Anyone who has tried to make freefrom pancakes will know that it’s not easy; far too many bowls of uncookable gloop have ended up being thrown in disgust into the bin. At the recent FreeFrom Food Awards judging we were looking at freefrom pancake mixes and one judge (a non allergy person) was heard to say,
“Anyone can make pancakes, so what’s so special about a pancake mix?”
Well yes, anyone can make NORMAL pancakes with normal flour, normal milk and real eggs, but consider a thought for those budding chefs trying to concoct something half decent with gluten free flour, rice milk and flax seed.
I wasn’t feeling brave this morning but I decided to take the plunge and have a go. Throw gluten free flour to the winds of caution, put on my apron and get mixing. I found this recipe on the US www.celiac.com website and it comes courtesy of Destiny Stone – thank you for sharing it. They’re the best I’ve ever made. Click on the link here if you would like to make Destiny’s Allergn free Whole Grain pancakes.
Now I will come clean, they didn’t fold up nicely into a little parcel, but they did hold well enough together to get them out of the pan, onto the plate to cut up nicely with a knife and fork.
This is progress everyone. Huge progress and they tasted delicious.
With just lemon juice and sugar – divine. And with fresh blueberries and Sweet Freedom fruit sugar (which is a bit like maple syrup) they tasted amazing.
Allergen-Free Whole-Grain Pancakes (Gluten, dairy, soya and egg Free)
- 1¾ Cups Rice milk
- 1/3 Cup Grapeseed oil (third of a cup not 1 to 3 cups!)
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Ground Flax seed
- 2 Tablespoons Agave Nectar
- 3 Teaspoons Apple Cider Vinegar
- 1 Tablespoon Gluten-Free Baking Powder
- Half Teaspoon Aluminum/ Gluten-Free Baking Soda
- 2 Cups Gluten-Free All Purpose Flour Blend
- Dash Himalayan Salt- or salt of your choice
How to make them:
- Add rice milk to a medium glass bowl, stir in ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
- In a large glass bowl, sift the flour, baking soda, baking powder and salt.
- Add liquid ingredients and mix well.
- Heat your pan over medium heat and oil the pan.
- Pour about half cup the batter into the pan.
- Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 3-5 minutes.
- Flip and cook the other side for another couple of minutes, or until thoroughly cooked.
I didn’t have grape seed oil so just used olive oil in the mix and vegetable oil to cook. I also didn’t have the vinegar so added a dash of balsamic as I thought the whole amount might add too much vinegary taste. Seemed to turn out OK.
I had four for my lunch (I know, greedy pig) and had loads of batter left over.
The batter will keep overnight in the fridge and you can make another batch the next day or have them for breakfast, now that is a good idea. That is if we don’t finish them for tea.
I wonder if they would freeze well? Might try that. Good luck with the flipping!
Tanya Wright’s freefrom pancake recipe from I’m Hungry
There is also a really simple recipe in Tanya Wright’s allergen free recipe book, I’m Hungry.
It can be wheat and gluten free and also dairy free if you use a plant milk of your choice.
This recipe uses banana instead of egg.
They look great in the picture, perhaps I’ll try these next time I’m feeling particularly brave on pancake day.
Hey, why do we have to wait until pancake day to have pancakes? They’re delicious and actually not very hard to make.
So be brave, make some pancakes. I’d love to hear how you get on.