Food Quotes

"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)

Tuesday, July 22, 2014

Multi-Grain Gluten Free Pancakes

These pancakes are delicious! I like them so much better than wheat flour pancakes. They are light, fluffy and blonde in color, unlike whole wheat pancakes which are brown. My 12 year-old granddaughter spent the night last week and I made these for breakfast. She's accustomed to eating Bisquick pancakes so I wasn't sure these would meet her approval. But to my surprise she loved them and even took seconds. Now that's a compliment!

This recipe is slightly modified from this website. I always make changes - just because!

Multi-Grain Gluten Free Pancakes

1/2 cup of oat flour
2/3 cup of almond flour
1/3 cup of organic (is non-GMO) corn meal, finely ground or organic (is non-GMO) corn masa (I like to use white masa) 
1/3 cup of oats, uncooked
1/4 cup of tapioca or arrowroot starch (sometimes called "flour")
1 1/2  tablespoon of coconut flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of milk
2 eggs, separated
1 tablespoon of melted butter or coconut oil
1 tablespoon of organic maple syrup
1 teaspoon of maple extract (or vanilla)

1. In a large bowl thoroughly combine all of the dry ingredients. 

2. Separate the egg yolk from the egg white and distribute into two separate bowls. Beat the whites until stiff.

3. In the bowl with the yolk add the remaining liquid ingredients and mix well. (Do not add egg whites yet.)

4. Combine the dry and the milk/egg yolk mixture. The batter will be thick. 

5. Gently fold in egg whites and stir slowly to combine so air bubbles in egg whites remain in tact.

6. Ladle batter onto a hot griddle with coconut oil added to prevent sticking.

7. Serve pancakes with butter and organic maple syrup and enjoy!


© Franziska's Pantry

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