Monday, August 1, 2011

Gluten Free Peanut Butter Pancakes with Peanut Butter Syrup

Gluten Free Vegan Peanut Butter Pancakes with Peanut Butter Syrup
Makes about 20 small pancakes

  • 1 cup brown rice flour
  • 1/4 cup tapioca flour
  • 2 Tablespoons organic cane sugar
  • 1 Tablespoon corn free baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup rice milk 
  • 1/4 cup organic peanut butter
  • Optional: sliced banana
  • Optional: allergy-friendly chocolate chips
  • Preheat oven to 200 degrees F.
  • In a medium bowl, combine the flours, sugar, baking powder and salt.
  • In small bowl or measuring cup, stir together the rice milk and peanut butter til smooth.  Add to the dry ingredients and stir just until a batter is formed.
  • Heat a nonstick pan or griddle over medium heat.  Ladle the batter by 1/4 cupfuls into the pan.
  • When bubbles appear, flip to cook other side. Cook until golden brown on both sides. Keep the pancakes warm in 200 degree oven while you cook the rest of the batch.
  • Optional: Top with sliced banana and/or allergy-friendly chocolate chips.
  • Serve immediately.

Peanut Butter syrup
  • 1/2 cup dark agave nectar 
  • 1/4 cup peanut butter, or slightly more, to taste
The original recipe said stir gently over low heat on the stove. I was too hungry and impatient to wait for that (and I didn't want to wash the pan) so I stirred the PB and agave together in a glass measure cup and put it in the microwave for 30 seconds. It was perfect. Be careful and watch it closely- it can easily burn in the microwave. I have a very small, low-power microwave; a larger microwave would probably only take 10-15 seconds.

This syrup would also make a delicious dip for apple slices. Or ice cream. Or bananas. Or ice cream with bananas. Mmmm.

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