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Gluten Free Chocolate Pancakes and Coconut Curry Chicken Wings

23 April 2012
G'day Fab Foodies,

I am sure you are wondering what I have been cooking up in my kitchen and let me tell you, A LOT.. I actually stumbled upon this gluten-free yumminess while trying out a new recipe and my mind thought, hmmm, these items sounds yummy together.



And woo chile were they. I can't wait to acquire a bigger kitchen and better camera to take better pictures of  my concoctions for you but I think at the moment you will forgive my neanderthal tools and just enjoy these photos. I can practically smell the food.. Can you?


I use Sweet Sorghum Flour over everything else because of all of its yummy nutrients, for which you can read about here


And instead of Cocoa Powder, I used a package of my favorite Organo Gold Hot Chocolate. This isn't any old fattening hot chocolate. Oh no, this hot chocolate is infused with an ancient Chinese herb called ganoderma. Read about what fabulous things it does for your body here and order yourself a box here

I mixed it all in one bowl with other ingredients from below:






Et Voilá. I ended up with this.


OMG were they delicious! Top it with coconut curry chicken wings and gluten free syrup and your stomach will be doing a happy dance. Mind you I eat this for dinner. Giggles :-)


Pancakes Recipe:

Dry ingredients:

2 cups Sweet White Sorghum flour
1 1/2 teaspoons baking powder
1 Tbsp Stevia
3/4 teaspoon fine sea salt
1 Tbsp Olive Oil vegan Butter
1pkg of Organo Gold Hot Chocolate or 1/2 cup of cocoa powder
5 organic strawberries for garnish

Wet ingredients:

1 cup almond milk (or milk of choice)
2 organic free-range eggs, beaten
1 tsp Nutmeg
1 tsp Cinnamon
2 teaspoon vanilla extract
2 tbsp Gluten Free Pancake Syrup
Instructions: 


Heat a griddle on medium-high heat. If your griddle requires greasing, do that now.



In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth. Not too thick.

Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough.

Using a ladle, pour a scoop of pancake batter on to the heated griddle. Repeat for as many pancakes as you can fit at one go.
When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin flexible spatula. Cook a minute or two until firm- but don't over cook. Overcooking pancakes makes them tough.

Recipe adapted from Gluten Free Goddess

Coconut Curry Chicken Wings

Ingredients

Package of chicken drummettes
2 Tbsp Coconut Curry spice (I found this in the bulk section of Central Market)
1 Tbsp coarse black pepper
1 Tbsp sea salt
1/2 cup Sweet White Sorghum Flour
1/2 cup Gluten Free Corn Flour
1/2 cup Olive Oil
1/2 cup Veggie Oil

To Make the Coconut Curry because your local store doesn't carry it you would need the following:
1 Tbsp coconut powder
1 1/2 Tbsp curry powder
1 tsp tumeric powder
1 tsp cumin powder
1 tsp garlic powder
1/2 tsp cayenne pepper (to add spice)

Instructions:

Mix black pepper, salt and coconut curry spice powder together creating a rub. After rinsing the drummettes, rub the spices on both sides of each drummette. In a mixing bowl, combine sorghum flour and corn flour. Drop spiced drummettes into bowl. While during this place a woc or pot over medium heat and pour in both oils. I mix the oils because olive oil burns when used to fry, the veggie oil keeps it from doing so. Test the temperature of the oil by throwing a pinch of flour into, if the flour fries, its ready. Place as many drummettes in the oil side by side as you can. turn every 5 minutes until cooked through and golden brown. Repeat. 
Once you have placed the chicken wings on top of the pancakes (cook the wings before the pancakes) add the cut strawberries and pour syrup over the entire dish. Enjoy!