No More Frozen Pancakes!

My child doesn't like my homemade frozen pancakes anymore!  I went to my mom's house and noticed that she had some pancake batter in the fridge that you just shake and use.  I got the idea to use my bullet mixer container to store the leftover batter.  I put the leftovers in the fridge and then when needed put the container in the bullet mixer and then pour on the griddle.  Works great and we have fresh pancakes when we want them. Look at http://buythebullet.com/ if you need a picture of what I am referring to for storing the pancake mix.

Waffles

I just modified my pancake recipe and we now have waffles!

3/4 cup sorghum (Bob Red Mill's)
1/3 cup potato starch (EnerG)
1/4 cup of tapioca + 2 Tablespoon (EnerG)
2 Tablespoons of sugar
2 Tablespoons of canola oil
2 teaspoons of pure vanilla (Frontier-Alcohol-free)
1/2 teaspoon of sea salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 individal applesauce made of just applesauce and water (1/2 cup scant of applesauce)
1/2 cup of water

* Make sure to spray your waffle iron a lot or they will stick.

Corn Free Simple Syrup

I'm so tired of reactions to things that she was fine with before.  She wanted syrup to go with her pancakes!  Since she had a reaction the day before I had to do something. I got the idea to make my own when I thought of the syrup I make for fresh squeezed lemonade.   I used that base to make my own and she thought it was the old syrup and when I told her I  made it, she just smiled:)

Syrup Recipe

1 cup water

1 cup organic brown sugar

1 cup C&H white sugar

1 pinch of Hain sea salt

1 tsp of Frontier pure vanilla

1. Place the first 3 in a sauce pan and boil for 8 minutes. Stir occasionally.

2. Turn down to low and add salt and vanilla and simmer for 3 minutes

3. Let cool for 5 minutes.  Yum! 

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

SUGAR FREE Almond flour pancakes

This recipe is different from the regular gluten free pancakes that I posted earlier.  These pancakes are made using honey and almond flour in place of the sugar and other gluten-free flours.   We started playing with almond flour after going on the GAPS (Gut And Psychology Syndrome) diet to heal our intestinal systems (here is a link:  http://www.gutandpsychologysyndrome.com/gaps-diet/ -  it really helped my husband who has more insensitivities than just gluten.)  It is basically a no carb, no sugar, no starch diet, but almonds and almond byproducts are allowed.
My cousin who hates all pancakes including my own gluten-free ones, loves these pancakes.  She ate a serving here at my house and took some more on her way out of the door!  They are stickier than my regular gluten-free pancakes and  have a nice sweet flavor with a small hint of nuttiness.  They are sugar free, but still sweet as the applesauce is sugar free and the recipe calls for honey and vanilla.  These are the only pancakes my husband will eat without syrup. 


Almond Pancakes


1 individual applesauce

1/2 cup honey
1 Tablespoon vanilla
1/2 cup water

1 1/2 cups almond flour 

1/2  teaspoon finely ground sea salt

1/2  teaspoon baking soda

Mix all together in a bullet mixer for 5 minutes or until smooth

250 on griddle for 15-20 mins  (depends on the griddle). Make sure you oil griddle first as they WILL stick.

This is how smooth it should look.

It is time to flip it over when you see that the edges look rubbery.

Nice and golden brown.  I oiled the griddle beforehand with canola oil.

Delicious sweet and sticky almond pancakes.

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Move over Aunt Jemina!

I used to love to make Aunt Jemina's pancakes, but after my then 9 month child ate a Ritz cracker and had a major allegic reaction, that all changed.  She never got to taste Aunt Jemina's, but mine are even better and better for you!  After receiving the results of her RAST test the doctor was more in shock than we were with the results. I had to figure out how to feed my child without using wheat, oats, barley, rye, corn, rice, beef, milk, soy and eggs, because she was allergic to them all. My brother-in-law, who is the most finicky eater in the family, loves them and asked me to make a large batch for him to freeze and take back to college with him!


3/4 cup sorghum (Bob Red Mill's)
1/3 cup potato starch (EnerG)
1/4 cup of tapioca + 2 Tablespoon (EnerG)
2 Tablespoons of sugar
2 Tablespoons of canola oil
2 teaspoons of pure vanilla (Frontier-Alcohol-free)
1/2 teaspoon of sea salt
1/2 teaspoon of baking powder
1/4 teaspoon + 1/8 teaspoon of baking soda
1 individal applesauce made of just applesauce and water (1/2 cup scant of applesauce)
2/3 cup of water

1.  Preheat griddle to 350.
2.  Put all ingridents in a bowl and whisk together.  I put them in the bowl in this order.  Whisk about 40 times and let sit for at least 5 minutes.  You want to see bubbles on the surface.

3.  Pour on the griddle in circles. When it looks like this flip the pancakes.  

4. How it looks after it is cooked.

5.  The pancakes have a mild vanilla flavor.  They are light and fluffy. Yum!

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted).