Friday, December 12, 2008

Gluten free, scratch pancakes

My friend Sarah gave me permission to post this recipe for gluten free pancakes. She says she uses different kinds of flours when she's out of amaranth flour. Here's how they're made:

1 cup amaranth flour
1/2 cup arrowroot powder
1/2 cup ground almonds
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons agave nectar

In a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, oil and honey; mix well. Stir liquids into flour mixture; mix well. Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 tablespoons for each pancake. Brown on both sides and serve hot.

The first one I ate, I just put some agave on it and ate it like that, and it was fabulous!

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