Gluten Free Strawberry Pancakes

Gluten and Refined Sugar Free Strawberry Pancakes Topped with Marinated Strawberries in a Ginger Honey Syrup.



In my last post, I created a recipe for ginger honey syrup to be used in a drink recipe. I still had half a jar left so I thought of what else I could use it in. As a lover of pancakes, it could make a nice alternative to maple syrup. Although the consistency was much thinner I decided to use it as a marinade for chopped strawberries and use that as the topping.
Prep the strawberries before you start on the pancakes so they have time to soak up the flavor of the syrup. 

Marinade:

1 heaping cup of strawberries, chopped.
Place in a shallow dish and pour syrup (see previous post) over to coat the chopped berries.
Set aside until ready to top pancakes.

Ingredients:

Dry Ingredients

1/2 cup sorghum flour
1/2 cup buckwheat flour
1/4 tapioca flour
1/4 ground flax seeds
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon xanthan gum
2 packets stevia (I use NuNaturals brand)
Pinch of salt

Wet Ingredients

1 tablespoon grapeseed oil
1 egg
1 cup almond milk (unsweetened)
1/2 cup Seascape strawberry jam from Sweet Lady Cook (sweetened with honey)

Instructions:

Preheat a large pan on the stove top.
In a medium bowl, add all of your dry ingredients and mix well to combine.
In a larger bowl, beat the egg and whisk in the rest of the wet ingredients.
Add the dry to the wet while continually whisking. Beat until there are no more lumps.
Using a 1/4 cup measuring cup, scoop batter into heated greased pan on medium heat.
Cook for about 2 minutes on each side.

Makes 10 pancakes.
Plate pancakes and top with marinated strawberries. I also topped my pancakes with a scoop of plain Greek yogurt.

Clementine Marmalade Granola, GF

Gluten Free Clementine Marmalade Granola

Ingredients

3 cups gluten free oats

1/4 cup sesame seeds

3 Tbs ground flax seed

1/4 cup olive oil

1/4 cup honey

Generous sprinkling of cinnamon

1/4 clementine marmalade from Sweet Lady Cook 

(I'm sure any orange marmalade would work just fine)

2 packets stevia

1/2 cup golden raisins

Instructions

Preheat oven to 350 degrees

In a large bowl, combine oats, sesame seeds, ground flax seeds, and cinnamon (to taste.)

Gently stir to incorporate ingredients evenly.

In a medium bowl, mix together honey, olive oil, marmalade and stevia. 

Pour your wet ingredients into the dry and mix well to evenly coat the oat mixture.

Transfer mixture to a parchment or silpat lined baking sheet. Spread out evenly.

Bake for 30-35 minutes stirring about every 10 minutes or so. 

Remove from oven and add raisins.

Let cool completely before transferring to container... or bowl if you want to snack immediately.

Revised Gluten Free Pancakes

 If you are familiar with my Instagram, you know how much I love pancakes. It's almost become a tradition that every Tuesday (which is actually my Sunday) I make myself a batch along with a cappuccino. I just figured out how to use the machine we have at our house. I'm not the best with technology though I've mastered it and I'm now addicted to making myself a triple capp with almond milk.
Anyway, back to the pancakes. For the most part, I like to eat gluten free. I have purchased gluten free pancake mixes in the past and though they tasted yummy, I wasn't too keen on all the ingredients. I'm not in any way bashing these brands but I wanted something more nutrient dense than rice flour and potato starch as the main ingredients. I came across a recipe using garbanzo flour. After some test batches and altering, I ended up with a flour blend that I really like. Its the closest thing to real pancakes for me. I have been practicing for a while now, trying to come up with a good pancake recipe and I'm almost ashamed at what I used to think was tolerable for a gluten free mix.
Below is the recipe. It's free of gluten and sugar. Hopefully you will enjoy these just as much as I do for my "Sunday" brunch. Recipe yields 4 medium-sized pancakes.


Ingredients:

1/4 cup garbanzo/fava flour ( I think plain garbanzo would work just fine.)
2 tablespoons almond meal
1 tablespoon ground flax meal
1 tablespoon sorghum flour (sweet rice flour)
1/4 teaspoon baking soda
Pinch of salt
1-2 packets of stevia depending on how sweet you want them.
1/3 cup water
1 egg separated.

Instructions:

Mix together all dry ingredients in a medium size bowl.
In a smaller bowl combine egg yolk and water. Keep egg white is separate bowl.
Add the egg yolk and water to dry ingredients and mix well.
Whisk the egg white for about a minute and then add to the rest of the mixture. Combine well.
At this stage I usually add blueberries to my batter. You can be creative by adding other fruit or carob/chocolate chips. Or be simple and keep them plain.
In a greased frying pan, add the batter in even scoops. I usually use my 1/4 cup measuring cup.
Cook for a few minutes on each side.
When pancakes are done stack on a plate a top with some more yummy fruit, yogurt, or maple syrup. I use a sugar free maple syrup that's sweetened with xylitol.