Category Archives: pancake

gluten free pancakes

The Joy Of Pancakes: 5 Gluten-Free Delights

by dairy, gluten free, pancake,

There’s nothing quite like pancakes. Just about every culture I can think of has some sort of a recipe for them.  And many people enjoy them, not just for breakfast, but sometimes even dinner.  This can sometimes be a challenge for those who are dealing with gluten-sensitivity issues.

Whether it’s full-on celiac disease, an allergy to one or more grains, or digestive issues that simply don’t agree with consuming grain products, it can be somewhat difficult when you want to enjoy a pancake.

  1. Gluten-Free Berry Cheese Pancakes

This is a wonderful alternative to traditional pancakes. High in protein and very delicious, it’s easy to make, and you won’t miss the flour.  Obviously, if you’re sensitive to dairy you’ll need to substitute your favorite non-dairy cream cheese instead.  

Gluten Free Berry Cheese Pancakes

Start your day on a delightful note with these gluten-free berry cheese pancakes. Made with a combination of gluten-free flour, creamy cheese, and fresh berries, these pancakes are both nutritious and indulgent.
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Ingredients
  

  • 8 ounces cream cheese, brought to room temperature and cut into cubes
  • 6 large eggs
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons organic butter, divided
  • 1 cup fresh blueberries
  • 1 strawberries fresh strawberries, sliced
  • Maple syrup, optional

Instructions
 

  • Add cream cheese, eggs, cinnamon, and vanilla extract to a food processor or blender
  • Blend on high until completely smooth
  • Heat a large pan (or griddle) to medium heat
  • When hot add ½ tablespoon butter to the pan, spreading to cover
  • Pour small pancakes onto the pan (approximately 3) — leave space in between so they don’t run together
  • Cook until the edges just begin to turn brown and the pancakes are set, about 3 minutes. 
  • Carefully flip each pancake and continue cooking for another 1-2 minutes until bottom is golden brown on the bottom
  • Transfer cooked pancakes wire rack and keep warm (I like to use my microwave oven for this.  It’s over the cooktop and it’s an insulated box. Don’t put pancakes on a plate as the bottom ones get soggy if you do)
  • Repeat until all the pancakes are made
  • Serve pancakes topped with berries and maple syrup, if using
    Enjoy!

2. Banana Oat Pancakes

This recipe is simple and delicious. One of the things that my family likes so much about it is that the pancakes are very fluffy.  You don't realize that these are whole-grain oat pancakes they are that light and airy.  The bananas combined with the cinnamon and nutmeg make it a delicious way to start your day.  I also like having another great recipe that allows me to use up any almost over-ripe bananas.

banana oat pancakes

King Arthur Flour's Banana-Oat Pancakes

Try these banana oat pancakes for a wholesome twist on a breakfast classic. Packed with fiber-rich oats and sweetened naturally with ripe bananas, these pancakes are as nutritious as they are delicious!
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Ingredients
  

  • 3 small bananas mashed
  • 2 T. unsalted butter melted (use organic)
  • 1 T. lemon juice
  • 1 T. sugar (I reduce this to 1 t. as the bananas when they are this ripe have a lot of natural sugars)
  • 2 eggs
  • 1 C. oat flour
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg

Instructions
 

  • Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl.
  • Beat in the eggs.
  • Whisk together the oat flour, baking soda, salt and spices in a small bowl.
  • Form a well in the center of the dry ingredients and pour in the wet ingredients.
  • Stir the batter just until the dry ingredients are thoroughly moistened.
  • Check to be sure the batter is thin enough for your pancakes; you may need to add a touch of milk or water (I never do)
  • Let the batter sit 10 minutes before using.
  • Heat a nonstick griddle or heavy skillet.
  • If your surface is not non-stick brush it lightly with vegetable oil.
  • When the surface is ready spoon batter 1/4 C. at a time into the pan.
  • Let the pancakes cook on the first side until bubbles begin to for around the edges, 3-4 minutes.
  • When the pancakes are just beginning to set flip then and let them cook on the second side, about 1 1/2 minutes more.
  • You can sprinkle toasted walnuts over the batter just before cooking as an extra treat.

