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Friday, 10 July 2015

Gluten free pancakes and Little Golden Books

Most Saturday mornings involve pancake making- I usually make the batter and either myself or my husband cooks them (he cooked the ones in the photo).  I have been experimenting with this recipe for a long time and it has had a lot of variations but I am finally happy that I have something worth sharing on here.  My mum gave me a big bag of amaranth flour a few weeks ago and I have been experimenting with it in my baking.

It is similar to buckwheat flour in that it has a bit of a bitter taste to it so it has taken a bit of tweaking to make sure the bitterness doesn't overwhelm the flavour of the pancakes.  There are many benefits to including amaranth flour in gluten free baking- it is richer in iron, protein and fibre than other gluten free grains and also contains important amino acids.  The word pancake might be a bit misleading- I suppose they are a bit more like pikelets.  The recipe below makes a generous quantity.  We usually have enough for breakfast the next day, at least for the two little ones and sometimes there is even enough to freeze into small snack sized portions.  I like having a few bags of these in the freezer. I find it really useful to be able to grab a bag and quickly reheat the pancakes in the microwave when I am in need of snack inspiration during the week.  Our two little ones love them and usually just eat them buttered, but of course feel free to add your favourite toppings.


160g white rice flour or plain gluten free flour blend
60g brown rice flour
60g amaranth flour (or if you don't have any of this, instead use 120g white rice flour and 160g brown rice flour)
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1 free range egg
3 tablespoons honey (or maple syrup)
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1-2 cups of milk

Preheat your frypan on a low heat. Sift the dry ingredients into a bowl.  In a separate bowl beat together 1 cup of the milk and the rest of the wet ingredients.  Add the wet ingredients to the dry ingredients and beat together with electric beaters until all mixed together.  You will end up with quite a thick mixture. Add a little more milk and beat again until you have a consistency you are happy with.  This mixture thickens as it stands so you will need to repeat this process a couple more times as you cook the pancakes. Cook the pancakes until little bubbles/holes appear in the mixture and then flip them over. Serve with your favourite toppings.

I will leave my thoughts on the dear wee books in the photo for my next post, which will hopefully not be too long in coming.  Have a lovely weekend everyone x

1 comment:

  1. Good morning, I am working with a kids clothing brand and wondered if you might like to review some clothes? Please email seth at trafficsource dot co dot uk if you are interested. Many thanks!