Alright so the weekend is coming and I feel a Saturday morning comfort food breakfast coming on. I’ve certainly been doing my best to transition into a gluten-free “Lifestyle”. It’s certainly a tough changeover but not so much that the food isn’t tasty, cause trust me it is! But it’s the whole learning curve that is the tough part. I continue to play with the food and feel out what flours work well together, what works as binding agents (aside from the usual xanthum gum). However luckily I love food, experimenting with it and especially cooking so it’s not something I do begrudgingly. Besides my stomach thanks me…it’s definitely easier on the system.
Ok where was I….ahhh yes comfort food breakfast. For breakfast I generally do Greek Yogurt with fruit, or gluten-free oats, or just toast (gluten-free of course). But time for an indulgence with perhaps some fruit with real maple syrup….yummers!
I’ve modified the recipe a couple times but this is one of my favorites:
- 1/3 c Sorghum flour
- 1/3 c brown rice flour
- 1/2 c all gluten-free purpose flour (or millet flour)
- 1/2 c tapioca starch
- 2 tsps Gluten Free baking powder
- 1 tsp xanthum gum
- ½ tsp sea salt (optional)
- 1 ½ c milk (non dairy or rice mild works also) (Feel free to add a touch more if the mix is too thick for you)
- I flax-seed egg (ground flax seeds with water)
- 1 tsp Organic coconut oil (melted) or EVO if you prefer
- 2 apples
First thing to do before making the mix is peel the apples, slice thinly and put in fry pan (or on griddle) over medium heat for 3-4 minutes per side or until soft: When cooked set aside on plate to later put into pancake.
- Prepare your flax egg by mixing 3 tbsp water with 1 tbsp ground flax seed and set it aside to thicken for at least 5 minutes.
- In a large bowl mix together the sorghum flour, brown rice flour, all purpose flour (or millet flour), the tapioca starch, baking powder, xanthum gum and salt.
- In a separate bowl combine thoroughly the milk, EVO (or melted coconut oil) and the flax egg previously set aside.
- When liquids are well mixed pour them into the bowl with the dry ingredients and mix thoroughly to ensure there are no lumps. Let site for about 5 minutes to thicken. If batter is thicker then you prefer dont forget you can add a bit more milk.
- Heat a large fry pan or skillet on medium heat and grease lightly with coconut oil or regular cooking spray is fine as well.
- Scoop batter onto griddle (pan), layer in apples (as many or few as you prefer) and cook for about 3 – 4 minutes per side.
- You’ll know to flip when bubbles start to appear across the top of the pancake.
Top with some fresh fruit and/or syrup ….enjoy!!