I used to make a kick butt whole wheat pancake recipe. Then, I stopped eating wheat, leaving me without a recipe for Saturday mornings.
So, I searched around for a recipe, but couldn’t find one that fit my needs. So, I decided to create one.
Allergens: Soy
Ingredients:
1 cup white rice flour
3/4 tablespoon Agave Nectar or honey
2 tablespoons baking powder
1/8 teaspoon salt
1 cup of soy (or rice) milk
2 tablespoons canola oil
Combine all the dry ingredients in a bowl, then add all the wet ones. Stir until mixed and then place on a heated griddle. This is a small recipe, it is just enough for my family of two adults and two small children. If you have more in your house, I’d consider doubling the recipe.
The verdict:
I put cold maple syrup on these for some weird reason, so it made the experience a little less enjoyable. Otherwise, I thought these were still good and reminded me of “regular” pancakes. I really enjoyed the texture of these pancakes. Definitely one I’d make again!
Mmmmmmmm.
The recipe I use is a combination of rice, tapioca, and corn flours. But it has a cornmealy type consistency. Not bad, just not smooth.
We use basically the same recipe, but use Kamut or Spelt flour and the rice milk instead, and no sweetner in the pancakes, but we do use an egg. They are a bit more dense than regular pancakes, but my kids LOVE ‘em.
Just wondering if it really should be 2 T. of baking powder or if this was a typo. The recipe tastes good, but I keep tasting the baking powder and am wondering if this will make my 11 month old have a stomach ache?