Sunday, May 4, 2014

GF Peanut Butter Pancakes

Grabbed this idea from (again) and have made it twice in as many days!  With a light peanut butter flavor, they have way more staying power than regular pancakes.  No complaints with these from any age range!!


1/3 C sweet white sorghum flour           Mix all dry ingredients together; set aside.
1/3 C superfine brown rice flour
2 T teff flour - place in 1/3 cup measure and fill the rest of the way with
tapioca starch
2 T sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp (kosher) salt

1 egg, whisk lightly, then add
1/3 C crunchy peanut butter (I used Skippy Natural) then whisk in
1 T melted butter, then whisk in
1 C buttermilk                                                      Heat non-stick skillet on low.  

Thoroughly whisk dry ingredients with wet.  When skillet passes the "dancing water"  test, add small amounts of batter (silver dollar size or so) at a time; I get 6-7 or so in at a time.  If you make them larger, it takes forever to "bake" them through.  Doughy pancakes are just gross.....

I'm guessing at how many this makes - 15 to 20; we started eating them before they were finished and no one kept count!