The Baking Beauties » Pancakes

Gluten-free Oatmeal Blender Pancakes

Jeanine Friesen — Fri, 13 Jul 2012 11:26:20 +0000

TGIF! We’ve made it to another weekend! On the weekends I love having breakfast that does not consist of cold cereal. Nearly every weekend, we have pancakes. I do, however, try to change it up a bit, adding fruit one time, chocolate chips another. Topping them with homemade syrup, or apple sauce. We’re not usually eating the EXACT same thing each weekend. But, I also like to change up the pancakes that we eat, playing with new recipes, tweaking and changing things along the way. These pancakes are super simple to put together, and healthy to boot! All you need is a blender, and a frying pan, and you’re set to have a great hot breakfast in no time.

Ingredients:

1 1/2 cups buttermilk
3 eggs
1 tsp vanilla extract
1 medium banana (overripe is good, but not necessary)
2 cups certified gluten-free old-fashioned rolled oats
1 Tbsp ground chia seeds
1 Tbsp honey
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder

Directions:

Place the buttermilk, eggs, vanilla, banana, oats, chia seeds, and honey into the jar of a blender. Cover and blend at high speed for two minutes (iIf you skimp on the blender time, your mixture may not be thick enough). Add the salt, baking soda, and baking powder, and blend again just until mixed.
Pour approximately 1/2 cup batter onto lightly greased frying pan heated to a medium-high heat, making pancakes that are about 4 to 5-inchs wide.
Fry until bubbles start to form on the top of the pancake. Carefully flip using a spatula/turner, and continue to cook for another 2 minutes or so, or until the bottom has browned. If the pancake is browning too fast, turn the heat down.
Repeat with the remaining batter. This recipe makes about 10 5-inch pancakes.

Gluten Free Pumpkin Crepes

Jeanine Friesen — Thu, 06 Oct 2011 12:16:56 +0000

I truly do love all things pumpkin, and the other day when my son asked me if we could have crepes, I decided to try my hand at making them gluten free pumpkin crepes. I’m not sure how that happened. All things started out normal, then the next thing I know, I’m reaching for my jar of pumpkin puree! However, they were a huge success and everyone’s crepe cravings has been filled. These would be really great with some whipped cream in them, but we kept things simple and just served them with some maple syrup.

Gluten Free Pumpkin Crepes

Author: Jeanine Friesen

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.

Ingredients

1 1/2 cups all-purpose gluten-free flour mix (see note)
1/2 teaspoon xanthan gum
1/2 teaspoon pumpkin pie spice
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pumpkin puree (not pie filling)
1 1/2 cups milk (or water for dairy-free)
2 large eggs
2 tablespoons vegetable oil
1/2 teaspoon vanilla

Instructions

In a small bowl, combine all dry ingredients.
In a larger bowl, combine all wet ingredients.
Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!

Notes

Flour blend: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Gluten-Free Yeast Pancakes

Jeanine Friesen — Tue, 05 Jul 2011 14:10:00 +0000

By now, it should not come as a shock to you that I love pancakes. I’m always trying out new ways to combine flavours, textures, and in this case, methods. These gluten-free yeast pancakes are not your normal baking powder and baking soda pancakes, these get all their fluffiness from the yeast that is added to the batter. They take a little longer to make, since you have to let the yeast in the batter rise, but it is worth it. they have a fantastic yeast-flavour to them, which really adds to the pancakes. Also…the leftovers make fantastic sandwiches. Bonus!

The pancake batter has to sit for a while to get nice & bubbly. Don’t stir it before spooning into your frying pan or griddle, or you will break all those lovely little bubbles. You want the bubbles to give you a nice light, fluffy pancake. Another note to help you get fluffy pancakes, once you flip your pancake over to cook the second side, do not push down on the top of the pancake, you will be squeezing the air bubbles out by doing that.

Gluten-Free Yeast Pancakes

Author: Jeanine Friesen

Gluten-free Yeast Pancakes take a little longer to make, since you have to let the yeast in the batter rise, but it is worth it. they have a fantastic yeast-flavour to them, which really adds to the pancakes.

Ingredients

3 1/2 cups all-purpose gluten-free flour (see Note)
1 teaspoon xanthan gum
2 teaspoons rapid rise yeast
2 teaspoons granulated sugar
1 teaspoon salt
3 cups warm milk (120-130 degrees F)
2 large eggs, beaten
1/4 cup butter or margarine, melted

Instructions

In a large mixing bowl, combine the gluten-free flour, xanthan gum, yeast, sugar and salt. Stir to mix well. Set aside.
In a medium mixing bowl, whisk together the milk, eggs and melted butter.
Add wet ingredients to dry ingredients, and beat for 2 minutes. Cover and let rise in a warm place until doubled, about 30 minutes.
Pour batter by 1/2 cupfuls onto a lightly greased frying pan or griddle over medium/high heat. Flip pancakes over once bubbles form on the top of the pancakes. Cook until second side is golden brown.
Serve with maple syrup, fresh fruit, whipped cream, or any other favorite toppings you may have.

