Over long holiday weekends, nothing is better than waking up and having a big pancake breakfast. Those fluffy stacks of deliciousness will have even the grumpiest member of your family up and smiling in no time. The sweetness of dried cherries and the crunch of sliced almonds adds to the dimension of these flapjacks. Serve hot off the stove with warm maple syrup.
This is really two recipes: there’s not an easy swap for gluten-free folks when it comes to pancakes. Sure, you can head out and buy a box of gluten-free Bisquick, or gluten-free King Arthur’s pancake mix – those will both work, but they aren’t the same as a homemade pancake mix. If you are making both kinds of pancakes (traditional and gluten free), be sure to use different pans and mixing bowls/utensils. Often folks with gluten sensitivity have to worry about cross-contamination.
This recipe has some room for creativity, too. Mix it up with the dried fruit or nuts. Use raisins or walnuts or pecans – whatever you prefer!
Need a vegan fix for breakfast sausage? Try Field Roast Apple Maple Breakfast Links, Lightlife’s Gimme Lean Sausage or Yves Veggie Breakfast Links. All are availably widely, and easy to warm and serve in minutes. Make any of them in extra oil while frying to imitate the “greasy” texture of sausages.
- 1 cup buckwheat flour
- 1/2 cup rice flour
- 1/2 cup chickpea flour
- 2 Tbl. arrowroot powder
- 3 Tbl. baking powder
- 1/2 tsp. salt
- 1 tsp. powdered ginger
- 2 1/2 cups non-dairy milk (we use vanilla almond milk)
- 3 Tbl. agave nectar (or maple syrup)
- 2 Tbl. canola oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 cup dried cherries
- 1/2 cup sliced almonds
- 2-3 TBS of canola oil or coconut oil for cooking
- In a large mixing bowl, combine buckwheat flour, rice flour, chickpea flour, arrowroot powder, baking powder, salt and powdered ginger.
- In a second bowl, mix non-dairy milk, agave nectar, canola oil, vanilla extract and almond extract.
- Pour into dry ingredients and fold to combine.
- Add dried cherries and nuts.
- Heat a large, heavy-bottom pan, skillet or griddle and add a tablespoon of cooking oil.
- Drop 1/3 cup-size dollops of batter onto the hot cooking surface.
- When ready to flip (about 2 minutes), the edges of each pancake will start to firm up and the pancake will have little bubbles. Flip when ready and cook second side about 2 more minutes.
- Finished pancakes will be golden brown and cooked all the way through.
- Serve warm with lots of maple syrup!
- Buckwheat is a seed, and does not contain wheat.
- Gluten-free pancakes are slightly darker in color than the traditional ones, but if you prefer a lighter tone, use white rice flour in this recipe.
- 1 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3 Tbl. baking powder
- 1/2 tsp. salt
- 1 tsp. powdered ginger
- 2 1/2 cups non-dairy milk (we use vanilla almond milk)
- 3 Tbl. agave nectar (or maple syrup)
- 2 Tbl. canola oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 cup dried cherries
- 1/2 cup sliced almonds
- 2-3 TBS of canola oil or coconut oil for cooking
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and powdered ginger.
- In a second bowl, mix non-dairy milk, agave nectar, canola oil, vanilla extract and almond extract.
- Pour into dry ingredients and fold to combine.
- Add dried cherries and nuts, being mindful not to over stir. If you overwork the batter, your pancakes will get tough.
- Heat a large, heavy-bottom pan, skillet or griddle and add enough canola or coconut cooking oil to cover the bottom.
- Drop 1/3 cup-size dollops of batter onto the hot cooking surface.
- When ready to flip (about 2 minutes), the edges of each pancake will start to firm up and the pancake will have little bubbles. Flip when ready and cook second side about 2 more minutes.
- Finished pancakes will be golden brown and cooked all the way through.
- Serve warm with maple syrup.
the dirty hippie and the bohemian girl
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