Aaron and I’ve a little bit of a convention on Sundays. We sleep in for so long as the canines will allow us to (for me, which means round 7am when Honey decides she’s going to get actually near my face and stare me down), take our time making breakfast collectively, and settle in to observe CBS Information’ Sunday Morning.
Have I discussed I generally have the TV style of an eighty-year-old? Properly, actually it oscillates between senior citizen programming and unhealthy actuality TV – the Bachelorette, Actual Housewives – you understand, issues which are tremendous mental. My present obsession, nonetheless, is Women on HBO. At the least that present has good writing. Lena Dunham is one significantly gifted twenty-six-year-old.
Oh, sure. Sunday mornings. Extra to the purpose – Sunday morning pancakes. I’m often a smoothie woman throughout the week, nevertheless it’s good to take a break from these to get pleasure from one thing extra indulgent on the weekends.
I beforehand posted a recipe for my favourite pancakes, which use entire wheat pastry flour. They’re barely candy, fluffy, and take about the identical period of time as making a store-bought combine. They’re that easy.
However ever since doing the Loopy Horny Weight loss plan 21-day cleanse, I’ve considerably decreased my gluten consumption and my abdomen has been lots happier. I additionally love the problem of taking part in round with gluten free flours – chickpea, coconut, brown rice, white rice, sorghum — the listing goes on. Every has a singular taste, texture, and finish consequence, which is why it took me a number of months to adapt my favourite pancake recipe and give you a profitable, gluten free mixture. There have been loads of mishaps alongside the best way, and many ugly, runny, under-cooked, stick-to-the-pan pancakes. It occurs.
I’m glad to report that this newest recipe is none of these issues. I lastly settled on a combination of all-purpose gluten-free flour, brown rice flour, sorghum flour, and potato or tapioca starch. The batter is thick, however the pancakes maintain their form rather well. They’re barely crispy across the edges, but in addition a little bit chewy and doughy within the middle.
Topped with some chopped walnuts, a couple of raspberries, and a drizzle of agave and maple syrup mix…all loved whereas watching a little bit Charles Osgood. What can I say? I’m an outdated soul.
My favourite gluten free & vegan pancakes. They’re barely candy, a little bit doughy, and take about the identical period of time as making a store-bought combine.
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Hello there. We’re Amanda and Aaron. We take favourite recipes and simplify them to the necessities, at all times with a plant-based twist.
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Recipe Notes [4] – “protein pancakes xanthan gum”
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“protein pancakes xanthan gum”