Baked Cranberry-apple pancake

Makes enough for 2-4 people

• 2 T butter
• 1/4 c cranberries (frozen)
• 1 small apple, cored and chopped
• 1/8 c brown sugar (or coconut sugar also worked)
• 1/4 c orange juice
• 1 t orange zest
• 3/4 c flour (gf works)
• 1 t granulated sugar
• 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t salt
• 1 egg
• 1/2 c buttermilk (regular milk is ok)
• 4 t cooking oil

1. Place butter in 9 inch pie plate or 9x9 pan. Preheat in oven. Remove pan when butter is just melted, add cranberries and apples pieces to pan. 

2. Meanwhile cook brown sugar and orange juice in a small pan, boil on medium for 5 minutes. Pour over fruit in pie plate. 

3. Stir together remaining ingredients and pour over fruit mixture in pan. 

4. Bake uncovered at 350 for 15 minutes. Cut in wedges and serve. 

Pumpkin pancakes (GF)

This recipe seems much better than the other one I've tried, adapted from Pumpkin Pancakes - Once Upon a Chef

Ingredients

• 1½ cups all purpose flour (bob's red mill 1-1 GF I like)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2/3 cup pure pumpkin (such as Libby’s)
• 3 tablespoons unsalted butter, melted (or I prefer canola oil)
• 1 cup milk
• 2 large eggs
• 3 tablespoons maple syrup
• canola oil, for cooking
• mix ins: choc chips, pecans, etc

Instructions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. With GF flour, simply add the wet ingredients.  If the batter seems too thick, add 1 to 2 more tablespoons of milk. Add mix-ins if desired. 

2. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. 

Cocoa pancakes (cut with cookie cutter shapes)

Pancakes first time were a little tough, much better in present version adapted for gluten free. 

•  1 1/3 c flour (Bob's Red Mill GF ok; half target brand gf and half cookie blend gf good)
• 4 T sugar (I usually like 2 T any sugar and 2 T maple syrup)
• 1/3 c dutch-process cocoa powder
• 2 T buttermilk powder (used to be 1/4 c cornstarch, which is already present in my gf blends)
• 2 t baking powder
• 1/2 t baking soda
• 1/2 t kosher salt

• 1 C milk 
• 3 T oil (or butter, melted)
• 1 t vanilla
• 2 eggs

1. Mix dry ingredients in one bowl and wet in another. Add wet to dry. Can add choc chips, nuts (I like peanuts and/or walnuts), blueberries, raspberries etc if desired. 

2. Cook 1/4 c of batter per pancake in nonstick skillet over medium heat. Flip when bubbly on top and edges beginning to set.

Transfer to a platter and cut into shapes with a cookie cutter, if desired, or eat in whatever shape you like for whatever holiday it happens to be. The original recipe was from the food network and suggested ghost pancakes with white frosting and sprinkes, choc chips etc for decoration. 

Dutch baby with fruit baked in (gf)

 Ingredients

• 5 T butter
• 2 pears, peeled, cored and sliced into 1/4 inch wedges (I used blackberries and raspberries, apples would probably also be good)
• 1 T brown sugar
• 1 t fresh lemon juice
• 1/4 t cinnamon

• 1/2 c milk
• 1/2 c GF all purpose flour
• 4 large eggs
• 2 T sugar
• 1/2 vanilla extract
• 1/4 t salt
• powdered sugar, for dusting

1.  Blend milk, flour, eggs, sugar, vanilla, and salt in a mixing bowl (or blender) until smooth.
   
2. Melt butter in ovenproof skillet, on stove. Transfer 2 T butter to the milk mixture. Cook fruit, brown sugar, lemon juice, and cinnamon for 3 minutes or until fruit is soft. Pour the batter into the skillet and transfer skillet to the oven. 
3. Bake at 400 for 12-15 minutes, until puffed but edges not too dark. Dust with powdered sugar, if desired, and serve immediately. 
   

 

GF Carrot Cake Pancakes with Cream Cheese Frosting

 Emily loved grating the carrots, it was the first time she was interested in eating carrots since she was a toddler, 3-4 years ago! 

• 1 1/2 C (220 g) gluten free all purpose flour
• 2 t baking powder
• 1 1/2 t cinnamon
• 1/2 t salt
• 3/4 C milk (I used buttermilk for 1/4 c of it)
• 1/4 c (60 g) packed brown sugar
• 1 t canola oil
• 2 eggs
• 1 t vanilla
• 1 1/2 c (165 g) shredded carrots (we used much less, 1/2-1 c)
• 1/2 c shredded sweetened coconut 

1. Combine flour, baking powder, cinnamon, and salt in a large bowl. Add milk, brown sugar, oil, eggs, and vanilla. Can mix wet ingredients separately first or beat the eggs in the measuring cup at least. Stir in carrots and coconut.

