This morning I made pancakes that were so good I had to share the recipe. Best of all? They were gluten and dairy free! More proof that celiac (and other allergies) is not a death sentence.Hazelnut Chocolate Chip Pancakes
1/2 c. GF flour mix*
1 t. soda
1 t. salt
1 t. sugar (I used brown)
1 1/2 t. baking power
1 t. zantham gum
1/2 - 1 c. ground hazelnut meal (Bob's Red Mill's is delicious)
Combine dry ingredients in a medium-sized bowl. Set aside.
1/2 - 1 c. milk (I used soy)
Whisk egg in glass measuring cup and add 1/2 c. milk. Pour into dry ingredients; mix with fork until lumps disappear. Add 1/4 - 1/2 c. chocolate chips (I used gf/df Enjoy Life brand).
Heat small skillet over medium heat. Grease pan (I used coconut oil for extra flavor) and pour enough batter to make an 8-inch pancake into pan. Let the batter cook until the top side is almost set and the bottom is golden brown. Flip; cook until bottom is brown. Transfer to covered plate and place in warm oven while you cook the remaining batter. Makes 4 8-inch pancakes. Serve with butter (or peanut butter!) and warm maple syrup.
*The flour mix I used was an accidental combination; my usual mix went bad, so I had to work with some leftover flours. The result was a sweet but very crumbly flour, so definitely use zantham gum in any baking if you're going to use it.
Lynnae's GF Flour Mix (approximate)
2 c. brown rice flour
1 1/2 c. white rice flour
1/2 c. coconut flour
1/2 c. tapioca or corn starch
Mix flours together with fork or whisk. Store in airtight container.