I posted a recipe last spring for waffles that are dairy, soy, gluten and egg free, and that we enjoy regularly. Recently, we have modified the recipe, and are enjoying a dry pancake and waffle mix that we just add water to when we want to use it. It has been lovely to wake up and make pancakes instead of waffles a lot of days!
Gluten, dairy, egg and sugar free dry pancake mix
2 1/4 C Rice or Millet Flour (or a mix, if you feel fancy)
1 1/2 C Tapioca Starch
2 Tbsp Baking Powder
1 1/2 Tsp Baking Soda
1 Tsp Salt
Dry Egg Replacer Equivalent of 6 Eggs
1/2 C Palm Oil or other shortening
Mix all ingredients thoroughly, using a pastry cutter or a mixer. You want to fully incorporate the shortening into the dry ingredients. Store in an airtight container.
To use, add water to mix until you have a thick liquid. Practice will make this perfect. You want it to be just thin enough to pour. Also, you can add cinnamon, vanilla, chocolate chips, fruit, etc at this point, if desired. Pour circles into a hot skillet and cook on one side until bubbly all over and edges look firm. Flip and cook for another 45 seconds or so. Enjoy!
|Ready to be turned!|
Labels: Food Sensitivities and Allergies, Foodie Friday, Mindful Eating