So tomorrow is National Pancake day south of the border (I haven’t seen if its transpiring North of the 49th here), and to celebrate, that famous pancake place IHOP is celebrating by giving away free pancakes in exchange for a donation to the Children’s Miracle Network hospitals.
In my book, pancakes are pretty awesome, and free pancakes are even better, and supporting a charity that helps out kids puts it over the top. But, most pancake purveyors places of pancake preparation are full of gluten – not so great if you are Celiac or gluten-intolerent :/.
Don’t fret though! We’ve got you covered for all your pancake cravings! You can whip these up, have your pancakes AND eat them too! If you feel inclined, go make a donation online!
Happy Pancake Day!
Ingredients
- 1/4 cup tapioca starch
- 1/3 cup potato starch
- 2/3 cup amaranth flour
- 1 T psyllium husks or 1 tsp psyllium husk powder
- 1 T granulated sugar
- 1/2 tsp sea salt
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 large egg
- 1 cup buttermilk or 3/4 cup yogurt thinned with 1/4 cup milk (non-dairy milk + yogurt work equally well)
- 2 T vegetable oil
Instructions
- Mix the dry ingredients together in a medium sized bowl.
- Make a well in the centre of the bowl, and add the liquid ingredients. Whisk everything together until just mixed. Let stand for 10 minutes before starting to cook.
- Heat a large griddle or frying pan over medium heat. Make sure to brush the surface lightly with oil before pouring the pancakes out.
- Pour 3-4 T of batter onto the griddle to form each pancake -- don't overcrowd your griddle or frypan. When the pancake starts to bubble on top, flip it over and cook until the other side is browned.
- Repeat with the remaining batter.