Sunday, May 5, 2024

gluten-free and dairy-free rice-flour pancakes with a carrot-cake pancakes variation and a turmeric variation

I'll start with the basic rice-flour pancake recipe that I nabbed (and slightly changed) from Laura Fuentes, then show you two variations that we love and that I made up myself! 

Rice-Flour Pancakes 

You'll need:

  • 2 cups rice flour
  • 2 eggs, beaten
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • 2 teaspoons vanilla
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 2 tablespoons apple cider vinegar
  • 1.5 cups soy milk (or milk of choice)
  • 3 tablespoons katakuriko (Japanese potato starch) or cornstarch
Do this:

Mix it all up in a bowl dance party, then cook in oil on a griddle. Yum yum. I like mine with honey or peanut butter. 

Carrot-Cake Rice-Flour Pancakes

You'll need:
  • the above ingredients
  • two grated carrots
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • 1 tablespoon cinnamon
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon nutmeg
Warm and Spicy Carrot-Apple Turmeric Pancakes

You'll need:
  • the basic rice-flour pancake ingredients
  • one grated carrot
  • two peeled and finely chopped apples
  • 1 tablespoon turmeric
  • 1 tablespoon cinnamon
  • 1 teaspoon powdered ginger
  • dash of nutmeg
If you can't finish these in one sitting with your family, they freeze well between baking paper and sealed in a freezer bag. These recipes work for 4 of us, and anything leftover I eat during the week when my guys have oatmeal. 

Bon pancake appetit! 

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