I have plenty of pancake recipes, my main go-to was from the 1970s Betty Crocker cookbook. When we went gluten free I had used Betty's with gluten free flour and it was good. I experimented with other gluten free recipes as you can see from my Recipe Box page.
But this is my main go-to nowadays. It always turns out well. It is from the GFJules website. Her recipe is for 12 pancakes, I have modified mine to serve the two of us and made some changes that we like.
It makes four large pancakes that I can cook at once in my non-stick pan. This image had apples added. We also love blueberries.
TOP TIP - I mix it up the night before, saves me time in the morning, and it also works better as the flour has time to absorb the liquid.
Ingredients
SERVES 2 3/4 cups Gluten Free All Purpose Flour 1Tbs. almond flour 1/2 Tbs. granulated cane sugar 3/4 teaspoons baking powder 1/4 teaspoon baking soda Pinch salt (optional) 1 egg (I often use applesauce or mashed banana if I have them available. 1/4 cup applesauce equals 1 egg or 1 banana to 1 egg) 1.5 Tbs. mild cooking oil 3/4 (+/-) cups milk (dairy or non-dairy)
Juice and zest of 1 lemon high heat oil for the pan (if not using non-stick pan) Add berries, chocolate chips, chopped nuts, raisins, etc., if desired. Apples work well too with the addition of some cinnamon.
Instructions Whisk together the dry ingredients in a large bowl and set aside.
In another larger bowl, combine all the liquid ingredients. NOTE TO SELF - if using an egg instead - be careful with the amount of milk! Less is better.
Gradually whisk the dry ingredients into the liquid ingredient bowl until well integrated and only a few lumps remain. Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all. You should be able to put a dollop of batter onto the hot oil and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny. Add more milk if needed to thin it as the batter sits. (Depending on the kind of milk you use, you may need more or less milk).
Stir in the fruit, chocolate chips or nuts.
Heat the skillet or griddle to medium-high. Pour enough oil into a large skillet or griddle to have a thin covering over the entire surface (no need to add oil if using a non-stick pan).
Spoon batter onto skillet and spread the batter with the back of a large spoon to thin the batter - remember, it's going to puff up! Leave space between each pancake so that you can use a spatula to flip each one easily.
Cook until bubbles begin to form in the batter or the underneath side is browning, then gently flip, continuing to cook until light brown on the bottom with slightly crispy edges. Flip a third time. Cook a bit longer than you might think you need without burning.
Remove to cool slightly, then serve warm with maple syrup.
I made these low carb coconut flour pancakes with some additions I had seen in another recipe, I added lemon juice, zest and unsweetened coconut. These were delicious and light, you didn't have that bloated feeling that some pancakes leave you with.
Then a lazy pajama day...
Gluten free pizza with lots of toppings for dinner.
We watched a movie that was inspired by the imagination of P. T. Barnum, The Greatest Showman is an original musical that celebrates the birth of show business and tells of a visionary who rose from nothing to create a spectacle that became a worldwide sensation.
Sunday
I had a pork roast and made a rub of olive oil, balsamic vinegar, rosemary, garlic, salt and pepper and I used remainder on mushrooms which I also roasted. Served with roast potatoes and broccolini.
Monday
John had an appointment and I ran some errands.
I caught a peek of white flowers in the lobby of the Royal York so I decided to investigate.
There was a reporter interviewing a woman she introduced as a royal fan.
Once home we had lunch watching an episode of The Leftovers which led to an afternoon of binge watching without cell phones. Until around 6 PM we started getting messages asking if we were both okay as there was a terrible accident at Yonge and Sheppard. Puzzled we logged on, laptops and TV to discover nine people were dead with more injuries as a man drove a van down the sidewalk mowing people down until a police officer arrested him.
The count soon was ten dead and fourteen injured.
Toronto was a different city this morning. Cement barricades went up outside Union Station and several other spots in the city.
Union Station often hosts various performances, today was the Fall For Dance North in rehearsal.
I met my BFF and with no particular plan in mind, we walked to City Hall and grabbed lunch from the chip wagon.
A grey day in more ways than one, the flag is at half mast and the Toronto sign dimmed to honour the victims.
But it felt like perhaps spring has sprung!
We strolled through Nordstom's, looking at the shoe section.
$400 flip flops...
Then a stop in H&M where I garnered two summer dresses for $40, a lot less than a pair of flip flops! BFF got a top.
Then a walk up Yonge to Marshall's and Bed Bath and Beyond before walking back to Union Station.
Fabulous fridge magnets on a billboard at Dundas Square.
Brookfield Place had a display for Earth Day.
When I was cutting up the leftover pork to make moo shu pork I thought, oh well, it won't be great but at least we are making use of it. WRONG it was absolutely delicious!!
Wednesday
I know April showers should bring May flowers but enough already!!!
John and I headed out for lunch in the Assembly Hall, luckily we get the bus outside our door and can go underground once we are downtown.
We both chose the Thai green curry from Little Khao.
Delicious but I could do without the tofu.
Then a trip to the Bay for John to get some sports socks.
Then to the Eaton Centre to track down Bath And Bodyworks for some candles.
Discovered a couple of churches and murals on our way. And this tall guy.
