I like pancakes.
They are quick, and easy to make, and you can double the recipe to have leftovers to freeze, which makes for a quick breakfast down the road. Just pop one in the toaster, and you are good to go.
I particularly like this recipe because it reminded me of IHOP’s Harvest Grain and Nut Pancakes; something different from the plain pancakes out there.
Cinnamon Nut Pancakes
2014-04-05 07:32:35
- 1-1/2 cups rolled oats, gluten free (works with regular as well)
- 3/4 cup sorghum flour
- 2 tablespoons tapioca starch
- 6 tablespoons potato starch
- 3/4 t xanthum gum
- 1-1/2 teaspoons baking soda
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup pecans
- 1/2 cup walnuts
- 1 teaspoon cinnamon
- 2 cups coconut milk (I use So Delicious unsweetened)
- 1 tablespoon lemon juice
- 1/2 cup oil
- 1 tablespoon ground flax seed mixed with 1/4 cup hot water
- 1/2 cup honey
- optional: 1/2 cup frozen huckleberries, dried currants, or mini chocolate chips
- Place oats in a blender and blend until like flour; put in large bowl. Place nuts in blender until very finely chopped. Combine with remaining dry ingredients in a large bowl.
- Pour coconut milk a quart-sized microwave-safe bowl. Microwave until slightly warm (this makes whisking in the honey easier). Whisk in remaining wet ingredients until combined.
- Pour wet ingredients over dry and stir until combined.
- Ladle 1/3 cup amounts onto preheated griddle and cook for 2-4 minutes per side.
- I have also made this nut free by substituting 3/4 cup of pumpkin seeds for the nuts.
- Something that I like to do in the fall is substitute canned pumpkin for the oil, and 1 teaspoon of pumpkin pie spice for the cinnamon. Amazing with mini chocolate chips mixed in.
By One Fine Tomato
One Fine Tomato http://onefinetomato.com/
When I first began cooking gluten-free, I was sorely disappointed with the pancake recipes out there. Pancakes were always so nice for a quick dinner, but the gluten-free recipes I tried were either bland, gummy, or both. The gumminess was the most disheartening; no matter how long I cooked them, it was as if they never cooked through.
That is where this recipe comes in. Cornmeal pancakes, or Johnny cakes, offer a great alternative because of the smaller amount of flour. The result: flavorful and gummi-less pancakes at last! In fact, I would say these are downright fluffy.
Cornmeal Pancakes
2014-02-08 16:56:31
Yields 24
- 2 tablespoon freshly squeezed lemon juice
- 1-3/4 cup So Delicious Coconut Milk, unsweetened
- 1-1/4 cup cornmeal
- 2 tablespoons coconut oil, melted
- 6 tablespoons sorghum flour
- 5 tablespoons potato starch
- 1/8 teaspoon xanthum gum
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Preheat oven to 200 degrees. Place cooling rack on baking sheet and place in oven (to keep pancakes warm).
- Whisk coconut milk and lemon juice together. In a large microwave-safe bowl, mix 1-1/4 cup of the lemon juice/coconut mixture, cornmeal, and coconut oil. Cover and microwave for 90 seconds. Set aside for 5 minutes, keeping it covered. Get griddle preheating on medium-low heat.
- In a small bowl, whisk together sorghum flour, potato starch, xanthum gum, sugar, baking powder, baking soda, and salt.
- Whisk remaining lemon juice/coconut mixture into cornmeal mixture. Mix in dry ingredients. Set aside for 3 minutes.
- Spray griddle with non-stick spray or lightly brush with oil. Place 1/4-cup amounts of batter on griddle. Cook for 1-2 minutes per side, until lightly golden brown.
- Serve. My favorite way is with strawberries and honey.
One Fine Tomato http://onefinetomato.com/
Microwaving the cornmeal softens the grains quite a bit. Combining lemon juice with So Delicious Coconut milk provides the necessary acid to react with the baking soda to provide lift.
This is a new favorite recipe for me because I have all of these ingredients on hand all the time. It’s one that can be done quickly too. So quickly that I am entering it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest in the 15-minute category.
Always Gluten-free, Mostly Vegan, Always Delicious