Both gluten-free and dairy-free, these holiday-inspired pancakes from Cook It Allergy Free are a dream come true for any families that are watching their gluten intake, or have sensitivities to wheat and gluten. Yes, the ingredient list is lengthy, but these pancakes are worth the extra effort!
Holiday Apple Cider Pumpkin Pancakes
1/2 cup Brown Rice Flour
1/2 cup Almond Flour (for Nut-Free: add another 1/2 cup brown rice flour instead of almond flour)
3 Tablespoon Arrowroot Starch (or tapioca starch)
1/3 cup Potato Starch (NOT Potato flour)
1 Tablespoon Ground Flax Meal or Ground Chia Seeds (optional, but a wonderful health addition)
1/2 teaspoon Xanthan, or guar, gum
2 teaspoons Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 1/2 cup Apple Cider (your favorite brand)
1/2 cup Organic Pumpkin Puree
2 Organic Eggs, separated
2 teaspoons vanilla
3 Tablespoons Organic Canola Oil (or if not Dairy-Free, then can use equal amount organic butter, melted and cooled)
1. In large bowl sift together, until well-blended: brown rice flour, almond flour (or additional brown rice flour), arrowroot starch, potato starch, flax meal or ground chia, xanthan (or guar) gum, baking powder, baking soda, and sea salt.
2. In another bowl whisk until well-blended: apple cider and pumpkin puree.
3. Add to apple cider mixture: egg yolks, vanilla, and canola oil (or melted butter) and whisk until well blended. Set aside and let sit for fifteen minutes.
4. In separate bowl: add egg whites and then using hand mixer, beat whites until soft peaks form. After batter has been sitting, gently fold in whites until just incorporated.
5. Prepare griddle or skillet: Lightly grease and heat to medium high. Pour 2-3 tablespoons of batter per pancake onto griddle (Note: if batter seems too thick to pour, you can gently stir in a little more cider) Pancakes are ready to flip when the edges start to look a little dry and you can see small bubbles forming on the surface. Flip, then cook for 2 minutes more.
6. Serve with warm organic maple syrup and a slight sprinkle of cinnamon.
*Image and recipe courtesy of Cook It Allergy Free.*