You know that I’ve been using the heck out of Cassava flour lately! Cassava flour is pretty expensive and if you have made a purchase of it, you know what I am talking about. Therefore, I choose wisely how to spend my Cassava flour!
Almost always I choose to make my gluten free bread or tortillas. (see recipes in my blog)
Today however, my husband who is not gluten free asked for pancakes. I whipped up a traditional style batter and fed him pancakes.
I started to feel a little left out and decided to make a gluten free version for myself. Pancakes are more of a treat rather than a weekend staple, so I didn’t feel guilty about indulging in a little carb fest.
I looked at the pancake recipe on Otto’s Natural Foods website, but again my Cassava flour is so precious that I just couldn’t part with 1 1/2 cups of it for pancakes. I can only put away 2 pancakes in a sitting anyhow, so what would I do with the remaining batter?
I decided to cruise the web. I came across several recipes but the profiles didn’t fit for me. I get lost pretty quick if the ingredient list looks more like Santa’s Christmas list.
I came across a Bob’s Redmill pancake recipe using the All Purpose Baking Flour and I just happened to have it in my pantry.
While I am not a huge fan of this flour (I’ve had many a disaster with it) if the pancake crusade was a fail, at least I didn’t waste flour that I adored.
The first bite struck me as earthy, not your typical pancake- which is more of a vehicle for butter and syrup anyhow.
Once I had a few bites I can say without hesitation, they are pretty darn tasty. Especially when you consider these to be a total treat and not something you have all the time. Yes I used butter (real butter please) and real maple syrup!
I invite you to give this recipe a shot and let me know your thoughts! I did alter the recipe just a tad by adding a tablespoon of sugar to the batter. This is strictly optional and you can take it out, it will be just as good.
I made my batter in my VitaMix and you can too. Actually, any blender you have will work. Reverse the order of the ingredients, adding wet first and dry last. This keeps the batter from clumping.
GLUTEN FREE PANCAKES (Not to be confused with carb free)
1 1/3 cup Bob’s Redmill All Purpose Baking Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup of milk (I used cows milk)
2 Tbs olive oil (I used avocado)
If using a blender reverse order and processing until very smooth. Let batter rest 5 minutes.
If mixing by hand assemble dry ingredients first, make a well and add your wet ingredients. Incorporate until smooth.
Your griddle should be good and hot (water sprinkle test), and lightly grease your pan. Pour 1/3 cup at a time, getting your pancake nice and brown. Look for bubbles to rise up and edges look dry!
Dress the pancake to your personal preference and enjoy!
These guys are def not on the low carb list, so keep that in mind when diving into your own indulgence! Otherwise, eat up and enjoy!
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