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Monday, February 22, 2010
Gluten Free Casin Free (GFCF) Pancakes
1:41 PM | 
Posted by
Alex & Dylan's Mommy
When we first started the GFCF diet Alex was able to eat a variety of foods. More and more as we learned about additional allergies the recipes had to change. So my collection of recipes have changed over time. I wish I could give credit to those who helped me out on the road of finding recipes that worked with his diet but unfortunately I did not keep very good records. I hope this collection my help save someone from going through the same work I once did.
Pancakes Option 1
1 rice flour blend
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
2 Tbsp oil
1/2 cup milk substitute
Combine dry ingredients.
Add egg, oil, and milk substitute to dry ingredients and mix just until smooth.
Spoon 2 tablespoons of batter onto a hot griddle for each pancake. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.
Makes 12 pancakes.
Note: Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle. If the batter is too thick add more water.
Pancakes Option 2
1 1/4 cup rice flour
1/4 cup tapioca flour
2 rounded teaspoons gf baking powder
1 rounded teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
2 large eggs
1/4 cup oil
1 Tablespoon vanilla
1/4 cup sugar
Combine all ingredients
Cook on hot griddle. These tend to stick a bit, be sure to use plenty of oil or cooking spray.
Pancakes Option 3
1 cup cornmeal
1 teaspoon salt
1-1/2 cups boiling water
1 tablespoon shortening
1/4 cup hemp milk
2 eggs
In a medium bowl combine the cornmeal and salt. Stir in the boiling water. Add the margarine. The cornmeal will swell up and absorb the boiling water. Whisk in the hemp milk to cool the mixture before adding the eggs. If the mixture is too hot it will cook the eggs instead of allowing them to be blended in. When the cornmeal mixture is cool enough add the eggs and beat until smooth. Use 2 to 4 tablespoons of batter for each pancake. The batter will spatter a little bit but not too much. Flip when the top is somewhat dry. Continue until all the batter is used. Makes about 14 large or 2-dozen small pancakes. Serve.
Pancakes Option 4
1-1/2 cups buckwheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 almond milk (or other non-dairy)
2 eggs
2 tablespoons vegetable oil
Combine dry ingredients.
Combine milk, eggs and oil.
Mix dry & wet ingredients until batter is smooth.
Drop the batter by 1/4-cupfuls into the hot skillet at medium heat.
When batter bubbles through flip cook other side and serve.
Pancakes Option 1
1 rice flour blend
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
2 Tbsp oil
1/2 cup milk substitute
Combine dry ingredients.
Add egg, oil, and milk substitute to dry ingredients and mix just until smooth.
Spoon 2 tablespoons of batter onto a hot griddle for each pancake. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.
Makes 12 pancakes.
Note: Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle. If the batter is too thick add more water.
Pancakes Option 2
1 1/4 cup rice flour
1/4 cup tapioca flour
2 rounded teaspoons gf baking powder
1 rounded teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
2 large eggs
1/4 cup oil
1 Tablespoon vanilla
1/4 cup sugar
Combine all ingredients
Cook on hot griddle. These tend to stick a bit, be sure to use plenty of oil or cooking spray.
Pancakes Option 3
1 cup cornmeal
1 teaspoon salt
1-1/2 cups boiling water
1 tablespoon shortening
1/4 cup hemp milk
2 eggs
In a medium bowl combine the cornmeal and salt. Stir in the boiling water. Add the margarine. The cornmeal will swell up and absorb the boiling water. Whisk in the hemp milk to cool the mixture before adding the eggs. If the mixture is too hot it will cook the eggs instead of allowing them to be blended in. When the cornmeal mixture is cool enough add the eggs and beat until smooth. Use 2 to 4 tablespoons of batter for each pancake. The batter will spatter a little bit but not too much. Flip when the top is somewhat dry. Continue until all the batter is used. Makes about 14 large or 2-dozen small pancakes. Serve.
Pancakes Option 4
1-1/2 cups buckwheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 almond milk (or other non-dairy)
2 eggs
2 tablespoons vegetable oil
Combine dry ingredients.
Combine milk, eggs and oil.
Mix dry & wet ingredients until batter is smooth.
Drop the batter by 1/4-cupfuls into the hot skillet at medium heat.
When batter bubbles through flip cook other side and serve.
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