Wednesday, November 28, 2012
239. Multi Grain Gluten Free Pancakes
I am so happy with this recipe. It has taken me 6 months to finally feel good about posting a gluten free multi-grain pancake.
My poor family is about pancaked out…LOL
I have to admit they were not all bad, they were just different. Some too flat, some to grainy, some not sweet enough or too sweet.
Welcome to the joys of recipe testing and developing.
Personally, I like this pancake much better than a wheat based recipe. I love all of the flavors combined together that create a wholesome taste.
The texture is fluffy, like a pancake should be. They reheat well and freeze great too.
I will make a double batch of this recipe and my kids will take a week to go through them. Breakfast is a no brainer, but they also enjoy them for after school snacks. We use real maple syrup so I don't worry about them having the processed syrups with the big brands.
I have mentioned this before, but I love molasses instead of syrup for my pancakes.
How do you enjoy your pancakes?
Recipe: Multi-Grain Gluten Free Pancakes
1/2 cup of oat flour
2/3 cup of almond meal
1/3 cup of corn meal, finely ground
1/3 cup of oats, uncooked
1/4 cup of tapioca starch
1 1/2 tablespoon of coconut flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of milk
2 eggs, separated
1 tablespoon of oil
1 tablespoon of honey
1 teaspoon of vanilla
NOTE: Make sure that your eggs are at room temperature. I have used buttermilk in place of regular milk with good results. I have used a medium ground corn meal before and it is very noticeable, that is why I recommended the finely ground. These pancakes are not overly sweet, I leave that for the syrup. Feel free to make them sweeter for your family if that is what you prefer.
In a large bowl combine all of the eight dry ingredients and mix well.
In two bowls, separate the egg yolk from the egg white. Beat the whites until stiff.
In the bowl with the yolk add the remaining four wet ingredients and mix well.
Combine the dry and wet ingredients. The batter will be thick. Gently fold in egg whites and stir to combine.
Ladle batter onto a hot griddle that has been seasoned with warm butter.
Serve pancakes with butter and syrup.
Recipe: Cinnamon Syrup
1 c. sugar
1/2 c. Karo light corn syrup
1/4 c. water
1/2 to 3/4 tsp. ground cinnamon
1/2 c. evaporated milk
In small saucepan stir together sugar, corn syrup, water and cinnamon. Stir constantly and bring to boil over medium heat. Boil 2 minutes. Remove from heat. Stir in evaporated milk. Cool. If desired, serve over pancakes or ice cream. Store covered in refrigerator. Makes 1 1/3 cups.