Gluten Free Mesquite Pancakes
Makes 8 pancakes (4 inches each)
If you’ve only thought of mesquite as the wood that lends a wonderful flavor to grilled meats, this will be a pleasant surprise. Mesquite flour, ground from the pods of mesquite shrubs that grow in arid regions, has a wonderful cinnamonlike taste that can be used in a variety of foods. It has a high protein and fiber content. I devised this simple recipe so you can substitute other high-protein and high-fiber flours such as amaranth, teff, Montina, or millet.Use the same quantity as the mesquite flour, though you may need to add a few additional tablespoons of milk to reach the proper consistency. You can also increase the mesquite flour to 1⁄4 cup if you like, and add more milk as needed.
- 13⁄4 cups Carol’s Sorghum Blend
- 2 tablespoons mesquite flour1
- 2 tablespoons sugar
- 11⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt, or to taste
- 1⁄4 teaspoon xanthan gum
- 1⁄3 to 1⁄2 cup 1% milk (cow’s, rice, soy, potato, or nut)
- 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Additional butter, buttery spread, or canola oil for frying
1. In a mixing bowl or large measuring cup sift together the sorghum blend, mesquite flour, sugar, baking powder, baking soda, salt, and xanthan gum.
2. Gradually whisk in the milk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips For Perfect Pancakes).
3. In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour 1⁄4 cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately.
