Sunday, July 29, 2012

Kitty Cat Pancakes minus the Kitty Cat Gluten-Free

Kitty Cat Pancakes minus the Kitty Cat

I decided that at 31 I was too mature for Kitty Cat Pancakes and that we should make them into regular circles. I loved how thick these were. They are the perfect texture for making shaped pancakes. They are best served with lots of butter and real maple syrup.

1¼ cups rice flour
¼ cup tapioca flour
¼ cup cornstarch
1 tablespoon coconut sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
1 cup milk or milk alternative
2 eggs
3 tablespoons coconut oil
Juice of ½ a lemon (we guessed ½ tablespoon)
½ teaspoon of vanilla

Mix dry ingredients in a large bowl.  Mix in liquid ingredients. I enjoyed the thickness of the recipe, but you can add more milk if you want them thinner.

Pour ½ cup of batter onto a hot, greased pan or griddle.  Spread into a desired shape. Cook for 2 to 3 minutes until bubbles form and then turn it over and cook for 30 more seconds, until it is brown.
Makes 5 very large, thick pancakes.

Serve with maple syrup, butter and lots of crispy bacon.

This recipe was adapted from The Gluten-Free Bible, page 114. 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.