Since going gluten-free, pancakes have been one of the harder "breads" to duplicate. We've tried a lot of recipes over the last year, but all fell short. They were either too soft, too coconut-y, too mushy, too bland, etc. Today I looked in a recipe book that I've had for some time. It called for arrowroot powder, but I recently learned you can easily substitute cornstarch. The recipe also called for 1/4 cup agave, which we don't use so I usually substitute honey. But, this made it really high carb (at least too high carb for our family and Samuel's diabetes). Dan is our resident pancake maker, so he took the recipe and tweaked it. The result: the best pancakes we've had since going GF. They cooked/browned like a regular pancake and the inside was light and fluffy and not mushy. It's not to say we'll stop looking, but this one is our go-to recipe for now.
2 large eggs
1 tbsp vanilla extract
3/4 cup water
1 1/2 cups almond flour
1/2 tsp sea salt
1 tbsp baking powder
1 tbsp cornstarch
In a blender, combine the eggs, vanilla and water; process on high for about 1 minute or until smooth. Add the almond flour, salt, baking powder, and cornstarch, and blend until combined. We cooked our pancakes using grapeseed oil because it has a high smoke point and has a very neutral flavor (versus coconut oil).
Total carb count for the whole batch is about 19 net carbs and this recipe will make about 20 smaller pancakes (about 1 carb each) or 10 larger pancakes (about 2 carbs each). (Comparison: your typical wheat flour pancake has about 15 carbs each).
Hope you enjoy!
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