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Found 16 results

  1. Celiac.com 02/16/2019 - Despite having the word 'wheat' in its name, pure buckwheat is gluten-free and safe for people with celiac disease. These light, fluffy, delicious buckwheat pancakes are a celebration of really good gluten-free cooking. They are sure to disappear at breakfast and leave lots of happy eaters in their wake. Ingredients: ¾ cup buckwheat flour ¾ cup almond flour (in a pinch, use all-purpose gluten-free flour, or just use all buckwheat flour) 3 tablespoons sugar ½ teaspoon salt 1 teaspoon baking soda 3 tablespoons butter, melted 1 egg 1-2 cups buttermilk* ½ cup pecans, chopped, optional 1 tablespoon maple syrup, more to serve the pancakes Instructions: In a large bowl, whisk together flours, sugar, salt, baking soda. Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients. Slowly add in the rest of the buttermilk,* maple syrup and vanilla, and mix until the batter is desired thickness. Try to err on the thick side, and thin with buttermilk as needed. *Note: If you don’t have any buttermilk on hand, you can make 1 cup of buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. You’ll need up to 2 cups for these pancakes. Make batter to desired thickness. Ladle about ¼ cup batter at a time onto an oiled, medium-hot griddle. Cook about 1-2 minutes until bubbles are well-formed around edges of pancakes, and bottom is desired brownness. Turn and cook other side, about 1-2 minutes until done. Serve with butter, and warm maple syrup. Note: Pecans make a delightful addition to these pancakes. Either add them to the batter, or serve them warm with finished pancakes.
  2. I haven't had pancakes in over a year. I have tried many gluten-free, vegan pancake recipes only to end up throwing out a big pile of goo; which is why when I discovered this recipe, I was elated! Not only does this gluten-free vegan pancake recipe actually work, it makes delicious pancakes that are gluten-free, dairy-free, egg-free, nut-free and low glycemic. I really like that this recipe does not call for egg replacer like so many other vegan pancake recipes. I accidentally added 2 tablespoons apple cider vinegar instead of 3 teaspoons, but my pancakes still turned out delicious. I saved some batter and used it to make biscuits which also turned out fabulous! Allergen-Free Whole-Grain Pancakes (Gluten-Free) 1¾ Cups Rice milk ⅓ Cup Grapeseed oil 1 Teaspoon Vanilla Extract 2 Tablespoons Ground Flax seed 2 Tablespoons Agave Nectar 3 Teaspoons Apple Cider Vinegar 1 Tablespoon Gluten-Free Baking Powder ½ Teaspoon Aluminum/ Gluten-Free Baking Soda 2 Cups Gluten-Free All Purpose Flour Blend Dash Himalayan Salt- or salt of your choice To Make: Add rice milk to a medium glass bowl, stir in ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla. In a large glass bowl, sift the flour, baking soda, baking powder and salt. Add liquid ingredients and mix well. Heat your pan over medium heat and oil the pan. Pour about ⅓ cup the batter into the pan. Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes. Flip and cook the other sides for another 5 minutes, or until thoroughly cooked. Enjoy!
  3. 1 ¼ cups rice flour 2 teaspoons baking powder 1 teaspoon soda ½ teaspoon salt 1 ¼ cup buttermilk or sour cream (I use liquid--not made from powder--buttermilk) 2 eggs ¼ cup vegetable oil Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on hot griddle.
  4. We were at Aldi yesterday and noticed something new in the freezer section. They (or at least my store) are now carrying SimplyNature Gluten Free Pancakes. Needless to say, I was VERY excited about seeing these, since I'd never seen anything like this at Aldi before. A box has 12 silver dollar size pancakes, and I think they were about $2.89. So, we got some, and I couldn't wait to try them--pancakes aren't something we've had a lot of success making. There's instructions on the box for microwaving or heating in the oven. I microwaved mine and they were amazing. Maybe slightly rubbery, but once I put butter and syrup on them it was good. Note: these aren't certified gluten free, but they at least didn't have any warnings about being processed with wheat. Then we went to Walmart and found gluten-free chicken strips (Purdue, I think). Got home and saw the news about Pillsbury's gluten free stuff. I love days like that!
