bananacake
01-26-2008, 11:07 AM
Rice free, corn free, dairy free, gluten free and soy free. It is a fluffy protein & fiber-filled pancake.
1 1/4 Cup Flour - a mix of Buckwheat & Garbanzo Bean (I use 1/2 cup Buckwheat & 3/4 cup Garbanzo)
1/4 Teaspoon of Baking Soda
2 Teaspoon Corn Free Baking Powder
1/2 Teaspoon of Salt
2 Tablespoons of Maple Sugar (I just used regular sugar or maple syrup)
1/4 Teaspoon of Xanthan Gum
1/2 Teaspoon of Vanilla Powder or Extract
2/3 Cup of Rice Milk, or Water (I use half water, half rice milk)
2 Eggs or Egg Whites
1/4 Cup of Vegetable Oil
In a bowl combine all dry ingredients: Flour, Baking soda & powder, salt, Maple Sugar, Xanthan Gum, and Vanilla Powder. Mix well. In another bowl beat eggs, milk, and oil. Add to first bowl and mix well. For a more specialty pancake, add chopped apples, grapes or any other fruit. Preheat lightly coated griddle or skillet over medium heat. For each pancake pour about a 1/4 cup of batter onto a hot griddle. Cook on first side until bubbles that form begin to pop and edges look dry. With a spatula, turn and cook until second side is rich golden brown. Serve with syrup, jelly, or fruit.
1 1/4 Cup Flour - a mix of Buckwheat & Garbanzo Bean (I use 1/2 cup Buckwheat & 3/4 cup Garbanzo)
1/4 Teaspoon of Baking Soda
2 Teaspoon Corn Free Baking Powder
1/2 Teaspoon of Salt
2 Tablespoons of Maple Sugar (I just used regular sugar or maple syrup)
1/4 Teaspoon of Xanthan Gum
1/2 Teaspoon of Vanilla Powder or Extract
2/3 Cup of Rice Milk, or Water (I use half water, half rice milk)
2 Eggs or Egg Whites
1/4 Cup of Vegetable Oil
In a bowl combine all dry ingredients: Flour, Baking soda & powder, salt, Maple Sugar, Xanthan Gum, and Vanilla Powder. Mix well. In another bowl beat eggs, milk, and oil. Add to first bowl and mix well. For a more specialty pancake, add chopped apples, grapes or any other fruit. Preheat lightly coated griddle or skillet over medium heat. For each pancake pour about a 1/4 cup of batter onto a hot griddle. Cook on first side until bubbles that form begin to pop and edges look dry. With a spatula, turn and cook until second side is rich golden brown. Serve with syrup, jelly, or fruit.