3 Mar 2011

Gluten Free Ratio Rally – Hazelnut/Coconut Pancakes

Gluten Free Ratio Rally – Hazelnut/Coconut Pancakes

    Bob's Red Mill Unsweetened Medium Shredded Coconut, 24-Ounce Packages (Pack of 4)Buckwheat Flour - 32 oz - PowderBob's Red Mill All-Natural Hazelnut Meal/Flour, 14-Ounce Packages (Pack of 4)
  • 50g hazelnut meal
  • 50g buckwheat flour
  • 30g shredded coconut (pulsed in food processor to be a bit finer)
  • 30g white rice flour
  • 40g tapioca starch
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 200g milk w/ a bit of lemon (didn’t have buttermilk on hand)
  • 100g eggs (i.e., 2 eggs)
  • 50g canola oil
  • 30g of OJ
  • butter for frying
  • chocolate chips or oranges or maple syrup for fun :)
  1. Mix the dry ingredients together.
  2. In a separate bowl, add the milk/lemon, eggs, and canola oil and whisk them together.
  3. Add the wet ingredients to the dry ones, and then add in up to 30g OJ to thin out the batter a little. Let stand about 10 min.
  4. Heat a skillet on med-high heat and melt about 2 tbs. butter.  Pour about 1/4 c. of batter at a time onto the pan – when the pancakes start to bubble through, it’s usually a good time to flip.  Let cook about 1 minute more and then serve.
Ebelskivers: Danish-Style Filled Pancakes And Other Sweet And Savory TreatsClinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

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