Gluten Free Pancakes

I just whipped this one up this morning, since I'm trying gluten free diet to see if it will help my digestive system. I was pleased with the results. Who knew garbanzo bean flour would be good in pancakes!

1/2 cup garbanzo bean flour
1/4 cup tapioca flour
1/4 cup brown rice flour
2 tablespoons olive oil
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup soy milk or nut milk
1 egg equivalent (I use 1 tablespoon ground flax seed with 1/4 cup water and let it sit for 5 minutes to create a bonding solution)

Mix up and fry like a pancake!

Light Golden Pancakes

¼ cup Earth Balance (healthy butter, I buy at whole foods, good earth or sunflower market)

1 cup whole wheat flour

3 Tablespoons succanat

1 cup rice or soy milk

1/3 cup applesauce

1 Tablespoon baking powder

½ teaspoon vanilla

Dash salt

Mix well. Fry in griddle.

CREDIT GOES TO TANDI

Pumpkin Pancakes

Light fluffy and delicious pancakes for a cold fall morning.

INGREDIENTS:
2 c. whole wheat pastry flour or whole wheat flour
1 c. pumpkin puree
1 c. soymilk/rice-milk
1/2 c. apple juice
1/4 c. maple syrup
2 Tb. coconut oil
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice

Preheat a skillet on the stove to medium-high heat. Mix until the batter is thick and creamy with no lumps. Pour about 1/3 c. at a time on a non-stick skillet and cook until lightly brown, about 1-2 minutes, flip and cook another 1-2 minutes until golden brown.

CREDIT GOES TO TANDI