Allergy free Pancakes

So this is my very first post! How exciting! I chose this recipe cause it is one of the ones I am most proud of. Why? Because I created it! Yeah, that's right. I can do that apparently.

Since the creation of this recipe, I have done many others, but this was the spark that started the fire in me to not settle for substitutes for the food that I loved when it was possible to recreate it!

My family I are tight. One thing we all love. Breakfast. And my favorite breakfast? PANCAKES!
Every Saturday morning I'd make them for me and my siblings.

Needless to say, I was very sad when my gluten and egg allergies made that tradition change. Of course the first thing I did was start searching for a gluten free, vegan (Some of my family is allergic to dairy as well.) recipe. Doesn't sound that hard right? Wrong.

Mashing a banana, adding a rising agent and some healthy "sweetener"...That is not a pancake people. And dont be fooled by all the promises of "wont be able to tell the difference" and all these epic pictures of fluffy goodness. Its all falsehoods. They're feeding us lies.

Anyways. I fixed that dilemma with this recipe. Easy. Quick, versatile for most any allergy and.... wait for it.... ACTUALLY IS A PANCAKE!!!!!!!!

Oh, and as an added bonus, the batter will work for waffles. No gooey blobs or stick the iron messes here.

 Give them a try if you dont believe me. I understand the trust issues that develop after so many times of seeing tasty food on blogs and being promised beautiful results then- BAM. Oily, floppy, unrecognizable after products. I get you. But that's not an issue here.

 Okay, so you can really use any oil, milk or sugar (sugar sub) per allergy need, with a little bit of varying results. But all delicious I promise. I use my own mix of flours that I like to use in many recipes. Notes on why I chose them at the end.

Ingredients: 

• 1/3 Cup Sorghum Flour
• 1/3 Cup Amaranth Flour
• 1/3 Cup Oat Flour 
• 1/8 Cup Tapioca Flour/Starch
• 2 teaspoons Baking Powder
• 1 Tablespoon Sugar (or other sweetener)
• 2 Tablespoons Oil (of choice)
• 1 Cup Milk (Dairy free milk of choice or water if necessary)
• Dash of Salt

Directions:

1. Heat pan or griddle of choice. 
2. Mix dry ingredients.
3. Add wet and mix well.
4. Cook how you would any pancake or waffle from your pre-allergy life.

They really are that easy!

Next step is to fix them as you like. Whipped cream, sauce, syrup, butter, all of the above...

Of course, the true proof of a delicious food is the quickness of which the plates clear...

 Recipe Notes:

As promised, quick note on the flours I used:

•  Sorghum flour is a really solid flour. It acts like an all purpose like rice flour, but my family has rice allergies. 
• Oat is another good hearty option that gives good texture and flavor while keeping some moisture in the food. 
• Amaranth is much less known in the flour department but it has an amazing sweet/nutty taste that my family and I love. It makes anything a little sweeter, therefore perfect for things like this. It doesnt have that glutenous quality that makes things stick together like a rice/sorghum/oat flour does though, so I usually mix it with other flours that do. 
• By adding the tapioca, you dont need an egg replacement or a binding agent like Xanathan Gum or Guar Gum, Therefore making it easier in my book. You can swap with Arrowroot as well. 

Also, I find Dairy milk and Almond milk make a thicker batter that stays firmer and fluffier when cooked. I've used carton coconut milk and also water for my family member with dairy and almond allergies with great results, but they aren't as fluffy, I wont lie. Try adding a little less liquid when using these subs. You can also try canned coconut milk, the extra fat will probably help! 

Oh, and lest you think these pictures are "too put together" to be a real saturday morning pancake fest... Behind the scenes of my kitchen:

Enjoy:)