Sunday, January 31, 2010
Rice Flour Pancakes
I realized when I was posting yesterday that I have never actually put up my recipe for Rice Flour Pancakes. The link I had there was the inspiration for what I make, but not the way I actually make them. So here it is:
Amazing, tasty, who-even-cares-about-wheat-flour-anymore, gluten-free, banana pancakes
1 c rice flour (I use brown, it has a fuller flavor)
2 t baking powder
1/2 t salt
1-2 T sugar (if you have maple syrup that's even tastier. I use raw sugar because refined sugar is... gross.)
1 t vanilla(or almond) extract
1 T veg oil
3/4 c alternative milk of choice (obviously you should not DEFILE my recipes with cow milk)
1 medium overripe banana
Mix all the dry ingredients. Mash the banana really well in a separate bowl, you want it to be about the consistency of beaten eggs. Then add in the milk, vanilla and oil. Add wet to dry. Stir well. A banana is an inexact measurement, so you may need to add more milk or flour. Make sure your cooking surface is adequately greased, because these puppies will stick like crazy and then crumble apart, though if this does happen, don't fret they still taste just as good. Cook as you would any other inferior pancake, dropping about 1/3 c at a time.
I put a little lemon oil into The Logger's pancakes yesterday morning and he LOVED them. I also once made these with a bit of jam swirled into the batter, which was amazing. Basically, it's a flexible recipe and a yummy one.