  5. This recipe comes to us from Alice DeLuca. Mix in bowl: 1 cup brown rice flour ½ cup potato starch flour ¼ cup tapioca flour ¼ cup cornstarch 1 tablespoon gluten-free baking powder 1 tablespoon sugar ½ teaspoon salt Mix in a second bowl: 1 ½ cups almond milk 3 eggs 4 tablespoons vegetable oil Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to plate and serve with real maple syrup. To use this recipe for waffles, use only 2 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.
  6. This recipe comes to us from Lin Goldkrantz. Mix dry ingredients in a large bowl: 1 cup rice four ½ cup tapioca flour ¼ cup corn starch 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon xanthan gum Add 2 large eggs and stir until egg is mostly absorbed. Add 1 cup of milk and stir again. Add a little less than 1 cup water, and only add the rest if needed. Be careful stirring. Dont beat. You need to get past the gelatinous, sticky stage, but you shouldnt over mix pancake batter. It should still have some lumps. Consistency should be a little thick, but liquid enough to pour. Melt butter in frying pan or on griddle. Scoop batter onto pan. When the top side starts to have bubbles or holes around the edges, flip pancakes. Makes 10 four inch pancakes.
  7. Fluffy, yummy, subtly pumpkin-y (is that a word?!) pancakes that just beg for the cooler temperatures of autumn! Decorate with strategically placed berries or chocolate chips to make jack-o-lantern pancakes! Ingredients: 1 1/4 cup Jules Gluten Free All Purpose Flour 1 tsp. baking powder, gluten-free 1 tsp. pumpkin pie spice 1 tsp. cinnamon 1 large egg or egg substitute (¼ cup mashed banana works well here) 2 Tbs. canola oil 1 Tbs. brown sugar, packed 1/2 cup puréed pumpkin 1 1/2 cup milk (dairy or non-dairy) 1/2 cup raisins, cranberries or chocolate chips (optional) High heat cooking oil for the pan Directions: Sift the flour, baking powder and spices together and set aside. Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using. Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface. Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown. Serve warm with maple syrup or confectioner's sugar. Serves 4.
  8. Ingredients: 1 ½ cups gluten-free flour mix 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 large egg 1 tablespoon brown sugar, packed 1 tablespoon vegetable oil ¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar) 1 cup water, more or less Directions: In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, pumpkin and most of the water. Add the liquid ingredients to the dry ingredients. Stir until just combined adding more water to obtain the right consistency.
  9. This recipe comes to us from Carol Lydick. 1 ½ cups gluten-free flour mix (I use Hagman mix: 6-2-1 e.g. 6 parts rice/brown rice; 2 parts potato; 1 part tapioca) 2 Tablespoons sugar 2 Tablespoons baking powder 1 teaspoon Xanthan or guar gum (I used guar) ¾ teaspoon salt 2 Tablespoons butter or margarine, melted 2 eggs 1 1/3 milk or substitute (I used Westbrae rice milk) First mix dry ingredients in mixer. Then mix in milk, eggs and shortening.
  10. Just about everyone's favorite. Pancakes have to be at the top of the cravings list for people new to a gluten-free diet. Good gluten-free pancakes are definitely at the top of the favorites list for gluten-free folks in the know. However, in summer, when the blueberries and peaches are here, I like to whip up a batch of blueberry or peach pancakes, or, if I'm feeling especially summery, a batch of blueberry-peach pancakes. I like to use Bob's Red Mill, but I've used Sylvan Border Farms with equally good results. Tip: When using milk, I use raw unpasteurized milk. Raw milk is hypo-allergenic and does not trigger lactose intolerance. If you can't use raw milk, try buttermilk or yogurt. Ingredients: 1 ½ cups Bob's Red Mill Gluten-free Pancake Mix ¾ cup milk, buttermilk, or yogurt 1 tablespoon olive oil 1 large egg A few blueberries 1 peach Directions: Mix ingredients thoroughly in a large bowl. (Batter should be somewhat thick, not runny, and come off the spoon in larger individual clumps, rather than a stream). Let batter stand a few minutes. Coat a griddle or frying pan lightly with olive oil. Heat cooking surface to medium-high. Once hot, apply a small bit of oil and test a small portion of batter, and adjust temperature