Soooooooo it just so happens... that I have been craving pancakes like crazy for the past few days. Now they say cravings usually don't last more than an hour or so... But I tell you, this has NOT been the case. Yesterday and today, I have been craving pancakes like you wouldn't believe. lol SO! Today I made myself a recipe, and made myself and mother pancakes for lunch. (Lol Yup, lunch. *quirky smile* Yes, I am perfectly aware of what I titled this.)
So anywayzz.. Here 'tis! My egg free, gluten free dairy, free recipe for pancakes... And it is now being blogged for all of you. Because? Well, I happen to like pancakes very much, and figure I'm not the only one. ^_^
Pancakes
¾ Cup millet flour
½ Cup white rice flour
1 Tbs Potato starch
¼ Cup oat bran ( Note: Although oats are not technically a gluten grain, a lot of people with sensitivity to gluten also have trouble with oats. I personally can do some oats ( and oat bran) as long as I don't eat a whole ton of it at once, but this may not be the case for some of you. If you have a sensitivity to oats, you could either leave this bit out or just add a little whole grain flour or another grain bran [ maybe brown rice] for the same general effect.)
1 ½ Tbs cornstarch
½ tsp salt
¾ tsp baking powder
¼ tsp baking soda
----
Mix together dry ingredients then ...
Combine; 1 Tbs ground chia ( salvia ) seed with
¼ cup cold/room temperature water ( this serves as my egg substitute) Stir and let jell.
Next add;
1 Tbs light olive oil ( or grape seed oil)
2/3 cup rice milk
¼ tsp apple cider vinegar
½ tsp agave nectar ( or honey)
2 Tbs water
------
Mix wet and dry ingredients together, and set pan to heating on stove to about medium heat.
Add approximately a tablespoon ( or a little less) of oil to the pan and wait until it is hot enough so that a droplet of water “ dances” when it is put into the pan. ( without spattering)
And this, my friends... is where cooking becomes art. Lol It seems making pancakes ( especially ones as delicate as these) takes a certain knack. I will try to explain how I to do them in as detailed as I can. It really is not that difficult. Though, if you're like me, it may take a smidgen of practice. =)
Once the pan is sufficiently heated, pour a 3 inch round dob of batter into the pan. ( using a fork or spoon) flatten the batter a little until it is about 4 inches around. (I highly suggest not making the pancakes much (if any) bigger than that, because it becomes extremely difficult to filp them in one piece.)
The oil should sizzle around the edges where the batter meets the pan juuuuuuust a little.
Cook for about a minute, until the edges and sides near the pan start to stiffen ever so slightly.
Using the metal spatula, “loosen” the pancake from the pan by sliding the spatula under it against the pan from all sides..... Aaaand flip!
Now there is a rule of pancake making that my mother taught me long ago, and it is this:
“ The first pancake from every batch never turns out.” Lol
Even in spite of my best efforts... I have always seen this to be true. I wish you could have seen the first pancake ( or what was left of it anyway) that came out of this batch. *laughs* I should have taken a picture. It was a hopeless pile of pathetic looking crumbs -Tasty pathetic looking crumbs - but pathetic looking crumbs none the less. Don't worry though, the rest of the batch *points to picture* turned out lovely!
Repeat with rest of batter! I do suggest that you clean out any straying fragments of pancake, and re-oil the pan in between each pancake. It makes things cook so much better. ( You also may tilt the pan around a little while the pancake is in transit during being flipped so that the oil is again beneath the pancake.
Another tip would be make sure to keep the heat as correctly as possible. ( you may have to turn the heat down after the first pancake) This is a little hard to describe, but it needs to be hot enough so that the pancake sizzles slightly, but not so hot that the oil is smoking or forming patterns on the bottom of the pan.
Recipe makes approximately 5 four inch pancakes. ( four/ four and a half-ish depending on how you do or don't include the first one. ;)
Options:
If you can eat eggs,
The chia seed mixture would be replaced with one egg. =)
Serving suggestions... ( Wow, I always laugh at the cereal boxes when they do this so I find it ironic that I now am. haha! )
I like my pancakes with banana slices and MAPLE SYRUP! ( I love this stuff! lol =)
Also for a protein source turkey bacon is delicious. * nods* I have been able to find it without soy or any other allergic-ly objectionable ingredients. You have to check the labels though, because most of them do.
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