Monday, November 8

The best pancakes

I used to love making pancakes on the weekend, especially once I found this not-quite-easy but absolutely delicious recipe on 101Cookbooks. It's not vegan, but it's easy to substitute margarine for butter, and soymilk (or other non-dairy milk) plus 1 tbsp vinegar per cup for the buttermilk.

The best pancakes

Since we got rid of wheat, though, I also removed the idea of yummy, fluffy pancakes from my mind. That is, until last week when I really wanted pancakes. I made a batch (I always halve the recipe) using a combination of flours, and it was okay. This weekend I decided to try again, and I hit the jackpot.

The winning combo: 1/4 cup each of quinoa flour, tapioca flour, potato starch and white rice flour, plus 1/8 tsp xanthan gum for one cup of wheat flour. The results were amazing-- fluffy, light, almost eggy interiors with crisp outer crust. I can't wait to make these pancakes again!

And if you're allergic to maple syrup like my husband, try agave syrup or heat up some strawberry (or other fruit) jam.

1 comment:

  1. Oh yum, those pancakes look delicious. I'll have to give that recipe a try!


Photos, original recipes and text © Susan Kelley 2012. All rights reserved. Please credit me and link back to this site, or ask first.

Always read ingredient labels carefully (and re-read periodically) to make sure that products actually are vegan and/or gluten-free.