When I was a teenager, Sunday mornings often meant driving to Perkins Pancake House in Toms River, NY for breakfast. Now, you have to know, I was about as big as a minute. Not very tall – about 5’3″ and probably 100 lbs when wet. And though very clearly a girl, I packed away the Big Boy’s Breakfast like there was no tomorrow. And usually, an hour or so later, I was hungry again. My parents chalked it up to growing pains. Now I know better. I wasn’t absorbing a damn thing. The hollow leg they thought I had was real.
My dad always ordered the Silver Dollar Pancakes. Small, little, round disks of joy swimming in maple syrup. What a sweet memory – may his resting place include many Silver Dollar Pancakes. And real maple syrup:).
I’ve been toiling, yes toiling, over gluten free, dairy free, egg free pancakes. Dairy free pancakes – they’re a cinch. You can sub in just about any alternative milk and it’ll work. But the egg part – that has been the don-your-hiking-boots-and-climb-Mt.-Vesuvius challenge. I’ve made Gluten Free Pancakes with silken tofu as a sub for the egg. I’ve made Gluten Free Teff Pancakes with banana as a sub for the egg. The results were ok, enough to post about them. But I wanted more. I want Perkins Pancake memories to flood into my frontal lobe as I eat my pancakes. I’m happy to say that my hiking boots are happy. And so is my stomach.
I’m not a big fan of Bob’s Red Mill All Purpose Gluten Free Flour, at least not on its’ own. The flavor of the beans is just too overpowering for me. But I have a bag of it and am loathe to see it go to waste. So, it occurred to me that if I mixed it with other flours, maybe it wouldn’t be as noticable. My suspicions were correct. The small amount of BRM AP GF flour that I used in this recipe was barely detectable. And I suspect that the protein in it helped the pancakes come together.
Oatmeal Almond Breakfast Pancakes
gluten free, egg free, dairy free
makes about six 5″ pancakes
1 tbsp flaxmeal
3 tbsp water
2 tbsp agave syrup (or honey)
1 tbsp canola oil (or grapeseed or coconut or light olive oil)
1 1/2 tsp vanilla extract
1/4 cup + 2 tbsp soymilk (or water or other alternative milk)
1/4 cup almond meal
1/4 cup gluten free oats
1/4 cup Bobâ€™s Red Mill Gluten Free All Purpose Flour Mix
1/2 tsp baking powder
1/4 tsp sea salt
Add flaxmeal and 3 tbsp water to blender and mix on medium speed for 30 seconds.
Add remaining ingredients to blender jar. Blend on medium speed until combined.
Pour about 3 tbsp onto griddle (I used a greased non-stick electric table-top griddle and turned it to 300 degrees – it’s not gospel – every griddle is different, so be mindful of that when you’re cooking the pancakes). When bubbles appear on the surface of the pancakes, flip them over. Cook for another 1 – 2 minutes. Serve with topping of choice.
NOTE: If you’ve done any gluten free baking, you know that gluten free baked goods benefit from resting after baking. Cut into a freshly baked loaf of gluten free bread too soon after it comes out of the oven and you’ll be disappointed and think you failed. Nope. Just needs to rest for a bit. After today’s pancake adventure, I believe that the pancakes benefit from a little rest as well. Just as I finished flipping the last pancake onto my plate, my phone rang and I needed to take the call. I didn’t get to the pancakes until about 5 minutes after they finished cooking. I think that made a positive difference in their texture. Though I hadn’t put them in the oven to stay warm, you might want to give that a try. As your pancakes finish baking, throw them into a warm oven where they can sit for a bit.