Apple and pecan pancakes

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Pancakes with Caramelised Apples by Edward Kimber on Flickr, CC-BY-2.0.

We brought home a lot of apples back from BC and I wanted to cook something that would be delicious, filling and have a lot of good protein in it, so we made pancakes. I made them gluten-free but they don’t have to be. Scaling back the gf flour while using the oats and nuts as part of the substitution really worked.

This is more of a… guideline than a recipe. I’m assuming past pancake-making experience. You need:

  • A large apple chopped finely. You could grate it, but diced leaves a better texture.
  • 4 eggs. I used duck eggs, you don’t have to.
  • 1/2 cup oats, put through a blender until it is flour.
  • 1/2 cup of pecans (or any nut) also pulsed in the same blender
  • 1/2 cup pumpkin seeds, whole, chopped or pulsed
  • 1 cup of buttermilk (or milk, or milk and 1/4 cup of buttermilk powder)
  • Mix 1 tbs of baking powder with 3/4 cup of flour. We used 1 for 1 substitute gluten-free flour blend.
  • 3 tbs of sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp freshly grated nutmeg
  • Butter and maple syrup for serving, or topping of your choice

If you’re making this gluten-free, you can mix as much as you want to bring it together. You’re not going to develop gluten that isn’t there to begin with. If you are using regular flour, mix only until combined.

Mix together, get out your frying pan or griddle. Cook until the edges are dry and the bubbles in the middle of the pancake. Flip and cook for 1-2 minutes.

These are the closest gf pancakes I’ve ever tasted to regular pancakes. With all the nuts, oats and seeds it is quite filling, but I would substitute this recipe for regular pancakes to avoid the white starch crash right after eating them. If apples aren’t in season, I’d definitely smash up three bananas, but that’s really going to increase the sugar so scale the recipe sugar back and cook at a cooler temperature.

 

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