YEAH we had Pancakes yesterday and they were not only edible but they were good too! Here is the recipe that I used. I will likely tweak a little more as I play with it some more, but it is very similar to our earlier recipe from the USA, but it was the scratch mix of individual flours instead of using any Australian GF Flour blend. Note this makes twice the normal Pancakes of our previous recipe. We did put the Chocolate Chips in most of what we made. The pancakes are on the thin side, but the inside was not wet as in my previous attempts. Needless to say there were NONE left over.
2/3 cup Buckwheat flour
2/3 cup Rice Flour
2/3 cup Besan (Chickpea) Flour
1/4 cup Potato Flour
2 Tablespoon Baking Powder
2 Teaspoon Baking Soda
1/2 Teaspoon salt
2 Tablespoon Applesauce
3 Tablespoons Canola Oil
2 Tablespoon Honey
2 Cup water (need to try straight Enriched Rice Milk or DariFree)
1/4 Cup Rice Milk (just needed a bit more liquid and I grabbed this instead of water figure it was more nutricious.
Put griddle / non-stick pan on burner and turn on Med to Med Hi. Mix dry ingredients with Wisk. Mix liquids: water, oil, applesauce, honey, Rice Milk. Pour liquid into the dry and mix thoroughly with wisk until everything is mixed well. The soda and baking powder will start working before done mixing. Pour by 1/3 to 1/4 cup on the griddle. Flip when edges are dry or start to lift off pan. Top with pure Maple Syrup or Nuttelex and powdered/icing/castor sugar and enjoy.
Variation / Substitutes / Possible Changes that have been tested.
- Sprinkle EnjoyLife Allergen Free Chocolate Chips into pancakes as soon as they have been poured onto the griddle.
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