Brickman by Inges Idee
It was such a gorgeous day we walked along Jarvis to Adelaide then backtracked
to Shuter to see the renovated St. Michael's Cathedral. Step inside here.
On Bay St. we found a new craft beer pub serving local breweries' products. They even carry gluten free beer!
These kegs decorate the windows.
Friday
I decided to check out a new store on Lake Shore and York, in a new office tower.
It is connected to the PATH which is an underground/above ground system of indoor options to move around downtown. You can get to Union Station from where you can go all the way up to the Eaton Centre or City Hall without ever going outside or west to the CN Tower or King St. and John and south to Harbourfront.
Following the PATH to Longo's I was able to look down on Union Plaza where they were setting up for tonight's Raptors' game. The square gets closed off for fans to watch the game on the large screen.
Inside the lobby of the Air Canada Centre, ACC, where they play along with the Maple Leafs.
Dinner - steak, sauteed potatoes, green peppers, onions and mushrooms.
BOOKS
April 2018 - Royal York Hotel Toronto
I finished The Night The Lights Went Out and plan on reading more of her books even though it was easy quite early on to figure out how this was going to unwind.
I especially loved the Southern fried charm of the 92 year old Sugar and her gritty sound advice.
My commuting read is Diane Arbus: A Biography, interesting but lacking real information as none of the family would cooperate with the author, so it reads rather mundane.
The jacket compares her to two of my favourites, Frida Kahlo and Georgia O'Keeffe, which I can't/don't see.
Slowly working my way through Truly Madly Guilty, my first by this author. Many reviews said it was too slow and drawn out with boring characters but I liked the way it was drawn out and I think the characters are just ordinary people in a difficult situation having their relationships tested.
This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these low carb pancakes with your favorite low carb syrup or eat them plain.
Whisk together butter, cream, stevia, salt, eggs and vanilla extract.
In another bowl, combine coconut flour and baking powder. Mix dry ingredients into the wet ingredients. Let batter sit to thicken. If too thick, thin out batter by adding an additional egg or more liquid (water or heavy cream).
Lightly oil skillet and heat over medium heat. Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
Recipe Notes
Original recipe called for 4 eggs, but experience has shown 3 is better and makes the pancakes less eggy. Also, additional cream can be added if batter is too thick.
2/3 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder3/4 teaspoon baking soda 1/3 cup plain yogurt 1 large egg, beaten lightly 1 tablespoon butter, melted and cooled 1/2 cup whole milk 1 cup fresh raspberries Raspberry jam - I didn't use Confectioners' sugar Directions1. Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. 2. In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries. 3. Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar. Yield: 4 servings. Nutritional Facts
2 pancakes (calculated without jam and confectioners' sugar) equals 178 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 405 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein.Diabetic Exchanges: 1-1/2 starch, 1 fat.
I saw this on a repeat of The Chew - from a restaurant in New York Bubby's.
Ingredients 2 tablespoons Sugar 4 Cups All-Purpose Flour 5 teaspoons Baking Soda 2 1/2 teaspoons Kosher Salt 4 extra Large Eggs 1 1/2 cups Sour Cream 5 tablespoons unsalted Butter - melted and cooled plus more for the griddle and for brushing on the Pancakes 2 3/4 cups Milk kitchenware
2 tablespoons Sugar 4 Cups All-Purpose Flour 5 teaspoons Baking Soda 2 1/2 teaspoons Kosher Salt Combine the Sugar, Flour, Baking Soda, and Salt in a large bowl; set aside. 4 extra Large Eggs 1 1/2 cups Sour Cream 5 tablespoons unsalted Butter - melted and cooled 2 3/4 cups Milk Using a whisk or mixer set on medium speed, beat the Eggs in a bowl for 2 minutes, or until frothy. Beat in the Sour Cream, Butter, and Milk. Stop beating as soon as the ingredients are combined. Egg mixture Flour mixture Using a large spoon or rubber spatula, briskly fold the Egg mixture into the Flour mixture, being careful not to over mix or your Pancakes. It's okay if there are a few little lumps in the Batter (At this point, you can cover the Batter and refrigerate it for up to 3 hours or use it right away.)
Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
Lightly Butter the griddle. Using a ladle, form Pancakes on the griddle using 1/4 cup Batter per Pancake. Cook the Pancakes until a few bubbles have formed on the surface of each one. Melted Butter Flip the Pancakes with a spatula and cook until golden brown on the other side. Brush the finished Pancake with a little melted Butter before serving.
BLUEBERRY COMPOTE
Ingredients: 2 cups fresh blueberries, picked over for bad berries and leaves 4 tablespoons sugar 1 tablespoon fresh orange juice ½ teaspoon freshly grated orange zest
Instructions: 1. In a heavy, 1-quart saucepan, stir together theblueberries, sugar, orange juice and orange zest. 2. Set the saucepan over medium heat. Bring the mixture to a simmer, reduce the heat to low, and allow it to simmer for 5-10 minutes, or until it coats the back of a spoon. 3. Spoon the compote into a serving dish. If storing for later use, cool the compote completely before covering it with a lid or plastic wrap. If the compote is cool, reheat it over low heat to serve warm.
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