It's been a long time since I've posted a new recipe. So sorry. Things have been 'nutty' here (pun intended) and I've stuck with the tried and true stuff.
But nonetheless, I had some time for experimenting this morning. Potatey loved these. They make for very flexible crepe-like pancakes, I may try making "jelly rolls' out of the left-overs.
1/2 cup Potato Starch
1/4 cup Hazelnut flour
1/4 cup Cherrybrook Kitchen Gluten-Free Pancake & Waffle Mix
1 tbs Cocoa Powder
1 tbs Cane Sugar
1/2 tsp baking soda
3 tbs Sunflower Oil
1/2 cup Apple Sauce
1 1/2 cup Water
Mix all ingredients in a large mixing bowl. Stir ingredients together well. Will make a fairly thin batter.
Heat up griddle.
Pour batter on hot griddle - I have a small sauce ladle that I fill up about half.
Batter is thin and runny, so pour out slowly. Pancakes do set up quickly.
Serve hot, but make great 'sandwiches' for lunch and dinner too.
Thursday, January 22, 2009
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