Wednesday, December 8, 2010

Gluten Free Apple Cinnamon Pancakes

I've been having a lot of fun experimenting with Bob's Red Mill Gluten Free Oat Flour since it started appearing in my natural foods store earlier this year.  I am able to use it in some baked goods without having to mix it with other flours.  Not only does this make life easier, but it also helps if you are following a rotation diet, and you don't want to eat the same grains each day.   Rotating foods helps prevent the development of further food sensitivities.  In addition, oat flour is a good source of protein, selenium, magnesium and iron.


The following was inspired by a lovely recipe for pumpkin pancakes at Whole Life Nutrition Kitchen.


Ingredients:
1 1/4 cups gluten free oat flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
1 cup apple juice
1/3 cup apple sauce
1 egg
2 tbsp coconut oil, melted
1 tbsp pure maple syrup



Directions:
In a medium size blow, mix together the flour, baking powder, cinnamon, baking soda, and salt.  In a small blow, mix together the egg, apple juice, apple sauce, coconut oil and maple syrup.  Add the wet ingredients to the dry and mix well.  Heat a nonstick frying pan over medium to medium/high heat.  Coat pan with oil to prevent sticking.  Once pan is hot, pour pancakes using 1/4 cup measurements.  Flip when bubbles form.  Makes about 14 pancakes.  Source:  www.foodsensitivityjournal.com

6 comments:

  1. Thank you SO Much for sharing this on my round up this week! YUM! That's a really awesome picture of pancakes! I look forward to trying these!

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  2. Thanks for the kind words, Carrie! And thanks for hosting!

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  3. I am stuffing myself now with these dense, moist, cinnamon-y fluffer-balls of goodness! Had to make some changes though. I thought that the apple juice would have been an overkill for my taste buds (and a bit too sweet for my pancakes), so I used almond milk instead. And I cut the cinnamon by half because I just don't like a lot of it in one place...usually even just a pinch is good for me. And again, cutting back on sugar I did not use the maple syrup...just used maple flavoring. For the fat, I used light olive oil. I get heart palpitations from coconut oil because I am blood type AB, and we unfortunately do not tolerate the saturated fats found in coconut and butter, although for some people both have amazing health benefits. And I'm so happy I found this because I had a bag of oat flour I had no clue what to do with! I'm wondering...do you think this would work for regular buttermilk pancakes...and maybe use greek yogurt in place of applesauce? The texture was very similar to a wheat pancake, just a little more dense. Thanks for sharing!!
    Trish xx
    p.s...I keep a private blog on a Ning site, and I might post my 'adapted' version of this recipe, if this is okay with you. I'll be sure to post a link back to yours!!

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  4. Hi Trish,

    I'm so glad you liked them! Those sound like reasonable changes, and great news that they still taste good. I'm really interested in the greek yogurt idea. I think that type of yogurt may be more dense than the applesauce, so you may want to add a little more almond milk. It's been ages since I had greek yogurt, I may not be the best one to give advice! I would be flattered if you used an adapted version on your site.

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  5. Hi, Megan. I made these AGAIN today...yes, they are THAT good. :-) Except this time I used pumpkin in place of the applesauce and again just cut back on the cinnamon (personal preference)...and then same subs as before except this time I used applesauce in place of the oil. (I am really sensitive to how much fat is in my diet unfortunately.) I sprinkled with a few chocolate chips on top, and they were just as good as the original recipe. The pumpkin is denser than the applesauce obviously, so I just had to lower the cooking temp. and go for a longer cook time...otherwise they might not cook all the way through. They were great again, and so I'm thinking the greek yogurt might work in a buttermilk version. I will play around with it and let my husband be the tester. :-) Thanks again for sharing. And this is MUCH simpler than the original pumpkin recipe you had linked to above. I love just being able to use one flour.
    xx

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  6. Hi Trish,

    That sounds really delish! I think I need to get away from this computer and back into the kitchen so I can enjoy some good food! Thanks so much for the update.

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