Sunday, July 19, 2009

Sunday food for thought...

Here is an amazing gluten free pancake recipe! I even fooled the hubby!!

We have tried to make them egg less, turns out OK. You can add 1/2 Cup egg sub. and 1/4 Cup apple sauce.

2 Large eggs

1 cup milk

2 tsp. vanilla

3 table S. melted butter

3/4 teaspoon Xantham gum

1 cup brown rice flour

1/4 cup tapioca flour

1/2 cup potato starch

pinch salt

2 tsp. baking powder

3 tsp. sugar or cane juice mixed in with the vanilla

1 cup fresh blueberries (optional)

First beat all liquids together in one bowl and the dry in another. Pour the liquid into the dry and mix by hand, do not over mix, just until combined. That is all! I think these are better than wheat flour pancakes. Oh, and this is my mother's recipe, I promised to give her the credit.

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