It's been a long time since I've posted a new recipe. So sorry. Things have been 'nutty' here (pun intended) and I've stuck with the tried and true stuff.
But nonetheless, I had some time for experimenting this morning. Potatey loved these. They make for very flexible crepe-like pancakes, I may try making "jelly rolls' out of the left-overs.
1/2 cup Potato Starch
1/4 cup Hazelnut flour
1/4 cup Cherrybrook Kitchen Gluten-Free Pancake & Waffle Mix
1 tbs Cocoa Powder
1 tbs Cane Sugar
1/2 tsp baking soda
3 tbs Sunflower Oil
1/2 cup Apple Sauce
1 1/2 cup Water
Mix all ingredients in a large mixing bowl. Stir ingredients together well. Will make a fairly thin batter.
Heat up griddle.
Pour batter on hot griddle - I have a small sauce ladle that I fill up about half.
Batter is thin and runny, so pour out slowly. Pancakes do set up quickly.
Serve hot, but make great 'sandwiches' for lunch and dinner too.
Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts
Thursday, January 22, 2009
Friday, September 12, 2008
Buckwheat Pancakes
This is a recipe the boys' dad came up with, so it contains more sugar than I would have liked. But at once a week, it's probably OK. I just haven't had a chance yet to figure out the right amount of honey or agave syrup to replace the sugar with.
1/2 cup buckwheat flour
1/2 cup millet flour
1/8 cup egg replacer
1/4 cup apple sauce
1/4 cup cane sugar
1/2 tsp vanilla
water as needed for consistency
The boys tell me that all ingredients get dumped into a mixing bowl and mixed together until it's a nice slurry. Sometimes some *safe* cocoa or a handful of chocolate chips get tossed in too.
This batter makes a BIG batch of pancakes, so there are typically plenty left overs for Friday's lunch boxes (as a sandwich substitute), and sometimes even for Friday's dinner.
If you make the batter thinner, you end up with pancakes that are more crepe like. Potatey loves taking *jelly roll-ups* to school for lunch. Take one of the crepe like pancakes, spread on a thin layer of organic fruit jelly (WFM 365 brand has several very tasty jellies), and roll it up nice and tight. I do place each roll-up individually in a plastic ziploc bag BEFORE placing it inside Potatey's lunch container, as, well, unrolling does happen....
You can place sliced turkey, or sliced ham on these too, and then they make perfect *sandwiches* for the lunchbox (neither of my boys is missing *regular* bread, so there isn't a huge need for what looks like a *real* sandwich ...pancakes and waffles work really well here as a bread substitute)
1/2 cup buckwheat flour
1/2 cup millet flour
1/8 cup egg replacer
1/4 cup apple sauce
1/4 cup cane sugar
1/2 tsp vanilla
water as needed for consistency
The boys tell me that all ingredients get dumped into a mixing bowl and mixed together until it's a nice slurry. Sometimes some *safe* cocoa or a handful of chocolate chips get tossed in too.
This batter makes a BIG batch of pancakes, so there are typically plenty left overs for Friday's lunch boxes (as a sandwich substitute), and sometimes even for Friday's dinner.
If you make the batter thinner, you end up with pancakes that are more crepe like. Potatey loves taking *jelly roll-ups* to school for lunch. Take one of the crepe like pancakes, spread on a thin layer of organic fruit jelly (WFM 365 brand has several very tasty jellies), and roll it up nice and tight. I do place each roll-up individually in a plastic ziploc bag BEFORE placing it inside Potatey's lunch container, as, well, unrolling does happen....
You can place sliced turkey, or sliced ham on these too, and then they make perfect *sandwiches* for the lunchbox (neither of my boys is missing *regular* bread, so there isn't a huge need for what looks like a *real* sandwich ...pancakes and waffles work really well here as a bread substitute)
Almond Flour Waffles
I have tried many many many versions of this recipe without the eggs in a futile attempt to make an egg free waffle recipe, but alas, you NEED eggs to make good waffles. BUT if you replace the eggs in this recipe with 1 - 1.5 cups of apple or pear sauce, the batter will make BEAUTIFUL pancakes (that's what I did in our egg free days).
Because the recipe calls for a lot of eggs, my boys only get these waffles twice a week (almond flour is part of their rotation too).
