WOW – am I excited about this simple recipe! I have had several weeks where recipes (baking ones in particular) have not been turning out. One Saturday morning I woke up, sauntered into the kitchen with my little man Q and decided to make pancakes. Realizing we were out of our normal Bulk Barn mix and that to get more of it would require a 6 hour drive (that’s right, there is no Bulk Barn in Vancouver!), I thought I would wing it and try to make my own.
I discovered a new brand of brown rice flour that I believe made a huge difference in how the pancakes turned out. Now, I am not a person to favour brands. If I can get a product that I feel is comparable to a name brand, at a lower price, I will. If you haven’t noticed, I like to get the best bang for my buck! Unfortunately, gluten-free has its price. You’re never going to find a 2.5kg bag of nutritious gluten-free flour for $4.49. It’s just not going to happen! But when I saw Cuisine Soleil at the store, I thought it was a reasonable price for a 1kg bag of organic brown rice flour at $7.99. Compared to the East food is more expensive here, so prices may vary in your province. Also, I like that this is a Canadian company so I felt good about buying it. The taste and texture were far superior to any other brand I have worked with – and I use a lot of brown rice flour! I’m looking forward to trying their All Purpose GF Flour blend for baking and getting their Buckwheat for another pancake option. Anyways, if you haven’t already checked them out, they have a store locator on their site to help you find a retailer.
These little cakes turned out soft and fluffy, did not crumble and were totally satisfying for a weekend treat! Top them with fruit and some maple syrup (the real stuff of course) and you’ve got a happy tummy – without any uncomfortable side effects. SO easy! When you try them, let me know how they turn out!
Ever discovered a product at the store that surprised you in quality for value?
- ¾ cup non-dairy milk (I used almond)
- 1 large egg
- 2 tbsp grape seed oil
- 1 tsp vanilla
- 1 cup brown rice flour
- ¼ cup tapioca starch
- 3 tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
- In a large bowl, whisk together all wet ingredients.
- In a smaller bowl, mix together all dry ingredients.
- Slowly add the dry ingredients to the wet, whisking together. Let mixture sit for 2-5 mins to the side while the ingredients thicken.
- On medium heat, lightly grease frying pan with oil (like coconut) and in batches, scoop pancake mixture on to heated pan. When pancakes start to bubble, flip over.
- Serve right away, good and warm with fresh fruit, nuts and maple syrup. Makes about 10 medium sized pancakes. Leftovers can be kept in the fridge for 2-3 days in a sealed container.