By Joel Edwards, Organic Lifestyle Magazine
The gluten free household faces unique challenges. Even though gluten-free products have become more mainstream, they still cost between 2 to 10 times more than conventional alternatives. And even at those hefty prices, gluten free products like pancake mixes are rarely organic.
Until recently, cooking was all but a lost art. For those who wish to take back our health and save money on eating out, cooking from scratch is becoming more popular than ever.
A truly healthy diet consists of 80% or more fresh, raw, organic produce – more vegetables than fruits. (Check out the 80% Raw Food Diet for more information.) But for those of us who are foodies, this still leaves a little wiggle room for variety. Although anything made with sugar should not be a staple in our diet, no one should be forced to live life without pancakes. Even if gluten doesn’t bother you, this recipe should prove far superior to any other pancake recipe, and it even forms a complete protein!
Whenever possible, buy organic. In the case of cornstarch, always buy organic to avoid GMO corn products.
You Will Need
- Organic Rice Flour (brown or white)
- Organic Corn Starch
- Tapioca Flour
- Garbanzo Bean Flour (aka Chickpea Flour)
- Aluminum Free Baking Soda
- Aluminum Free Baking Powder
- Gelatin or Organic Xanthan Gum
- Sea Salt
- Organic Maple Sugar
- Fruit (optional)
- Eggs or Egg Replacer
- Butter or Spread (Cow, Goat, or Earth Balance)
- Buttermilk, Kefir or Yogurt (Cow, Goat, or Coconut)
- Honey or Maple Syrup
- Organic Vanilla Extract
- Optional toppings include up to 2 Cups Fresh Fruit (Blueberries, Strawberries, Bananas and Cherries are all popular choices, but any fruit you like will do) and Whipped Cream.
