Anyone with a food allergy knows it can sometimes be hard to find foods that are just as good as the "O.G"s. A common problem with gluten free baked goods is that they are prone to crumbling.
The ones that do not crumble likely have processed and not as nutritious ingredients, such as refined sugars. So when we found this recipe, we tweaked it a little bit and made it AWESOME!!
The original recipe can be found here, on the Bob's Red Mill website. But if you want the BETTER recipe, then keep reading ;).
Here's what you need:
1⅓ cup - Bob's Red Mill All Purpose Gluten Free Flour
1 tsp - Baking Powder*
½ tsp - Sea Salt
½ tsp - Baking Soda
1 tbsp - Agave Nectar
1 tsp - Vanilla Extract
2 tbsp - Olive Oil (or coconut oil)
¾ and 2 tbsp - Warm water
2 - Eggs*
Cinnamon for taste
1. Preheat your griddle on your stove at a low to medium heat setting. We used a thin flat griddle, designed for crepes and pancakes.
2. Mix dry ingredients together in a bowl: flour, baking powder, sea salt, and baking soda.
3. Mix rest of ingredients in a separate bowl: agave nectar, vanilla extract, olive oil, and water.
4. Mix dry and wet ingredients, and add eggs.
Whisk until desired texture is achieved. It should have a liquidy consistency.
5. Sprinkle cinnamon to taste. We put lots to make it super yummy!!
6. Using a ladle, or any other spoon-like instrument, scoop pancake mix and pour onto lightly oiled griddle. Cook until golden. For us,
this took about 45 seconds on each side.
You can pair these pancakes/crepes with any spread of fruits for a delicious breakfast or treat.
Let us know what you put on yours!
*As we were on an elimination diet when we made these, we did make a few adjustments:
We made corn-free baking powder by combining 1 tsp baking soda, 2 tsp arrowroot powder and 2 tsp of cream of tartar.
We weren't able to eat eggs either, so we made an egg replacer that works amazingly well! 1 egg = 1 egg replacer : ⅓ cup of water + 1 tbsp of whole or ground flax seeds.
This recipe is Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free and Vegan :)
Enjoy!
- Patty, Léa & Carina xox
The ones that do not crumble likely have processed and not as nutritious ingredients, such as refined sugars. So when we found this recipe, we tweaked it a little bit and made it AWESOME!!
The original recipe can be found here, on the Bob's Red Mill website. But if you want the BETTER recipe, then keep reading ;).
Here's what you need:
1⅓ cup - Bob's Red Mill All Purpose Gluten Free Flour
1 tsp - Baking Powder*
½ tsp - Sea Salt
½ tsp - Baking Soda
1 tbsp - Agave Nectar
1 tsp - Vanilla Extract
2 tbsp - Olive Oil (or coconut oil)
¾ and 2 tbsp - Warm water
2 - Eggs*
Cinnamon for taste
1. Preheat your griddle on your stove at a low to medium heat setting. We used a thin flat griddle, designed for crepes and pancakes.
2. Mix dry ingredients together in a bowl: flour, baking powder, sea salt, and baking soda.
3. Mix rest of ingredients in a separate bowl: agave nectar, vanilla extract, olive oil, and water.
4. Mix dry and wet ingredients, and add eggs.
Whisk until desired texture is achieved. It should have a liquidy consistency.
5. Sprinkle cinnamon to taste. We put lots to make it super yummy!!
6. Using a ladle, or any other spoon-like instrument, scoop pancake mix and pour onto lightly oiled griddle. Cook until golden. For us,
this took about 45 seconds on each side.
You can pair these pancakes/crepes with any spread of fruits for a delicious breakfast or treat.
Let us know what you put on yours!
*As we were on an elimination diet when we made these, we did make a few adjustments:
We made corn-free baking powder by combining 1 tsp baking soda, 2 tsp arrowroot powder and 2 tsp of cream of tartar.
We weren't able to eat eggs either, so we made an egg replacer that works amazingly well! 1 egg = 1 egg replacer : ⅓ cup of water + 1 tbsp of whole or ground flax seeds.
This recipe is Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free and Vegan :)
Enjoy!
- Patty, Léa & Carina xox
