Gluten Free Berry Pancakes with Apricot Glaze

With gluten sensitivity increasing all over the planet*, it's great to have this delectable recipe in your pocket. In our kitchen, we make fruit syrups and glazes from fruit sweetened jams by thinning them with a little water. --which makes them go a long way. What our kids love best about these are that they look and feel and taste just like white flour pancakes from Denny’s.

Gluten-free Buttermilk Pancakes

1 egg 1 cup Awesome Gluten-free Flour (recipe below) 1 Tablespoon each: honey, canola oil and baking powder ¾ cup almond milk or coconut milk or rice milk + ½ Tablespoon apple cider vinegar Mix ingredients in blender. Cook on hot buttered griddle. Watch out Denny’s!

Awesome Gluten-Free Flour (replaces wheat flour cup for cup)

2 cups White bean, pinto bean or garbanzo bean flour (whichever you can find) 1 cup Sorghum flour 3 cups Cornstarch (or Tapioca flour if corn sensitive) 3 cups Tapioca flour For a time my nursing baby needed me to cut out corn products too, so I found that tapioca substitutes for cornstarch just fine. The Bean flours are also completely interchangeable. Ingredients may be ground fresh in your own mill if properly cleaned first, or purchase them from the natural foods section of your grocery store. Have fun with it. This mix substitutes directly across for flour in cakes, cookies, muffins, German pancakes and waffles. The only place it does not excel is in the yeast bread department. *According to the Centers for Disease Control, Food allergies have doubled in the last 10 years, in Europe they've increased 7 fold.

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