Cornmeal Pancakes with Citrus Syrup

I felt like having breakfast for dinner the other night. These were so delicious!! They have a fresh taste, light feeling but also very filling. My kids loved them! To me these just feel like a summer pancake. I hope you enjoy them!

Cornmeal Pancakes with Citrus Syrup

Ingredients

1 cup kamut flour or corn flour

3/4 cup cornmeal

1 tablespoon evaporated cane juice

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cup rice milk

1 teaspoon applesauce

2 teaspoons finely shredded orange peel or lemon peel

1 cup fresh squeezed orange juice, or regular orange juice

2 tablespoons lemon juice

1/2 cup evaporated cane juice or honey

Directions

Preheat skillet or griddle to medium heat or 375*. In a medium bowl stir together flour, cornmeal, evaporated cane juice, baking powder, and salt. In a small bowl combine eggs, milk, and applesauce. Then add liquid mixture to flour and blend.

Pour about 1/4 cup batter onto hot skillet or griddle. When sides start to dry and bubbles pop turn over and cook for another minute.

For Syrup: In a medium sauce pan combine the orange peel or lemon peel, orange juice, lemon juice and evaporated cane juice. Bring to boil over medium high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup. Serve warm or cold, refrigerate remaining syrup for up to 1 week.

Orginal recipe from shine.com

Low Gluten Pancakes and Pancake Mix

I've been experimenting with my low gluten flours trying to come up with a low gluten pancake mix, well here it finally is! They are nice and fluffy, just like a pancake should be. And very yummy too!

Low Gluten Pancake Mix

Ingredients

6 cups LG flour mix

7 tablespoons baking powder

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon xanthan gum

Directions

Put all ingredients into a large bowl. Combine extremely well. Place into a #10 can until ready to make pancakes.

Low Gluten Pancakes from Mix

Ingredients

1 cup LG pancake mix

1 cup rice milk

1 tablespoon oil

1 egg

1/4 teaspoon vanilla extract (optional)

Directions

Pre heat griddle to 375*F. Mix all ingredients well in a bowl. Pour medium round circles of batter onto griddle. Turn over when bubbles begin to pop and edges begin to dry. Serve warm with syrup and enjoy!

Strawberry Orange Buckwheat Pancakes with Strawberry Orange Syrup

It was Mother's Day. My husband was out of town. So what did I do, I experimented for myself. I went kind of crazy on this one and it payed off. This was so delicious! My 2 year old couldn't get enough. And days after he was still asking for 'Straw orange cakes'. The pancakes alone were very yummy, but I think it was the Strawberry Orange Syrup that really makes these. Since then I've made the syrup over and over. It is the syrup of choice now for my three kids. I hope you enjoy it too!

Strawberry Orange Buckwheat Pancakes

Ingredients

1/2 cup buckwheat flour

1/2 cup spelt flour

1/4 teaspoon salt

1/4 teaspoon xanthan gum

1 tablespoon baking powder

1 egg, beaten

1 teaspoon vanilla

1/2 cup strawberry puree

2 tablespoon evaporated cane juice

1 teaspoon orange zest

Directions

Preheat griddle to 375*. Add evaporated cane juice to strawberry puree. In a medium bowl mix flours, salt, xanthan gum, and baking powder well. Then add egg, vanilla, strawberry puree, and zest and mix well. Pour onto griddle. Turn over when bubbles being to pop and edges begin to dry. Serve with Strawberry Orange Syrup (see below).

Strawberry Orange Syrup

Ingredients

Juice of 2 oranges

1 1/4 cup strawberry puree

1 tablespoon orange zest

1 1/2 teaspoons vanilla

1 1/4 cup evaporated cane juice

2 tablespoons corn starch

Directions

Note: Before you squeeze your juice out of your 2 oranges make sure you zest them first.

Add enough water to your orange juice to make 1 1/2 cups. Then add your strawberry puree, vanilla, zest, and evaporated cane juice. Mix well. Pour syrup mixture into small pot and bring to a boil on stove top, stirring occasionally so evaporated cane juice will mix in well. In the mean time add corn starch to 1/4 cup cold water. After syrup starts to boil add cornstarch mixture and stir continually for 2-3 minutes or until desired thickness occurs. Remove from heat and pour on top of pancakes. Enjoy!

