extras as snacks. Nice for lunch or anytime. They carry well. You can store the batter with a lid or plate on top of the bowl or container and make as needed. Enough for 3 or 4 people—or 3 or 4 mornings. Make less at a time if you have a  histamine/amine sensitivity.  If histamine/amine sensitivity, you could mix dry ingredients, and then add in wet ingredients later as needed. Or just make all the pancakes, let cool and wrap each individually  in cellophane and freeze in a plastic bag. Then heat and use as needed.

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