Friday, April 1, 2011

My Favorite Gluten Free Pancakes

Okay I have to say that these are by far the best gluten free pancakes I've ever tasted, and you can't tell that there isn't a lick of flour in them. We've tried several recipes, and this one has won us over. Had a friend over on Wednesday morning, and she totally agreed. It was cute watching her make the pancakes with my almost eight year old son.

I wish that I could take credit for this recipe, but I am happy really just to be able to share it. Oh, and be wise, at least double the recipe. My boys and I can finish a double batch without any problems. It is from the Introducing Whole Foods Cookbook by Rich and Sue Gregg. They by the way are believers, and they advocate a biblical diet.

All you need is a decent blender, a highspeed one is best like a Vitamix or Blend Tec, a pan (cast iron is great), and your stove.

Ingrediant List

*1 Cup of cultured milk, goat's milk yogurt, or kefir(or any yogurt ya have, we use goat since we have cow dairy issues, I buy this at Trader Joes or Whole Foods)

*1/2 cup of raw buckwheat (you can use almost any raw grain that you want like brown rice or corn, but I highly recommend the buckwheat- EarthFare Markets carry this in their bulk bins or you can do what I did and order it in bulk from Whole Foods, I got a 25lb bag)

*1/2 cup of rolled oats

*1 egg (or if you are allergic 1 tbsp of flaxseed + 3 tbsp of filtered water)

*1 tbsp coconut oil (raw organic butter is fine too)

*1 tsp of baking soda

*1/2 tsp sea salt

*1 tbsp cinnamon

You may want to add some extra milk or yogurt for the consistency (sometimes I add almond milk to thin it out.)

Put some coconut oil or butter on your pan, and start making the cakes! Serve with real maple syrup. Yum!!!

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