I like making pancakes for the family. Simple to make, delicious enough to please everyone, pancakes can also be dressed up with different flavors to reflect the flavors of the season. Carrot cake pancakes are a perfect example of this. While I have made these tender, fluffy, cinnamon kissed pancakes many times, this dressed up version topped with pineapple, toasted coconut, pecans and maple-glazed sautéed carrots elevate the humble pancake to something elegant enough to serve for Easter brunch. You’ll find Gluten and Dairy Free Carrot Cake Pancakes over at the Snap Fitness blog today. Enjoy!
Pancakes & Waffles
It is time again for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!
My assigned blog this month was Sid’s Sea Palm Cooking. It was so fun exploring this blog! So many fun taste-treats like Nanaimo Bars, Roasted Garlic and Mushroom Hummus, Lime Curd, and a bunch of lovely Danish recipes. I ended up making Dosas. When my older kids were young, I made them dosas all the time and they gobbled them down. These brought back wonderful memories for us. I am not sure why I stopped making them, but they are now back on the menu! I like this version so much. I increased the fresh cilantro in the batter. Dosa makes a lovely savory fritter to use as an appetizer, side dish for dinner, or a main dish for lunch. Thank you, Sid!
My biggest tip for making dosa is to let it cook in the oil until golden brown before trying to flip. If the dosa seems to be holding to hard to the pan when you try to flip it, it isn’t ready. Other tips are to use plenty of oil for cooking and use a thin metal spatula for flipping the dosa. Enjoy!
My daughter is turning out to be quite a good cook. She wanted to make my pumpkin waffles, but found we didn’t have any pumpkin puree. However, we did have applesauce, so she use that instead and used cinnamon instead of pumpkin pie spice and before you know it we had apple waffles for lunch! Thanks, sweetie!
We are going to make a BIG batch of these when it is time to stock the freezer with breakfasts for school. YUM!
We made this this morning for Pi Day. Yep, we are one of those geeky families that celebrate math holidays. 🙂 Of course, you can serve this fun and easy breakfast anytime. Depending on the ingredients you have on hand, you can make it two ways, with a gluten free mix or from scratch. I have both options in the recipe below.
Gluten Free Dairy Free Baked Pancakes can be mixed and baked up quicker than standing at the stove flipping pancakes for the family. I topped ours with strawberries and maple syrup, but use whatever your favorite toppings you enjoy, or try a fun mix-in or variation. Enjoy!
So, what’s a girl to do when she finally get’s her hands on a WonderMill? Well, I threw the toughest challenges I could think of by having it grind garbanzo beans (they are HUGE, bumpy and really, really hard) and tapioca beads (I wanted a finely ground powder). Opposite ends of the gluten free flour spectrum to say the least! To see how the WonderMill faired and the recipe for Gluten Free Dairy Free Overnight Yeasted Pancakes I developed for the WonderMill challenge, head on over to GrainMillWagon.com and say “Hi!”
Today I share Zucchini Pancakes at Once a Month Mom. Stop by and say “Hi!”
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“Mary, Mary, quite contrary, how does your garden grow?” Around here it isn’t silver bells and cockle shells that are filling my garden… It’s zucchini! If you are having the same problem that I am, try these Savory Zucchini Pancakes. The savory pancakes make a wonderful light lunch with a salad and fruit. Or try them as a side like I did with seasoned green beans and sticky chicky legs.
- 1½ cups shredded zucchini
- 1 cup minced onion
- 2 teaspoons minced garlic
- 3 large eggs
- 3⅓ tablespoons brown rice flour
- 2 tablespoons sorghum flour
- 1¾ tablespoons cornstarch
- ½ teaspoon potato flour
- ⅛ teaspoons xanthan gum or guar gum
- 2 teaspoons gluten free baking powder
- salt and ground black pepper to taste
- oil for cooking
- Mix zucchini, onion and garlic together. Add eggs and mix well. In a separate bowl, stir together dry ingredients. Add dry ingredients to zucchini mixture. Cook mixture as pancakes in a heated oil pan.
- Freezing Directions: Allow pancakes to cool. Put pancakes into a freezer bag or freezer safe container, separating pancakes with waxed paper or parchment paper. Remove as much air as possible, seal, label and freeze.
- To serve: Thaw and heat through.
It is time for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!
This month I was assigned Debbie’s blog Debbie Does Dinner Healthy. I really enjoyed …
I am SO very excited to be part of the Gluten Free Ratio Rally! Each month the group posts recipes based on a specific food (normally made with gluten but changed to gluten free) that they have created by starting with a ratio. Some use the same proportions (taken from Michael Ruhlman’s book Ratio), but you also have the freedom to create new ones based on your preferences. The goal is to remove the mystique from baking and inspire a sense of ability and adventure. That is my kind of fun!
This month, T.R. Crumbley challenged everyone with crepes. Crepes need to be pliable and study enough to be able to roll around a filling without cracking, yet have a soft, tender texture. Because I have …