September 29, 2015
We woke this morning to a chilly 0 degrees Celsius and a light frost. Fall is definitely in the air. After a dog walk through the woods and an hour hauling in wood, we declared today Pancake Tuesday.
One of the best pancake recipes I have made is from the One Ingredient Chef blog. His recipe uses Bob’s Red Mill gluten free flour mix and they do turn out light and fluffy. The main difficulty in making light fluffy pancakes is over mixing the batter and activating the gluten in the wheat flour. Using a gluten free flour eliminates that problem and you don’t end up with doughy pancakes. So even if you are not eating gluten free, making your pancakes that way is a good idea.
Today’s recipe is an adaptation of the One Ingredient Chef recipe, and it not totally gluten free as I used a heaping tablespoon of kamut flour. (If you need to eliminate the gluten, just substitute the kamut with potato starch.) The touch of kamut added just enough gluten that the pancakes stuck together well but where not tough or doughy tasting.
I also added oatmeal and extra flax to make the pancakes a bit heartier, but still fluffy. Instead of the traditional maple syrup, we ate them with apple sauce sweetened with a bit of honey and cinnamon. What would be perfect with these pancakes is Oh She Glows Apple Butter. In fact, I made a big batch this afternoon and canned it just so I would have on hand for my next pancake fix.
A nice cup of Yerba Mate tea completed the breakfast.
makes 8 small pancakes, enough for 2 people
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour
- 1/4 cup oat flour (gluten free if necessary)
- 1/4 cup a mixture of kamut and potato starch (or all potato starch for gluten free pancakes)
- 1/4 cup quick cook oatmeal (gluten free if necessary)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 tablespoons ground flax
- 4 tablespoons warm water
- 1 cup plant based milk (I used almond)
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp vanilla
- 1/4 cup dried cranberry, raisons or currants
In a small bowl, mix ground flax and warm water and let sit about 5 minutes. In a large bowl, mix the dry ingredients together (flours, oatmeal, baking powder and soda, salt and cinnamon). Add the plant based milk to the flax mixture and add the apple cider vinegar to make a plant based buttermilk. Add the vanilla and olive oil to the milk flax mixture and combine well. Pour the wet mixture into the dry mixture and mix well. Stir in the dried fruit.
Spoon pancake batter into a hot non stick skillet about 1/4 cup at a time. Once bubbles start to form on the pancake, flip and let it cook on the other side until it is a nice golden color. For a more detailed tutorial on frying pancakes, see the One Ingredient Chef blog.
Note, you can substitute 1 cup of your favorite flour mixture for the brown rice , sorghum, oat, potato and kamut flour used.