I still have not added back wheat yet, it has been a slow process and I'm trying to listen to my body. I have added back non-gluten grains and some Spelt but only in sprouted or sourdough form.
Anyway as I was adding back other grains I wanted to try some gluten free pancakes. Most of the ones we tried where not good at all and really soggy in the middle and just......yuck. But then I tried using the almond pulp from making almond milk and this is what I came up with. I don't think they are as good as our regular pancake recipe but they are pretty tasty and if you are wanting a gluten free pancake it's the best one I've tried yet!
Gluten Free Pancakes
1 cup brown rice flour
1 cup oats
3 Tablespoons arrowroot powder
1 Tablespoon baking powder
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1 teaspoon Real Salt
1/2 cup almond or coconut milk
1/2 cup water
1/4 heaping cup coconut oil, melted
2 free range eggs
1 teaspoon vanilla
2 Tablespoons honey or pure maple syrup
In medium size bowl add the first 8 ingredients. In separate bowl, whip up eggs and add then whisk in the rest of the ingredients. Add the wet ingredients to the dry until just combined add more water if needed for desired batter thickness. Heat up slightly oiled griddle or frying pan. Using a ladle pour batter onto the griddle. Be sure to cook well on each side at not too hot of temperature to be sure they cook in the center. Serve hot with favorite pancake toppings.
Note: You could try these with egg replacer but I have found that when you are not working with gluten to help hold things together egg replacer just doesn't give it quite a sturdy enough texture. More mushy and crumbly at the same time if that makes any sense.