Gluten Free Bulk Pancake Mix

I have been trying to simply some things at home as well as teach more independence for the girls.  I now have my oldest making pancakes using this bulk mix.  This mix can be prepared in advance and makes about 4 batches.  Each batch makes about 8-10 pancakes.

Ingredients 

• 2 cups tapioca/arrowroot starch
• 2 1/4 cups sorghum flour
• 1/2 cup buckwheat flour
• 1 cup coconut flour
• 1 cup chickpea flour
• 1/4 cup baking powder
• 1 teaspoon sea salt

To Make Pancakes

• 2 cups mix
• 1 1/2-2 cups milk
• 2 eggs
• 1 teaspoon vanilla (optional)
• chopped apple (optional)
• 1 teaspoon cinnamon (optional)

Dutch Poffertjes (Dairy, Gluten and Refined Sugar Free)

Our oldest daughter just finished a family tree project for school.  Throughout her planning, we had a lot of conversations about our heritage.  My husband's family is Canadian with a few generations back coming from England.  I was born in the Netherlands, so oldest has figured out she is half Canadian and half Dutch. My youngest for some reason has told us she is French.  We are not quite sure how that works, but she is convinced of this.  Not sure if that is from Quebec or France ;)

Having all of my extended relatives still in the Netherlands we have gone for several visits.  A few years ago, we took the girls and for the first time our oldest experienced "poffertjes." She enjoyed them at a restaurant associated with a local castle so ever since then, we call them princess poffertjes.  For those who are unfamiliar, poffertjes are simply little pancakes, traditionally made with yeast and fried in a special pan.  My mother and sister have both since purchased a cast iron poffertje pan which they are willing to share. Poffertjes are traditionally served with powdered sugar and syrup.  Since we are part Canadian, we use pure maple syrup ;)

Ingredients

• 1/3 cup buckwheat flour
• 1/4 chickpea flour
• 1/2 cup tapioca or arrowroot starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon gluten free vanilla
• 3 eggs separated
• 3/4 cup non dairy milk
• 1/2 tablespoon apple cider vinegar
• 1/2 tablespoon grapeseed oil, extra for frying
• 5 drops liquid stevia

Directions

1. In a separate bowl, beat egg whites until stiff peaks form.
2. If using a cast iron pan, turn it onto a medium heat so it will be ready for the prepared batter.
3. In a one cup bowl add milk and apple cider vinegar.
4. In a medium size bowl combine buckwheat flour, chickpea flour, starch, sea salt, baking soda, baking and baking powder.
5. Add eggs, milk, oil and stevia stirring to fully combine.
6. Gently fold in egg whites into the rest of the batter.
7. Spoon or use a squeeze bottle to pour batter into prepared poffertje pan.

Gluten Free Waffles (Dairy, Gluten and Sugar Free)

Once and awhile we have some waffles for breakfast as a treat.  They have become a treat as they do have quite a bit of starch in them.  I am still working on a good grain free waffle recipe, hopefully sometime soon I will get it right.
This recipe is pretty tasty and makes plenty. Separating the eggs definitely makes these waffles nice and fluffy. I tend to freeze the leftovers and put them in the toaster oven as needed.

Ingredients (makes 7-8 waffles)

• 1 cup white rice flour
• 1/2 cup chickpea flour
• 1/4 cup sorghum flour
• 3/4 cup tapioca or arrowroot starch
• 1 tablespoon psyllium husk
• 1  1/2 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon (optional)
• 1 cup dairy free milk 
• 3/4 cup grapeseed oil
• 4 eggs (separated)
• 2 shredded apples (optional)

Directions

1. In a mixing bowl combine all dry ingredients.
2. Beat egg whites into fluffy peaks and set aside.
3. In a medium size bowl blend egg yolks, milk and oil.  
4. Add liquid to the dry and then add in the shredded apples.  Mix until well combined. Gently fold in egg whites. Let sit for 2-3 minutes as the batter will thicken up.
5. Use as directed by waffle maker.

Gluten Free Apple Pancakes (Dairy, Gluten and Sugar Free)

Pancakes are a weekly ritual at our house.  It has taken me a little while to figure a recipe that works for our family.  I prefer a thin pancake so these are closer to a crepe style than a thick pancake.  Depending on how you like your pancakes you may want to alter the amount of flour or milk.

Ingredients

• oil for cooking ( I used coconut or grapeseed oil)
• 1 cup brown or white rice flour
• 1 3/4 cups unsweetened almond or coconut milk
• 1 teaspoon apple cider vinegar
• 1/2 cup tapioca or arrowroot starch
• 1/3 cup sorghum flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 beaten eggs
• 1 peeled and diced apple
• 1 teaspoon gluten free vanilla extract
• 5-7 drops liquid stevia (optional)
• 1 tablespoon pure maple syrup or other natural sweeteners

Directions

1. In a large bowl soak rice flour in milk with vinegar for 5 minutes.
2. Add all other ingredients and mix.
3. Heat skillet with oil and pour desired size of pancake.