Soaked Pancakes Gluten free-Nicholas turns 8

Nicholas at Idaho Elite Gym for Paisley bday

 Nicholas is eight today and we made him pancakes. These are very good and good for you. You can make it not gluten free also. I am so proud of him and his accomplishments. Some days are so hard and he conquers and rises. Autism is just a diagnosis, we make  the plan and can make each day better for him! Today he is planning water balloons, pet store, lego's, seafood for dinner, cake and homemade ice cream, and the championship basketball game! Butler is his chosen team, he loves their coach! GO Butler!!

I found these on Heavenly homemaker and twinked them to our gluten free liking! Give them a try, the sourdough flavor is good. Nick liked them and they are filling.

I make them by soaking my flour in buttermilk overnight which breaks down the phytates and makes them more digestible, thus creating sourdough pancakes.  Here’s the recipe:

Simple Soaked Pancakes

1 cup whole wheat flour (or whatever grain you want) i use 1 cup brown rice flour and 1/4 cup oat flour
1 cup cultured buttermilk i like hungarian
1 egg or two egg whites
3 T. melted butter (or oil)
1/2 t. baking powder
1/4 t. sea salt

Stir the flour and buttermilk together in a glass bowl.  Cover with a cloth and leave on the counter overnight.  In the morning, stir in the egg, melted butter, baking powder and salt.  Whisk together, adding extra milk or buttermilk for the desired batter thickness you prefer. I add kefir to thin the dough down to liking.

Cook pancakes on a well buttered, hot skillet or griddle, flipping once bubbles begin to form.  I used a griddle and set it at 350. Serve with real maple syrup, honey, applesauce, jelly, or any of your favorite pancake toppings!

April's Gluten Free pancakes

April's Delicious Gluten-Free Pancakes

This is a great way to use your flours. It is more economical than the mixes and tastes great. ENJOY!

Serves 10

 

• 1 cup Aprils gluten free flour blend
• 1/3 cup clear jel
• 4 tablespoons dry buttermilk powder
• 15 drops vanilla creme stevia
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water or i like to use seltzer or club soda

For a change.....Add 1 tbsp lemon juice, 1 tsp lemon zest and 1 tsp poppy seeds.

Directions

1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir  eggs, water, and oil until well blended and add to dry and stir till few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. 350' Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice. 

A great toppind for oatmeal or pancakes is this:

Blueberry Sauce:

2 T cornstarch

2/3 cup cold water

2/3 cup sugar

1 t. fresh lemon juice

pinch of salt

2 cups blueberries, fresh or frozen

In medium saucepan, dissolve cornstarch in cold water.

Add sugar, lemon juice and salt.  Stir over medium heat

until thick.  Gently stir in blueberries.  Refrigerate sauce

until serving.  Serve sauce hot or cold. Great on many things!

My dear sister is Christ Julie Schweinsberg shared the blueberry sauce with me!