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Whole-grain and gluten-free!
To make the world’s best, fluffiest, tastiest pancakes ever, you have to start by making your own flour blend. I used to think it could either be whole grain or gluten free, not both. But I was wrong! The flour blend here is from FORKS OVER KNIVES and has been tested and tweaked and tested and tweaked to perfection.
If you don’t want to go that far (I mean it’s as easy as breathing, but still) you can always use a gluten-free flour blend of your choice. I haven’t found any that are also whole grain, though, and that’s part of the program. If you’re not GF you can use whole wheat flour.
3 cups brown rice flour
1 cup oat flour (certified gluten free)
1 cup tapioca flour (aka tapioca starch)
1 cup potato flour (aka potato starch)
1/4 cup ground chia seeds
I couldn’t find ground chia, so I bought chia seeds and used my NutriBullet to grind them up. (Image below is affiliate-linked) Then I sifted them to get to a flour consistency.
Mix all ingredients and stir very well.
2 cups of the above flour
1 teaspoon baking powder, sifted
1 teaspoon cinnamon
3/4 cup water
1/2 cup soy milk
1 tablespoon maple syrup
1 + 1/2 teaspoons vanilla
1 cup blueberries, washed and stemmed
1 heaping tablespoon flaxseed, ground (flaxseed meal)
Sift the flour, baking powder, flax, and cinnamon together in a large bowl. Stir well.
Stir together the milk, water, maple syrup and vanilla in a separate bowl.
Add the liquid mix to the solid mix. Stir with a wooden spoon, but do not over-mix. Our family’s beloved Gramma Betty (94) says, “If you stir it too much, your pancakes are tough. Leave the lumps.”
If it’s too thin, add more flour. If it’s too thick, add more milk or water. (I use the milk/water mix because milk alone just makes it too thick, but you can try it for yourself and see if you prefer that method. The more milk, the thicker the batter, the more water, the thinner.)
You can now add a cup of blueberries.
Get your pan nice and hot. Do the water droplet test. Lower the heat just a bit, and spoon batter onto the pan. When the top of the pancakes get all covered in bubbles, flip them. Cook until they’re done in the middle. You can poke them with your forefinger and when they spring back readily, they’d done.
I top these babies with strawberries, bananas, and real maple syrup from a local maker.
Reciprocity makes this work.