Applesauce Pancakes

Applesauce Pancakes

These are great because they don't have any wheat, milk or eggs. You can use whatever grains you to which you are not allergic. I expect you could use pureed banana, pear or pumpkin in place of the apple.

1 1/4 cups flour mix

1 tablespoon baking powder

1/4 teaspoon salt

3 tablespoons applesauce

1 cup water

Combine the dry ingredients in a large bowl. Add the applesauce and water and mix well. Allow to rest about 5 minutes before baking the pancakes on a large greased griddle. Serve hot. Makes about 12 - 4" pancakes.

Allergy Friendly Pancakes! Blueberry version -- Yum!

No wheat, soy, eggs, sugar or dairy in these, but they taste like a hearty buckwheat pancake.  They are especially yummy with blueberries in the batter!


Allergy Friendly Pancakes!  Blueberry version -- Yum!


Combine in a mixing bowl:


1 1/4 cups non-wheat flour mixture
2 tablespoons dextrose
2 teaspoons baking powder


Add:


1 tablespoon ground flax seed combined with 3 tablespoons warm water, allowed to rest about 5 minutes
1/2 cup goats milk or rice milk
1/2 cup water
1 tablespoon olive oil
(up to 1 cup fresh or frozen blueberries)


Mix the batter until it is just slightly lumpy.  Bake on a hot griddle as for pancakes.  Makes about two dozen "silver dollar" sized pancakes.


Note:  When I did these originally, I was using barley flour in my flour mix.  If a gluten free mix is being used, I would recommend adding 1 packet of Knox gelatin to the dry ingredients before mixing.


cSharron Long and Adams Media, all rights reserved.

Low Carb Chocolate Chip Flax Pancakes

Hi!

I'm trying to incorporate more flax into my diet and wanted something different for breakfast, so here it is.  This is not a soy free recipe, and I wouldn't trust soy protein to be gluten free unless it states so on the package.

Low Carb Chocolate Chip Flax Pancakes

Dry ingredients:

1/3 cup flax seeds ground to 2/3 cup or 2/3 cup flax seed meal

1/3 cup ground almonds

1/4 cup soy protein isolate

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon SteviaPlus

2 packets Splenda

1/4 teaspoon cinnamon

Wet ingredients:

1 egg

1/4 cup cream thinned to 1 cup with water

1/4 teaspoon vanilla

Sugar free chocolate chips

In a mixing bowl combine the dry ingredients. In another small bowl, combine the wet ingredients, then add them all at once to the dry ingredients. Stir them well, then let the batter rest for a few minutes so it can thicken up. You might need to add more water 1 tablespoon at a time to get it to the desired consistency. Pour the batter by 1/4 cupfuls onto a hot griddle and sprinkle about 10 - 12 chocolate chips on each pancake before flipping them. Serve hot with butter or peanut butter and sugar free syrup. For an extra treat, if you can manage the carbs, add some banana slices. Yum!

To me, these tasted like a really good whole grain pancake. I hope you enjoy them!

Blessings,

Sharron