Oh, man, if I could Dougie like McKayla, today would be the day!
Behold, Massively Allergen-Free Pancakes!
Not sure what I would have thought about them 53 days ago, but today? Bliss. They even got the thumbs-up from Boy Scientist, so maybe they’re genuinely tasty, and not just allergen-free acceptable.
The recipe is actually an adaptation of these pancakes from Allergy Free Cooking. However, I think the changes are significant enough that I can, in good conscience, post my version here. Go ahead and triangulate to get a recipe that works for you.
Massively Allergen-Free Pancakes
The Wet Stuff
2 Tbs. flax meal mixed with 6 Tbs. water (Let the mixture sit until thickened.)
2 cups liquid (I used ½ cup mango nectar, mixed with 1 ½ cups water. Pretty sure that plain water would be fine; your favorite soy, rice, nut, or other milk substitute would be even better, if there’s one you can use.)
¼ cup canola oil
3 Tbs. sugar
2 tsp. maple balsamic vinegar
2 tsp. vanilla extract
The Dry Stuff
1 cup sorghum flour
¼ cup buckwheat flour
¼ cup tapioca flour
½ cup potato starch
1 tsp. guar gum
1 Tbs. baking powder (cornstarch-free brand)
½ tsp. baking soda
¼ tsp. salt
- Stir together the Wet Stuff in a bowl.
- Whisk together the Dry Stuff in another bowl. (Be thorough, in order to spread the gum evenly throughout)
- Add the Wet Stuff to the Dry Stuff and whisk until smooth.
- Drop ¼ cup at a time into a hot griddle. When the top gets all bubbly, flip and cook for several more minutes on the other side.
- That’s it! You’ve got pancakes!
You’ll notice that my recipe nearly doubles the amount of liquid from the original at Allergy Free Cooking. When I used the suggested amount, the batter was practically wet cement, so I kept adding a bit of water at a time until I was satisfied. Also, I tend to like thinnish pancakes. Start with less liquid if you prefer puffier cakes; you can always add some more as you go along.
These seem to have enough oil in the batter and are cohesive enough that my nonstick griddle didn’t need any oil. No sticking at all. However, putting a little oil down gave the pancakes nice crispy, crunchy rims. Yum! Take it as another opportunity to experiment.
Don’t experiment with this: These take a long time to cook, at least compared to non-allergen pancakes. Maybe I was spooked by my most recent pancake catastrophe, but I found they took 3-5 minutes on each side. Be sure to wait for the telltale tiny bubbles all over the top before you flip them!