Brandon and I have been playing with this killing band all summer (see above link) in addition to our snazzy Appleseed adventures. Each show includes anywhere from 12 to 17 performers and feels slightly more epic than the last. I think I actually injured my neck from dancing so hard last weekend. Blah blah blah it’s super cool blah blah, anyways there are a couple other gluten-free kiddos in the band which gives us yet another thing to get excited about (BAKED GOOOODZ). I brought some gluten-free banana zucchini (my roommate dubbed it “bacchini” [bikini]) bread a few weekends ago to Sleepy Bear Music Festival, took some homemade gluten-free oreos to our gig in Traverse City last weekend, and I would love to take some goodies to Hoxeyville this weekend, but our sink is in disrepair which does not really inspire me to figure out alternative cleaning methods.
Anyways, I digress. I’ll get on with the treats. I wanted to figure out something tasty to make with quinoa flour and pancakes were definitely a good choice. I will share these with my fellow gluten-abandoners when I next get the chance.
Any gluten-free baker knows the trials and tribulations of finding the right flour blend for each endeavor. I’ve experimented with a lot, and I think I’m most often pleased with my own flour blends instead of pre-mixed anything. They’re great in a pinch, but there’s something lovely about the creativity involved in gluten-free baking and the richness of the flavors you can combine. Shauna over at Gluten Free Girl and The Chef has a great post about ratios and making your own flour blends (I ended up blending whatever I had in the kitchen, which at the time was a mix of these flours: brown rice, oat, quinoa, sorghum, tapioca, and brown rice). Check it out here (scroll down a while) and then make her pancakes. I did.
And for your convenience I’ve copied her recipe below:
7 ounces whole-grain flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk (I used flax milk “curdled” with lemon juice)
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
(I also added bananas and blueberries!)
bacon grease or butter for the skillet
Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally (and by liberally, I mean a lot) of bacon grease or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.