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Angie's Pancakes…Fluffy, Delicious, and PURE!!!

Sprouted, grain free, gluten free, non-dairy, organic, and outrageously delicious with a fluff factor of epic proportions, these pancakes are a Chef Angie Masterpiece (C.A.M.) and her signature dish.

You can purchase this artisan-crafted flour mix on the Products page and make these scrumptious pancakes at home for the whole family. :-)

***Made with organic sprouted quiñoa flour, organic arrowroot starch, organic potato starch, organic coconut flour, gluten/sodium free baking powder, non-aluminum baking soda, guar gum, and Celtic sea salt.

Angie's Pancake Recipe

Ingredients:

3/4 Cup homemade hemp milk (or any milk of your choice)

1 Tablespoon apple cider vinegar (sub water if you don't want to use vinegar)

1 Tablespoon coconut vinegar (sub water if you don't want to use vinegar)

2 Tablespoons Amish pastured ghee/butter (or coconut oil) - melted

1 Amish pastured egg (flax eggs or applesauce for vegans…may require a little extra water)

2 Tablespoons raw unfiltered honey/grade B maple syrup (I recommend the honey). Agave or coconut nectar works, too. 

1 Package of Angie's Pancake Flour Mix (6.5 oz)

3/4 Cup blueberries/chocolate chips/banana/nuts (any flavor add-in)


*Makes 10-12 four-inch pancakes. 


****I think they taste the best when using melted ghee and raw honey. 

Instructions:

1.   Pour the milk & vinegars into a large mixing bowl and let stand for 5 - 10 minutes.

2.   Melt the ghee/butter/coconut oil and add to the milk. 

3.   Add the sweetener and the egg (or egg substitute) to the milk.  Beat with beaters. 

4.   Pour in the entire package of Angie's Pancake Flour Mix and continue to beat until smooth.  Consistency should be like pancake batter.  Add a little more liquid (water or milk) if needed. 

5.   Fold in any add-ins (blueberries, chocolate chips, etc.)

6.   Heat a griddle/pan to low-medium on the stove.  You don't want it too hot because the quiñoa flour burns easily.  I turn my electric stove to 4 - 5. 

7.   Coat the griddle/pan with ghee/coconut oil.  

8.   Pour batter onto the hot griddle/pan.  I spread the batter out a little after I've got in the pan because the pancakes are SUPER fluffy. 

9.   Cook until the edges look done and start to pull away and there are a few bubbles. (It doesn't get as bubbly as conventional pancakes.)

10.  Flip and cook the other side until done. 

11.  Place on paper towel-lined cooling rack until ready to serve. 

12.  Serve with warm grade B maple syrup and butter. 

13.  Enjoy!!