Wednesday, April 22, 2015

Homemade Pancakes

We love buttermilk pancakes, this is my alternative recipe which we enjoy better than the original recipe. Enjoy these with maple syrup or your favorite pancake toppings. These are delicious and fluffy, the perfect allergy free pancake. They do contain eggs but are free of other top allergens.

Mix dry ingredients in large bowl. Whisk wet ingredients in small bowl, I used a glass measuring cup. Beat egg whiles in small bowl with fork.
I cooked my pancakes in a frying pan using 1/4 cup of batter for each one. This way it is easier to flip because the batter is runny on top.

Homemade Pancakes

3/4 cup Corn Flour
3/4 cup Robin Hood Gluten free flour blend
2 tbsp. Brown Sugar
1 tbsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt

2 Large Egg Yolks
1 1/2 cups Rice Milk
1 tsp. Vinegar
3 tbsp. Canola Oil

2 Large Egg Whites

Mix dry ingredients together in large bowl. Make a well in the center,
Whisk next 4 ingredients together in small bowl and pour into well in flour mixture. Stir just until moistened. Batter will be lumpy.

Beat egg whites with a fork until peaks begin to form. Mix whites into batter gently.

Heat cooking oil or spray in frying pan or griddle on medium-high. Use about 1/4 cup batter for each pancake. Cook for about 3 minutes until bubbles form and each is dry. Batter will be quite runny on top. Turn pancakes over and cook for another 3 minutes or until lightly browned. Remove to plate.

Repeat with remaining batter, adding oil or cooking spray as needed to prevent sticking.

Makes 15 pancakes.

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