Pancakes

This is the family's favorite pancake recipe. When we eat these, we always have them with Dark Agave Nectar as the syrup.  Not only does it have the same health benefits as honey, but it has a very pleasant flavor similar to white sugar. The sweetness is slightly stronger than white sugar, however, unlike honey, it has no affect on your blood sugar.  In other words, a Diabetic could eat as much Agave Nectar as they would like and not have to worry about a spike in their sugar levels!!  Truly amazing!! And better yet, my kids love it!

If you are interested in Dark Agave Nectar or any of the ingredients I mention, check my Best Priced Ingredients page. All the ingredients come from outside sources, but they are the best deals I could find anywhere.   

Pancakes

1/2 cup Sorghum Flour

1/2 cup Tapioca Flour

1/3 cup Amaranth
1/4 cup Rice Flour
1/4 cup ground Flax

1/4-1/2 tsp Baking Soda (For thick Bisquick style pancakes, use 1 tsp)

2 tsp Baking Powder

1-1 1/2 tsp Cinnamon

3 Eggs

2 tsp Vanilla

1/2 cup Water

Add Rice Milk to desired Consistency

In a Medium mixing bowl add all ingredients in the order they appear.  Mix all dry ingredients together after adding the cinnamon.  Then proceed to add the wet ingredients.  After adding all the wet ingredients to the bowl, mix sufficiently to wet most of the dry ingredients.  DO NOT OVER MIX. Let sit for 5-10 minutes.

Using Med-high heat and greasing/spraying skillet between every batch, make pancakes of your desired size.  Flip pancake when bubbles cover the entire pancake and edges stiff enough to put a spatula under with out tearing. For blueberry pancakes add blueberries to each individual pancake right after placing batter on griddle; flip as normal.

Serve with whatever toppings you like.  We usually eat them well buttered with Dark Agave Nectar as our syrup.