Tuesday, May 31, 2011
Recipe redo: Gluten-free pancakes
These pancakes are so delicious that there's no need to make them from wheat! It could be the natural sweetness of oats. I don't know, but these pancakes are wonderful -- and good for you. This recipe is gluten-free, egg and milk-free but it does contain cashews.
Thanks to my daughter who developed the recipe and took a photo of her finished work.
2 cups gluten-free oat flour (some oat flours might contain small amounts of gluten -- we used Bob Red Mill gluten-free oat flour)
2 tablespoons arrowroot powder
3 teaspoons baking powder
1/3 cup cashews
1/4 cup flax seed
1 to 2 tablespoons canola or olive oil
2 tablespoons honey
1/2 teaspoon salt
1-1/2 cups water
If you have a good blender that will grind the cashews and flax seed finely just put all ingredients in the blender and mix until smooth, around 1 to 2 minutes.
If your blender does not grind things smoothly, soak the cashews and flax seed in the water overnight, pour into the blender and then blend until smooth. Add the remaining ingredients and blend for 1 to 2 minutes or until well-mixed.
Heat a non-stick griddle or pan. Add small amount of oil. Pour batter onto griddle or pan and cook until bubbles form (it should take several minutes), turn and cook several minutes on the other side.
Serve with real maple syrup.