Pancakes - regular recipe and wheat & dairy free recipe

For the past month, I have been eliminating wheat and dairy from my diet. I feel better than I have in years!!  I never knew those 2 foods would have such a negative impact on my health till I stopped eating them.

There are some foods that I just love, pancakes being one.  My favorite pancakes are banana pancakes.  Since I've cut out wheat and dairy (2 main ingredients in pancakes), I have been experimenting with substitution in recipes.

I found a regular pancake recipe on Allrecipes.com that was rated 4.5 stars. Turns out I picked a great recipe.

Recipe makes about 6 medium sized pancakes.


REGULAR PANCAKE RECIPE

INGREDIENTS

1 cup all-purpose flour

1/4 cup pure cane sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup milk, at room temperature

1 egg, at room temperature

1 tablespoon oil

Butter or margarine for cooking

WHEAT & DAIRY FREE PANCAKE RECIPE

INGREDIENTS

1 cup CORN flour (masa harina; look for it in the Hispanic section of your grocery store; cornmeal is not the same)

1/4 cup pure cane sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup ALMOND milk, at room temperature

1 egg, at room temperature

1 tablespoon oil

Butter or margarine for cooking

DIRECTIONS

1. Combine flour, sugar, baking powder, and salt in a quart size bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix with a fork until well moistened.
2. Place a griddle or iron pan over medium heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons butter and spread around to cover bottom of pan.
3. Pour the batter into a liquid measuring cup for easy pouring into the pan.
4. Pour batter onto the griddle to make pancakes to your suiting.  Cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

TIPS

• If the batter seems too thick, add more liquid.  
• To make an easy fruit topping, buy an all natural fruit preserve (sweetened with sugar or fruit juice only).  Scoop out a couple tablespoons into a microwave-safe bowl/cup.  Warm up in the microwave for about 25 seconds.  Pour the preserves over your pancakes.
• To make banana pancakes -Mash a banana and add it to your pancake mixture.
• Add blueberries or other berries to your pancake mix to make fruity pancakes.
• After your pan is hot, you may turn it down to a medium-low heat.  If your pan is too hot, the edges will get really brown, the pancakes will brown quickly but the inside will be uncooked.
• You may try other dairy-free milks such as coconut, soy and rice.