Hi all! I hope you’re having a restful weekend so far. We are not traveling this weekend (unless you count a family trip to Whole Foods this morning), which is just the way I like it on a holiday weekend! Plenty of time to get caught up on a few projects, hang with the fam, and eat pancakes! These pancakes were an experiment and I was pleasantly surprised with how they turned out! The combination of baking wheat, dairy, and egg-free can be super challenging but I have had some great results with recipe creations lately. I’ve had so many flops in the past that I practically jump up and down when something works. Like these pancakes….victory is sweet, my friends:-)
Can you tell I’m getting excited for fall? Mmmm…roasted apples. Perfect on these cornmeal pancakes. Plus, my kids thought I was supermom! Well, maybe not supermom…but they sure scarfed them down quickly:-)
|Cornmeal Pancakes with Roasted Apples|
- 3/4 cup gluten-free flour blend
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cup soy milk (or milk of your choice)
- 1 tablespoon flax seed
- 1 tablespoon chia seed
- 1/4 cup boiling water
- 1 tablespoon agave nectar
- 3 tablespoons Earth Balance (or butter)
- In a small dish, stir together boiling water, flax and chia seeds. Set aside. In another bowl, mix together dry ingredients: flour, cornmeal, baking powder, and salt.
- In a medium bowl, mix together milk, agave, and melted butter.
- Stir in the flax/chia mixture.
- Stir in flour mixture until combined.
- Pour batter (I used a 1/3 cup measure) onto medium hot griddle.
- Cook for two minutes. Flip and finish cooking. Top with roasted apples and maple syrup!
Easy roasted apples: place thinly sliced apples in a roasting pan. Coat with a bit of melted butter (or substitute) and maple syrup. I didn’t measure:-) Bake @ 400 degrees for about 15 minutes, stirring once or twice. Yum!
Excessive (mostly pancake related) notes to follow:
~I used Bob’s Red Mill cornmeal. Cornmeal is naturally gluten-free but if you must be absolutely gluten-free it’s best to use a cornmeal that is labeled gluten-free. This will protect against cross-contamination.
~I used The Gluten-Free Pantry All-Purpose Flour.
~Flax and chia seeds are both good egg replacers. So if one is good, two is better? Don’t ask me why I used both but it worked well:-) Go ahead and use an egg if you want to replace the seeds. Though a little extra flax seed never hurt anyone;-)
~Agave is my new best friend. I was late to hop on that bandwagon, I know. It just seemed too trendy…I didn’t want anything to do with it. I’m a little anti-conformist that way (I’m working on that….or not). I was wrong. About the agave. So, so wrong. Which almost never happens by the way. Just to be clear. Anyway, I had a bowl of oatmeal a few mornings ago. You know what I put on it? A splash of cream and a drizzle of agave. It was the best oatmeal of my life. Breakfast heaven. So now I’m buying it at Costco…so I can get gigantic Costco-size containers of agave.