Notes

The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

More gluten-free pancake recipes:
Gluten-free Buckwheat Buttermilk Pancakes
Gluten-free Cornmeal Cranberry Pancakes
Gluten-free Gingerbread Pancakes
Gluten-free Buttermilk Pancakes
Gluten-free Pumpkin Pancakes
Gluten-free Ricotta Lemon Pancakes

Gluten Free Cornmeal Cranberry Pancakes

Jeanine Friesen — Wed, 23 Mar 2011 16:36:00 +0000

If you’ve been following here for a while already, you’ll know that I love pancakes. If you’re a friend of Facebook, you’ll know that I do make them quite often, changing them up with different add-ins.

My kiddos are huge fans of pancakes too. They will take any kind of pancake already, but squeal when they find out I’m making crepes (flat pancakes, in our house). As I’ve said before though, my husband just tolerates pancakes. He’s not really a fan of them, he’ll enjoy them, but they are not his favorite. I think he’d rather have scrambled eggs and toast, or maybe even waffles. But, since 3/4 of our house enjoys pancakes, it is a weekend breakfast for lunch, or even a weekday supper, quite often.

Having said that, this recipe for gluten free Cornmeal Cranberry Pancakes is different. These, my husband actually said, he liked! Amazing, because I’ve been making pancakes for years, and he’s never offered up that kind of praise before. He says they actually reminded him of the free pancake breakfast that our small town hosted during their summer festival. Those, obviously did not have the cranberries in there. And I know they are just made from a bulk mix, but something about the texture of these pancakes reminded him of those pancakes. I think I will have to switch to this being my “go-to” pancake recipe, just changing up the flavours, and we could have a whole house of pancake lovers.

Gluten Free Cornmeal Cranberry Pancakes

Author: Jeanine Friesen

Ingredients

1/2 cup or margarine, cut into chunks
2 cups milk
4 large eggs
2 cups all-purpose gluten-free flour blend (see Note)
1/2 teaspoon xanthan gum
1/2 cup cornmeal
2 tablespoons granulated sugar
2 tablespoons plus 2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups chopped fresh cranberries

Instructions

Place butter and milk in a microwave safe bowl, heat for approximately 1 minute, or until the butter is melted, and the milk is lukewarm (you do not want it to be hot, or you will cook the eggs).
Beat the eggs in a medium bowl, and slowly add the lukewarm milk/butter mixture. Stir to combine.
In a large bowl, whisk together the gluten-free flour, xanthan gum, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, stirring slowly, until the dry ingredients are well moistened. Stir in chopped cranberries. The batter should be lumpy and will start to bubble.
Heat a griddle or skillet over medium heat until a few drops of water sprinkled on it sizzles. Lightly grease the pan with butter or a spray of oil, then add 1/4 cup batter, to make a 4-inch pancake.
cook until bubbles break on the surface. Flip and cook until the bottom is lightly browned. Repeat, oiling the pan and adjusting the heat as necessary. Delicious served with maple syrup.

Notes

The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Adapted from a recipe by Wednesday Chef

Other pancake recipes on The Baking Beauties:
Crepes
Buckwheat Buttermilk Pancakes
Gingerbread Pancakes
Buttermilk Pancakes
Pumpkin Pancakes
Ricotta Lemon Pancakes

More gluten-free pancake recipes:
Yeasted Buckwheat Pancakes by Simply Sugar and Gluten Free
Butternut Squash Pancakes by The Gluten-Free Homemaker
German Apple Pancakes by Ginger Lemon Girl
Apple Cider Pumpkin Pancakes by Cook IT Allergy Free
Banana Pancakes by Hey That Tastes Good!

Gluten Free Gingerbread Pancakes

Jeanine Friesen — Sat, 08 Jan 2011 13:30:00 +0000

Good morning! It’s the weekend…time to relax, unwind after getting back into routine this past week, and enjoy some delicious, gluten free Gingerbread Pancakes.

Mmm…can you smell them? The cinnamon, ginger, cloves and nutmeg will make things that much better on a weekend morning. So, what are you waiting for? With a few simple steps, you can be enjoying these for breakfast today.

Gluten Free Gingerbread Pancakes

Author: Jeanine Friesen

Ingredients

1 1/4 cups all purpose gluten-free flour (see note)
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 tablespoon brown sugar
1/2 teaspoon salt
1 1/3 cup milk (start with 1 cup, and add the extra 1/3 cup if needed to make a thinner batter)
1 tablespoon molasses
3 tablespoons oil
1 large egg, slightly beaten

Instructions

In a large bowl, stir together all the dry ingredients, until well combined.
In a small bowl, whisk together the wet ingredients.
Add wet ingredients to dry ingredients, and stir until you have a smooth batter. Let batter sit for 10 minutes.
Heat your griddle or skillet on a medium-low heat (lightly grease if not using a non-stick pan). Pour 1/2 cup batter for each pancake, allowing room for them to expand. Cook until the tops get bubbly and start to look dry. Then carefully flip the pancakes to cook the other side until golden.
Repeat until you have used all of the batter, greasing your pan when necessary.
These can be served with lemon rind, maple syrup, butter, mini chocolate chips or whipped cream.

Notes

The flour blend I used is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Source: Based on a recipe from Cinnamon Spice & Everything Nice