Saturday, February 5, 2011

Gluten Free Apple Pancakes with Orange Walnut Butter

By now you've hopefully realized that CWYG is a lifestyle, not simply a clever blogging idea. It's really helpful to know you don't have to have special ingredients or a mix for this or that and that you can create healthful and tasty meals with what you have on hand. Even breakfast!

This particular cold, rainy Saturday (the Bay area's answer to the freezing precipitation that is everywhere else) the thought of going out to get more agave nectar to top our normal Saturday pancakes was very unappealing. A quick look around yielded oranges from our giant basket (thanks to my hubby for going and heisting as many as possible from a tree on semi-public land.) and I always have walnuts and butter. Pink Lady apple rings dipped in our favorite pancake batter recipe flavored with cinnamon and we were off.

My favorite pancake recipe is actually gluten-free (see below for recipe) but you can use any basic pancake recipe if you are not a gluten-free family. Add cinnamon and vanilla and then simply peel, core and slice apples, dip them and serve with the butter.

Orange Walnut Compound Butter

1 stick softened (not melted) butter
1/2 cup chopped walnuts
1/2 teaspoon salt (if using unsalted butter)
zest of 1 orange
2 tbsp honey

Mix all the ingredients and set aside.

Gluten Free Pancake Batter
2 1/2 cups Featherlight Flour Mix* or your favorite gluten-free flour mix
4 tbsp dry milk powder (or omit and substitute milk for the water)
2 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp xantham gum
1 tsp cinnamon
4 large eggs
1 1/2 tsp vanilla
6 tbsp melted butter or canola oil
2 tbsp vinegar plus water to make 2 cups

Mix all dry ingredients together in a large bowl. (This can be done in advance and stored in an airtight container or zip-top bag.  Just add the liquid ingredients when you are ready for pancakes.)

Whisk eggs until foamy.  Add vanilla, oil and vinegar/water mixture and whisk until well blended. Gradually add to dry ingredients until well blended.  Let stand for a few minutes while warming griddle.

Do a test pancake.  If the batter is too thick, add a little more water (or milk.)

For the apple pancakes:  Peel, core and slice the apples about 1/8" thick.  Dip each apple ring in the batter then lay on the griddle.  You could also chop the apples and add to the batter.  They will take a bit longer to cook this way but just as good.

Top with the orange butter and a drizzle of honey.


*Featherlight Flour Mix is from Bette Hagman (Gluten-Free Gourmet) - Mix 1 cup each cornstarch, tapioca flour and rice flour, then add 1 tbsp potato starch

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