Oh my word I’ve wanted something sweet. As in, my poor husband has never seen me in this kind of a rampage kind of wanting sweets. It’s a little harder to get that fix without cane sugar. I’m pretty much limited to making something myself since what comes off of a shelf will be full of the wonderful, yet horrible, stuff. Oh yes, and possibly butter and eggs if I go for the baked goods. Not happening.
Among all my food sensitivities, I’m fortunate that gluten isn’t on my list. It is good to just give the body a break from it sometimes, though. I’ve heard a lot from my homeopathic doctor about rotating grains in my diet and how it’s better not to be completely dependent on one grain like I tend to be with wheat. So, it’s time to get creative.
Any type of batter is the first go-to for me for alternate grains since gluten is not a necessity. In fact, typically over-mixing is avoided for the sheer purpose of not wanting to develop the gluten.
I went for rice flour straight out of my grain mill. You can buy rice flour and make these, but with a mill on hand, why not toss a bag of brown rice in there and work with what comes out? If you do have a mill, you’ll want to go for a very fine flour setting.
So, we have pancakes that are whole grain, cane sugar free, vegan and gluten free. If you had asked me a few months ago, I wouldn’t have thought that was appetizing. Now, it makes me about giddy. My husband, who is diet restriction-free, went back for a big plate of seconds!
The beast is satisfied. The rampage is over and my husband looks a lot less scared now.
Gluten free, cane sugar free, vegan pancakes
Yield: about 20 4″ pancakes or 4 servings
2 tablespoons flax meal
6 tablespoons warm water
2 1/4 cups rice flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
3/4 teaspoons sea salt
1/2 teaspoon vanilla
1/4 cup canola oil
1/3 cup honey
1 1/2 cups almond milk
1. Combine the flax meal and warm water in a bowl and set aside at least 5 minutes before combining with other ingredients to hydrate the flax.
2. Mix together rice flour, baking soda, baking powder, and salt in a bowl.
3. In a separate bowl, combine the vanilla, canola oil, honey, almond milk, and flax mixture. A helpful tip is to measure your oil first in the same measuring cup you plan on using for your honey and tilt it so it coats any areas the honey will touch. Your honey will come out of your measuring cup a lot easier that way.
4. Add the dry mixture gradually into the wet mixture, mixing until smooth.
5. Over medium heat, preheat an ungreased, non-stick pan. Spoon pancake batter into the pan in the desired amount for the size pancakes you want. When the batter is bubbly on the top and looking dryer around all of the edges, flip them over and cook the other side. Pancakes will be golden brown on top (the first side that cooked) and mottled brown on the bottom.
That’s it! Serve with maple syrup or your favorite topping:
What’s that on top? A recipe I’m tweaking a bit and I’ll share next time around.