September 28, 2015
Whip Up Delicious Morning Pancakes With This Gluten-Free Recipe
While many have opted to go gluten-free for a variety of reasons, whether for serious health issues or because they like the way the diet makes them feel on a daily basis, it doesn't come without a price. In fact, gluten-free products still cost 2 to 10 times as much as conventional products. And yet, many are still not organic, like pancake mixes.
But with our society seemingly making opting away from the busy-body mentality of eating out, ordering in and generally avoiding cooking altogether, and instead to the return of cooking from scratch to promote healthy living, a pretty penny is sometimes the sacrifice we make for buying the best products for our best selves.
Gluten-free and organic don't just have to be associated with specific products. What if you're in the mood for a little sugar but don't want it in the overly processed form? Pancakes are a household breakfast staple. Try this recipe from Organic Lifestyle Magazine for a new take on an old love.
You Will Need
Organic Rice Flour (brown or white)
Organic Corn Starch
Tapioca Flour
Garbanzo Bean Flour (aka Chickpea Flour)
Aluminum Free Baking Soda
Aluminum Free Baking Powder
Gelatin or Organic Xanthan Gum
Sea Salt
Organic Maple Sugar
Fruit (optional)
Eggs or Egg Replacer
Butter or Spread (Cow, Goat, or Earth Balance)
Buttermilk, Kefir or Yogurt (Cow, Goat, or Coconut)
Honey or Maple Syrup
Organic Vanilla Extract
Dry Pancake Mix (Makes 3 Batches)
First mix up a batch of dry pancake mix. Feel free to double or triple this recipe. Keep what is left over in a closed jar in your pantry for later use. The mix tastes best when used within 3-6 months.
3 ½ Cups of Rice Flour
½ Cup of Corn Starch
1 Cup Garbanzo Bean Flour
1 Cup Tapioca Flour
1 ½ Teaspoons Baking Soda
3 Teaspoons Baking Powder
1 Tablespoon Salt
3 Tablespoons Maple Sugar
Pancakes (Yields about 12 pancakes)
2 Cups of Dry Pancake Mix (see above)
2 Eggs or Egg Replacer
2 Cups Milk
4 Tablespoons Melted Butter (or Spread)
1Tablespoon Vanilla Extract
Pancakes (Yields about 12 pancakes)
2 Cups of Dry Pancake Mix (see above)
2 Eggs or Egg Replacer
2 Cups Milk
4 Tablespoons Melted Butter (or Spread)
1Tablespoon Vanilla Extract
- Combine all of the dry ingredients in a large mixing bowl and stir with a whisk, or you can put the dry ingredients in a closed container and shake a few times.
- Preheat your pan or griddle (we prefer cast-iron, and we advise against Teflon).
- Whisk the eggs, milk, melted butter, and vanilla extract. Add dry ingredients and mix until well combined. (It can still have some lumps).
- Add a small amount of butter, or cooking oil to the pan. If it sizzles, it’s ready. We like avocado oil, rice bran oil, peanut oil, or coconut oil. (For this purpose olive oil is a poor choice due to its low smoke point; it burns too easily)