Yesterday was sunny, we worked in the garden, dug some weeds and planted a few things. We took a lovely walk thru the neighborhood in the late afternoon and as we were on our way back home, we could sense that the weather was changing. And, sure enough it started to sprinkle after we returned home. We woke this morning to the kind of rain that will continue all day. So we had pancakes for brunch!
I started with a recipe from the Gluten Free Girl's web site. I used my own flour mix and veganized it. As a substitute for the eggs, I used a banana, which acts as a binder. Banana is not one of my favorite flavors, but it is quiet subtle. The ground flaxseed also helps bind the mixture.
These pancakes are crispy at the edges with soft insides and quite light; not only do they taste good, but are made with lots of whole grains. After eating 2 of these cakes, I felt warm and full, but absent was that heavy feeling that I always have after eating pancakes made from all-purpose flour.
I shared a link to this post at Slightly Indulgent Tuesdays.
1 cup coconut milk
1 teaspoon apple cider vinegar
7 oz flour mix (1 3/4 cups) see below
1 oz ground golden flaxseed (1/4 cup)
1 tablespoon coconut palm sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
2 oz banana, mashed (1 large banana)
4 tablespoon coconut oil, melted (or butter)
Heat griddle or large skillet over medium heat. Have a solid piece of coconut oil handy to oil the griddle.
Mix together coconut milk and vinegar in a small cup and let sit.
In a medium sized bowl, whisk together flour mix, ground flaxseed, baking powder, salt, and cinnamon.
Mix the mashed banana with the coconut milk / vinegar mixture, add melted coconut oil, mix until combined. Add the liquid mixture to the dry ingredients, mix thoroughly.
Oil hot griddle with coconut oil. Pour batter onto hot, oiled griddle, about 1/4 cup for each pancake. When bubbles form and start to pop, flip the pancake over. Cook for a few more minutes.
Makes about 6 4-inch pancakes.
Serve with warm maple syrup, earth balance buttery stick, jam, fresh fruit, etc.
Options:
- instead of the mashed banana, try applesauce, or pureed sweet potato
Whole Grain Flour Mix:
200 grams rice flour (ground superfine is best)
100 grams sorghum flour
200 grams quinoa flour
100 hazelnut flour
100 grams corn flour (non-GMO)
150 grams tapioca flour
150 grams arrowroot flour
This is a very nice high protein flour mix with a lovely taste because of the hazelnut flour. For more information about making your own flour mix, see my post 'How to make your own gluten free flour mix'. And, if you're just starting the gluten-free journey, start with a purchased mix (that's what I did...).
I haven't made pancakes for years, although I have wonderful memories of making light, fluffy pancakes (actually my memories are of eating the pancakes). And I remember that they were easy to make - so why has it been so long? And I think I may have issues about cooking in the morning. So, pancakes for supper is the solution.
Today, I won't be making the same pancakes as years ago, they need to be vegan (eggs and dairy are the biggest bad guys in our house) and we try to stay away from gluten when we can. So, I could have made pancakes with wheat flour - but I get a kick out of using gluten-free flours, its an interesting challenge and flours other then wheat flour taste wonderful.
These pancakes are an adaptation of a recipe on Irwin Lin's blog Eat the Love his Quinoa Cornmeal Lemon Honey Pancakes. I veganized his recipe and left out the lemon and also his yummy sounding Rosemary infused Maple Syrup - I wanted a simple pancake. I love the combination of quinoa and corn - so for my first gluten-free pancake, I tried this. And, these pancakes were incredible! First bite - heaven...
Flax Meal Slurry:
4 tablespoon golden flax meal
6 tablespoon coconut milk (or other non-dairy milk)
Dry Ingredients:
1/4 cup plus 2 tablespoons quinoa flour
2 tablespoons plus 2 teaspoons corn meal
1/4 cup play 2 tablespoons corn starch (non-GMO)
1/4 cup play 2 tablespoons tapioca starch
2 tablespoons plus 2 teaspoons oat flour
1/4 cup almond flour
2 teaspoons baking soda
1 teaspoon sea salt
Wet Ingredients:
1 cup non-dairy milk (I used coconut milk)
1 teaspoon apple cider vinegar
4 tablespoons coconut oil (melt before measuring) or olive oil
1 teaspoon vanilla
2 tablespoons honey
Mix together the flax meal 6 tablespoons coconut milk in a small bowl and let sit (this is the substitute for 2 eggs).
Mix together the 1 cup of coconut milk and vinegar and let sit for a few minutes.
Mix together the dry ingredients in a small bowl and whisk together.
In a larger bowl, mix together the flax meal slurry, milk and vinegar mixture, and the remaining wet ingredients.
Heat a large skillet or griddle on medium heat. Film with oil. When the pan is hot enough, add the dry ingredients into the wet and mix thoroughly. When the wet and the dry ingredients are mixed together, the baking soda will immediately start reacting with the vinegar - so get your griddle hot first.
Scoop batter up with a 1/4 cup measure and pour onto the griddle. Cook until the sides begin to dry out (there may be bubbles on the top) and the bottom side is golden brown. Flip the pancake over and brown on the other side. Hold in a warm oven (150 - 200 degrees) until all of the pancakes have been cooked.
(Note: when I made these again, I think I will add a bit more coconut milk to the batter, so that its easier to pour and makes a thinner pancake.)
Serve with a pat of earth balance buttery stick and maple syrup.
Yum!
