24 Apr

Apple-licious Pancakes

I’m always experimenting with different pancake recipes, and this is what I came up with this morning. My girls were raving about them and said I had to post this…so here is the recipe! They’re very simple but have that nice, fluffy, pancake texture as if they weren’t gluten or dairy free. I made a big double batch (one recipe listed below) and everyone ate their fill (6 people!) and we have extras as snacks. You could also thrown these whole or in slices into a lunch box as a snack for school. I’ve even made nut butter & jelly/honey sandwiches with them, which are a big hit and help me find a creative replacement for bread.

Nutritional Notes: These pancakes are gluten and dairy free. They are vegetarian, and compliant with Paleo/SCD/GAPS if you swap out the GF flour for almond or coconut flour (a variation I’m going to try next!).

Prep Time: The mix takes 2-3 minutes to mix together, and the pancakes take 2-3 minutes per side, or 4-6 minutes per batch. The first batches cook slower than the last batches, when your pan or griddle is nice and heated through.

Yield: Approximately 30 medium pancakes (1/4 cup batter per pancake).

Tools: Large bowl or Anchor/Pyrex style 8-cup batter glass container, a grater, a whisk, a spatula, 1/4 cup measuring cup, a spatula to flip the pancakes, and a griddle or large-surfaced pan.

Ingredients:

3 cups Bob’s Red Mill Gluten Free Pancake Mix

8 farm fresh eggs (these were small eggs; if they were large, you could use 6, but the more eggs the more protein! Go for it)

1 can coconut milk

1/2 cup maple syrup

2 teaspoons real vanilla extract

1 tablespoon strong cinnamon (I use Saigon)

2 grated apples

Several stevia packets

Coconut oil to spray the griddle with (or butter, al gusto)

Directions:

Place GF pancake mix, eggs, coconut milk, maple syrup, vanilla & cinnamon in the bowl and whisk together until a smooth, thick, pancake consistency (a minute or so of vigorous whisking). Grate the apples, and add to the batter and mix thoroughly.

Heat the griddle to approximately 350 degrees, or heat your large-surfaced pan over medium high heat. Spread coconut oil all over the surface (or butter, if using). Use your 1/4 cup measuring cup to scoop batter evenly into pancakes over the surface of your griddle. Cook for approximately 2-3 minutes per side, and once the pancakes are cooking on their second side, sprinkle stevia on the top of each pancake. Once finished, remove the pancakes to a platter in your 200 degree oven to keep them warm.

Cook all the batches, then pull out your warm platter and serve family style so everyone can eat at the same time! The stevia and the maple syrup have added enough sweetness that you can simply slice and eat, without any additions.

Apple-licious Pancakes

2015-04-24 06:53:34

Serves 6

Delicious gluten and dairy free apple and cinnamon pancakes. Great breakfast, but also good as a packable lunch snack (in slices) or as a bread replacement for nut butter & jelly/honey sandwiches!

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Prep Time

5 min

Cook Time

6 min

Total Time

30 min

Prep Time

5 min

Cook Time

6 min

Total Time

30 min

Ingredients

3 cups Bob's Red Mill Gluten Free Pancake Mix
8 farm fresh eggs (these were small eggs; if they were large, you could use 6, but the more eggs the more protein! Go for it)
1 can coconut milk
1/2 cup maple syrup
2 teaspoons real vanilla extract
1 tablespoon strong cinnamon (I use Saigon)
2 grated apples
Several stevia packets
Coconut oil to spray the griddle with (or butter, al gusto)

Instructions

Place GF pancake mix, eggs, coconut milk, maple syrup, vanilla & cinnamon in the bowl and whisk together until a smooth, thick, pancake consistency (a minute or so of vigorous whisking). Grate the apples, and add to the batter and mix thoroughly.
Heat the griddle to approximately 350 degrees, or heat your large-surfaced pan over medium high heat. Spread coconut oil all over the surface (or butter, if using). Use your 1/4 cup measuring cup to scoop batter evenly into pancakes over the surface of your griddle. Cook for approximately 2-3 minutes per side, then remove to a platter in your 200 degree oven to keep them warm. Cook all the batches, then pull out your warm platter and serve family style so everyone can eat at the same time!

Notes

These pancakes are gluten and dairy free. They are vegetarian, and compliant with Paleo/SCD/GAPS if you swap out the GF flour for almond or coconut flour (a variation I'm going to try next!).

By Sarah Garcia Smicklas

Oreganic Farms http://oreganicfarms.com/

Enjoy!