When I was first diagnosed with Celiac/Gluten intolerance 4 years ago, I paniked and stopped eating everything- well just about everything. In the first year I found the Gluten-Free Mall and came across the products for making gluten-free pankcakes. Wow! What a relief!
I agree with the article that by using gluten-free flours such as buckwheat, quinoa, rice, teff, or corn, or combining two of these flours, such as buckwheat with quinoa, you can make the most delicious pancakes, and MUFFINS! My recipe that I conceived because I have food intolerences to soy, eggs, amaranth, almonds, etc., and because diabetes runs in my family I have to limit sugars, is very simple:
1 cup Buckhwheat or combination Buckwheat and Quinoa
1/2 cup Natural Applesauce (no sugar and no artificial sugar)
1/2 cup Natural Apple Juice or Water
1/2 cup Organic Raisins
1 tablespoon Gluten-Free Baking Powder
1/4 teaspoon Sea Salt (if desired)
Mix all ingredients until moist and starts to rise slightly.
Spoon gently onto hot pan (grease with olive oil). Cook at medium heat, turn over when underside is slightly brown.
Top pancakes with No-Nuts PeaButter, Pure Maple Syrup, or other natural toppings.
Rating: [5 of 5 Stars]