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September 28, 2015 3 min read

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)
Using a ladle, pour the pancake batter onto the griddle or large pan. Within 2-3 minutes, bubbles will form around the edges of the pancake. Gently slide a spatula beneath the pancake and carefully flip. (The cooked side should be golden brown.) After another minute or two your pancakes will be ready. If not served immediately, pancakes can be kept warm for up to 30 minutes when covered and held in a 200-degree, preheated oven. For more tasty meal ideas, check out the BodyRock Meal Plan! Source: Epoch Times


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