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Prep 25 mins
Cook 30 mins
I developed this recipe because my husband and I decided to try a wheat free/ low to gluten free diet for a while. Unfortunately, two weeks into it I began to crave pancakes! I tried a gluten free pancake/ baking mix and it was okay, but I had trouble with the texture and the leftovers turned into sawdust hockey pucks. I decided to attempt to fix the texture and figure out new additions to change the flavor without making the recipe too complicated or the addition of too many different ingredients. Here is the end result; the texture is about right and the leftovers freeze or keep well in the fridge to be reheated in the toaster throughout the week. They can be eaten out-of-hand for a grab-and-go breakfast and they pack well for road and camping trips. They also make a nice Sunday morning breakfast with maple syrup, Canadian Bacon, fresh fruit, and cup of coffee. Note: I found gluten free rolled oats at Trader Joe's.
- 3⁄4 cup rolled oats (thick, old fashioned work the best)
- 3⁄4 cup unsweetened vanilla almond milk
- 1 1⁄3 cups gluten-free baking mix
- 1⁄4 teaspoon table salt
- 2 teaspoons ground cardamom or 2 teaspoons cinnamon
- 1⁄2 cup unsweetened vanilla almond milk (yes, you need a 1/2 cup more)
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 tablespoons orange peel, finely grated or 1 teaspoon orange extract
- 1⁄2 cup honey (increase to 1/3 cup if you want sweeter cakes to serve without toppings)
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh or frozen, increase by 1/2 cup if the berries are big)
- 1. Combine the oats and 3/4 cup almond milk. Microwave until aill of the almond milk has been absorbed into the oats. Fluff with fork and set aside to cool.
- 2. In medium size bowl, combine the pancake/ baking mix, cardamom or cinnamon, and salt. Mix with a fork or whisk until well combined.
- 3. In small bowl, combine the 1/2 cup almond milk, eggs, oil, orange peel (or extract), honey, and vanilla extract. Lightly beat with a fork until well combined.
- 4. Add the cooked oats to the dry mixture and pour the liquid ingredients over all. Stir until combined.
- 5. Fold in the blueberries.
- 6. Heat and lightly oil a non-stick skillet (preferably a cast iron ). It's ready when a few drops of water sprinkled on the cooking surface sizzle and snap.
- 7. Drop (or pour) batter by 1/4 cupfuls onto the skillet (I can cook two at a time in my cast iron skillet). Cook approximately 1 minute on each side. Cooking time is approximate; you'll get a feel for your skillet's heat after the first one or two are cooked.
- 8. If you are going to wait to eat them later in the morning: keep them warm by heating your oven to 200 degrees Fahrenheit and lining a cookie sheet with one or two tea towels. Place the cooked cakes between the tea towels and keep them in the oven until ready to eat.
- 9. To eat through out the week: Cool completely and store between sheets of waxed paper in an airtight container or zip close bag in the fridge or freezer. Pop in the toaster to reheat.
- 10: Serve with the suggested toppings: orange marmalade, additional honey, maple syrup, blueberry maple syrup, apple butter, almond butter, or assorted preserves.
- Apple Pie Pan-Hand Cakes:.
- Substitute the blueberries, cardamom or cinnamon, and orange peel (or extract) with 1 cup rough chopped apple and a 1/4 teaspoon each of cardamom, cinnamon, ginger, and nutmeg (or two teaspoons of Trader Joe's Pumpkin Pie Spice).