 

3. Ricotta Pancakes with Honey-Glazed Plums

The inspiration for this was a click-through Twitter post that brought me to Almost Bourdain's (AB's) blog, which I recently discovered and like. He credits his inspiration for this recipe to Bill Granger, I credit my inspiration to him. It's kind of neat how that works, we're all connected by this idea of ricotta in pancakes, but we each put a slightly different twist to it; all of them, I'm sure, are very delicious.

Ricotta Pancakes with Honey Glazed Plums

Indulge your taste buds with these luxurious ricotta pancakes topped with honey-glazed plums. The creamy texture of ricotta cheese combined with the sweetness of honey-glazed plums creates a decadent breakfast treat.
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Ingredients
  

  • For the pancakes:

    1 1/3 C. ricotta cheese

    3/4 C. buttermilk (for a little tang to offset the honey glazed plums)

    4 eggs separated

    1/2 C. fresh ground oat flour

    1/2 C. fresh ground brown rice flour

    1 t. baking powder

    1 t. vanilla

    pinch salt

  • For honey-glazed plums:

    2 plums

    2 T. honey

    1/2 t. cinnamon

    2 t. butter

Instructions
 

  • Pancake instructions:
    Beat egg whites until peaks form, set aside
    Mix ricotta, egg yolks, vanilla, and buttermilk together until well blended
    Mix together flours, baking powder and salt
    Gently add flours into ricotta mixture
    Gently fold egg whites into mixture until just blended
    Grop by 1/4 C. measure into medium hot, greased pan
    After 2 minutes flip to cook other side
  • Instructions for plums:
    Cut plums into bite sized pieces
    Toss with honey and cinnamon
    In a medium-hot pan melt butter
    Add plum mixture and stir until plums begin to soften just a little (about 7 minutes)
    Serve pancakes with plums on top

4. Classic Pancakes

These pancakes are very fluffy, combining the oat flour and the buttermilk.  The whole grains soften a bit by letting the batter rest for a few minutes and soaking up some of that buttermilk to help make the pancakes fluffy and delicious.

Tip: The batter for this recipe does tend to be somewhat thin. It’s best to make smaller pancakes so you can flip them easily.  Or thin the batter out a tiny bit more with some coconut milk and make a crepe-style pancake instead.   so you may find smaller pancakes easier to flip.

Buttermilk Oat Pancakes

Buttermilk Oat Pancakes

Sometimes, nothing beats the simplicity of classic pancakes. These pancakes are a timeless favorite, Whether fluffy or thin, topped with maple syrup or fresh fruit.
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Ingredients
  

  • 1/2 C. oat flour
  • 1/2 C. brown rice flour
  • 1 egg
  • 1 1/2 T. melted coconut oil
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. vanilla
  • 1 T. sucanat

Instructions
 

  • Mix the dry ingredients together
  • Beat the egg
  • Add beaten egg and other liquid ingredients to the dry mixture
  • Let mixture sit for 5 minutes
  • Cook in pan lightly greased with coconut oil
    Enjoy!

 

5. Strawberry Sheet Pan Cakes

Hosting a brunch or feeding a crowd? These strawberry sheet pan cakes are the perfect solution. Baked to golden perfection in a sheet pan and topped with fresh strawberries, these pancakes are as convenient as they are delicious. Get the recipe here: Strawberry Sheet Pan Cakes.

 

sheet pan breakfast

Sheet Pan Breakfast

by breakfast, pancake,
There's something wonderful about having a houseful of people. All the conversation and laughter seem to make the house feel lighter and brighter. Along with a house full of people comes the delight of feeding them.
 
I confess one meal that sometimes poses a challenge when cooking for a crowd is breakfast. Especially if I want to serve a more traditional breakfast. Cooking all those eggs and flipping all those pancakes takes a while which means you're either having people eat in shifts, trying to keep it warm in the oven which sometimes causes overcooking, or serving food a little colder than you'd like.
 
All of which is why I've become a huge fan of the sheet pan breakfast. It all started with bacon when I discovered cooking bacon in the oven was a super easy way to make it without creating a huge splatter on the stovetop. From there it progressed to pancakes and then eventually to eggs. The fabulous thing about making breakfast this way is how simple it is to get everything into the oven. And while it's cooking is a great time to set the table, make a fruit salad, or fruit and yogurt parfaits, and when breakfast is ready it's super simple to serve.
 
