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Chocolate Chip Pancakes
¾ C sorghum flour
¼ C tapioca starch
1 T sugar
1 t gluten-free baking powder
½ t fine sea salt
¼ C milk of your choosing (we use rice milk)
⅛ t vanilla extract
1 T safflower oil
1 T apple sauce
2 T Tapioca Egg (see recipe below)
1 T+ Enjoy Life Semi-Sweet Chocolate Mini Chips
Tapioca Egg ingredients:
1 T tapioca starch
1 C cold water
Tapioca Egg directions
In a small saucepan combine the tapioca and the cold water. Turn on the heat to medium and whisk the mixture even though no change is visible. Continue whisking as the mixture starts to gel and turn translucent. Whisk up until the point the mixture just begins to simmer and remove from the heat. Pour into a container and allow to cool. Once
cool the mixture may be refrigerated. Makes approximately 16 T of Tapioca Egg. May be stored for 1 day.
Combine sorghum, tapioca, sugar, baking powder and salt. Mix until uniform.
Add rice milk, vanilla and oil to dry ingredients, and beat until combined. Repeat with apple sauce. Mix in tapioca egg until uniform. Allow to sit for 5 minutes. Stir in chocolate chips.
Meanwhile, heat up a skillet or fry pan, nonstick if possible. Spray a small amount of oil on pan. Pour on approximately 2 T to ¼ C of batter, depending on how big you want your pancakes. Allow to cook on one side until the top of the pancake is bubbly. Flip with a spatula and allow to cook another minute or so, until cooked through.
Serve immediately with the fruit or syrup of your choosing.