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With our current diet, making carb based foods has been difficult.  We need something bread like for sacrament so I started experimenting with pancakes.  Our pancakes last week were not tasty but this version was far better.  It’s also quite simple.

These pancakes have three ingredients and can be made gluten free or with wheat flour if you have no gluten problems.  I bake them in the oven to make them even easier.

Start with 1 1/2 cups flour.  We used Gluten Free Mama’s Almond Blend.  Then add 2 teaspoons baking powder.  To make a corn free baking powder, mix 2 teaspoons cream of tartar and 1 teaspoon baking soda.

I mix together the dry ingredients with a whisk.  Then I add applesauce.  This last batch took a pint of homemade applesauce.  However, I recommend starting with a cup and adding 1/2 cup at a time until all the dry ingredients are wet.  The batter will be thick.

I then drop by spoonfuls onto a greased cookie sheet.  Bake at 350 for 10 minutes or until firm and browned.  They’ll come out looking like cookies – add some chocolate chips or other sweet additions they can become cookies.

We served the pancakes with maple flavored agave and sliced fruit.

Allergy Friendly Pancakes

1 1/2 cup flour (or gf flour blend)

2 teaspoons baking powder

1 1/2 – 2 cups applesauce

Whisk together the dry ingredients.  Add 1 cup applesauce, mix.  Continue adding the applesauce 1/2 cup at a time until the pancake batter is completely wet.  Drop by tablespoons on greased cookie sheet.  Bake at 350 for 10 minutes or until firm and browned.

 

 

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