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½ cup Garbanzo-Fava Bean flour (or just garbanzo)

½ c. Brown or white rice flour

¼ c. Tapioca flour (or starch)

2 Tbs Flax meal or ground flax seeds (optional)

1 tbs Baking Powder

½ tsp Xanthan gum

¼ tsp Cinnamon

½ tsp salt

1 ½ cups water

1 tsp vanilla

1 tbs agave syrup

3 tbs oil (optional)-I prefer the odorless coconut oil

 

 

Procedure Header all entrees link
Gluten Free Shancakes

1. Combine all dry ingredients and whisk until combined.

 

2. Add water, vanilla, and agave to the dry ingredients and stir until smooth. Add the oil and stir until you a smooth, shiny batter.

 

3. Cook batter on a gridle or pan, only cooking about 2 minutes on each side. Make sure the pancakes are just a light golden brown. In gluten free cooking it is important to avoid over cooking.


VARIATION: Don’t have all the gluten free flours? Substitute the first three ingredients with 1 ¼ cup of any All purpose gluten free flour (like Bob’s Red Mill brand). Be careful with the wetness of the mixture, each gluten free flour has a different response to moisture.


VARIATION: Love gluten? Yeah, us too... Just sub out all the flours for 1 ¼ cup of all purpose flour. Also, eliminate the xanthan gum. Also, take out a little bit of the water, about a ¼ of a cup.