Pancakes are about as close as I get to “baking” and lets face it eating pancakes for a meal is like skipping the actual meal and jumping right into dessert. And I do so happily 🙂
I like to make weekend pancakes when I am in the mood and sometimes you could even find me making pancakes for dinner during the week. Yep that’s right…PANCAKES FOR DINNER! No need to feel sorry for my kids any longer 😉
For many years prior to my food evolution, I am completely guilty of buying the bags of pancake mix and just adding water or worse yet, cow’s milk. But I have forgiven myself because as Maya Angelo says ” When you know better, you do better”. And what I know now is that making my own pancakes from scratch is just as easy and allows me the benefit of knowing exactly what goes into the them.
No two batters are ever the same at my house. Sometimes I use only white flour (when I am feeling really good and by “good” I mean bad) and other times it might have fresh fruit stirred in.
And as a super-duper treat, according to my son, I like to add 1/4 cup of beet powder into the mix to create pink pancakes. Beet powder is a fantastic natural food dye that can be added to any baked item with only a mild flavour change and a HUGE nutritional benefit.
At the heart of any pancake recipe is the flour. Which flour is best? I don’t think there is one answer to that question. We are fortunate enough to live in a time that allows us access to many, many flours. Everything from whole wheat flour to quinoa flour. Brown rice flour to chickpea flour. Spelt flour to tapioca flour. The list goes on and on. Not that any of these are “new” they just have not always been as accessible. The reality is that most of us can benefit from avoiding gluten and when you prepare your own batters or baked goods you have the ability to play around with the flour combinations. In this pancake recipe the flours can be substituted depending on your dietary needs or just for the fun of it! I find that rice flour seems to be less absorbent of the liquids so the batter tends to be a bit thinner and therefore creates thinner pancakes. White pastry flour creates the fluffiest of pancakes (see the Coconut Banana Pancakes below) and the tapioca flour is essential in getting a beautiful crispy edge to the pancakes. I would recommend to always include the 1/2 cup tapioca flour and feel free to experiment with the remaining 2 cups of flour needed.
Whatever your preference I hope that this recipe inspires you to avoid the store-bought pancake mixes and get in the kitchen on a Saturday morning to make your pancakes the old-fashioned way…from scratch 🙂
Ultimate Pancake Mix
Gluten-free version in red
Serves: Approx. 6 people
1/2 c. tapioca flour 1/2 cups gluten-free flour mix
1 c. rice flour 1 cup gluten-free flour mix
1 c. whole wheat flour 1 cup gluten-free flour mix
1 tbsp baking powder, aluminum- free
1 tsp baking soda
1 tsp sea salt
2 1/2 c. soy milk 3 cups soy milk
2 tsp apple cider vinegar
1 tsp vanilla extract
4 tbsp non-diary butter ( I use Earth Balance), melted
1 flax “egg” (1 tbsp flax meal, add 2 tbsp of water, stir and let sit for 5 mins)
3 droppers of Stevia
2 tbsp maple syrup
- add apple cider vinegar to soy milk in large liquid measuring cup ( I use a 4 cup) and set aside for 5 mins, this will create a “buttermilk” type effect
- combine all dry ingredients in a large mixing bowl
- add remaining wet ingredients into soy milk mixture and stir
- pour wet ingredients into dry ingredients and combine until everything is incorporated. A few lumps are okay.
- heat a large frying pan and add coconut butter before adding the batter. Cook on one side until air pockets are visible and then flip…you can figure out the rest! Serve with the finest maple syrup you got. Enjoy.