With a grey sky it was a perfect time for pancakes. I don’t make pancakes very often; usually because they don’t turn out (I have trouble boiling eggs too). But I felt like them this morning. I pulled out a new gluten-free cookbook – it’s the only thing I’ve made from it so far, so no review yet – and set to work. The recipe is really easy and I adjusted it a bit this morning as I didn’t feel like having an egg yolk being pushed around in my fridge and added extra almond milk. I also got adventurous half way through and added even more almond milk to thin out the batter to make gluten-free crepes.
Once they were topped with maple syrup I was set with my gardening magazine and coffee for the next hour. I guess rainy days aren’t too bad.
Gluten-Free Pancakes
Makes 8- 4” pancakes½ cup sorghum flour
¼ cup brown rice flour
¼ cup whole bean flour
¼ cup potato starch
2 tbs sugar
½ tsp xanthan gum
2 tsp baking powder
2 eggs
1 egg white
¾ cup milk2 tbs vegetable oil
In a bowl combine all the dry ingredients. Mix well and set aside. In a separate bowl beat eggs, milk, and oil until combined. Add dry ingredients and beat until almost smooth. Heat skillet over medium-high heat. Pour batter onto skillet and cook until bubbles form on the top. Flip and cook for another minute, or until bottom is golden. Grease skillet between batches as necessary.
*can use 2 eggs + 1 cup milk and leave out the egg white
**almond milk works great
***add extra milk for crepes
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