Monday, August 5, 2013

Gluten-Free Whole Grain Pancakes

Let me start by saying, this is basically a Pamela's Products recipe with a few additions. So a big thank-you to Pamela's because these pancakes are insane! I know it may seem like they'll taste like a hippy's flipflop, but seriously: these are the BEST PANCAKES I'VE EVER TASTED. Wonderfully flavorful - nutty with a hint of sweetness.  

Makes 10-12 pancakes

6 Tbsp Pamela's Baking Mix (1/4 cup + 2 TBSP)
1/2 cup buckwheat flour
1 Tbsp sorghum flour
1 Tbsp flax seed
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon 
Optional: 1 tsp coconut palm sugar

3/4 cup buttermilk (see Tips for substitution)
2 Tbsp water
1 egg, extra large
1/2 tsp vanilla
1 Tbsp butter, melted
Butter and coconut oil for cooking

1. Heat pan to medium high, add about 1 Tbsp oil and 1/2 Tbsp butter and spread all around the pan. Add extra butter/oil if using a larger griddle. Lower heat to medium. I set my electric griddle to 350.
2. Mix up dry ingredients. Mix up wet ingredients separately, adding butter last. Stir all ingredients together until fully incorporated. Additional water can be added if batter is too thick.
3. Use ¼ cup batter for each pancake. Flip when bubbles pop and pancakes are well-browned on the first side. Finish cooking until pancakes are cooked all the way through, one to two minutes. Serve hot with butter, maple syrup and fresh fruit. 

  • You can substitute buttermilk by mixing 3/4 cup plain milk with 3/4 Tbsp apple cider vinegar and let it sit for 5 mins.
  • My favorite way to eat these pancakes is with fresh mango and raspberries.
  • Grade B maple syrup is the most flavorful. It is less refined than Grade A so it has more concentrated maple flavor and lower glycemic index rating.
  • To reheat, put pancakes in toaster oven or frying pan on medium-high for a minute, then flip and cook for one more minute until hot and crispy. 

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