Wednesday, February 23

Amazing Tastes-Like-They-Have-Gluten Pancake Mix!

One of my greatest dreams of the past month was to go to IHOP or Denny's and enjoy a huge stack of fluffy, golden brown pancakes. As much as I wanted to, I just couldn't do it, knowing the consequences I'd be hit with. So Hubs and I went to the health food store to try and find some pancake mix that actually tastes like pancakes. They only offered two choices, and I couldn't bring myself to pay six bucks for a bag of flours and starches, all of which I have at home. So we went home to find a pancake recipe in one of my GF cookbooks. The following recipe sounded promising, and we already had the base flour mix in the fridge so we went with it - and let me tell you, it is WORTH the effort!

This is from Bette Hagman's cookbook, "The Gluten-Free Gourmet Bakes Bread." It is free of gluten, dairy, and soy! We have only made the pancakes so far, and they are DELICIOUS! They remind me of Bisquick pancakes. Fluffy and cakey, but also crispy on the edges when you keep the pan oiled with coconut oil (butter is an alternative). Yum! If you have any questions on where to find the ingredients, just ask me :)

Recipe for enough Mix to make 4 Batches of Pancakes:

Four Flour Bean Mix* - 5 cups
Xanthan Gum - 2 teaspoons
Almond meal - 1 cup
Egg Replacer powder - 4 teaspoons
Baking powder - 3 rounded tablespoons
Salt - 2 teaspoons
Brown sugar - 3/4 cup
Spectrum Organic [Palm] Shortening - 1 cup

In a large bowl, whisk together the flour mix, xanthan gum, milk powder/almond meal, Egg Replacer, baking powder, salt, and brown sugar. Cut in the shortening with a pastry cutter until well incorporated. Store in a covered plastic container in the refrigerator.
To use for pancakes: Place 1 3/4 cups in a mixing bowl. Beat 2 eggs into 1 1/4 cup water. *Just a note: Flax meal gel as an egg replacer works great in this recipe. We've also tried apple sauce, and that worked best when it replaced one egg, and the second egg was replaced with flax gel.
Now, beat the liquid into the mix until smooth. Cook on hot griddle (cast iron skillet works great!). Makes 8 to 10 pancakes. *Serve with pure maple syrup, or my personal favorite: warm, previously-frozen strawberries! Mmmmm!
To use for waffles: Place 1 3/4 cups in a mixing bowl. Separate 2 eggs. Beat the yolk in 1 cup water. Beat the egg whites to soft peaks. Beat the egg water into the mix until smooth. Gently fold in the whites. Bake on a hot waffle iron. *I have not tried egg replacements in the waffle recipe, but I would try the flax gel first.
Makes 4 to 5 waffles.

*Four Flour Bean Mix - Recipe for 9 cups:

Garbanzo & Fava ("Garfava") Bean Flour (2/3 part) - 2 cups
Sorghum flour (1/3 part) - 1 cup
Cornstarch (1 part) - 3 cups
Tapioca flour (1 part) - 3 cups

Thoroughly blend four ingredients using a whisk and mixing bowl or by tumbling together in a strong, large ziploc bag. Store in a covered container in the refrigerator.