October 1st, 2012 by Christie Bessinger
August 23rd, 2012 by Amy Fothergill
Yes, I hit the trifecta on this recipe. I was able to successfully make a pancake without gluten, dairy (in essence, casein) and eggs! It is a vegan, gluten-free pancake.
I have been cooking gluten-free for 5 years. That I have figured out. I like to use my own blend (see the recipe for the link) in place of flour. I have found, through trial and error, that the pancake is better with some xanthan gum. It holds together better.
Substituting the milk is easy. There are many milk substitutes like soy, rice, coconut, hemp, and almond. If you use something sweetened, cut back on the sugar in the recipe. Instead of butter, you can use (more…)
October 28th, 2011 by Teri Gruss, MS
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
October 25th, 2011 by Sarica Cernohous
This is an adaptation of my cousin’s recipe, which she so graciously shared with our family. The thing I love about these sweet potato pancakes is the flavor profile that the raw almond butter delivers. After all this time of not eating wheat, what is often missing in gluten-free recipes is the earthy nuttiness that wheat-based recipes have. The almonds deliver on creating that flavor dimension, and it is great!
This recipes makes a lot of small pancakes. Store any leftover in an airtight container in the refrigerator for snacking or reheating in the toaster oven for breakfast.
Makes approximately 36, 3-4” pancakes
• 1 cup cooked Sweet Potato (mashed)
September 12th, 2011 by Petra Aitken
Wholesome Cook recently posted a recipe on her blog for fluffy ricotta pancakes (with the word fluffy in front you probably guessed they aren’t gluten free) with data and banana butter which caught my eye. I have made gluten free pancakes before but only from the Vitarium packet mix, however I had heard that buckwheat flour is very good for pancakes. I therefore decided to give these ones a go substituting the self raising flour for buckwheat flour and baking powder.
The buckwheat version of the pancakes come out a lot browner due to the colour of buckwheat flour however they were very yummy. I still believe that they are a bit dryer and less fluffy than glutenous pancakes, though with the banana and date butter and maple syrup (I decided to indulge a little) they are perfect.
I had a fair bit of leftover banana and date butter (which I didn’t want to waste due to the price of banana’s at the moment!) so I decided to mix it into some thick natural (more…)
July 20th, 2011 by John Libonati
For over 200 years, King Arthur Flour has built an impressive reputation for its consistent, high-quality, all natural baking flours.
Now the company has entered the gluten-free market with eight new gluten-free mixes: Pizza Crust Mix, Cookies Mix, Bread Mix, Brownie Mix, Multi-Purpose Flour Mix, Pancake Mix, Muffin Mix and Chocolate Cake Mix.
King Arthur Flour boldly states the following message on their website, “Our award-winning gluten-free mixes are the best you’ll ever taste.” Their tagline is “King Arthur Flour gluten-free mixes – a taste the whole family will enjoy!”
We tested them. The verdict?
These gluten-free mixes are as good as advertised. Both children and adult tasters agreed they are spectacular.
We received two boxes each of the eight different varieties. (Hint to all you gluten-free bloggers and support group leaders out there – request yours now!)
The mixes are packaged in attractively designed boxes, incorporating blue, tan and pumpkin colors in an appealing design supported by scrumptious-looking pictures. The boxes are clearly labeled gluten-free in multiple locations and (more…)
January 20th, 2011 by Anne Steib
Despite the name, buckwheat is not wheat, it is actually a pseudocereal, in the same category as amaranth and quinoa, and a great way for non-gluten eaters to get fiber and whole grain into our diet.
Buckwheat is commonly used as a staple in the cuisines of Japan (soba noodles), Korea, Northern Italy, Eastern Europe (kasha), and Western France (savory crepes)*.
This recipe is a great alternative to regular buttermilk pancakes and gives it a healthy spin and an earthy flavor. (more…)
August 6th, 2010 by Cleo Libonati, RN, BSN
They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds ‘buckwheat’ because they could be used like wheat when ground into flour. (more…)
July 28th, 2009 by Cleo Libonati, RN, BSN
The added nutrition of applesauce and rice bran puts these mouthwatering pancakes a step above their plain cousin. Cinnamon boosts the flavor and aids digestion. So give it a try.
Griddle or large skillet.
Heat your griddle to 350 degrees F.
Combine dry ingredients in mixing bowl and whisk together with wire whip. Add liquid ingredients to the dry ingredients. Mix together with a fork to blend. Mixture may sit up to 5 minutes, but do not stir again or you will lose fluffiness.
Lightly grease the griddle or heavy pan, spreading a teaspoon across the surface with a small piece of folded paper towel. Set the towel aside to refresh the surface if pancakes start to stick.
Scoop a few tablespoons to make the pancake size you prefer onto your heated griddle. Allow them to cook until the bottom is set and bubbles begin to appear around edges. Don’t worry if you flip too soon, just be quick about it and they’ll be fine. On the other hand, if you wait until the top is dry, the pancakes will be tough and disappointing.
Remove to heated plates. Serve with choice of syrup or jam. If you make these pancakes thick, you can eat them out of hand without any added sweetener. If you make them thin, you can roll them around whipped cream. Serves 4.