Gluten, Dairy and Egg Free Pancake Recipes

I realized it has been a long time since I updated my blogs, I apologize. Of course, most of us are making New Year's Resolutions and I hope to keep this site and my other, Lulu's Gluten Free, updated more frequently.

Unfortunately, I have many health challenges. I am having difficulty pushing through low energy coupled with working more as well as raising my son and running a household.

The recipe below was one I had hoped to post in the fall, but apples are still plentiful even though my favorite, Jonathan apples are gone. There are many others that are tasty.

If you are looking to reduce carbohydrates, use Granny Smith, these tart apples have the least amount of sugar. Use cooked applesauce if making these for someone below the age of two or peel your raw apples.

I was inspired to make pancakes using fall apples. I also wanted pancakes to be egg free as well. Gluten free pancake mixes tend to be quite expensive although they are easy to use. I enjoy Arrowhead's GF Pancake and Waffle Mix. The addition of corn flour gives a delicious crisp to the finished product.

This recipe is easy to make and surprisingly requires no syrup. We did enjoy them with applesauce from last week's post.

There are two recipes with variations that can apply to either. I find the oatmeal pancakes are easier for me to digest as they contain less sugar than gluten free mixes and I don't get tired as easliy after eating them. I have stopped using maple syrup as well for the same reason. I don't want to eat a breakfast that has be nodding off half an hour to an hour after eating. Unsweetened applesauce is a delicious topper with pancakes. I used to give my kids this to avoid them having too much sugar in morning.

Enjoy!

Spiced Apple Pancakes

1 c. unsweetened organic applesauce or you can puree two apples with the peel (unless you are feeding a little person under the age of 2) in a food processor use a little water until you get consistency of applesauce
1 c. almond milk (easy almond milk 1 Tbsp. raw almond butter with 1 c. water, blend)
1 tsp. flax meal
2 tsp. baking soda
1 c. brown rice flour
pinch of ginger and nutmeg
1 tsp. Saigon cinnamon
2 Tbsp. cornstarch

Combine flax meal to cornstarch in a bowl, mix well and make a well in the center. Combine almond milk and applesauce, add to well and stir until mixed. Let rest for 5 minutes. Cook 1/3 c. of batter in oiled cast iron skillet over medium heat and flip when pancake looks dry. Continue until all batter is gone. Can be stored in refrigerator in storage baggie or container for a 3-4 days.

Serve plain or with unsweetened applesauce. Try one without any condiments, they are delicious as is!

Approximately 4-6 pancakes

Another Pancake recipe

1. almond milk
2 Tsp of flaxseeds
1 c. oatmeal
2 Tbsp of GF oats
1 Tbsp liquid coconut oil or light olive oil
1 Tbsp of vanilla extra


Place ingredients in order listed in a blender. Blend well. Over medium heat, heat your skilled and lightly oil using coconut oil. When hot place 1/3 c. of batter in pan, flip when top appears dry and I usually like to use my spatula to poke it and make sure it is cooked.
Repeat until batter is gone, this batter will keep in fridge for a few days.

Variations:
Apple Oatmeal Pancakes
Place same spices in apple pancakes in your blender and blend well. Use unsweetened applesauce instead of syrup. I like using applesauce like this and I find I don't have any carb crash later since I avoided the syrup, even using real maple syrup.

Blueberry Pancakes:
Place blueberries frozen or fresh on top of batter after you pour it, I strategically place them, but you can add as many or little as you like!

Chai Spiced:
1/2 tsp each of cinnamon, cloves, and 3/4 tsp. cardamon, add to blender and blend well.

Banana pancakes:
Use applesauce pancake recipe above but substitute 2 bananas that are ripe and mashed and add 1/2 tsp of nutmeg to spices listed. Or use oatmeal recipe (also add 1/2 tsp of nutmeg) and place small pieces of banana on top of batter in pan, chopped walnuts could also be added.

Chocolate Chip:
Dot batter with a few dark chocolate chips that are gluten and dairy free, mini chips can also be used.

Almond Cakes:
Use 2 tsp of almond extract instead of vanilla. Blanched, slivered almonds can add a nice crunch and texture. Sprinkle them on top of pancake batter in pan.

