I've tried recipe after recipe of baked goods, mixing flours, trying this and that and NONE of them worked. In my frustration I gave up and started using mixes. You know, the kinds like the GF Bisquick, Hodgson Mills, Bob's Red Mill etc that all cost a pretty penny. They are good, but they only make about a batch and a half of whatever recipe you are using them for, and when paying $3.50-$5.00 a box it gets to be a little much. I woke up this morning with unexpected motivation to MAKE pancakes WORK!
The main of this recipe comes from a recipe that my mom gave me a couple years back. It's purely delicious in it's whole wheat/whole grain form. When I went GF this was one thing I knew I was going to miss greatly! No more, I tell you! I've FINALLY figured out a successful, delicious, non grainy, non crumbly GF flour substitution for this recipe while keeping it's whole grain taste! Here it is:
Multi-grain Buttermilk Pancakes
Whisk together:
1 C White rice flour
1/3 C each of: Millet flour, milled flax seed, oat flour (I just blended GF oats in the blender until they looked ground enough to my liking)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp xanthum gum (these held together really well but would do even better with maybe just a 1/4 tsp more of xanthum gum)
cinnamon (how much ever looks sufficient - I use quite a bit!)
Add in:
2 C buttermilk (easy and cheap and for sure GF: add about 2 tbls white vinegar to 2 c 1or2% or whole milk - let curdle for a minute or so)
2 large eggs
2 tbls vegetable oil
2 tsp vanilla
Mix it all up until it looks ready and make your flap jacks! As any pancake recipe calls for, cook on first side until little bubbles rise to the surface of the pancake (this takes quite a while with these and may not actually happen, so be sure to check them now and then and just flip them when they are nicely browned and look ready to flip). Flip and cook until golden brown.
Makes about 1 dozen pancakes
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