by Alisa Rose inspired by Mama Lisa
In the last year I made the incidental discovery that my body does not like wheat-gluten. Call it allergic, intolerant, psycho-symatic… whatever. All I know is that I feel happier and healthier when I don’t eat it. So this has posed both a fun and frustrating challenge that has forced me into some corners where I have had to get creative (and I LOVE it!). One of the primary creative challenges ended up being family recipes. For one thing, my family recipes that have been passed down through generations of Southern and Mexican women have been something like, “Add a large spoonful of…” “Start with a heaping scoop…” and “add milk till it looks right..” What does that even mean?!?! So, I had to learn. Then after all that, I had to learn to make it gluten free, which meant having to shift a lot of the proportions and ingredients so that I was getting just the right texture, flavor and taste. So, I started with what I thought would be easiest: Pancakes. I ended up going through five different brands of artisan gluten free flour mixes and eight different recipes before I got here. And, I am proud to say, they are just like Mama made them. Plus they are sugar and dairy-free! Triple bonus!
3 cups of Trader Joe’s gluten-free Flour Mix
1 tsp Salt
2 heaping tsp of Baking Powder
1 tbsp melted Virgin Coconut Oil
1 tbsp light Agave Nectar (optional)
2 large eggs
1- 1 1/4 cup Coconut Milk or Milk (I prefer coconut milk)
Mix all of your dry ingredients in a large bowl (flour, salt, baking powder).
With a spoon create a hollow in the middle of the flower mix, like a little cereal bowl.
Drop the eggs (cracked… this recipe does not call for egg shells) into the hollow, along with the melted coconut oil and agave. Gently mix the wet ingredients together. Do not worry if the flour starts to blend in… that’s the idea.
Start to mix in the milk a little bit at a time, slowly incorporating the flour and wet ingredients together. The texture should be like pudding. If the batter is still too thick after adding all the milk pour in a little bit more till you have reached the desired texture.
Light your griddle or skillet on medium heat and grease it with coconut oil or vegetable oil. In my family, we leave the batter to set a bit while the griddle is heating up, which gives it a little bit more rise. When the griddle is hot, use a small ladle or a measuring cup to pour your batter onto the hot surface.
When you begin to see bubbles rising and popping on the raw side of the pancake you are ready to flip. This is about a minute or a little more. Flip the pancake and let it set for 45 seconds to a minute. Remove the pancakes from the hot surface and serve them or pile them on a cooling rack with a towel under it (the towel is for catching the crumbs).
Serve them hot or save them for later!
Other Fun Add-ins:
Crispy Bacon (yes, again)
Curry (O yes!)
(place the following add-ins on the pancake while its raw on the skillet)
Cored Apple Rings
Halved Cherry Tomatoes (yes… yes)
Sliced Star Fruit
Whatever… get crazy!