Whole Grain Gluten Free Pancakes (gf, df)

A strong nutty, whole grain flavour makes these a distinct break from the traditional pancake, as well as being much healthier. I developed this recipe from the cornmeal pancake recipe on the front of the Bob's Red Mill Course Grind Cornmeal package.

Ingredients:

• 3/4 cup Bob's Red Mill Course Grind Cornmeal (see note 1)
• 1 cup boiling water
• 1 can low fat coconut milk
• 2 eggs
• 1/4 cup oil
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1 tsp xanthum gum
• 1 tsp salt
• 1/3 cup garbonzo bean flour
• 1/3 cup oat flour
• 1/3 cup teff flour (see note 2)

Directions:

1. Place the cornmeal in a medium sized bowl. Add the boiling water and stir until thickened. (I found that, after stirring a few minutes, microwaving it for 1 minute helped to thicken it quicker.)
2. Add the coconut milk, eggs, and oil. Whisk well.
3. Add the baking powder, soda, xanthum gum, and salt. Whisk very well - very smooth; no clumps!
4. Add the flours and whisk together thoroughly. (see note 3)
5. The batter should be thick, but pour smoothly (not clumpy). If the batter is too thick, try adding an extra 1/4 cup of water.
6. Cook on hot, ungreased skillet or griddle. Turn when the edges are fully dry, and the top is becoming dry. (see note 4)
7. Remove from skillet or griddle and serve hot with condiments of your choice.

Notes:

1. I have the regular course grind cornmeal, and corn is gluten-free, but Bob's Red Mill also carries this product marked as "Gluten-Free". I suspect the difference is the mill equipment used - the gluten free made on equipment that is never used for gluten containing grains. Decide for yourself which is appropriate for your level of gluten sensitivity. 
2. Teff flour is also supposed to be gluten free, but Bob's red mill doesn't have any that actually says gluten free, so again I suspect it has to do with what equipment it is milled on. If you have Celiac's or are highly sensitive to gluten, either find a certified gluten free teff flour or substitute for another whole grain flour.
3. This is a whole grain mix of gluten free flours that I keep in my pantry (1 package of each flour, mixed well, and then stored in an air tight container). 1 cup of this mixture is 80 grams.
4. You will need to slightly spread the batter into a round shape and to make it an even thickness. You'll also have to experiment with how hot and how long to cook these based upon your skillet or griddle. Mine tends to be ridiculously hot compared to others I've used and I end up using a medium-low heat, which is less than I've used in the past with other skillets. Also, cut into the center of your first couple to check the pancakes are cooked all the way through until you find the right setting for your equipment.