A life without pancakes is not a life worth living. Trust me, I know. I had to give them up last year as part of my crusade against grains, dairy and eggs. It has been a long four months without the fluffy stacks of goodness that used to greet me on the weekend with oozings of maple syrup and perhaps a sprinkling of blueberries. Oh, how I have yearned for pancakes.
Last weekend, I broke my pancake drought. In something of a triumph against the odds, I worked out how to make pancakes without grains and dairy. And, shock horror, they actually worked and looked and tasted like normal pancakes. Okay, I admit, I added an egg, but hey, what’s a girl gonna do? I know, I know, I could have used an egg substitute, but I succumbed to convenience and used a real egg (free-range, of course). Gladly, it didn’t kill me, and I lived to tell the tale.
The pancakes weren’t as fluffy as I would have liked as I slightly overbeat the mixture to get rid of some lumps, but the taste was surprisingly good. I used a combination of potato and quinoa flour (simply ‘cos that’s all I had in the pantry), but I think rice flour or buckwheat flour could also work.
So, here’s the recipe. I’d love to hear your feedback if you happen to give them a whirl
1 cup quinoa flour
½ cup potato flour
1 tsp gluten-free baking powder
1 tbs caster sugar
1 egg, separated
1 cup gluten-free soy milk
1 tbs canola oil
pinch of salt
Sift the quinoa and potato flours and baking powder into a bowl. Add the sugar and salt and make a well in the middle of the mixture. Pour in the egg yolk, soy milk and oil and whisk (I used the hand blender) until just combined.
Whisk the egg white until peaks form (this doesn’t take long at all so be careful not to overmix) and gently fold into the batter. Let the batter rest for about 20 minutes or so.
Heat a non-stick frying pan over medium heat and spray with cooking oil. Drop 2 tablespoons of the batter onto the pan and cook until little bubbles start to surface on the pancakes and then gently flip them over to continue cooking. Cook for another minute or so until golden. I only had room to cook one pancake at a time, so I kept the pancakes warm in the oven whilst the others were cooking. Serve with blueberries and maple syrup. Yum!
If you like pancakes, you might enjoy Martha Stewart’s cottage cheese pancakes with lemon.