Saturday, 11 August 2012
After my last post I’m feeling thoroughly nostalgic and craving my family’s signature pancakes. However, it was a danger just pulling that cookbook off the shelf and extracting the recipe, since the flour it was covered in is toxic to my body.
To make myself feel better, I’ve located two wheat-free pancake recipes to try!
Option One: Potato Pancakes from my new 200 Gluten-Free Recipes cookbook
Prep time 10 minutes
Cooking time 20-25 minutes
1 lb 2 oz large potatoes, peeled and cut into small chunks
1 ½ tsp GF baking powder
2 medium eggs
5 Tlb whole milk
vegetable oil, for frying
salt and black pepper
Cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain well, return to the pan, and mash until smooth. Allow to cool slightly.
Beat in the baking powder, then the eggs, milk and a little salt and pepper, and continue to beat until everything is evenly combined.
Heat a little oil in a heavy skillet. Drop heaped dessertspoonfulls of the mixture into the pan, spacing them slightly apart, and fry for 3-4 minutes, turning once, until golden. Transfer to a serving place and keep warm while frying remainder of potato mixture.
Option Two: Almond Flour Pancakes from www.paleoplan.com
- 1 cup almond flour
- 1/2 cup unsweetened applesauce
- 1 Tbs coconut flour
- 2 eggs
- 1/4 cup water (consider soda water for slightly fluffier pancakes)
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp sea salt
- coconut oil
- fresh berries
- Combine almond flour, applesauce, coconut flour, eggs, water, nut meg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
- Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
- Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
- Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
- Add more oil to the pan and repeat with remaining batter.
- Top with fresh berries.
Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.