Monday, September 02, 2013
Important Business: XGFX Pancakes
Let's talk about something important. Let's talk about pancakes.
Everyone loves pancakes, right? And if you've gone gluten free, I'm sure you've noticed that most gluten free pancakes aren't really the same as the gluten pancakes they're used to eating. My pancake recipe of choice is the recipe in Colleen Patrick-Goudreau's "The Joy of Vegan Baking" because they are the fluffiest pancakes I've made. I've been using a 3:1 brown rice flour:tapioca flour mix to gluten free things and recently, I tried this blend in my favorite pancake recipe with great results! Here is the recipe, reproduced with permission from Colleen Patrick-Goudreau.
3/4 cup brown rice flour
1/4 cup tapioca flour
1/2 tsp xanthum gum
1 tbsp baking powder
1/4 tsp salt
1 cup non dairy milk
2 tbsp canola oil
3 tbsp sugar (Colleen actually says to use a liquid sweetener like pure maple syrup, apple juice concentrate, or orange juice, but I usually use agave, and when I'm out of agave and maple syrup, granulated sugar works just fine)
(and I had to add some blueberries)
Combine the flour, baking powder, and salt in a bowl. In a separate bowl, combine the milk, oil and sweetener.
Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. (Don't overmix, or the pancakes will be tough.) (my notes: I just put everything in one bowl in the order listed)
Heat a nonstick griddle or sauté pan over a medium high flame. (You may add some oil to the griddle and sauté pan and heat until hot, but with a nonstick pan, you don't even need it.)
Pour the batter onto the griddle to form circles about 4 inches (10cm) in diameter. Cook the pancakes for a couple of minutes on one side until bubbles appear on the surface. Slide a spatula under the pancake and flip it over. Cook the pancakes on the other side for another 2 minutes or so. Continune until golden brown on each side, about 4 minutes in all.
Yields: 8 to 10 pancakes
Well great. Now I really want pancakes but I only have soy flour, tapioca flour, chickpea flour, and gf oats. Hmm. . .