Gluten-Free, Sugar-Free Pancakes

September 14th, 2010

IMG_7095Yesterday morning I woke up feeling sort of down and lonely, and more than a little stressed about a variety of things going on in my life right now. I wanted to crawl back in bed, but seeing as I have an 11 month old that wasn’t an option. So instead, I made pancakes.

Pancakes might not seem like the ultimate comfort food to you, but for me they are pretty close – or at least they are when they are served with peanut butter, applesauce and pure maple syrup. That’s how my family used to always eat pancakes so whenever I have them like that it reminds me of my family and takes me right back to my childhood.

I knew as soon as I woke up that it was going to be a pancake day.IMG_7083

But, I felt like experimenting so I also knew this wouldn’t just be any old pancakes that I would be making. I wanted to try my hand at gluten free pancakes so that I could freely share them with my baby. I gave him his first taste of wheat over the weekend, but wanted to take it slow with this grain so I decided I wouldn’t be giving him any more wheat for a day or two.

I had amaranth and buckwheat in the cupboard and I have been enjoying playing around with both. I knew these would be my base, and then I just had to experiment and see what happened. The result was really very good! I was actually a little surprised. They were light and fluffy, and if I hadn’t known better I would have never guessed that they were gluten free.

My baby and I both thoroughly enjoyed these and they were the perfect start for what promised to be a long and difficult day.

Gluten Free Pancakes (with Amaranth, Buckwheat and coconut flours)

¼ cup amaranth flour
¼ cup buckwheat flour
2 Tablespoons coconut flour
½ teaspoon baking soda
pinch of salt
2 eggs
¼ cup yogurt
¼ cup milk (I used goat milk)
2-3 Tablespoons applesauce or some sort of fruit jam or jelly

Mix it all together. Get a frying pan nice and hot (add coconut oil if desired) and then pour some of the batter onto the pan. Cook on one side until bubbles start to form and then flip the pancake and cook on the other side until just golden brown.

Serve my family’s special way – with peanut butter, applesauce and pure maple syrup. Or serve however your family likes their pancakes. Enjoy!

Rejoicing in the journey -
Bethany Stedman

EDIT: Ok, so I made these pancakes again and this time left out the applesauce as I didn’t think it would effect the outcome that much – well, it did! The pancakes without applesauce were too dry and didn’t have the same nice taste and texture. I don’t recommend leaving out the applesauce!

I’m submitting this post to Slightly Indulgent Tuesdays and Hearth and Soul (formerly Two for Tuesdays). Click on the links to find lots of other great recipe and food related posts.

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4 Responses

  1. Christy says:

    Bethany,
    I cannot wait to try pancakes topped with PB, applesauce and maple syrup – that just sounds so over the top good! I hope you have a better day today! thanks for linking to hearth’nsoul!

  2. Oh, Beth, I love a good pancake for comfort, too. My favorite is to have two stacked, with a perfectly fried sunny side up egg. Mmmm. Thank you for linking with Hearth and Soul.

  3. girlichef says:

    Total morning comfort food…they sound fabulous! So glad you share ‘em w/ hearth’nsoul hop this week, Beth =)

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