I usually make some pancakes and keep them in the fridge for a week. I usually eat two small ones for breakfast. They could also be frozen, just use parchment or wax paper between each pancake prior to freezing. Wrap well or use a sealed plastic bag. Warm in toaster oven. Avoid use of microwave, if it can kill your germs on a kitchen sponge what is it doing to the nutrients in your food?

Enjoy and Happy New Year!!

Angel Food Ministries Offers Allergy Friendly Food Box

Angel Food Ministries was started by Joe and Linda Wingo to help families who are experiencing financial difficulties. This program offers discounted boxes of food that can be purchased in advance and picked up at a location that is close to your home. They offer a gluten free box that is also free of other allergens such as soy, peanuts, tree nuts, milk, eggs, fish and crustaceans (shellfish).

My friend and partner, Mary Ann Kelley, who manages the web site that hosts my gluten free casein free menu planner, also has menu plans that help you utilize the food that is offered each month in the Angel Food Ministry plan.

This month's allergy friendly box has an assortment of breaded chicken and meat. They also offer a produce box as well.

Being on a gluten free diet can break the bank if you aren't careful. What happens is that our previous gluten laden foods/products are quickly replaced with gluten free substitutes. These substitutions will rob you of your health as they contain inflammatory oils and high amounts of carbohydrates and sugars. I discussed this in a post last year when I examined why we should think outside the breadbox.

As we are tightening our financial belt, we look to cut costs where we can. This ministry may be helpful to you by stretching your food budget. They also take food stamps. This food can extend your food for the month or be a substitute for going to the store.

Below are some helpful hints to keep your food costs down.

• Make fewer trips to the store on a FULL stomach.
• Try to make double duty meals, I made one Sunday night that will be listed below.
• Shop on Tuesday for meat clearance sales.
• Some stores will have double ads on one day of the week. My local natural market has last week's and the current week's sale items available on Wednesday.
• Make your own food. This is not only for short term budget containment, but long term health benefits. You can control what you put into the food you are preparing.
• Stick with fresh foods that are simple. It is fun to make an exotic recipe, but the ingredients can be cost prohibitive.
• Start a co-op with your friends so you can buy in bulk. One of my friends is purchasing $5 quarts of honey from a local bee keeper.
• Buy in bulk what you can use. Use coupons on products that you really use, don't feel compelled to use a coupon just because you have it. Take advantage of double coupons or use on sale items. Target has a $1 coupon accordion organizer that fits great in a purse.
• Every week use up what food is in the fridge. Many cuisines around the world take the remains of the veggie drawer and make a soup out of it.
• Many stores have $1 produce bags full of produce that is ripe. Bananas can be frozen and aging apples can be pureed into applesauce or cooked or baked in a crisp.

The two recipes below came about from a $1 produce bag of 3 organic bell peppers, definitely a good deal and 1lb. of ground turkey that was $2.25.

Stuffed Peppers

3 peppers, washed, dried and sliced in half from stem to bottom
A large pot of boiling water
1 lb. ground turkey or beef
1 small onion diced
1 Tbsp. minced garlic
1 small celery stalk diced
1/2 Tbsp. Italian seasoning
Sea salt and fresh ground pepper
1 Tbsp. A-1 Steak sauce (is GF, always read labels), or ketchup
1/2 24oz. jar of marinara sauce of your choice (read labels to avoid gluten and dairy) or
1 1/2 c. homemade marinara sauce

Brown the turkey in olive oil with onions, garlic and celery over medium low heat. While cooking turkey, boil pepper halves in hot water for 3-5 minutes until crisp tender. Remove from water and place in foil lined, oiled rectangular pan to accommodate all the peppers. Add seasonings, steak sauce or ketchup and sea salt and pepper to taste. Remove meat mixture from heat and scoop into pepper halves, save remaining turkey for next recipe. Pour the marinara sauce over the peppers and bake 350F for 30-35 minutes.
Serves 6

Clean out the drawer Soup

Place remaining cooked 1/2 lb. of turkey in a soup pot over medium heat. Add 2 small sliced carrots, 2 small sliced celery stalks, remaining marinara, 1 small diced zucchini, 1/2 T. Italian seasoning and 1/4 c. rice or risotto. Fill the marinara jar with water x 2 and add to soup. Simmer until vegetables are soft and rice is cooked.

You can use any veggies you have for this recipe and adjust the thickness with more or less water.