2. Spoon batter in 1/4 c measures on hot greased (cooking spray) pan or griddle over medium heat. Turn pancakes when tops begin to bubble and edges are cooked. 

3. Serve with frosting (I used leftover buttercream frosting I had from cupcakes I had made, which was very good). Can also make cream cheese frosting by combining 2/3 c powdered sugar (80 g), 2 oz cream cheese, softened, 1 T milk, and 1/2 t vanilla.

Gluten free cornmeal griddle cakes

•  1 C cornmeal
• 1/3 c gluten free all purpose flour
• 2 T sugar
• 1/2 t baking soda
• 1/4 t salt
• 2/3-3/4 c buttermilk
• 2 T canola oil, plus oil for frying (bacon fat was good)
• 1 t lemon zest, optional (I didn't use for our first try)
  
• blueberries or chocolate chips, optional (or try whole pieces of corn)
  
• syrup on top of finished pancakes if you like (they taste like corn bread or hush puppies so honey might also be good)
  

1. Combine cornmeal, flour, sugar, baking soda, and salt in medium bowl. Add oil and buttermilk and mix until batter is thickened. Add lemon zest. Add berries or chips or can also add these to individual pancakes. 

2. Let rest for 20-30 minutes if you can, it will hydrate the flours better. Heat pan or griddle over medium heat with oil. Pour 1/4 c of batter at a time and cook until bottoms are golden. Flip with spatula and cook until other side is finished. Serve with extra berries, chips, syrup, lemon curd, whatever you like. 

Adapted from "Fast and Simple gluten-free" by Gretchen F. Brown, R.D. 

-Many good recipes here.

GF pancakes (low fodmap)

 Ingredients

• 1 1/4 c gluten free flour (I used brown rice flour which had a sandy texture; try oat flour, coconut flour and/or a mix, didn't need xanthum gum)
• 2 T chia seeds 
• 1 T ground flax seed (try more)
• 1 T granulated sugar (could try brown sugar or maple syrup)
  
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 t cinnamon
• pecans, walnuts or other nuts optional (or choc chips)
  

•  1 egg
• 3/4 C almond milk or other dairy free milk + 1/2 t lemon juice (this was a buttermilk substitute)
  
• 1/4 C oil (I used canola)
• 1 t vanilla
  

 Directions

1. Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
2. Add the wet ingredients to your mixing bowl (or mix separately first) and stir just until combined.
3. Ladle ¼ cup of pancake batter onto your hot griddle, or pan. Cook for 2-3 minutes, or until bubbles form around the edges. Flip and continue to cook until cooked through.

 

Pancakes

Ingredients:

- 1 cup flour (white or wheat)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 1 cup milk
- 2 tablespoons vegetable oil

Directions:

Combine the dry ingredients. Make a well in the center; set aside.

Combine the egg, milk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter will be lumpy). Add additional milk to thin, if necessary.

Pour about 1/4 cup batter into a 3" circle on a hot lightly greased griddle or skillet. Cook over medium heat about 2 minutes on each side, or until golden brown.

Lemon Ricotta Pancakes

These lemon-y pancakes are light and fluffy. Delicious when served with your choice of chocolate chips, fresh berries, powdered sugar, or lemon curd.

Ingredients:

- 1 1/2 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt

- 2 cups ricotta cheese
- 1/4 cup sugar
- 4 large eggs
- 1 1/3 cup milk
- juice and grated rind of 2 lemons

- butter, for griddle

- 1 jar prepared lemon curd (optional)
- 1 pint fresh raspberries (optional)
- powdered sugar (optional)
- mint springs for garnish (optional)
- thinly sliced fresh lemon (optional)

Directions:

Combine the flour, baking powder, nutmeg, and salt in a small bowl.

Whisk together the ricotta, sugar, eggs, milk, lemon juice, and lemon zest in a large bowl.

Whisk the flour mixture into the wet ingredients until just combined.

Brush griddle or skillet with butter. Pour 1/4 cup batter onto the griddle and cook on both sides until light-golden brown.

If desired, empty the jar of lemon curd into a small saucepan and warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with powdered sugar. Garnish with mint springs and lemon slices.