Pancake Recipes Brown Rice Flour Waffles Ingredients: 2 eggs, separated 3/4 cup milk (could substitute soy or oatmilk) 1/2 cup sour cream 6 tablespoons butter, melted 1/4 teaspoon soda 2 cups brown rice flour 2 1/2 teaspoons baking powder 1/2 teaspoon sea salt Directions: Combine beaten egg yolks, milk, cream and melted butter. Sift dry ingredients and add slowly to first mixture. Add stiffly beaten whites of egg and bake on hot waffle iron. Can be topped with sugar-free applesauce or other stewed fruit. This recipe is from The Joy of Eating Natural Foods by Agnes Toms, 1962. Cheese Pancakes This recipe was contributed by Kelli from the Potatoes not Prozac Community Forum. Ingredients: 1 cup cottage cheese (ricotta works well too) 1/3 cup milk (can use soy or oatmilk as well) 1/2 cup whole wheat flour (can use spelt flour or whole wheat pastry) 4 eggs 1/2 tsp. vanilla Directions: Blend all ingredients together in a blender. I also slice macintosh or granny smith apples onto the griddle and pour the batter over it so that the apples are cooked right into the pancakes. We eat them with just butter and we all just love them. This recipe is from the La Leche League Whole Foods for the Whole Family Cookbook. Buckwheat Pancake Mix This recipe was submitted by Cheryl from the Potatoes not Prozac Community Forum. She includes her notes on how she varied the recipe. Level of preparation - easy Total prep time - 15 minutes Ingredients: 1 cup buckwheat flour 1/2 cup spelt flour 2 tsp baking powder 2 tbsp vegetable oil (I used canola) 1-3/4 cup milk or water (could use soy or oatmilk) 1 tsp vanilla (optional) 1/2 tsp sea salt 1/2 tsp cinnamon (optional) 1/2 tsp nutmeg (optional) 1 egg Directions: Here's the way I did it. I sifted all the dry ingredients together - making a buckwheat pancake mix. I then used 1/2 cup of the mix to 1/2 milk combined with one egg. I omitted the vegetable oil and used about 2 tsp. to oil the skillet. Cook over medium heat turning when pancakes begin to dry around edges. Cook until pancakes stop raising. This amount of mix made 2 nice sized pancakes, and I will probably get 3 total servings of 2 pancakes each from the dry mix. I will store the pancake mix in the freezer to preserve freshness. I topped the pancakes with butter and home-made crockpot applesauce. NOTE: because of the nature of buckwheat flour, these pancakes will require a slightly longer, slower cooking time than wheat pancakes. An oiled, non-stick cooking pan or skillet will yield better results than other type pans. This recipe is from the bag of arrowhead mills buckwheat flour and was modified by me. Hanukkah Potato Pancakes Ingredients: 2 raw potatoes (with skin), cut into small cubes or grated 1 onion, chopped or grated sea salt and pepper ¼ teaspoon baking powder 1 egg, slightly beaten 1 tablespoon whole-wheat flour safflower oil Directions: Combine all ingredients and drop by tablespoon into hot oil; brown on both sides. Serve with sour cream and applesauce (sugar-free). Serves 2. This recipe is from The Real Food Cookbook by Ethel H. Renwick, 1978. Some graphics provided by: Pat's Web Graphics