A few notes:
 
  • In sharing these recipes I've chosen my favorite add-ins, feel free to substitute the vegetable or fruits of your choice.
  • If you're making all three recipes at once you'll need three racks in your oven. If you don't have three racks you can use a footed cooling rack to make a space. Place the footed rack into the bacon, not the other dishes.
  • When making the eggs and pancakes it's helpful to use unbleached parchment paper for an easier cleanup. Lightly brush the tray with a little oil to help the parchment paper stick, lay down the paper, and then lightly oil the paper. I know it seems like a lot of work but cleanup is so much better when you do it this way
  • Chop and dice ingredients as needed before beginning the assembly process
  • The timing doesn't come out exact for all the recipes (meaning they don't all finish cooking at the same time) but it's close enough
 

sheet pan bacon

Sheet Pan Bacon

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Ingredients
  

  • 1 pound uncured bacon, preferably from pasture-raised pigs

Instructions
 

  • Preheat oven to 425°F
  • Add parchment paper to the baking tray
  • Place a cooling rack (flat) on the tray
  • Lay out the strips of bacon on the rack
  • Place the tray in the oven on the bottom rack
  • The bacon will take 30-45 minutes to cook depending on thickness and crispiness preference so you'll need to keep an eye on it
  • When bacon is cooked to your preference remove it from the rack and pat dry with toweling to remove excess grease

sheet pan

Sheet Pan Pancakes

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Ingredients
  

  • 2 cups gluten-free flour blend, such as King Arthur's Measure for Measure
  • 1/4 cup ground flaxseed
  • 5 teaspoon baking powder (yes I know it's a lot, trust me on this)
  • 1 teaspoon salt
  • 1 Tablespoon organic sugar
  • 2 eggs
  • 1/3 cup organic milk
  • 1/3 cup avocado oil
  • 2 teaspoons vanilla
  • 1 1/2 cups water
  • 3 cups fruit - I tend to use mixed berries but chopped apples or pears would work well here too

Instructions
 

  • Prepare a tray with parchment
  • Whisk together dry ingredients
  • Then add liquid ingredients and blend until fully combined and the batter is smooth
  • Pour mixture into pan and spread into an even layer
  • Top with fruit, if using apples or pears dust with cinnamon
  • Bake 5 minutes
  • Reduce heat to 350°F and bake for another 10 minutes or until pancake is firm and bounces back when tapped
  • Remove from oven, slice, and serve with maple syrup or jam

sheet pan

Sheet Pan Eggs

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Ingredients
  

  • 18 eggs
  • 1/3 cup organic milk
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup diced mushrooms
  • 1/3 cup diced bell peppers
  • 1/2 cup diced cherry tomatoes
  • 1/2 cup diced lunchmeat, optional
  • 1 - 1 1/2 cups shredded organic cheese, optional
  • Guacamole
  • Hot sauce

Instructions
 

  • Prepare a tray with parchment
  • In a mixing bowl blend eggs, milk, herbs, salt, and pepper until well combined
  • Pour eggs into pan
  • Sprinkle veggies over the top of the egg mixture
  • Sprinkle with lunchmeat if using
  • Sprinkle with cheese, if using
  • Bake 15 minutes or until eggs are firm and bounce back when tapped
  • Remove from oven
  • Slice and serve with guacamole and hot sauce

 
 

Strawberry Sheet Pan Cakes

by baking, breakfast, fruit, pancake, Uncategorized, ,

Who doesn’t love pancakes?  An amazing breakfast food that’s so popular people sometimes makes it for dinner.  It can be a pain, however, to stand over the oven pouring, flipping, and preparing pancakes; especially if you’ve got a crowd to feed.  This twist on a traditional stovetop pancake makes cooking time super easy. Plus everyone can sit down to eat together instead of leaving the cook standing at the stovetop flipping stacks for everyone else.

Strawberry Sheet Pan Cakes

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Prep Time 10 minutes
Servings 4

Ingredients
  

  • 2 tablespoons butter, organic or from grass fed cows
  • ½ large ripe banana
  • 1 cup rolled gluten free oats
  • 1¼ cup unsweetened almond milk (link below)
  • 1 tablespoon pure maple syrup (+ extra for serving) (link below)
  • 1½ teaspoon baking powder
  • 1 teaspoon vanilla extract (link below)
  • 2 teaspoon ground cinnamon
  • 2½ cups organic strawberries, sliced and divided

Instructions
 

  • Preheat oven to 375°F
  • Grease a small, rimmed baking sheet with 1 tablespoon butter
  • In a high-powered blender or a food processor, combine the remaining butter, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon, blending until smooth
  • Pour the batter onto the greased sheet pan and top with one cup of strawberries
  • Bake 20-25 minutes until the batter slightly puffed up, golden brown around the edges, and the center is set
  • Remove from the oven, let cool 10-15 minutes before slicing
  • Serve immediately with additional maple syrup (warmed is fabulous) and the remaining strawberries
    Enjoy!

