These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids’ favorite weekend breakfast.
1 1/4cupsbrown rice flour
1 1/4cupsteff flour
1 1/4cupsgarbanzo bean flour
1 1/4cupspotato starch or tapioca starch
2 1/2tablespoonsbaking powderor 1 tablespoon baking soda + 1 tablespoon cream of tartar
optional: chocolate chipsmy kids’ favorite! (note – do not mix these into the batter)
optional: 2 cups of assorted chopped fruitsuch as bananas and blueberries
optional: 1 cup of chopped nutssuch as walnuts or pecans
optional: 1/8 teaspoon ground cardamom
optional: 2 teaspoons vanilla extract
Preheat one or more nonstick frying pans on low heat.
Use a whisk to mix all ingredients in a mixing bowl. Check the bottom carefully for pockets of dry ingredients that need to be stirred in.
Raise the heat to medium-high.
Use a big spoon to make puddles of about 2-3 tablespoons of batter on the frying pan.
When bubbles appear in the batter, turn the heat down to medium, and keep it there for the rest of the pancakes.
Cook until the bottoms are golden brown. You can use a spatula to peek underneath to check the color. The first batch always takes much longer than the later ones.
Use a spatula to flip the pancakes to the other side.
Remove the pancakes to a plate and cook more.
My kids don’t like fruit in their pancakes, while the grownups at my house think that that’s the best kind. So usually I cook several batches of plain pancakes, then six pancakes where I sprinkle on chocolate chips, which the kids love, and then I stir fruit and nuts and cardamom or vanilla extract into the remaining batter and make several batches of fancy pancakes. Oh, so good!
Serve with maple syrup (which my kids like) or homemade applesauce (which our grownups like).