Breakfasts

133

Almond, Corn, and Brown Rice Flour Blueberry Pancakes (GF)

Like most oxygen-breathers, I love pancakes. However, strangely enough, I don’t like having them for breakfast. Unless I know for a fact that immediately following the consumption of said syrup-topped confection, I will be able to flop around on a couch and digest in peace for at least an hour. Pancakes are serious business. One has to train to finish a stack, not unlike preparing to run a marathon. Just as one cannot simply run 25 miles in one fell swoop simply because one possesses legs and sneakers, after four big pancakes any average person will probably be facing a serious case of the “fulls” (read: being so stuffed one needs to take off their belt). And while I am nothing if not a champion eater, sometimes even I need to set down the fork and take a breather.

Now, If we’re talking pancakes for brinner, that’s a whole different story. Dinner is the meal to be full, as it’s perfectly acceptable to slip into a food-coma for many hours after the last meal of the day. But we’re not talking about breakfast for dinner, we’re talking about breakfast for breakfast. How’s that for an eloquent sentence? This is a long way of saying that I’ve been experimenting with gluten free pancakes for quite some time now. While I am aware that gluten makes things delicious -not to mention it gives elasticity to doughs of all kinds, making that perfect fluffy chewy texture- it also sometimes has a knack for making me really full. I mean REALLY full. The kind of full that is often reserved for eating eight scoops of ice cream. And I just don’t want that in the morning before hours of work and classes. My alternative: the following recipe. These pancakes are made with corn, almond, and brown rice flours, which are gluten free. I use three different flours because unlike all-purpose flour, each gluten free ingredient adds a different (but necessary) element to the pancake. Corn flour (different from cornmeal) is very high in fiber and filling, but doesn’t do a great job of leavening; brown rice flour has a lot of protein and a strong, almost nutty flavor; and almond flour has a really rich and mild flavor, which balances out the stronger corn and brown rice (but if you’re not into almonds/have a nut allergy, you can add an extra 1/4 c. of either of the other two flours instead)

Keep in mind they will make the batter very runny. It will be very different from your standard pancake batter. I recommend using a 1/8 c. measuring cup to dole out eat pancake. While cooking, the cakes will get very bubbly, which in standard pancake language usually means “flip me!” but in gluten free flour pancake-land, it does not. You’ll know they’re ready to be flipped by their color- just lift the edges with a spatula to check for a nice golden color. Just FYI, you’ll notice I suggest you use a nonstick pan when cooking. Now, you can do whatever you choose with this advice, but you’ll see that I suggest it with bold italics and **s. That should tell you how I feel about this recipe and normal pans, but hey, maybe you like scraping burnt gluten free pancakes off a pan in your free time! If that is the case, feel free to ignore my advice! Happy breakfasting!

Pancakes 

1/2 c corn flour

1/2 c brown rice flour

1/4 c almond flour

1 tbsp raw sugar

1/4 tsp salt

3/4 tsp baking powder

1/4 tsp baking soda

1 egg, slightly beaten

2 tbsp melted butter

1 tsp vanilla extract

1 1/4 c milk

1 half pint blueberries

If you’re making more than 4 pancakes preheat your oven to 200 degrees F. Mix together the dry ingredients in a small bowl. In a larger bowl whisk together the egg, butter and vanilla. Slowly whisk in the milk (don’t be alarmed if it gets clumpy, that’s just the melted butter reacting to the cold milk, but ideally if you’ve poured the milk in slowly enough this won’t happen). Add the wet ingredients to the dry and combine. Heat a *nonstick* skillet on medium and grease lightly with butter or oil. Using a 1/8 c. measuring cup, pour out as many pancakes as will comfortably fit on the pan/griddle. Let them cook for about 30 seconds, then sprinkle on a scant handful of blueberries. Flip after about a minute or two or when you feel the stars have aligned (see my extremely exact flipping instructions in the explanation). Let the other side cook for another minute or two, then transfer to a baking tray and place in the oven. Repeat until you’re ready to eat, then serve with honey, maple syrup, jam, yogurt, or whatever your heart desires!

 

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