You may remember when I made my first recipe for fluffy pancakes this past June. Though it works, I wanted to have a mix that didn’t even need a milk substitute (gets expensive) and still tasted great. Being that Bisquix was part of what my family used for our pancakes while growing up, I decided to research the ingredient list of Bisquix, and found several ingredients to add and experiment with (including that one of their ingredients is powdered sugar – how did I not know this?)
After about 5 batches of experiments (and wolfing down…er…taste-testing), I think we have a winner! Tapioca flour for fluffiness, sorghum for a bit of sweet, flax for fiber, and a dash of oil and honey for moisture, make these the healthiest and yummiest morning indulgences you could have! These pancakes would be GREAT for xmas morning brunch (hint hint…). I know that’s what I’m doing! (and sausage!) ^_^
You’ll Need:
– 3/4 cup tapioca flour
– 1/4 cup brown rice flour
– 1/4 cup sorghum flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/3 cup brown sugar
– dash of cinnamon
– sprinkle of salt
– 2 tbsp olive oil
– 1 tbsp flax seed meal (plus 3 tbsp warm water for flax to soak in – use separate bowl) – or 1 egg
– 2 tbsp honey
– 3/4 cup water
* yields approx 14 pancakes.
To Start:
– in a small separate bowl, add the flaxseed and warm water together and let is soak off to the side
– in a second bowl, combine all dry ingredients
– add the wet ingredients to the dry, except for the water. (olive oil, flaxseed mix, honey)
– gradually add the water while mixing.
– fire up your griddle and spoon out the pancakes (about 5 inches width). once you see the pancake looking like a moon crater, flip it over (should be a golden brown on the opposite side). pancakes should be done on the opposite side in approx another 30 secs.
– use all batter and serve.
Enjoy! Merry Christmas!
