Pioneer Pa’s Perfect Pancakes (Gluten-free/Casein-Free)

At our house, Pioneer Pa is the pancake and waffle guru.  I don’t know why I could try it and they wouldn’t be quite the same.  I don’t know if I don’t have the heat just so or what… I do know I often burn the first two or so, not that the dogs mind, hahaha!  These are two foods he’s just awesome at making (he’s getting darn good at corndogs as well.)  So here is his recipe.

Pioneer Pa’s Perfect Gluten-free/Casein-Free Pancakes

2 cups white rice flour (you could substitute brown rice flour for  1/2 of the white rice, if you prefer whole grain pancakes)

2 tsp.baking powder

2 tsp. GF vanilla powder or vanilla extract

1 tsp salt

1 tsp Xanthan Gum

2 TBSP canola oil or melted Casein-Free Margarine (BestLife or Earth Balance both work nicely)

3 eggs (or equivalant of egg replacer)

1/2 cup coconut milk yogurt or vanilla soy yogurt

Approx. 1 cup non-dairy “milk” of your choice (pretty much all of them work well), amount needed may vary slightly with the dryness of your flour.  Use enough to get a good pancake batter-like consistancy (not to thick not too runny.)

  While you are mixing your batter, heat up your cast iron or electric griddle.  Drops of water will jump around when it’s hot and ready to go.  Ladel batter onto hot pan into the size of pancakes your kids like.  Wait for bubbles to begn forming on the top side of hte pancakes before flipping them to cook the other side (cooking time will vary on side of cakes and type of griddle being used, electric usually takes a bit longer to cook and lightly brown.)  Adjust heat as neccessary, particularly if using cast iron on a gas stove. 

Serve hot with your favorite toppings, from “butter” and syrup, to peanut butter and jam, or fresh fruit and powdered sugar.  Extra pancakes can be allowed to cool and then placed in a zipper bag to be refridgerated or frozen for quick breakfasts during the week or as a late evening “sweet snack”.

 

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