Blonde GFCF Blender Batter Pancakes

I am sure you’ve all noticed that Blender Batter Pancakes are regular breakfast fare around here. I’ve been experimenting with my grains, and I finally found one recipe that is worth sharing. How do I know? They taste pretty good plain. That is the true test for a pancake. Can you take a bite without syrup and actually savor it? A lot of my whole grain concoctions are fine, but I wouldn’t say they are great.

My biggest battle is against aftertaste. And I thought that was due to the amaranth, and yet here I am with a pretty great recipe containing…amaranth.

So anyhow…

I make blender batter pancakes almost daily, but we try not to make the same thing daily. Kids with severe allergies can easily build up intolerances. This happened to us in the corn area. And now, due to the corn shortage, I think, my 25-pound bag of organic whole dry corn was back ordered. So I’m really having to get creative.

All of this is to say that rotating the grains is a key to dealing with allergies. The same goes for rotating meat proteins in severe children. My nephew, for instance, has a different meat assigned to each day of the week.

People sometimes ask if this sort of thing is worth it. All I can say is, it is. My sister says the diet has given her her life back. Her son didn’t sleep through the night for four-and-a-half years. He had severe behavior problems that were direct results of the food allergies causing damage to his brain. Our son, on the other hand, would still be twitching in such a way that he would be unable to live a normal life.

So, you see, the diet is hard, but living with a child with severe and disturbing health problems is worse. The diet is not a burden, but rather a key to recovering our kids.

So…on to the recipe!

Blonde GFCF Blender Batter Pancakes
Ingredients
1/2 cup whole millet
1/2 cup whole amaranth
1/2 cup sorghum flour
1/2 cup arrowroot powder {tapioca flour would probably work also}
1.5 cups water + 1.5 Tb lemon juice
3 Tb sugar {I used turbinado this morning, evaporated cane juice is even better}
3 Tb olive oil
1 large egg
1/2 tsp sea salt
2 tsp gluten-free baking powder

Directions

1. The night before place the water + lemon juice combo in a glass blender. If you are using a plastic blender, then do this step in a glass bowl. Acid and plastic overnight is asking for a problem! Finely grind the millet and amaranth in a coffee grinder {might take more than one batch to get it all ground} and dump in the blender. Also add the sorghum flour and arrowroot powder. Blend. {If you are using a glass bowl, just stir it up until it’s thoroughly mixed.}
2. In the morning, start the blender. Add sugar, oil, and egg. You need a good vortex in the center before adding the baking powder. If there isn’t one by this time, add small amounts of water until you get one. Add salt. Slowly add baking powder, aiming for the center of the vortex. This is important if you don’t want yucky clumps of baking powder in your pancakes.
3. Cook just like regular pancakes. Makes about a dozen 3-inch pancakes. They even rise a bit! Top with maple syrup. Remember: butter contains casein, and the cheaper the butter, the more casein it contains {as a general rule}. Use a substitute if you need something on top.