Category:

Pinterest Pancakes

5/9/2012

Don't you just love PINTEREST? A couple of weeks ago I saw a great recipe posted by pleasenotepaper for Lemon Poppy Seed Pancakes. Only problem...they're a gluten-infested website :( But it sparked a great idea in me so after many breakfasts of poppy-pancake-blunders, I finally got a really tasty result! I didn't make them sweet like a muffin so that you CAN top them with something yummy. We topped ours with soy-yogurt and strawberries. Audrey loved hers with lemon soy yogurt!

Lemon Poppy Seed Pancakes
(Gluten-Free, Can be Dairy-Free)
Created by jalene (inspired by a recipe by pleasenotepaper.com)

Ingredients:

1/4 cup sweet white rice flour (or grind your own from Calrose Rice)
3/4 cup brown rice flour
1 Tbsp sugar or evaporated cane juice sugar
1 & 3/4 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk or milk alternative (I used soy)
2 Tbsp olive oil
1 tsp vanilla
2 tsp Lemon Flavor (This is different than lemon extract-it does not contain any alcohol in it. I get mine at Sunflower Market. See picture below for an example)
2 tsp poppy seeds

Directions:

Preheat a griddle over medium heat.
Add all the dry ingredients together except the poppy seeds: flours, sugar, baking powder and salt.
Add together all the wet ingredients: egg, milk, oil, lemon flavor, and vanilla.
Combine dry and wet ingredients until just combined. Fold in poppy seeds. Do not over mix.
Griddle is ready when a drop of water sizzles away. Cook until lightly brown on each side. Taste great warm or cold.

Makes 12- 3 inch pancakes

Lemon Flavor

is NOT the same thing as Lemon Extract!
usually contains an oil base where as lemon extract is alcohol based.
is not as strong as extract in flavor.

Sweet Rice Flour

holds together better than a long grain white rice flour.
is usually made from a sticky rice.
is easy to make if you ground your own Calrose Rice.
is pretty cheap on Amazon! Click the link to the right to see.

8 Comments

What did you put in my pancake?

4/7/2012

0 Comments

This recipe is a great way to hide other foods that your kids (or husband) might not normally eat. You can freeze purred options (1/2 cup each) in small plastic bags for quick thawing later. This works great too if you are trying to use up food before it goes bad. ( I usually end up pureeing and freezing my spinach because we buy a giant container from Costco.) This works great to change up breakfast time or for holidays (spinach for st. patrick's day, carrots for halloween, beets for princess pancakes, etc.).

As for flavor, you'll be surprised how little the 1/2 cup of puree effects the taste.

These are some flavors I've tried:
Spinach and Zucchini have almost no taste whatsoever.
Carrot, sweet potato, and squash have a slight taste but you can add pumpkin spice or cinnamon to create a more hidden taste
Blueberries are yummy as well as raspberries and bananas!

P.S. I wouldn't suggest using Cauliflower :P It's pretty strong no matter what.

Gluten-Free, Dairy-Free Pancake Surprise!
Adapted by jalene from a Betty Crocker recipe

Ingredients:

1 cup white rice flour or 1 cup brown rice flour or ½ cup brown rice and ½ cup white rice
1 Tbsp evaporated cane sugar or 100% pure maple syrup
2 tsp baking powder
¼ tsp salt
1 egg, beaten
½ cup milk or milk alternative (you may need up to 3/4 cup depending on how thick your puree is)
1/4 cup purred organic veggie or fruit (can use carrot, spinach, zucchini, sweet potato, squash, banana (*see note), raspberries, blueberries, etc.)
2 Tbsp olive oil

Directions:

Preheat pan on medium heat.
In a medium bowl stir together flour, sugar, baking powder, and salt. Set aside.
In another bowl combine egg, milk, sugar, puree, and oil. Add this mixture just until moistened to dry ingredients. Batter will thicken as sits.
Check pan for readiness (ready when a drop of water sizzles away.) Pour desired size pancakes onto pan. Cook until underside is brown and bubbles form on top. Flip and cook other side until brown. Serve warm.

Makes 8-10 standard size pancakes

Notes from jalene:

*When using bananas, decrease total flour to 3/4 cup and maple syrup to 1/2 Tbsp
*When I use 1/4 cup spinach, I decrease the milk to 1/2 cup

If you need some great tips on how to puree your food click here.

0 Comments

Pinterest Pancakes

Lemon Flavor

Sweet Rice Flour

What did you put in my pancake?

Notes from jalene:

jalene

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Pinterest Pancakes

Lemon Flavor

Sweet Rice Flour

What did you put in my pancake?

Notes from jalene:

jalene

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& MORE

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