Recipe adapted from Cooking to Heal Little Tummies - Jenna Roberts & Natalie Hagood
3 eggs
3 egg yolks
water
2 cups almond flour (I LOVE the stuff that is sold by this website - they have lots of other good stuff too)
1/2 tsp salt
1/2 tsp baking soda
1 tsp gluten free vanilla extract
2 tbs honey
In mixing bowl, beat the eggs and egg yolks well. As I pitch the egg whites of 3 of the eggs, I add a few table spoons of water to get a nice consistency mixture (yes, there is a bit of an art to this).
Add honey and vanilla and beat well.
Add almond flour, salt, baking soda and mix until smooth. The final texture should resemble a thinner yogurt like consistency. As I said there's a bit of an art to this. If my mixture is too thick, I'll add a little more water or a splash of mango puree (if I have it, I get the mango puree from the same website)
Now making gluten free waffles is tricky. And I've burned out and gunked up many a cheapo waffle iron. After gunking up several, I finally spent a big chunk of cash on a super duper Cuisinart waffle maker. And this is the ONLY waffle iron I haven't gunked up so far (yes, you DO need to clean it after you're done baking.. these waffles ARE a bit crumbly, and a build up of crumbs WILL make negatively affect the next batches you make.
If all this shies you away from trying to make waffles (it took quite a bit of practice for me, but then again, when I started our dietary intervention journey I was a really, really lousy cook), you can use the same batter to make awesome pancakes.
I heat up my waffle iron. I have mine on setting 4. And I let the alarm go off twice, so the waffle iron is nice and hot.
I do use a little cooking spray to prevent the waffles from sticking (I tried without.. no go). I use Spectrum GrapeSeed Spraying Oil (I also have their Olive Oil Spray). Be careful which flavor Spraying Oil you pick up.. all the other ones have ingredients that we need to avoid..
Pour about 1 - 1.5 cup of the batter in the waffle iron. I use a spatula to spread the batter evenly over the waffle iron, the stuff does not spread that well on its own.
Close the waffle iron and let the waffles cook. The original recipe says that the waffles cook very quickly. As I adapted the recipe to suit my needs, I have found that to be NOT the case. So I let the waffles sit in the waffle iron until the alarm has gone off twice.
The waffles are a bit fragile, so you need to remove them carefully from the iron.
The batter makes about 12 waffles. The boys usually polish off about 3 each for breakfast (it's their special Sunday morning breakfast treat). Which then leaves me with 6 waffles that they'll eat on Tuesday for breakfast, and for sandwiches in Tuesday's lunch box. I store the left over waffles in another Pyrex glass dish in the fridge.
[can you tell that I LOVE Pyrex glass dishes? I also own a set of their olden days cooking pots (long live eBay). Love 'em, love 'em. Yes, I do cook in stainless steel pots too, but anything that needs slow cooking or prolonged simmering goes into to the glass pots. While stainless steel is pretty inert (as in nothing comes off), some stuff DOES come off, and we have enough toxicity issues to content with]
Because the recipe calls for a lot of eggs, my boys only get these waffles twice a week (almond flour is part of their rotation too).
Recipe adapted from Cooking to Heal Little Tummies - Jenna Roberts & Natalie Hagood
3 eggs
3 egg yolks
water
2 cups almond flour (I LOVE the stuff that is sold by this website - they have lots of other good stuff too)
1/2 tsp salt
1/2 tsp baking soda
1 tsp gluten free vanilla extract
2 tbs honey
In mixing bowl, beat the eggs and egg yolks well. As I pitch the egg whites of 3 of the eggs, I add a few table spoons of water to get a nice consistency mixture (yes, there is a bit of an art to this).
Add honey and vanilla and beat well.
Add almond flour, salt, baking soda and mix until smooth. The final texture should resemble a thinner yogurt like consistency. As I said there's a bit of an art to this. If my mixture is too thick, I'll add a little more water or a splash of mango puree (if I have it, I get the mango puree from the same website)
Now making gluten free waffles is tricky. And I've burned out and gunked up many a cheapo waffle iron. After gunking up several, I finally spent a big chunk of cash on a super duper Cuisinart waffle maker. And this is the ONLY waffle iron I haven't gunked up so far (yes, you DO need to clean it after you're done baking.. these waffles ARE a bit crumbly, and a build up of crumbs WILL make negatively affect the next batches you make.
If all this shies you away from trying to make waffles (it took quite a bit of practice for me, but then again, when I started our dietary intervention journey I was a really, really lousy cook), you can use the same batter to make awesome pancakes.