accordingly. I find a slightly lower temperature and longer cooking time allow the batter around the fruit to cook more fully. Slice peaches about 1/8 inch thick. Spoon about a 6-inch circle of batter into pan. Fruit pancakes can be a bit heavier than regular pancakes, so I make a cake about 6 inches across. Once the batter is in the pan and cooking, add peach slices in a pinwheel pattern. Add blueberries between the peach slices. When the bottom of the cake is nicely cooked, and the top is bubbling, flip it over and cook the fruit side. It's okay if the sugars in the fruit caramelize a bit from the heat. Makes sure bottom is well-cooked and cake is done. To ensure it's done, poke the center with a toothpick. If the toothpick comes out clean, it's done. Garnish with peach slices and blueberries. Serve with butter and pure maple syrup. Other fruit possibilities: Nectarines Bananas Apples Strawberries Blackberries
  11. 2 tablespoons gluten-free margarine 1 ½ teaspoon cinnamon 3 tablespoons sugar 4-5 Granny Smith apples 3 eggs ¾ cup milk ¼ cup rice flour ¼ cup tapioca flour ¼ cup potato starch flour ½ teaspoon xanthan gum Make sure that your pan and its handle are rated to go to 450F. Melt margarine in and add sugar and cinnamon, mix well. Thinly slice apples into pan. Cook, covered until apples are tender (10-15 min). Place pan, uncovered, in 425F oven for 5 minutes. Meanwhile, beat eggs and milk to together. Sift flour and add to egg mixture. Remove pan from oven, pour in batter. Return to oven. Bake until pancake is puffy and well browned (15-20 minutes).
  12. This recipe comes to us from Mary Brack. Make Betty Hagmans gluten-free flour mix: 2 cups white rice flour 2/3 cup potato starch flour 1/3 cup tapioca flour Use 1 cup of gluten-free flour from above and add: ¼ teaspoon baking soda ½ teaspoon baking powder 1/6 teaspoon salt 1 teaspoon sugar Mix together and set aside. Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk. Melt 2 tablespoons butter and add separated egg yolk and mix. Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; flip, cook until other side slightly browns. Eat topped with maple syrup.
  13. The following recipe is from Peter Thomsons Gluten-Free Cookery cookbook. 3 eggs ½ pint or 275ml water or milk 4 oz or 100g sweet-chestnut puree (tinned) 4 oz or 100g rice flour 4 oz or 100g cornmeal pinch salt to taste ½ teaspoon or 2g bicarbonate of soda ¼ teaspoon or 1g tartaric acid 1 oz or 25g olive oil ( a tablespoon full) ½ oz or 5g sugar Beat the eggs, sweet-chestnut puree, oil and milk together. Mix all the dry ingredients. Then quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before cooking. Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke. Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown. Serve hot with butter and jam.
  14. This recipe comes to us from Joyce. My sorghum blend is 2 cups sorghum, 2/3 cup arrow root, 1/3 cup tapioca (I sift this together into my sorghum blend container). In bowl mix: 1 cup sorghum flour ½ cup sorghum blend 1 ½ tablespoons sugar 1 teaspoon xanthan gum 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt In another bowl: Beat 1 egg Add 2 tablespoons oil 1 cup milk 1 tablespoon lemon juice (I have used ½ teaspoon vitamin C crystals instead) Mix egg mixture into dry mixture. Make sure your pancake grill is nice and hot before you pour your batter on the grill. They will be flat if you dont heat your grill enough.
  15. This recipe comes to us from Dawn Dutton. Recipe makes 1 pancake, takes about 10 minutes to cook. 1 banana 2 tablespoons Bette Hagmans Light Bean Flour Mix 1 egg Pinch salt - approx. 1/16 teaspoon Dash baking powder - approx. 1/8 teaspoon (optional) Pinch baking soda - approx. 1/16 teaspoon (optional) Pam Heat small non-stick skillet on med-high heat. Mash banana in a small bowl. Add all other ingredients; mix well. Spray skillet with Pam and add pancake mixture. Turn heat down to medium. Cook pancake until bubbles form in pancake, and then burst. The bottom of the pancake will be dark brown. Flip pancake and cook until that side browns. Serve with maple syrup or gluten-free jam. The Light Bean Flour Mix is on Page 32 from Bette Hagman's The Gluten-Free Gourmet Cooks Fast and Healthy According to my calculations the pancake has about 240 calories.
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