Extra Fluffy Gluten and Dairy-Free Pancakes

Name: Extra Fluffy Gluten and Dairy-Free Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 7-9 pancakes, 6-8 serving(s)
Ingredients: 3/4 cup flour (Hodgson Mill All-Purpose); 1/4 cup flour (Hodgson Mill Multi-Purpose); 1 teaspoon potato starch or 1 teaspoon cornstarch; 1 tablespoon sugar (Organic Preferred); 1/4 teaspoon sea salt; 1 teaspoon baking powder; 3/4 cup almond milk; 1 tablespoon safflower oil or 1 tablespoon sunflower oil; 1 egg (with egg and white separated); 1 teaspoon vanilla extract

Submitted by kITCHINcook

"This recipe involves 2 store-bought flour mixtures and a starch to make the perfect flour combination. Instead of beating in the whole egg, the yolk is separated from the white, and the white beaten until stiff peaks form. All of this is folded in to make a tender and fluffy pancake. You'll never remember the gluten-filled version after you taste a bite. :)"

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Ready In:: 20mins
Ingredients:: 10
Yields:: 7-9 pancakes
Serves:: 6-8

ingredients

³⁄₄ cup flour (Hodgson Mill All-Purpose)
¹⁄₄ cup flour (Hodgson Mill Multi-Purpose)
1 teaspoon potato starch or 1 teaspoon cornstarch
1 tablespoon sugar (Organic Preferred)
¹⁄₄ teaspoon sea salt
1 teaspoon baking powder
³⁄₄ cup almond milk
1 tablespoon safflower oil or 1 tablespoon sunflower oil
1 egg (with egg and white separated)
1 teaspoon vanilla extract

directions

Sift the 2 flours, starch, salt and baking powder into a large mixing bowl. For extra light, fluffy pancakes, sift 2-3 times. Whisk in the sugar. Using the whisk, mix the flours together really well to ensure that everything is combined.
Break the egg, separating the white into a medium mixing bowl. Put the yolk into a small serving bowl and beat it with a fork until just lightly beaten.
Add the egg YOLK, oil, milk and vanilla to the dry (flour) mixture and whisk all together. More milk may be added if you prefer the consistency to be thinner. Refrigerate the whole mixture in the bowl while you prepare the white.
Using a hand mixer, beat the egg white until stiff peaks form- about 2-3 minutes.
Preheat a lightly greased griddle to 350 Degrees F, or a pan to medium high heat.
Bring out the refrigerated pancake batter, gently stir in the fluffy egg white and then give it a few gentle whisks.
Pour pancake batter onto hot griddle using a ladle. Let them cook on one side for 2-4 minutes, or until bubbly throughout. Flip and continue to cook for 2 more minutes.
Serve with Organic Maple syrup or another syrup of your choice.

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RECIPE SUBMITTED BY

kITCHINcook

212

1 Recipe

Hi! I call myself the kITCHINcook because I've grown up with several allergies known to me, and a whole other list of ones that were not, until recently.  I finally was diagnosed with Gluten Intolerance and a milk and soy allergy, among others.  So as you'd imagine, I had to find a completely new way of eating.  I'm just happy to share my recipes as I go along in this journey we call life, and hope I can help others who are maybe just starting out in this process and feel just as I did in the beginning. now I can be in the kitchen, without itchin'! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink />

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