INGREDIENTS:
- 1 Cup GF flour (today: 1/2 cup sorghum & 1/2 cup brown rice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 egg, lightly beaten
- 1 cup rice milk
- 1/2 tsp vanilla extract
- 1 cup pitted sweet dark cherries
DIRECTIONS:
- Mix together dry ingredients.
- In a separate bowl, beat egg, adding milk & vanilla.
- Add wet ingredients to dry, mix well.
- Add cherries last and just stir to mix. Today, I just cut the cherries in half and took out the pit. These cherries were too big. Next time, I will either chop them up after I pit them, or, I mix blend/process them with the rice milk first, depending on the texture I want.
- Heat pan and lightly oil (or use non-stick pan).
- Pour one Tablespoon of batter into each corner, or around edge. We can fit four pancakes on our square griddle at a time.
- Flip over when bubbles form and edges brown.
Yield: roughly 24 sand-dollar-sized pancakes.
Alternatives:
- instead of an egg, you could use 1 Tbsp ground flax meal mixed with 3 Tbsp water, whisked together and popped into the microwave (or heated on the stove) until boiling. Allow to cool and you have "flax meal gel" that you can very successfully use as an egg replacer in baked goods.
- instead of rice milk, you could use almond milk. Cherries and almonds go GREAT together.
- you can easily omit vanilla extract. Or substitute with almond extract.
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