First, I need to apologize. I scarfed these down before I could even think of taking a photo! These pancakes were the best allergy friendly pancakes I have had to date. My family members who can eat wheat even enjoyed them. They are from my favorite cookbook "Cooking for Isaiah" (see side bar). What I love is you can mix up this flour blend and then when you want to whip up some pancakes it is a snap. We may need to have this every weekend!
9 cups Silvana's All Purpose Flour blend (go here for the recipe)
1 cup plus 2 TBS sugar (I used granulated maple)
3 TBS baking powder
2 and 1/4 tsp salt
To make pancakes I combined 1/4 tsp salt, 2 more TBS brown sugar (I used maple), 2 large eggs (I used ener-G egg replacer), 1 and 1/4 cup rice milk, and 2 TBS oil (I used grapeseed) in a bowl. Then add 2 cups of the pancake flour mix mentioned above. Mix until just combined. Cook like pancakes on a greased griddle or in a pan. And walla! You have 20 pancakes. Her cookbook also has recipes for s'mores pancakes with marshmellow sauce, banana pancakes with warm cinnamon goo, blueberry-lemon sourdough pancakes, gingerbread pancakes with apple-cinnamon slaw. . . and I don't even have time to mention the crepes and schmancy waffles that use this mix. I can't wait to try some and report more later.
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