Strawberry Banana Whole Wheat Pancakes

Here is another experiment with Strawberries and Bananas. This is a little easier to make because you can use your mix. Oh so yummy! My oldest son liked it with the pureed strawberries on top with syrup. I laughed at that, but he liked it!

Strawberry Banana Whole Wheat Pancakes

Ingredients

1 cup whole wheat pancake mix

1 cup rice milk

1 egg, beaten

1 1/2 ripe bananas, smashed

1/2 cup strawberries, cut small and slightly smashed

1 1/2 tablespoons evaporated cane juice

Directions

Preheat griddle to 375*. Add evaporated cane juice to strawberries. Mix all ingredients in a medium size bowl very well. Pour on greased griddle. Turn over when bubbles begin to pop and edges begin to dry. Serve with more cut up strawberries or syrup.

Strawberry Banana Buckwheat Pancakes

I love breakfast foods. Lately I have been experimenting with pancakes. These strawberry banana ones are so yummy! My kids and my husband loved them too. They are fat free and extremely healthy for you, and did I say yummy?! :] Hope you like them!

Strawberry Banana Buckwheat Pancakes

Ingredients

1/2 cup buckwheat flour

1/2 cup spelt flour

1 tablespoon baking powder

1/8 teaspoon xanthan gum

1/4 teaspoon salt

1 egg, beaten

1/3 cup strawberry puree (add 2 teaspoons evaporated cane juice if strawberries are a little tart)

1 1/2 ripe bananas, mashed

1 1/4 cup rice milk

1 teaspoon vanilla

Directions

Preheat griddle to 375*. Add all dry ingredients to a medium size bowl and mix well. Add all of wet ingredients to dry ingredients and mix well. Pour onto greased preheated griddle. Turn when bubbles begin to pop and edges begin to dry. Serve with syrup or top with pureed strawberries.

Pop-Up Pancakes

Pop-up Pancakes was a family favorite when I was growing up. My dad didn't like them so when ever he went out of town that is what we had. It was the only thing good about him leaving. :] When I went to collage I learned that they are really called German Pancakes. I just love that my mom made everything fun for us when I was little. I still have a hard time calling them German Pancakes, after all they do pop-up!

This is what they look like right when you take them out of the oven.

Then when you cut and serve them they fall like this. It's nothing you did, it's just how they work. :] Don't they look yummy?!
Pop-up Pancakes

Ingredients

2 tablespoons butter (ICBINB spray)

6 eggs

1 cup rice milk

1 cup whole wheat flour or Low Gluten mix

1/2 teaspoon salt

1 1/4 teaspoon vanilla

Directions

Preheat oven to 400*F. Melt butter. Pour half of butter into 9"x13" baking pan. Using your washed hands, spread butter over bottom and sides of pan. This works better than cooking spray. In a separate bowl beat eggs well. Then add four and mix well with. If you don't do this before adding the other ingredients it will not mix well! Add the remaining ingredients including the second half of the butter and mix well. Pour into the greased baking pan and bake for 20-25 minutes. Serve immediately and enjoy!

Whole Wheat Pancakes

My mom is an amazing cook!! Growing up we always had a day during the week where we ate her 'experiments'. Some were oh so good, others...lets just say we didn't see them again. Now don't get me wrong her 'oh so good' ones way out numbered the ones we didn't see again. There are several that I am going to share with you. Today it is her whole wheat pancakes and whole wheat pancakes mix. I love this mix because it has the same conveniences as the mix you get from the store; it's quick, easy, but so much more healthy for you.

Whole Wheat Pancake Mix

Ingredients

9 cups whole wheat flour

9 tbsp. baking powder

1 1/2 tsp. salt

Directions

Mix all of ingredients in large bowl very well. Store in #10 can. That's it, yep it's that easy!!

Whole Wheat Pancakes

Ingredients

1 cup whole wheat pancake mix

1 egg

1 cup rice milk (or regular milk)

1 tbsp oil

1/4 tsp. vanilla, optional

Directions

Mix all ingredients well. Pour onto a 375* griddle. Turn when bubbles begin to pop and edges begin to dry. Serve and enjoy!

Whole Wheat Waffles

For waffles you can use the same mix, just add a little more oil.

From the Kitchen of Diane VanDyke