GF PANCAKE MIX
1 cup brown rice flour
1 3/4 coconut flour
1 cup GF oat flour
1/4 cup yellow cornmeal
3/4 tsp xanthan gum
1 tsp sea salt
1 Tbsp baking powder
1/2 Tbsp baking soda
1/4 cup coconut sugar
FOR PANCAKES
1 cup GF Pancake Mix
1 egg or (egg substitute)
1 Tbsp ghee or butter, melted
1 - 1 1/2 cups almond mylk
M E T H O D
Add all dry ingredients to a bowl and whisk until well combined.
In a separate bowl, whisk 1 large egg/egg substitute, 1 cup of mylk, and 1 Tbsp melted ghee/butter/coconut oil. Then add in 1 cup of pancake mix. Your batter should poor easily out of your measuring cup, if it's too thick add mylk until consistency.
Let batter rest for about 7 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
I served these babies up with fresh blueberry Ghee, coconut nectar and raw almonds.
V E D A
Many of us have gluten sensitivities that affect our wellbeing. Including; cognitive function, energy levels, digestive health and blood sugar. Some people are very aware of these sensitivities, some have no clue how it feels to not have gluten in their diets and ultimately do not how it feels to eat optimally. I recommend reducing gluten from your diet with the intention to eliminate it for at least 1 full week. This way you can feel for yourself the way gluten interacts with your body. There are many delicious recipes like this one to insure your taste buds are not deprived in your experiment towards optimal nutrition for yourself.