Sunday is pancake day in our house. Sitting around the big table for a lazy breakfast (or lunch sometimes, if we get especially lazy!), the children in their seats waiting with eager anticipation as each pancake is lifted from the frypan...the flour that inevitably gets spilt on the floor, the diplomacy required to negotiate whose turn it is to crack the egg...it is all a beloved tradition.
When our family transitioned to a gluten free diet recently, I found a perfectly adequate, yummy gluten free pancake mix- out of a box. But you know what? The enjoyment of pancake mornings was a little stale. I wanted the spilt flour, the sneaky toddler fingers in the batter, the challenge (and frustration) of trying to move around three chairs pushed up against the bench...half the fun of pancake morning is in the communal cooking experience!
Luckily, I experimented with making up a recipe for gluten free pancakes and they tasted awesome (may have a little something to do with the lemon juice and sprinkling of brown sugar on the top- but hey, a pancake is only as good as it's toppings!)
Here's the recipe:
1 cup buckwheat flour
1 cup brown rice flour
A quarter teaspoon or so of baking powder
2 eggs
1 cup of coconut cream
Half a cup of dessicatted coconut
Enough water to get the batter to a happy consistency
Method:
Mix all the dry ingrediants well. Add eggs and coconut cream and mix. Play around with adding some water until you feel the consistency is right (you can always add a little more flour, or water).
Fry in a saucepan using coconut oil or ghee (if you do dairy).
What's your great gluten free pancake recipe? What toppings do you lavish on your pancakes?
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