Sunday, March 18, 2012

Gluten Free Whole Grain Pancakes



My kids love pancakes.  They get this from their dad.  I much prefer a nice green smoothie or maybe some granola.  I used to get outnumbered in the morning with pancake requests by Andy and the kids.  Since Andy's been deployed the pancake mornings have decreased but I still make them every couple of weeks. 
I came up with this recipe because I wanted a gluten free pancake that didn't come from a box.  If I'm going to partake in the pancake madness I prefer to have the whole grain crunch.  These are also much healthier thanks to the brown rice flour and flax meal.  I grind both of these myself in my Vitamix but you can buy them pre-ground at a health food store.  You can substitute honey for the brown rice syrup if you like.  I haven't tried them yet without the xanthan but I have a feeling the flax might bind everything together just fine.
This recipe actually makes mini pancakes.  I'm sure if you want larger ones it will work too.  At our house the tiny pancakes are perfect for tiny hands.  We add some chocolate chips (this is also thanks to Andy) or blueberries if we want to make things exciting.  I buy Enjoy Life mini chocolate chips for the kids.  They are soy and dairy free so we don't have to worry about allergies.

Gluten Free Whole Grain Pancakes

1 cup brown rice flour
3 tbsp tapioca flour
1/4 cup flax meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
1 tbsp brown rice syrup
2 tablespoons grape seed oil
1 cup water

Berries or chocolate chips (optional)

In a medium bowl thoroughly mix brown rice flour, tapioca flour, flax meal, baking powder, baking soda, salt and xanthan gum.


Add eggs, brown rice syrup and oil.


Stir until the mixture is smooth.
Add water and stir again until smooth.


Heat a skillet or pan over medium to medium low heat. 
Grease your pan with a little extra grape seed oil.
Pour about 1/8 cup batter into your skillet for each pancake.  You want your pancake to be about 2 inches across.


Add blueberries or chocolate chips if you like.


Flip pancakes when you start to see bubbles (after a couple minutes).


Cook for a few more minutes until brown on the bottom.


These are best served right away but my kids will eat them all day long.  I wish I could tell you how many this makes but the kids eat them as I go and I can't keep track.  It should make enough for 3-4 people (depending on the level of pancake frenzy).  Due to the pancake frenzy in my house I didn't even get to take any pictures of the kids devouring these.  Maybe next time :).






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