Tag: gluten free pancakes

Gluten Free Carrot Cake Pancakes

Take your pancake breakfast to the next level with Gluten Free Carrot Cake Pancakes!  These pancakes have all the flavors of a carrot cake cleverly disguised as breakfast.  The recipe is not difficult and would be a wonderful treat for a special occasion or brunch.  Wouldn’t this be fun for Easter morning?

Yield: 9 pancakes

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Ingredients:

  • 240 g. gluten free pancake mix (2 cups)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 2 eggs
  • 1 cup milk (I used 2%)
  • 1 cup shredded carrots
  • butter, for the griddle

Topping:

  • maple syrup
  • Cream cheese
  • Vanilla Greek yogurt
  • ground walnuts
  • grated carrots

Preparation:

I used a box grater to shred my carrots on the medium setting.  My grater has a little measuring cup that fits into the bottom, so you can measure as you go.  Be sure to reserve a tablespoon of the carrots for the topping.

To get started, combine the flour, cinnamon, nutmeg and cloves and whisk well.  Then, in a large bowl, whisk together the eggs and milk.  Stir the wet and dry ingredients together and fold in the carrots.

Let the batter rest for 10 minutes while you heat your griddle or skillet.  Spoon the batter by heaping tablespoons, about 2 tablespoons per pancake.

I used my waffle maker to cook the pancakes.  It has a pancake plate with 4 wells.  I heated it to 350º and brushed the wells with butter.

The pancakes are ready to turn when you can easily slide a spatula underneath.  Mine took some time, almost 10 minutes on the first side, and less than 5 minutes for the second side.  Remember, gluten free pancakes and waffles always take longer to cook than regular.

You can poke the pancakes with a toothpick to be sure they’re done, then serve or place them on a rack to cool.

Toppings are optional, but I wanted to echo the carrot cake theme.  So, I mashed together a little cream cheese with vanilla Greek yogurt, then finished with a drizzle of maple syrup and a sprinkle of walnuts and carrots.

Wow that was good!  You probably won’t have any leftover, but if you do, remember they can be frozen and reheated in the toaster or microwave.  I wrapped my leftovers individually in plastic wrap and placed them in a freezer safe bag labelled with the date.  They will keep for a couple of months, but I’m sure they will disappear long before then!

Notes ♪♫ You know I love Better Batter and always tell you how wonderful their flour is.  But did you know they also have mixes?  I used their Gluten Free Pancake and Biscuit Mix in this recipe, and it did not disappoint.  The pancakes are delicious and sure to be enjoyed by your family or your special someone.

Adapted from Taste of Home

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Gluten Free Sourdough Discard Pancakes

My gluten free sourdough starter Sophie is getting more bubbly each week.  She turned one month old recently, and I was getting ready to bake another loaf of bread in the morning.  But first she had to be fed a couple of times, and there was the inevitable discard.  You know I don’t want a bit of this magical culture go to waste, so I thought I would test a small batch of Sourdough Discard Pancakes.

It was my first-time making pancakes with sourdough and I was pleasantly surprised.  The familiar sweetness of pancakes with just the right amount of savory sourdough flavor, who knew?  Using the sourdough discard seemed to give my pancakes an extra high rise too.  These pancakes were hearty and filling, guaranteed to satisfy big appetites.

I made 5 pancakes with my test batch, about 1/3 cup batter each.  Double the recipe for a family breakfast.

Ingredients:

  • 2 tbsp. melted butter plus more for the griddle
  • 2 tbsp. sugar
  • 1/4 cup sourdough discard
  • 1 large egg
  • 1/2 tsp. vanilla
  • 2/3 cups milk (I used 2%)
  • 120g. gluten free all-purpose flour (about 3/4 cup)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

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Preparation:

Melt the butter in the microwave and set it aside to cool while you gather the other ingredients.

Combine the first 5 ingredients, butter through vanilla in a small bowl.  In another bowl, whisk together the flour, baking powder, baking soda and salt.

Use a batter whisk to stir the wet and dry ingredients together with 2/3 cup milk.  If the batter is too thick, you can add a little more milk, 1 tbsp. at a time to reach the right consistency.

Preheat your griddle or nonstick skillet for 10 minutes and let the batter rest.

Hint: Do you know why they say the first pancake always comes out a little weird?  It’s probably because the griddle wasn’t hot enough. 

When you are ready to begin, butter the griddle or skillet generously and begin spooning out your pancakes.  I like a nice big pancake, so I scooped the batter out with a 1/3 cup measuring cup.  You can make your pancakes as large or small as you like.

Keep a close eye and be ready to flip the pancakes over as soon as the bottom is set, time will vary depending on how large you make the pancakes.

You should get a nice rise as soon as you flip them over.

When the second side is set check the center for doneness with a toothpick.  I had to flip mine another time or two.

Here’s breakfast!  This was a delicious and filling pancake; one was more than enough for me.  Look how thick it is!

Once they were cooled to room temperature, I wrapped the rest of the pancakes individually in plastic wrap and placed in a freezer safe bag.  They will keep for a couple of months in the freezer (at least) and can be defrosted and reheated in the toaster or the microwave.

Notes ♪♫ I used and recommend Better Batter Original Gluten Free Flour in this recipe.  It is a high-quality flour that will change the way you bake!

Use this link to shop Better Batter and remember to use my code MGFC30 at check out for 30% off your full price purchase.   

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