Sunday, April 20, 2014

I've been eating and baking GF for over 5 years now. But when I first started there seemed to be some standard ingredients in every gluten free baking recipe and they included some sort of starch to "hold the ingredients together"  Many of those ingredients were added starches and quite frankly I didn't feel super good after eating them.

I've realized that Gluten-Free baking has its challenges but it also has so many possible combinations.

This is my new pancake recipe.  I hope you'll agree that it's a yummy addition to your lazy Saturday morning.

Gluten Free Pancakes

3/4 cup Oat flour*
3/4 cup brown rice flour
2 Tbsp. flax meal
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. coconut flour
1 egg
2 Tbsp. unsweetened applesauce
1 Tbsp. raw honey
1 Tbsp. coconut oil, melted (plus additional to coat pan)
1 cup milk (any kind, I like unsweetened almond milk)

Preheat frying pan on medium low heat.

In a mixing bowl combine the oat flour, brown rice flour, flax meal, baking powder, salt and coconut flour. Stir together to mix well.

In an other bowl combine the egg, applesauce, honey and melted coconut oil.  Whisk together.

Pour liquid ingredients into dry ingredients and stir until thoroughly blended together.

Coat frying pan with coconut oil and pour 1/4 cup batter into pan for each pancake, spread out into small circles if necessary. Allow pancakes to cook for several minutes on each side.  Turn over when edges are firm or bubble begin to form.

Serve with fresh berries or pure maple syrup.

Make about 12 pancakes

*Make sure that you use gluten free oats.  
Oats and flax can be ground into flour/meal using a coffee grinder. 

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