Perfect Pancakes
I recommend avoiding refined flours generally. But special occasions do exist and for the rare Sunday brunch or holiday breakfast, it’s nice to have a great pancake recipe in your arsenal that is gluten-free and plant based.
To give it a little healthy boost, I add a secret ingredient I typically have on hand, either my granola or my energy cereal, gently ground so some chunks are still present in the pancakes.
Recently my children were lamenting I never made pancakes anymore, so I decided to see what I could muster. Grateful acknowledgement and kudos go out to oneingredientchef. Other than my secret ingredient, this recipe is all his.
Ingredients:
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup Bob’s Red Mill Gluten Free All Purpose Flour
1 tablespoon ground flax seed (to make a flax egg – see below for instructions)
2/3 cup non-dairy milk such as unsweetended organic almond milk
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1 tablespoon coconut oil
1/4 cup Dr Vikki’s granola or breakfast energy cereal gently ground into smaller pieces, but not a powder.
Method
1.Prepare a Flax Egg
Take 1 tablespoon of ground organic golden flaxseeds and add 2 1/2 tablespoons of warm water. Whisk together in and set aside for 5-10 minutes to thicken. This will act as a binding agent instead of eggs.
2.Prepare the Batter
Add the dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl and mix together with a whisk or fork.
In a separate bowl, add the non-dairy milk and apple cider vinegar to create vegan “buttermilk.” Then add one tablespoon melted coconut oil, vanilla, and finally the flax egg. Stir to combine all ingredients completely.
Pour the wet ingredients into the dry and stir together. Whisk thoroughly to ensure there are no lumps.
Keep the lightly ground granola or cereal separate. You will add it to each pancake as they cook.
3.Cook the Pancakes
Start with a very hot skillet to ensure maximum fluffiness of your pancakes. Place a drop of oil onto a stainless steel pan (not non-stick) over medium-high heat. Use a paper towel to spread the oil evenly and wipe away any excess.
Test one pancake first. Using a 1/4 cup measurement pour the batter onto the skillet – it should sizzle if the oil is hot enough. Wait approximately about 30 seconds and add a teaspoon of the cereal or granola to the top of the pancake. Wait another 60 seconds for large bubbles to form and then flip the pancake and cook for another 60 seconds.
If the batter was too thick or thin on the test pancake, add another 1-2 tablespoons of milk or flour, accordingly.
Buon Appetito!
Dr. Vikki Petersen DC, CCN
IFM Certified Practitioner
Founder of HealthNOW Medical Center
Author of “The Gluten Effect”
Author of eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”