I bought a bunch of gluten-free flours this week because of our new diet. They will store well, unopened for about a year, longer if frozen unopened. Among these are sorghum flour, coconut flour and brown rice flour. I even found gluten-free chocolate chips and organic butter.Because we usually have chocolate pancakes Saturday mornings, I came up with this gluten-free recipe for this morning. Sorry... they were all gone before I remembered the camera! (Pic to the right is are regular pancakes).
Ingredients:
1 cup sorghum flour
1 cup brown rice flour
1/2 cup coconut flour
1 teaspoon xanthum gum
1/2 teaspoon cinnamon
2 packets stevia sweetener
3 cups water
Additions: chocolate chips, sliced bananas, or blueberries
Directions:
In a mixing bowl, combine all dry ingredients and mix well. Add water 1/2 cup at a time until a little bit thicker than pancake consistency. Add your "additions" if desired and gently mix in. Spray or oil skillet or griddle. Spoon on batter when cooking surface is hot - not too thick though - I spread it around a little bit with my spoon. Cook as regular pancakes. (We drizzle with honey instead of sugar.)
The texture is just a little bit different, but very delicious. Even Hubby liked them!
You will just barely taste the coconut, and the fiber from the coconut and sorghum flours will help you, well, you know!
Copyright (c) 2009 V P Lawrence-Williams
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