Pancake Varieties – Gluten Free-zer Friday
Head over to MJ’s for Freezer Food Friday, then come on back with your gluten free freezer recipe. I’ld love to have to join in!
Participating in Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
I like to have pancakes in the freezer for busy school mornings and Saturdays when I don’t want to get up early to whip up a hot breakfast. I make plain gluten free pancakes, and the varieties below. After I completely cool the pancakes on a cooling rack, I layer pancakes with wax paper between, seal in freezer bags (removing as much air as possible), seal and freeze. You can toast the pancakes on a low setting to reheat when it’s time for breakfast.
For pancakes varieties use my gluten free pancakes or your favorite and add, mix and cook as usual:
Cinnamon Oat Pancakes: Substitute 1 cup of gluten free certified oats for (pulsed slightly in a blender) with 1 cup of bean flour blend. You can also use quinoa flakes in the same ratio, but do not need to pulse them. Also add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Apple or Pear pancakes: Add 1 cup finely chopped peeled apple or pear, 1/2 teaspoon of cinnamon and 1/4 teaspoon nutmeg.
Bacon pancakes: Add 3/4 cup crispy cooked and crumbled bacon.
Chocolate Pancakes: Add 1 – 2 tablespoons desired sweetener and 1 melted square of unsweetened chocolate.
Cornmeal pancakes: Substitute 3/4 cup of bean flour blend with 3/4 cup cornmeal.
Fruity puree pancakes: 1 cup fresh or thawed and drained frozen crushed or pureed fruit such as blueberries, strawberries, peaches, pears, applesauce, bananas, punpkin, etc. Add 1/2 teaspoon of cinnamon, if desired. This is fun as you have different color pancakes and you don’t need to worry about full berries sticking in the toaster.
Nutty pancakes: 1/2 to 3/4 cup chopped and toasted nuts, gluten free granola, or chopped fruit and nut mix.
Sprinkled pancakes: Sprinkle desired amount of berries, chocolate chips, gluten free sprinkles, crushed freeze-dried fruit, or coconut on pancakes after pouring the pancake batter on the griddle.