Friday, November 4, 2016

Amazingly Delicious Pancakes {allergy-friendly, gluten-free, dairy-free, egg-free, breakfast}




They're here! Finally, I'm publishing my hubby's amazing pancake recipe. These are a family favorite on the weekends around our house. He even included the specific ingredient brands we use and love for those who are interested. We served these for breakfast recently when we had overnight guests and everyone was surprised to learn they were allergy-friendly!! We top them with real maple syrup, fresh fruit, powdered sugar or jam, you name it, it's delish. Make a double batch and keep them in the fridge (or freezer) to enjoy throughout the week! Enjoy!



Ingredients: (makes approx. 30 pancakes)
Dry Ingredients: 
1/2 cup quick cook oats (Gluten-free if needed)
1/3 cup almond flour (we use: Anthony's Almond Flour Blanched, Certified Gluten-free)
1/2 cup tapioca flour (we use: Organic Tapioca Flour / Starch by Anthony's, Certified Gluten-free & Non-GMO)
1/2 cup rice flour (we use: Bob's Red Mill White Rice Flour, Organic)
1 3/4 cup millet flour (we use: Great River Organic Milling, Organic Specialty Millet Flour)
3/4 tsp sea salt
3 tsp baking powder
1 Tbsp chia meal* (see note below) 
1 Tbsp modified tapioca starch (we use: 4mular Ultratex 3 Tapioca Starch Modified Food Additives)
1 tsp xanthan gum

Wet Ingredients: 
2 tbsp agave nectar (can probably sub sugar or honey for this)
4 tbsp avocado oil or favorite flavorless cooking oil, melted butter, etc. (we use: Chosen Foods 100% pure Avocado Oil from Costco)
4 cups of warm water

Butter or oil to grease griddle pan


Directions: 
1. Mix dry ingredients together in a large bowl.
2. Create a well in the center of the dry ingredients and add in wet ingredients: agave nectar, avocado oil and warm water and whisk all together until well combined.
3. Preheat flat griddle over medium heat.
4. Grease griddle with a small amount of butter or oil each time and pour 1/4 cup of batter per pancake
5. When pancakes begins to bubble along the edges, flip and continue cooking until golden brown.
6. Keep warm by covering until ready to serve. Serve hot with with your favorite toppings. These can be stored in an airtight container in the refrigerator for up to a week or frozen, sealed in a freezer-safe container for up to 3 months.

Note:
*Chia Meal Directions: In a blender or dedicated food mill, blend/pulse approx 1/2 cup Organic whole chia seeds until they reach a powder consistency otherwise known as "meal". Store chia meal in an air tight container in the pantry for easy use in future recipes. 

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