Queen Bee Pancakes
Adapted from artofglutenfreebaking.com (Joy of Cooking)
Be Sure to Read through the Directions ahead of time.
If using a milk-alternative, use one w/o carrageenan or the batter will be blobby. If that's what you have on had, the pancakes will turn out fine. If you use regular milk, the batter will be more like white flour pancake batter.
I highly recommend the addition of egg white powder. It will make your pancakes lighter, very fluffy and add more protein.
If you decide not to use egg white powder, the pancakes will be very thin.
These pancakes freeze well. Just wrap in foil and reheat in the oven.
Whisk together dry ingredients:
1 ½ cups Queen Bee Cake, Cookie , Muffin Flour
1 tsp salt
2 tsp baking powder
3 Tb sugar (amount is optional; decrease or leave out)
2 Tb egg white protein powder*
1/8 tsp nutmeg
Whisk together liquid ingredients:
2 large eggs, beaten lightly
3 Tb oil or melted butter or margarine
1 ¼ cup milk, or non-dairy milk
Add wet ingredients to dry ingredients, mixing until just blended. I transfer batter to a large measuring cup for easier pouring. This batter will thicken up as it sits because of the fiber content of Queen Bee Flour. If it's too thick, the pancakes will be gooey. Occasionally whisk in more milk or milk alternative as needed to thin the batter for pouring. Do not add water.
Heat a griddle, cast iron skillet or non-stick frying pan to medium-high heat. Heat pan until a drop of water dances across the surface. I like to add a tiny bit of high-heat oil and lightly coat pan with a paper towel.
I always cook a small test pancake first.
If using milk alternative (almond milk, etc) the batter will not be runny like white flour batter. If you use regular milk, the batter will be more like white flour pancake batter.
Pour batter onto pan. Very quickly, using a rubber spatula, spread the batter out into a circle. Immediately cover with a lid for one minute. After one minute remove lid. Pancake will look puffy and the edges will look dry. If pan is hot enough, you should be able to flip the pancake. Check the undersides to see if the bottom are light brown.
If you would like to add something, fruit or nuts, add immediately after pouring batter and then cover with lid.
If using a milk-alternative, use one w/o carrageenan or the batter will be blobby. If that's what you have on had, the pancakes will turn out fine. If you use regular milk, the batter will be more like white flour pancake batter.
I highly recommend the addition of egg white powder. It will make your pancakes lighter, very fluffy and add more protein.
If you decide not to use egg white powder, the pancakes will be very thin.
These pancakes freeze well. Just wrap in foil and reheat in the oven.
Whisk together dry ingredients:
1 ½ cups Queen Bee Cake, Cookie , Muffin Flour
1 tsp salt
2 tsp baking powder
3 Tb sugar (amount is optional; decrease or leave out)
2 Tb egg white protein powder*
1/8 tsp nutmeg
Whisk together liquid ingredients:
2 large eggs, beaten lightly
3 Tb oil or melted butter or margarine
1 ¼ cup milk, or non-dairy milk
Add wet ingredients to dry ingredients, mixing until just blended. I transfer batter to a large measuring cup for easier pouring. This batter will thicken up as it sits because of the fiber content of Queen Bee Flour. If it's too thick, the pancakes will be gooey. Occasionally whisk in more milk or milk alternative as needed to thin the batter for pouring. Do not add water.
Heat a griddle, cast iron skillet or non-stick frying pan to medium-high heat. Heat pan until a drop of water dances across the surface. I like to add a tiny bit of high-heat oil and lightly coat pan with a paper towel.
I always cook a small test pancake first.
If using milk alternative (almond milk, etc) the batter will not be runny like white flour batter. If you use regular milk, the batter will be more like white flour pancake batter.
Pour batter onto pan. Very quickly, using a rubber spatula, spread the batter out into a circle. Immediately cover with a lid for one minute. After one minute remove lid. Pancake will look puffy and the edges will look dry. If pan is hot enough, you should be able to flip the pancake. Check the undersides to see if the bottom are light brown.
If you would like to add something, fruit or nuts, add immediately after pouring batter and then cover with lid.