Pancakes

We usually make Bob's Red Mill Pancakes, but we decided to give this recipe I found on Food.com a try, and I am glad we did. We made a couple of alterations from the original recipe, and I almost like this one better than Bob's Red Mill! These are a little less dense and heavy in my opinion. We also added chocolate chips to ours, as we do in the other ones.

Ingredients
1 cup + 3 Tbps. brown rice flour
 3 Tbps. tapioca flour
1/3 cup potato starch
1 Tbps. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
1/2 cup egg substitute (2 eggs)
3 Tbps. unsweetened applesauce
2 cups water
cinnamon and vanilla to taste
gluten & dairy free chocolate chips

Directions
Mix all ingredients in a medium-large mixing bowl, except the extra 3 Tablespoons of brown rice flour, cinnamon, and vanilla. Add the last tablespoons of flour as needed if the batter is too thin. Ours was, and we added all three.

Jeremy likes to mix in then chocolate chips now. Only do this if you do not want to have to poke them in later, but it could be messier as they are more likely to melt on the skillet.

Add cinnamon and vanilla.

Heat a skillet, and spray with non-stick spray. Add chocolate chips and poke in with a chopstick, if you didn't add them earlier.

Flip pancakes when edges are slightly bubbly, no longer shiny, and golden brown.

ENJOY!

Pancakes by Dr. Oz

This recipe originally comes from Dr. Oz. My mom saw him make it on the show and the lady that was with them said they were better than gluten pancakes; and I'd almost have to agree. I say almost because I don't remember what real gluten pancakes taste like. But these have a very light and sweet flavor, and are not only delicious but relatively healthy as well. We have not tried these with their "Cinnamon Sprinkle", we use Log Cabin syrup (because it does not contain caramel color).

Ingredients
1/2 cup egg beaters (or 2 large eggs)
1/4 cup water
1 tbsp vanilla extract
1/2 cup almond flour
1/4 cup milled flax seed
1/4 cup Splenda (or other sugar substitute)
1 tsp baking powder
1/8 tsp salt

Directions
Mix all the batter ingredients in a bowl with a wooden spoon until well blended. 

Lightly spray a griddle or skillet with non-stick spray and heat over medium-high heat. 

Pour batter in 1/4 to 1/3 c portions onto griddle or skillet, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for about another minute. Repeat for remaining batter.

ENJOY!

Pancakes (Bob's Red Mill)

Pancakes are one of our weekend staples, and Bob's Red Mill Pancake Mix is one of our favorites (we usually buy it on Amazon by the case). It's quick easy and very tasty. Even our gluten eating families agree these are as good as gluten ones.

Ingredients
1 1/2 c Bob's Red Mill Pancake Mix
1/4 c egg beaters (or 1 large egg)
3/4 c almond milk*
1 Tbps vegetable oil
cinnamon and vanilla to taste
chocolate chips (optional)

Directions
Mix flour, egg, milk, and oil together until smooth. Add a couple dashes of cinnamon and about 1/2 a teaspoon of vanilla, to taste.

For the chocolate chips, I like to poke them in individually, as shown at right with a chopstick. Jeremy prefers to add them to the batter first. I prefer doing it with the chopstick because they are less likely to get chocolate burnt to the pan.

Lightly spray a griddle or skillet with nonstick cooking spray (we recommend Crisco Butter spray).

Scoop 1/4 cupfuls onto a preheated griddle or a skillet. Flip when top is mostly bubbly and the batter looks sort of matte (no longer shiny).

Repeat for remainder of batter.

ENJOY!

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*NOTE: "Aldi Original Flavor" is our favorite brand of almond milk. It also is excellent for making chocolate milk using Nesquick.