In order to get a buy-in from the kids on this new way of eating, I've been focusing on making some of their favorite foods while following our new guidelines. Some their requests have been a little off the wall, but I am doing my best.
Today for breakfast I tried my hand at pancakes. Even more so, pancakes that were not from a mix, which we had a few weeks ago. I think the results were pretty good. I based the recipe off of the crepe recipe in Babycakes by Erin McKenna. However, these were definately pancakes.
Also, this was my first exposure to fava and garbanzo flour. Good gravy this stuff does not smell appitizing. In fact, it smelled so intense that I canceled my order for more from Amazon. Probably not the best idea since it ended up tasting (and smelling) much better as it cooked.
Enjoy! (Recipe after the jump.)
Pancakes
3/4 cup Bob's Red Mill All-Purpose Gluten Free Baking Flour
1/4 cup brown rice flour
1/2 tsp xanthan gum
1/4 cup canola oil
1/2 almond milk
3/4 hot water
1/2 tsp vanilla extract
2 TBS agave syrup
1) combine all the dry ingredients and whisk to mix
2) Add the oil, almond milk, hot water. Mix with a whisk or rubber spatula.
3) Mix in the vanilla and agave.
4) Over medium heat put about a 1/4 of batter in a pan (I used the spray Pam before cooking.) Spread the batter out using the back of a spoon, but be careful not to make it too thin or there will be a hole.
5) Flip.
6) Enjoy!
Pancakes are really yummy treats for breakfast. It's a good source to kick start your day too.
Posted by: Gastric Bypass Man | November 24, 2011 at 05:14 AM