Dairy Free, Dessert, Gluten Free, Snack, Breakfast
Whether or not you had an inadvertent overnight guest, take a few minutes and flap some jacks this morning. Pancakes aren't complicated, and if you make them a semi-regular part of your morning routine (say, perhaps, a weekend tradition) you'll find you know the formula by heart in no time. I threw some bananas into the mix, but if you don't have any on hand, skip 'em. Pancakes ahoy!
- 2 Bananas
- 1 Egg
- 1/2 cup Milk (alternatives will work)
- 2 tablespoons Brown Sugar
- 1 tablespoon Safflower Oil
- 1/2 teaspoon Salt
- 1/2 cup Corn Grits
- 1/2 cup Millet Flour
- 1 teaspoon Baking Powder
- Mash bananas in bowl, whisk in egg, milk, sugar, oil, and salt.
- Stir in grits, millet flour, and baking powder.
- Heat griddle over medium-high flame and ladle batter onto surface.
- Cook pancakes for 2-3 minutes, until bubbles appear around edges, then flip.
- Cook for another 2 minutes, then remove to plate and enjoy.
Dairy Free, Fall, Gluten Free, Side, Snack, Spring, Summer, Veggies, Winter
The perfect appetizer for a small group. Make a batch and let your friends gather in the kitchen to nibble the crisp edges as you scrape these off the hot griddle.
- 9 tablespoons White Rice Flour
- 6 tablespoons Sorghum Flour
- 1/2 tablespoon Tapioca Flour
- 1/2 tablespoon Potato Flour (flour, not starch, take heed)
- 1/4 teaspoon Xanthan Gum
- 1/2 cup Boiling Water (boil first, measure later)
- Salt and Pepper
- Sesame Oil
- ~1/4 cup finely chopped Scallions
- Oil for pan frying
- In a small bowl, whisk together the dry ingredients.
- Pour the boiling water over the flour mixture and stir everything together. The dough will be tough, so get in there with your hands and knead it toward the end.
- Pinch off some dough the size of a ping pong ball. Dust your counter with some extra rice flour and roll the dough out into an oblong shape, about 1/8 inch thick.
- Brush the flattened dough with sesame oil and sprinkle gently with salt and pepper.
- Scatter about one tablespoon of chopped scallion on the dough.
- Roll the dough up like a cigar and pinch the ends to secure.
- Roll the cigar into a spiral.
- Using your rolling pin, roll this spiral out to about 1/4 inch thick. You should have a pancake roughly 5 inches in diameter.
- Heat some oil in a saute pan until it is almost smoking.
- Pan fry the cake for 2-3 minutes per side, or until golden brown and crisp all over.
- Let the cakes cool on a paper towel to absorb some of the oil, then slice and serve!