February 6, 2008
Pancakes are a staple in our home. We eat them for breakfast, make sandwiches out of them, serve them with soup and snack on them throughout the day. My favorite way to eat them is spread with butter and almond butter and smothered in apple sauce! If you dry the pancakes out in a warm oven they are like crackers.
A trick for protecting teeth and making precious maple syrup last: melt butter and/or coconut oil and add 1 tsp. maple syrup per child.
Delicious Gluten-Free Pancakes
There are three kinds of flour you will need:
Corn Meal (coarse, fine or medium grind depending on you preference)
You can play with the grains to get the ratio that your family prefers. When we make them, they are different every time, depending on what flours are available!
Ideally you will soak your grains overnight in 2 cups water with 2 tbsp lemon juice (makes it easier to digest the grains), but if you don’t get to that you can prepare your pancakes in the morning using this recipe.
1 cup buckwheat flour
1 cup brown rice flour
2 cups water
½ tsp. Sea salt
1 tsp. Baking soda
2 Tbsp. Olive oil, melted coconut oil or butter
Other possible grain combinations: 1 C. cornmeal, and 1/2 C. each brown rice flour and buckwheat flour; Or 1 C. buckwheat flour, and 1/2 C. each corn meal and brown rice flour.
Soak flour in water with 2 Tbsp. lemon juice in a bowl over night in warm place covered with a plate.
Stir in other ingredients and thin to desired consistency with water
Cook on a hot, oiled griddle (butter, olive oil or coconut oil) or in a cast-iron skillet. They cook more slowly when the grains are soaked overnight. The texture will be chewy and the taste slightly sour.
Experiment with different combinations of the flours, you can’t go wrong and the variation will keep you interested.
(adapted from Nourishing Traditions)