Gluten-Free Tuesday: Whole Grain Pancakes

Gluten-Free Tuesday: Whole Grain Pancakes might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 13g of protein, 24g of fat, and a total of 567 calories. For 97 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 37 people have made this recipe and would make it again. This recipe from Serious Eats requires salt, brown rice flour, sorghum flour, and vegetable oil. From preparation to the plate, this recipe takes around 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Gluten-Free Tuesday: Pancakes, Gluten-Free Tuesday: Corn-Scallion Pancakes, and Gluten-Free Tuesday: Apple Cider Doughnut Pancakes are very similar to this recipe.

Servings: 4

 

Ingredients:

1 tablespoon baking powder

3.25 ounces (3/4 cup) brown rice flour

1.75 ounces (1/4 cup) dark brown sugar

2 large eggs

3 tablespoons ground flax meal

1 1/2 cups milk

2.75 ounces (1/2 cup) potato starch

1/2 teaspoon salt

3.25 ounces (3/4 cup) sorghum flour

2 teaspoons vanilla extract

vegetable oil for greasing pan

1/4 teaspoon xanthan gum

Equipment:

whisk

bowl

griddle

frying pan

Cooking instruction summary:

Procedures 1 In medium bowl, whisk together sorghum flour, brown rice flour, ground flax meal, baking powder, salt, and xanthan gum. In small bowl, whisk together milk, eggs, oil, and vanilla extract. Pour wet ingredients over dry ingredients and whisk until smooth. 2 Lightly oil flat griddle pan with vegetable oil. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. ) 3 Cook for approximately three minutes. Flip pancakes when bubbles appear on the surface of the pancakes and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.

 

Step by step:


1. In medium bowl, whisk together sorghum flour, brown rice flour, ground flax meal, baking powder, salt, and xanthan gum. In small bowl, whisk together milk, eggs, oil, and vanilla extract.

2. Pour wet ingredients over dry ingredients and whisk until smooth.

3. Lightly oil flat griddle pan with vegetable oil.

4. Heat griddle over medium-high heat.

5. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )

6. Cook for approximately three minutes. Flip pancakes when bubbles appear on the surface of the pancakes and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.


Nutrition Information:

Quickview
561k Calories
12g Protein
23g Total Fat
78g Carbs
11% Health Score
Limit These
Calories
561k
28%

Fat
23g
36%

  Saturated Fat
14g
90%

Carbohydrates
78g
26%

  Sugar
19g
22%

Cholesterol
102mg
34%

Sodium
393mg
17%

Alcohol
0.69g
4%

Get Enough Of These
Protein
12g
25%

Manganese
1mg
85%

Phosphorus
565mg
57%

Calcium
291mg
29%

Vitamin B6
0.56mg
28%

Magnesium
108mg
27%

Vitamin B1
0.38mg
25%

Potassium
878mg
25%

Fiber
5g
23%

Selenium
15µg
22%

Vitamin B3
4mg
20%

Vitamin B2
0.33mg
19%

Vitamin B5
1mg
16%

Iron
2mg
15%

Zinc
2mg
14%

Copper
0.27mg
14%

Vitamin D
1µg
11%

Vitamin B12
0.63µg
11%

Vitamin E
1mg
9%

Folate
36µg
9%

Vitamin A
283IU
6%

Vitamin K
5µg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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