Notes

Unsweetened almond milk
Maple syrup
Vanilla extract
banana oat pancakes

Banana Oat Pancakes

by baking, breakfast, gluten free, oats, pancake, recipes, vegetarian

Do you love pancakes?

We love pancakes in our house.  They are a great, easy to make, healthy, whole-grain breakfast.  Throw in some fresh fruit and maybe a little homemade Greek yogurt and it's the perfect meal to start your day…filling, nutritious, blood-sugar balancing, and, most importantly, delicious.  Of course, pancakes are also delicious at any time [breakfast for dinner anyone?].

Using whole grains

I love it when I find a recipe that is so perfect it doesn't need anything else.  This recipe is one of them.  From my King Arthur Flour Whole Grain Baking book, it's a recipe that is a consistent favorite.  I love the fact that it's made from whole grains.  Although I make my own oat flour by grinding oat groats you can easily make it at home by placing old fashioned oats in the food processor or blender and blending it until it reaches a fine consistency.  If that's more than you are willing to do you can also just buy it, both Arrowhead Mills and Bob's Red Mill sell oat flour or you can get certified gluten-free oat flour from Legacy Valley or Cream Hill Estates.

As a quick side note, because oats tend to be grown near, stored with or transported with other glutinous grains, most specifically wheat, if you're following a gluten-free diet you'll need to make sure you're getting certified gluten-free oats.  Certified producers grow and process only oats, guaranteeing that there is no cross-contamination.

This recipe is simple and delicious. One of the things that my family likes so much about it is that the pancakes are very fluffy.  You don't realize that these are whole grain oat pancakes they are that light and airy.  The bananas combined with the cinnamon and nutmeg make it a delicious way to start your day.  I also like having another great recipe that allows me to use up any almost over-ripe bananas.

King Arthur Flour's Banana-Oat Pancakes
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Ingredients
  1. 3 small bananas mashed
  2. 2 T. unsalted butter melted (use organic)
  3. 1 T. lemon juice
  4. 1 T. sugar (I reduce this to 1 t. as the bananas when they are this ripe have a lot of natural sugars)
  5. 2 eggs
  6. 1 C. oat flour
  7. 1/2 t. baking soda
  8. 1/2 t. salt
  9. 1/2 t. ground cinnamon
  10. 1/2 t. ground nutmeg
Instructions
  1. Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl.
  2. Beat in the eggs.
  3. Whisk together the oat flour, baking soda, salt and spices in a small bowl.
  4. Form a well in the center of the dry ingredients and pour in the wet ingredients.
  5. Stir the batter just until the dry ingredients are thoroughly moistened.
  6. Check to be sure the batter is thin enough for your pancakes; you may need to add a touch of milk or water (I never do)
  7. Let the batter sit 10 minutes before using.
  8. Heat a nonstick griddle or heavy skillet.
  9. If your surface is not non-stick brush it lightly with vegetable oil.
  10. When the surface is ready spoon batter 1/4 C. at a time into the pan.
  11. Let the pancakes cook on the first side until bubbles begin to for around the edges, 3-4 minutes.
  12. When the pancakes are just beginning to set flip then and let them cook on the second side, about 1 1/2 minutes more.
  13. You can sprinkle toasted walnuts over the batter just before cooking as an extra treat.
The Ingredient Guru, Mira Dessy https://theingredientguru.com/

   

Ricotta Pancakes With Honey Glazed Plums

by breakfast, gluten free, grains, oats, pancake, recipes, vegetarian

Cooking and baking is always an adventure. Inspiration is all around you if you are open to it. There's no real explanation for why or how ideas come together but I can honestly say that frequently it's a matter of "oh gosh there's X in the fridge and I better use it up." Then I make something using that ingredient.

Most of the time I make tried and true recipes, either my own or those from trusted cookbooks. Sometimes the inspiration is something I ate elsewhere that I really liked and have been given the recipe. Other times the recipes find me but I somehow can't help playing with them a little bit.