I heat up my waffle iron. I have mine on setting 4. And I let the alarm go off twice, so the waffle iron is nice and hot.
I do use a little cooking spray to prevent the waffles from sticking (I tried without.. no go). I use Spectrum GrapeSeed Spraying Oil (I also have their Olive Oil Spray). Be careful which flavor Spraying Oil you pick up.. all the other ones have ingredients that we need to avoid..
Pour about 1 - 1.5 cup of the batter in the waffle iron. I use a spatula to spread the batter evenly over the waffle iron, the stuff does not spread that well on its own.
Close the waffle iron and let the waffles cook. The original recipe says that the waffles cook very quickly. As I adapted the recipe to suit my needs, I have found that to be NOT the case. So I let the waffles sit in the waffle iron until the alarm has gone off twice.
The waffles are a bit fragile, so you need to remove them carefully from the iron.
The batter makes about 12 waffles. The boys usually polish off about 3 each for breakfast (it's their special Sunday morning breakfast treat). Which then leaves me with 6 waffles that they'll eat on Tuesday for breakfast, and for sandwiches in Tuesday's lunch box. I store the left over waffles in another Pyrex glass dish in the fridge.
[can you tell that I LOVE Pyrex glass dishes? I also own a set of their olden days cooking pots (long live eBay). Love 'em, love 'em. Yes, I do cook in stainless steel pots too, but anything that needs slow cooking or prolonged simmering goes into to the glass pots. While stainless steel is pretty inert (as in nothing comes off), some stuff DOES come off, and we have enough toxicity issues to content with]
Monday, September 8, 2008
Easy Pancakes
Another quick mix that I like to use is Cherrybrook Kitchen's Glutenfree Pancake Mix (my local Shaw's carries it.. they have a pretty decent allergen-free groceries section.. not in the least due to the vocal praise of yours truly when the first products appeared on the shelf in this store).
The pancakes resulting from this mix are very fluffy and very stackable. Salamander still remembers his pre-dietary changes jaunts to our local IHOP (kid has a memory like a copper pot) -and the first thing out of his mouth when I plopped these pancakes in front of him was "Oh man, it's an IHOP pancake stacker!!!" Now mind you, he hasn't seen an IHOP from the inside in 4+ years!!!!
The ingredients are
White rice flour, evaporated cane juice, potato starch, non-aluminum (very important to us) baking powder, tapioca starch, all natural vanilla flavor (yeah, some Feingold kids have trouble with even the all natural flavors - salicylates; I think I read somewhere that all natural flavors also contain glutamates), sea salt, xantham gum
I use Pacific Brand Original Almond Milk as my milk sub (yes, that one contains soy lecithin.. this particular soy derivative is not an issue for us TG ; believe me, I tested it very carefully). But you can use any milk sub you like I would think. Other things you'll need to add are a little oil and some vanilla.
Serve with agave syrup. Yum, Yum.. Salamander usually eats them faster than I can bake them
(Potatey doesn't care much for these pancakes - he likes my *home grown* potato flour pancake recipe better.. I'll post that one as soon as I have more time)
The pancakes resulting from this mix are very fluffy and very stackable. Salamander still remembers his pre-dietary changes jaunts to our local IHOP (kid has a memory like a copper pot) -and the first thing out of his mouth when I plopped these pancakes in front of him was "Oh man, it's an IHOP pancake stacker!!!" Now mind you, he hasn't seen an IHOP from the inside in 4+ years!!!!
The ingredients are
White rice flour, evaporated cane juice, potato starch, non-aluminum (very important to us) baking powder, tapioca starch, all natural vanilla flavor (yeah, some Feingold kids have trouble with even the all natural flavors - salicylates; I think I read somewhere that all natural flavors also contain glutamates), sea salt, xantham gum
I use Pacific Brand Original Almond Milk as my milk sub (yes, that one contains soy lecithin.. this particular soy derivative is not an issue for us TG ; believe me, I tested it very carefully). But you can use any milk sub you like I would think. Other things you'll need to add are a little oil and some vanilla.
Serve with agave syrup. Yum, Yum.. Salamander usually eats them faster than I can bake them
(Potatey doesn't care much for these pancakes - he likes my *home grown* potato flour pancake recipe better.. I'll post that one as soon as I have more time)
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