If you follow The Polivka Family on Facebook, you might have seen that I’m re-reading the Little House on the Prairie series by Laura Ingalls Wilder. In the first book, Little House In The Big Woods, Laura’s family goes to help her grandfather to harvest the maple sap in the spring. Well, this put a huge craving in me to eat some pancakes with maple syrup!
Only problem was that the last time we make pancakes, I ended up with a tummy ache. I am slightly sensitive to gluten, in that I can eat a little at a time, but too much makes me feel bloated and nauseous. I can usually eat the equivalent of about a slice of bread a couple times a week without feeling sick.
But here I was craving pancakes and I had no gluten-free recipe to sate my craving!
So I made up my own! It turned out so fabulous, that I just had to share it with you. These pancakes were perfectly moist, that lovely pancake texture, buttery, fluffy, and just absolutely delicious. And Frank said to tell you all that they are “husband approved!” I felt really really warm inside when he told me the next day, again, “Babe, those pancakes were SO good. Just perfect,” and then told me, “Next, time let’s add blueberries.” :)
I have a 64 oz. bottle of organic grade B maple syrup sitting in my pantry, so I was good to go.
Here’s what I did.
I mixed the following in a bowl:
- 2 cups ORGANIC BROWN RICE FLOUR
- 1/2 tsp BAKING SODA
- 3 EGGS (preferably pastured)
- 1 cup KEFIR (you could also use plain yogurt)
- 4 Tbsp melted butter (I used Kerrygold grassfed, plus the rest of some of our homemade butter)
- 1/2 tsp VANILLA EXTRACT
- Pinch of cinnamon
- One ripe mashed banana
The batter is thick and may need to be spread around with a spatula to desired thickness after being poured from the bowl. We like our pancakes around 1/4 inch thick. I used more grassfed butter to grease the pan, which made these pancakes nice and crisp. Topped with dark maple syrup, these pancakes were a dream. ^_^ I can’t wait to make them again! I hope you like them, too! : )