I don't measure well. It usually shows in the end. However, I made pancakes yesterday and today without 'measuring' that turned out kind of yummy. Thought I'd share.
{Gluten Free, Dairy Free, Egg Free} Pancakes
Your results will undoubtedly differ. What you need:
1 large 'table' spoon- the kind you get out of your silverware drawer, not a measuring TBS.
1 cup measure- I use a one-cup Anchor-Hocking glass one
Medium mixing bowl- might even be able to get away with a small one...
Whisk
Ingredients:
Brown rice flour
Tapioca flour/starch
Sweet sorghum flour
Baking powder and soda
unsweetened almond milk (or dairy-free milk of choice)
Lemon juice
Oil, for mixing in or for the pan
Sweet of choice (I use Sweet Blend from THM)
Xanthan gum (with the starch and sorghum, I might leave this out next time)
Cinnamon if you'd like
Salt if you'd like
Directions:
Scoop 4-6 spoonfuls of brown rice flour into bowl. If they are heaping you'll need less; more leveled, use more. Scoop 2 spoonfuls of the tapioca flour/starch into the bowl. Scoop 1 spoonful of the sorghum into bowl.
Add about a TBS of baking powder- if you aren't 'measuring' like me then you'll just use your spoon and level it. Add about 1/2 tsp of baking soda. That's a bit on the tip of the spoon in my non-measuring method. Do the same with the xanthan gum.
Add powder sweet (if you use stevia, sweet blend, or other even sugar) to the bowl and mix. Also add the cinnamon and salt if you'd like.
In the glass measure cup, pour about 1 cup's worth of almond milk and add a splash of lemon juice. To this you'd add the oil if you intend to add it to the batter.
Pour the liquid into the dry ingredients. Whisk until smooth.
Oil pan; even if you added oil, I still think you'd need a little in the pan to prevent sticking. Cook like you cook any pancakes: Watch for bubbling, then flip and cook for until browned underside. I usually pierce the centers to be sure they aren't gooey in the middle.
Yum!
{Gluten Free, Dairy Free, Egg Free} Pancakes
Your results will undoubtedly differ. What you need:
1 large 'table' spoon- the kind you get out of your silverware drawer, not a measuring TBS.
1 cup measure- I use a one-cup Anchor-Hocking glass one
Medium mixing bowl- might even be able to get away with a small one...
Whisk
Ingredients:
Brown rice flour
Tapioca flour/starch
Sweet sorghum flour
Baking powder and soda
unsweetened almond milk (or dairy-free milk of choice)
Lemon juice
Oil, for mixing in or for the pan
Sweet of choice (I use Sweet Blend from THM)
Xanthan gum (with the starch and sorghum, I might leave this out next time)
Cinnamon if you'd like
Salt if you'd like
Directions:
Scoop 4-6 spoonfuls of brown rice flour into bowl. If they are heaping you'll need less; more leveled, use more. Scoop 2 spoonfuls of the tapioca flour/starch into the bowl. Scoop 1 spoonful of the sorghum into bowl.
Add about a TBS of baking powder- if you aren't 'measuring' like me then you'll just use your spoon and level it. Add about 1/2 tsp of baking soda. That's a bit on the tip of the spoon in my non-measuring method. Do the same with the xanthan gum.
Add powder sweet (if you use stevia, sweet blend, or other even sugar) to the bowl and mix. Also add the cinnamon and salt if you'd like.
In the glass measure cup, pour about 1 cup's worth of almond milk and add a splash of lemon juice. To this you'd add the oil if you intend to add it to the batter.
Pour the liquid into the dry ingredients. Whisk until smooth.
Oil pan; even if you added oil, I still think you'd need a little in the pan to prevent sticking. Cook like you cook any pancakes: Watch for bubbling, then flip and cook for until browned underside. I usually pierce the centers to be sure they aren't gooey in the middle.
Yum!
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