Many years ago (more than I want to actually state here), one of the first purchases I made upon moving away from my parent’s home was a copy of the “A Guide to Good Cooking” Cookbook that was put out by the company that produced “Five Roses Enriched Flour”. That’s it in the picture.
My mom used one and she recommended it. You gotta listen to mom, right? As you can see, my copy has been well used over the years. However, I came to realize that, although the food that I prepared using those recipes tasted really good, some of the recipes it contained were not really the healthiest for me.
First, since it was put out by the “Five Roses Enriched Flour” company, it quite naturally contained a lot of recipes that promoted the use of their products and this doesn’t fit in with my quest to eat as gluten-free as I possibly can. Secondly, the recipes also contained a lot of unhealthy saturated fat and/or animal fat ingredients too. As I said, it’s an old book. So, they weren’t as aware, of the health risks and ramifications of using those things, as we are today.
I hadn’t used this cookbook in quite a long time when I decided that I wanted to do a bit more research on making some gluten-free pancakes. I initially did some looking online. Then, thinking that it might be a good base to start, I looked up the old, standby, pancake recipe that the family had loved for years. With a bit of substitution, I found that it was quite possible to make pretty much the same recipe with a few “new” ingredients. For example, the “all purpose flour” was replaced with “almond or garbanzo bean flour” and the sugar was replaced with “maple syrup” (I use the organic stuff).
Try these for breakfast, I think you’ll like them as much as I do.
Ingredients:
1 1/3 cup Garbanzo bean or almond flour (or a mixture of both)
1 tbsp. Baking powder
1/2 cup Hemp hearts
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Sea salt
1 Egg, beaten
2 tbsp. Olive or grapeseed oil
2 tbsp. Maple syrup (organic)
1 1/4 cup Almond or soy milk
1/4 tsp. Vanilla
Preparations:
Combine dry ingredients in large bowl and whisk to mix thoroughly.
Mix wet ingredients together in a smaller bowl.
Add the wet ingredients, all at once, to the dry mixture in the large bowl and blend with a whisk or spoon. Stir only until smooth and it comes freely from the side of the bowl.
Pour portions, to form each pancake, onto a greased frying pan or griddle. Cook pancakes until the outer edge appears drier and the center is filled with bubbles. Flip and brown other side.
To use this recipe for waffles, add ¼ cup more milk. This will make the batter more liquefied and it will flow more evenly onto the waffle grid.
Makes approximately 8 – 5” pancakes.
These sound delicious! I will definitely be making them soon!!
They truly are delicious….you know, when you really want something like the ‘comfort’ food – I remember (oh so well) having pancakes for breakfast! The garbanzo bean flour adds a slightly nutty taste to the pancakes. Good for you and good for your taste buds!
How many pancakes make a serving?
Good question Debbie!
It all depends on how large the pancakes are and what you put on them. But if you take about a 1/4 cup of the mix – I would say that would give you a nice size pancake. So two of those topped with say, your almond butter and fruit would be a good serving. If you use the fist/palm as your measuring tool – 1/4 cup of the mix is one fist or palm.
This is a great ‘meal’ for after a good bike ride or run….it has the starchy carbs your body is craving. I use it after an intense workout that has me going for at least 90 minutes. Don’t forget to add fruit – unless you are on a candida cleanse.