Recipe inspiration

Such is the case with today's breakfast. The inspiration was a click-through Twitter post that brought me to Almost Bourdain's (AB's) blog, which I just discovered and like a lot. He credits his inspiration for this recipe to Bill Granger, I credit my inspiration to him. It's kind of neat how that works, we're all connected by this idea of ricotta in pancakes but we each put a slightly different twist to it; all of them, I'm sure, very delicious.

Substitute with what you have

My changes came about because I am trying to work more with gluten-free recipes lately. These are for a few people I know who are faced with gluten sensitivity. It's also, as always, inspired by what I have on hand.
 
AB's version calls for bananas and honeycomb. I didn't have enough bananas but did have plums. I didn't have any honeycomb either (and I miss my friends from CT who used to supply me with it) but I did have honey. Together with some breakfast sausage this made a great meal and is definitely on the repeat again list. I hope you like it too.
 
Honestly, these were fabulous. I would even consider serving them as a dessert by making the pancakes smaller and putting a dollop of creme fraiche on top with a dusting of cinnamon. Yum!

Ricotta Pancakes with Honey Glazed Plums

Indulge your taste buds with these luxurious ricotta pancakes topped with honey-glazed plums. The creamy texture of ricotta cheese combined with the sweetness of honey-glazed plums creates a decadent breakfast treat.
Print Recipe Pin Recipe

Ingredients
  

  • For the pancakes:

    1 1/3 C. ricotta cheese

    3/4 C. buttermilk (for a little tang to offset the honey glazed plums)

    4 eggs separated

    1/2 C. fresh ground oat flour

    1/2 C. fresh ground brown rice flour

    1 t. baking powder

    1 t. vanilla

    pinch salt

  • For honey-glazed plums:

    2 plums

    2 T. honey

    1/2 t. cinnamon

    2 t. butter

Instructions
 

  • Pancake instructions:
    Beat egg whites until peaks form, set aside
    Mix ricotta, egg yolks, vanilla, and buttermilk together until well blended
    Mix together flours, baking powder and salt
    Gently add flours into ricotta mixture
    Gently fold egg whites into mixture until just blended
    Grop by 1/4 C. measure into medium hot, greased pan
    After 2 minutes flip to cook other side
  • Instructions for plums:
    Cut plums into bite sized pieces
    Toss with honey and cinnamon
    In a medium-hot pan melt butter
    Add plum mixture and stir until plums begin to soften just a little (about 7 minutes)
    Serve pancakes with plums on top

 
 
Buttermilk Oat Pancakes

Pancakes

by breakfast, oats, pancake, recipes

Mmmmmmm....nothing like a nice hot breakfast to start your day. 

This morning we had a touch of frost on the lawn (unusual for Texas) which definitely calls for a hot breakfast. I had some buttermilk in the fridge and decided pancakes were the order of the day.  Drizzled with maple syrup, an egg on the side, a clementine with it, this is one of my favorite breakfasts.

It's important to get a good start to the day.  Some whole grain fiber, a little fat, a bit of protein, it keeps you going and helps keep your blood sugar stable all morning.
 
These pancakes are very fluffy, a combination of the oat flour and the buttermilk.  By letting the batter rest for a few minutes the whole grains soften a bit and soak up some of that buttermilk to help make the pancakes fluffy and delicious.
 
I'll put up another post about substitutions for those who don't grind their own flour.  And if you're questioning the use of coconut oil I'm here to tell you it's one of the healthiest oils you can use.  A medium chain fatty acid full of good things like lauric acid and caprylic acid.  Give it a try, you won't be disappointed.
 

Buttermilk Oat Pancakes

Buttermilk Oat Pancakes

Sometimes, nothing beats the simplicity of classic pancakes. These pancakes are a timeless favorite, Whether fluffy or thin, topped with maple syrup or fresh fruit.
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Ingredients
  

  • 1/2 C. oat flour
  • 1/2 C. brown rice flour
  • 1 egg
  • 1 1/2 T. melted coconut oil
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. vanilla
  • 1 T. sucanat

Instructions
 

  • Mix the dry ingredients together
  • Beat the egg
  • Add beaten egg and other liquid ingredients to the dry mixture
  • Let mixture sit for 5 minutes
  • Cook in pan lightly greased with coconut oil
    Enjoy!