2 eggs, separated
1/3 cup applesauce
1/2 tsp vanilla
1 1/2 cups milk
1 cup millet flour (originally 1/4 cup millet flour, 1/4 cup tapioca flour,
1/2 cup sorghum flour)
1 cup quinoa flakes
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
Mix together egg yolks, applesauce and vanilla in a medium bowl.
Mix together dry ingredients in a large bowl.
Add wet ingredients to dry ingredients. Stir until moist.
In a separate bowl, whip egg whites until peaks form.
Fold 1/2 of the egg whites into the batter. Fold in the other half.
Preheat a nonstick pan over medium-high heat. Spray it with cooking spray. Ladle the batter onto the pan and brown on both sides. To make waffles, simply cook batter on waffle iron according to the manufacturer’s instructions.
Serve with a lots of maple syrup!
Adapted from Celiac Teen.
‘Baghrir,’ aka, ‘thousand-hole pancakes’ are almost lacy with holes throughout the surface. They are traditionally topped with a warm sauce of melted butter and honey that gets completely soaked up into the holes, yielding moist, pleasantly soggy pancakes. Chopped nuts and dried fruits make an excellent garnish for these pancakes.
For the baghrir
2 cups fine semolina or cornmeal (preferably semolina)
1 cup all-purpose flour
1 (1/4-ounce) package active dry yeast
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
1 cup milk, warm but comfortable to the touch
2 cups water, warm but comfortable to the touch
For the syrup
4 tablespoons unsalted butter
½ cup honey (preferably orange blossom)
Add all the ingredients for the baghrir to the container of a blender and blend until a homogenous batter is obtained. Transfer the mixture to a glass bowl, cover and allow to rest 30 minutes.
Heat a medium skillet over medium heat until very hot. Stir the batter, pour a ladleful of batter onto the skillet and cook until its surface is porous and the batter dry, 1 to 2 minutes. Baghrir cooks on only one side so there is no need to turn it over. Repeat until you’ve used up all the batter.
Prepare the syrup by melting the butter and honey over low heat until hot and sizzling, 2 to 4 minutes. Top the baghrir liberally with syrup and serve immediately.
Store remaining baghrir coverered in the refrigerator and reheat it before use.
Makes 8 to 12
These brown rice pancakes are egg-free, gluten-free, enriched with flax seeds and most satisfying. The batter works great for waffles too. Simply top them with your favorite syrup and fruit, and enjoy!
¾ cup milk
½ cup plain yogurt
½ teaspoon vanilla extract
1 tablespoon agave syrup
1 cup brown rice flour
1/3 cup golden flaxseed meal
¼ teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon butter, divided into 6
Whisk together the milk, yogurt, vanilla extract and agave syrup.
Combine the flour with ground flax seed meal, salt, cinnamon and baking soda. Add them to the milk-yogurt mixture and whisk well to combine. (If the batter looks too thick, add extra milk a little at a time.)
Heat a skillet over medium heat. Melt 1/6 of the butter on the skillet and ladle batter onto it, spreading it slightly by twirling the pan. Cook a few minutes per side. When the edges look stiff and slightly browned, it is time to turn over the pancake. Repeat until you’re used all the batter.
Makes about 6