Pan-Hand Cakes (Wheat/ Gluten Free Pancakes)
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
12 Pan-Hand Cakes
- Serves:
- 6
ingredients
- 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)
directions
- 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.
-
Notes:
-
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).
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RECIPE SUBMITTED BY
I live in the Southwest and I am a college instructor. I love to read, cook, and work out (when I can get to the gym and find something I like to do!) I am passionate about teaching, cooking, and eliminating the big "P" (procrastination)from my life. My motto "Can it be fixed with chocolate? Then it ain't that bad..."