Pancakes

There’s plenty of gluten-free recipes out there, but I was looking for something that had some whole grain goodness. Maybe you are too. Meet these fluffy gluten-free pancakes. They might be your new favorite.

To view the recipe please go to  Spoon and Saucer

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Gluten Free Pumpkin Pancakes

By Mom, What’s for dinner?

 

If you follow me on facebook, you already know about the accidental gluten exposure my daughter went through. If you don’t, let me give you a quick rundown…She was at a party. My daughter is turning 20 and a lot of her friends are over 21 and drink. She got busy talking away and reached for her lemonade and took a big swig, only to spit it all over, because it wasn’t her lemonade… it was someone’s beer. Evidently that was enough to send her into a tailspin. Course as you all know it didn’t happen immediately. The next day the hell began. Now, I know it is torture for her, so I try really hard to stay understanding. Sometimes it is really tough to get caught in the crossfire though. My daughter is the sweetest thing on a normal occasion. Once gluten crosses her lips she can be very brutal. She explains it that she can’t control it. Everyone ticks her off and she doesn’t hold back what she is thinking. Jokes are no longer funny. There are tears, a lot of tears. Emotional roller coaster is an understatement. I am told gluten affects every Celiac in different ways. She does get the regular tummy pain, headaches, fainting, hard to breathe. For her though, I think it is the emotional/mental game gluten plays on her that is the hardest. Poor thing. I told her we are going to go to the store and get her a bunch of travel cups to take so that she knows which one is hers at all times. She tries to eat at home as much as possible. If I had it my way she would never eat outside the home. Pack lunches, and drinks etc. It just isn’t worth it. She is coming around to my way of thinking. She just can’t handle this anymore, and if I am being honest… neither can I!

 

Knowing she had this awful exposure. I wanted to ease her pain a little bit and make her a nice breakfast to get her day off to a good start. Thankfully, she loved these. She ate 5 of them!

Gluten-Free Pumpkin Pancakes 
adapted from Tastes better from scratch – Makes 1 dozen

1 cup buttermilk
1/2 cup pumpkin puree
2 eggs
1 Tbs canola oil
1 Tbs apple cider vinegar
1 cup Maninis Gluten Free Multiuso Multi-Purpose Flour
2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
3/4 cup water

For the syrup:  Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside.

In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.

 

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

 

Mix the dry ingredients into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

 

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Gluten Free Pan ‘Cakes’

Michael Johnson, one of the founders and chefs at Your Local Market in Bellevue, created this pancake recipe using MANINIS Gluten Free Multiuso Multi-Purpose Flour Mix.  We received numerous requests for this recipe after they featured gluten-free pancakes made with this recipe in their Free Pancake Breakfast. Chef Michael also mentioned this recipe yields a ‘lofty’ pancake which also lends itself beautifully to making a ‘pancake’ breakfast sandwich!

5 lb bags of all of MANINIS Gluten Free Mixes can be purchased online through MANINIS GLUTEN FREE online shopping cart.

 

Ingredients:

3/4 cup milk

2 tablespoons white vinegar

1 cup MANINIS Gluten Free MULTIUSO Multi-Purpose Flour Mix

1 tablespoon white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

2 tablespoons butter

Directions:

Pre-heat oven to 325 degrees F

Combine milk with vinegar and set aside to sour – about 5 minutes.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into soured milk, pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat and coat with cooking spray, pour 1/4 cup of batter onto the skillet – cook until the cake has puffed and is slightly dry on the edges – flip and allow to cook until they rise further.  Place onto a sheet pan and bake in a 325 degree oven until fully puffed and dry on the sides (about 10 minutes).

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