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!
Dosas – Secret Recipe Club
- 1 1/2 cups chickpea flour or garb-fava flour that is what I used
- 1/2 cup brown rice flour
- 1/2 large red onion finely minced or small sweet yellow onion
- 2 teaspoons olive oil
- 1 1/2 finely chopped Jalapeno Chilies optional
- 1/4 teaspoon grated ginger Tip from Sid: keep ginger root in freezer and use microplane to get fresh grated ginger when a recipe calls for it
- 1/2 cup plain unsweetened diary free yogurt I used coconut yogurt
- 2 tablespoon chopped fresh cilantro leaves
- 1/2 teaspoon salt or to taste
- 2 cups + of water enough to make a thin batter
- oil for frying
- Mix everything together, except the frying oil. Allow batter to sit for at least one hour, then
- Heat oil in skillet over medium-high heat. When oil is heated, carefully pour dosa into pan using a 3 tablespoon scoop. Allow to cook until a deep golden brown, then flip over. Cook on the second side until browned.
- Serve hot or at room temperature.
‘); // ]]>
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!
Gluten Free Dairy Free Cinnamon Apple Waffles
- 1 3/4 cups bean based flour blend or 6 T garbanzo bean/fava bean flour, 1/4 c sorghum flour, 9 T potato or corn starch, and 9 T cup tapioca or arrowroot flour
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon xanthan or guar gum
- 1 tablespoon sucanate maple syrup, maple sugar (or sweetener of choice)
- 2 tablespoons oil
- 3/4 cup applesauce
- 1 1/4 cup dairy free milk of choice
- 1 teaspoon gluten free vanilla extract
- In a medium sized mixing bowl, mix the first five ingredients well. In a blender or separate bowl, blend the sweetener, oil, applesauce, dairy-free milk and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Cook on a waffle iron according to manufacturer’s directions.
- Alternate: Make pancakes instead instead of waffles in a lightly oiled pan.
- To serve: Heat through until warmed through.
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!
Baked Pancake Pie for Pi Day!
To make from a mix:
- 1 1/2 cups Better Batter Flour Pancake & Biscuit Mix
- 1 1/2 cups unsweetened gluten & dairy free milk substitute
- 2 large eggs
- 1/2 teaspoon pumpkin pie spice
To make from scratch:
- 2¼ cups gluten free bean based flour blend or ½ cup garfava flour, ¼ c sourgum flour, ¾ cup corn or potato starch, and ¾ cup tapioca starch
- 4 teaspoons gluten free baking powder
- 1/2 teaspoon pumpkin pie spice
- ¾ teaspoon xanthan gum or guar gum
- ½ teaspoon salt
- 1½ cups gluten & dairy free milk substitute of choice
- 2 eggs for egg free: 2 T ground golden flax mixed with 6 T HOT water
- 4 Tablespoons oil
- 2 Tablespoons maple syrup
- Preheat oven to 350 degrees F. Oil a 9" pie pan. Set aside.
- For both versions, whisk dry ingredients together, then blend in wet ingredients. Pour batter into pie.
- Bake pancake at 350 degrees F for 25 to 30 minutes until batter is cooked through and golden.
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!”
* * * * *
I was so thrilled to experiment with my nifty WonderMill. However, because I am just the sort of person to see how much I can get a new appliance to do, I decided to throw the toughest thing I could think of at it: garbanzo beans. Garbanzo beans (or you might call them chickpeas) are so tough when dried I figured it would be a great test for the grinding power of the WonderMill.
I did discover that because of the shape and nature of the garbanzo bean (all those bumps and angles!) they do call for a little trick to help keep the beans from getting hung up on each other or rebounding out of the mill. It is so simple, however… just drop one or two at a time into the mill (you can do this quite quickly) and you have a beautiful fresh ground garbanzo flour. I found a great video tutorial that shows the technique along with another using a modified cup. I am trying the cup technique next so that I can get my beans ground even faster. I am so impressed that there was no need at all to sift the flour or to sort out any larger bits when grinding garbanzo beans with the WonderMill. The resulting flour was perfectly ground and so much fresher with no off taste from sitting on a shelf at the store. You gotta love that!
Roasted garbanzo beans, cooled and ready to grind.
Toasted chickpea flour is wonderful in savory applications and so easy to make. Simply toast dry chickpeas in a preheated 400 degree F for 15-20 minutes or until the chickpeas are lightly browned and have a toasted aroma. Allow the chickpeas to cool before grinding.
So, what recipe to use my garbanzo flour in? I decided on gluten and dairy free pancakes. I already have a gluten free dairy free pancake that my family loves, so I decided to try mixing it up a bit and make a yeasted pancake that sits overnight. I find allowing bean flours to presoak a bit helps them be more digestible and mellows their flavors. Yeasted pancakes are light and fluffy, with a tender crumb. They hold their shape well and are wonderful drizzled with maple syrup or a fruit compote. And the best part? Because the batter is made the night before, Gluten Free Dairy Free Overnight Yeasted Pancakes are a snap to cook off in the morning when you are still bundled up in your robe waiting for your coffee to brew.
Yeasted Overnight Pancakes, Gluten Free/Dairy Free
- 1 cup freshly ground garbanzo flour
- ⅔ cup freshly ground sorghum flour
- ⅔ cup freshly ground sweet rice flour (I used ground sushi rice to make sweet rice flour), corn starch or arrowroot
- ⅔ cup tapioca flour (I ground cracked tapioca beads to make the tapioca starch/flour)
- 2 teaspoons dry baking yeast
- ¾ teaspoon salt
- ¾ teaspoon xanthan gum, guar gum or ground chia seeds
- 3 cups gluten free dairy free milk substitute of choice (ie: almond, rice, etc.)
- 3 large eggs
- 6 tablespoons light tasting olive oil or 4 tablespoons melted coconut oil
- 3 tablespoons maple syrup
- Whisk the dry ingredients together in a bowl. Mix the wet ingredients together until combined, then add to the dry ingredients. Stir until well blended together. There will still be some lumps, but try not to have too many. Cover batter and place into the refrigerator for 8 hours or overnight.
- When you are ready to cook pancakes, heat a skillet over medium heat. Oil pan. Stir pancake batter and pour about 3 tablespoons of batter per pancake into the hot oiled skillet. Cook until bubbles appear and the bottom of the pancake is golden brown, then using a thin edged spatula flip pancake, cooking the other side. Serve with your favorite topping and enjoy!
Today I share Zucchini Pancakes at Once a Month Mom. Stop by and say “Hi!”
* * * * * * *
“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.
Gluten Free Dairy Free Savory Zucchini Pancakes
- 1 1/2 cups shredded zucchini
- 1 cup minced onion
- 2 teaspoons minced garlic
- 3 large eggs
- 3 1/3 tablespoons brown rice flour
- 2 tablespoons sorghum flour
- 1 3/4 tablespoons cornstarch
- 1/2 teaspoon potato flour
- 1/8 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 …