Hearty Hotcakes

If you like pancakes that are more "whole grain" and have a texture to them, you'll love these.  There are a few variables, so pay close attention!  If you like traditional pancakes, click here or if your family only likes waffles, click here.

Hearty Hotcakes

1/3 Cup tapioca flour
1/3 Cup potato starch
2/3 Cup brown or white rice flour
2/3 Cup cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
4 large eggs, separated
2 Cups buttermilk

Mix egg yolks and buttermilk together.  Whisk together flours, cornmeal, baking powder, soda, salt, and xanthan gum in a bowl.  Pour egg/buttermilk mixture in and whisk to evenly moisten.  Beat egg whites on high until peaks form.  Fold gently into batter.  Cook on 375 griddle.  Makes twelve 5" pancakes.

Now for the variables:  If you can't tolerate the buttermilk, you can use rice or soy milk, mixed with 2 Tbsp vinegar to sour it.  However, if you do, you will have to double the amount of tapioca flour and potato starch to get the right consistency.

Also, if you have found a source of gluten free rolled oats, you can use 2/3 Cup rolled oats in place of the tapioca flour and potato starch.  Again, if you use the rice or soy milk/vinegar, you'll probably have to increase the amount to get the right consistency. 

For those of you who follow this blog but don't have allergies, substitute rolled oats for the tapioca flour and potato starch, use regular flour in place of the rice flour, and eliminate the xanthan gum.

Here's a stack with melted butter and blackberry syrup -- yum!  These have a delightful kind of crunchy texture and nice flavor, a change from regular pancakes.  For topping suggestions, click here.