Saturday, March 9, 2013

Millet Buckwheat Pancakes {Gluten Free, Dairy Free}

We have always enjoyed homemade pancakes around here thanks to my hubby's love of baking and enjoying hot breakfasts.  Homemade, as in not from a store-bought mix, taste great.  In the last few years he's been perfecting his recipe for a gluten free version, remember his delicious Pumpkin Buckwheat Pancake recipe?  The combination of ingredients in these are always changing (I think that's half the fun of it for him) and this will likely not be his last version but it's certainly worth sharing with you.  They have such a wonderful light and fluffy texture you may not even guess they're gluten free and dairy free.  He mixes up the dry ingredients in a large batch ahead of time, which we store it in large mason jars in the pantry, to speed things up in the morning.  This recipe is written so that you can make a double batch of the dry ingredients at a time.  Top with your favorite fresh fruit or berry puree (recipe coming soon).  Enjoy!

Recipe: (makes about 40 3-4" pancakes)

coconut oil or butter for your pan

Dry Ingredients:
2 cups white rice flour (Bob's Redmill organic is our favorite)
3/4 cup tapioca starch (again we like Bob's)
1 cup buckwheat flour (we choose Arrowhead Mills or Bob's)
2-1/2 cup millet flour (Bob's or Great River)
1-3/4 teaspoon sea salt
6 teaspoons aluminum free, GMO-free, baking powder

Wet Ingredients: 
2 Tablespoons light olive oil
1 egg (or egg substitute)
1 1/2 Tablespoons evaporated cane sugar
1/4 cup organic apple sauce
2 1/4 cup water

1. Mix wet ingredients together in a large mixing bowl.
2. In a separate bowl, whisk together all the dry ingredients until well combined.  Divide dry mixture in half and save HALF of the dry mix for another day.
3. Add HALF of the dry ingredient mixture to the wet ingredient mixture, stir to combine.
4. Preheat a flat griddle over medium heat. Use a very light coating of coconut oil/butter on your griddle for every other batch of pancakes.

{Coconut oil doesn't add any flavor and it has a higher smoke point
 than other oils so it stays around instead of smoking/burning off}

5. Test to see if your pan is ready by flicking it lightly with water, if the water drips dance then your pan is hot and ready to use.  Pour with a 1/4 cup measuring cup into 3-4" pancakes onto the griddle.

6.  Cook for about 1 minute on each side or until just golden brown and flip-able.

7. Stack the pancakes in a pile so they can soften from the steam.  This makes them moist and just chewy enough to not know they are gluten free.

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