Allergen-Free Pancakes

We all have a soft spot for pancakes.  A memory of some kind that warms the heart.  Pancakes were always such a treat in our house growing up.  And my mom ALWAYS made them from scratch.  Actually, she made everything from scratch. Bread, cakes, pancakes, brownies, pie crusts….. Oh the pie crusts.  No one makes a pie crust like my mama.  Even following her recipe over the years (before going gluten-free) I could not get them to turn out like hers.  I cannot tell you how long it was before I knew that you could get a mix of any sort from the store.  However, we are talking pancakes.  See all those wonderful memories that surfaced while thinking about pancakes?  I really wanted pancakes one morning, so I set out to find a recipe and make them.

For those of you who know me, I cannot leave a recipe alone.  Kind of drives my husband crazy.  Usually because I have made something he really loves and after I make a few more adjustments, I can’t remember how I made it the first time.  Give me time!  I’ll figure out the original recipe again!   Oh well.  That’s a perk of living in my house.  You never know what you’re gonna get.  So I found a pancake recipe and made a few changes to make it a bit healthier.  Then I found out there was a sweet boy in our area who is allergic to about everything.  I thought, “there has to be a way of making great foods, every day foods, that this child can enjoy too… without sacrificing the flavor.”  Let’s face it.  Pancakes are kind of iconic in the eyes of a child.  They are easy to whip up, the kids can help, and you can top them with just about everything!  So I set out to make a recipe that was clear of all of his allergies.  They are not as fluffy as a regular wheat pancake, but my children (who don’t have any current allergies that we know of and eat wheat products regularly) eat them plain, without any butter or syrup on them.  I’d say it’s a keeper!

Allergen-Free Pancakes

1 Cup Sorghum Flour

1/2 Cup Tapioca Starch

1/4 Cup Buckwheat

1/4 Cup Teff Flour

1/4 Cup Sugar

1TBSP Baking Powder

1/2 tsp Salt

1/4 tsp Xanthan Gum

2 TBSP Ground Chia Seeds in 7-8 TBSP of water

1 3/4 Cups Almond Milk

1/4 Cup Vegetable Oil or Canola Oil

1 tsp Pure Vanilla

3/4 1 TBSP Cinnamon

1/2  tsp nutmeg

Mix ground chia seeds and water and set aside.  They will become a thick gel.  Is a large bowl, whisk together dry ingredients.  Add wet ingredients and mix well.  Set aside while you heat pan or griddle.  If the consistency is too thick, add more almond milk.  The pancakes are naturally thicker than wheat pancakes,  so they will not bubble like you may be used to.  This is what mine do:

Give them a few minutes on each side, watching the bottoms.  Then top with your favorite toppings!  The pancake everyone can enjoy….


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