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Gluten Free Pancake Crash Course

So now that you’ve had this container of gluten-free flour mix sitting in your cupboard for the better part of a month, are you ready to do something with it?

That’s right, after yet another (and even longer) blogging hiatus, we have returned and this time we come bearing gifts…

And by gifts we mean pancakes, of course!

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Because here at Two Saucy Sisters, we believe that thick, fluffy pancakes should be accessible to everyone- including our gluten-free friends! ūüôā

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We decided to go with a basic, plain pancake recipe here to allow you guys to have some fun with it and add whatever you want to them. ¬†Chocolate chips, blueberries, cinnamon and raisins, or maybe for the more adventurous you want to try adapting some of our other pancake recipes- how about banana nut? Strawberry Shortcake? ¬†Pumpkin Gingerbread? ¬†Or why not Chocolate-Banana Upside Down pancakes? ¬†Are you drooling yet? ūüėČ

Of course, we couldn’t just have plain pancakes for breakfast (where’s the fun in that?) so, in the spirit of Fall, we topped ours with a little pear-apple concoction!

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Cinnamon, pears, apples, raisins and a splash of maple syrup goes a looong way, people!

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But before you go running to your kitchen to make these, let’s have a little chat about gluten-free baking. ¬†Well, okay, we suppose making pancakes isn’t exactly baking, per se, but it’s close enough, in our opinions!

The main thing to remember when adapting a recipe to use gluten free flour is that different types of flours have different liquid-holding capacities, so always cut back on the liquid by at least a third, then gradually add liquid in until you’ve reached the consistency you want. ¬†Which leads us to rule #2: when using gluten-free flour, your batter should be thicker than when using standard white or whole-wheat flour. ¬†This is especially true for pancakes if you want them to be thick and fluffy, which is obviously what¬†everyone¬†wants in a good pancake!

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Lastly, you will notice that we added a bit of coconut flour to the batter. ¬†This is not¬†entirely¬†necessary (in fact, our first trial didn’t use it) but it really does help make the pancakes thicker and fluffier. ¬†If you`re worried about a coconutty flavour, fear not because the small amount we’ve added doesn’t change the taste one bit! ¬†Coconut flour is also really easy to find (in Canada you can get it at the Bulk Barn). ¬†But if you decide to leave it out, you may want to cut back on the liquid slightly.

Anyways, now that you’ve been given a crash-course on gluten free pancake making, we hope you enjoy our recipe, and have fun adding all sorts of yummy add-ins to them! ūüôā

Gluten-Free Basic Pancakes

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. High-fibre gluten-free flour blend
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg, beaten
1/2 c. milk of choice (add more if necessary)
1/2 tsp vinegar
1 tbsp maple syrup or honey
1 tsp vanilla extract

Directions:

Pre-heat a non-stick skillet or pancake griddle over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  Combine the wet ingredients in a separate, small bowl.  Add the wet ingredients to the dry ingredients and stir until just combined.

Drop spoonfuls of batter onto the pan (we found these worked better if we made them a little smaller). ¬†Once you see bubbles start to form and the edges begin to cook, flip and cook for another 2-3 minutes. ¬†Keep warm while cooking the remaining batter. ¬†Top with fruit, maple syrup, nuts, or whatever else you’d like! ¬†(Our recipe for the apple-pear “sauce” is below!)

Apple-Pear “Sauce”

1 apple, diced
1 pear, diced
1 tbsp corn starch or arrowroot flour
1 tsp cinnamon
3 tbsp raisins
1 tbsp maple syrup
1/4 c. water

Directions:

Add all ingredients except water to a small pot and stir to combine.  Add the water and bring to a boil.  Cook on high for 2-3 minutes, stirring frequently.  Turn the heat to low and simmer, stirring every couple minutes, until the apples and pears are cooked and the sauce has thickened.

~twosaucysisters

Have you ever tried adopting a recipe to be gluten-free?  What was challenging about it?

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Craving Conquered

So we’re back after a beautiful long weekend, and it seems like Mother Nature is playing some kind of cruel April Fool’s day joke on us with this crazy weather. ¬†Yesterday it went from sunny blue skies to blizzarding, back to sun and then blizzarding again within a span of about 15 minutes, and it did that all day long! ¬†And today she’s pretending it’s January again and hitting us with -12C temperatures. ¬†Apparently Mother Nature thought it would be fun to extend April fool’s day. ¬†Not cool.

But regardless of the weather, it was such a lovely weekend full of sunny skies, family, and of course chocolate! ¬†And as we mentioned the other day, ours was also filled with carrot cake!¬† But if you never got to have any carrot cake, or you’ve polished off the entire thing already (ours was gone in 2 and a half days!) and you’re carrot cake craving is still raging like yesterday’s weather, do not fret- we are here for you ūüôā

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With another pancake in a jar, of course!

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Ok ok, we know what you’re thinking- another pancake in a jar? ¬†Seriously?

Yes, we are serious.  We have a major back-log of these things, so if you really hate pancake-in-a-jars, we apologize (but not actually :P)

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When we posted the recipe for our apple pie version, we asked you to offer up any other flavour suggestions that you’d like to see us make. ¬†Jan at Sprouts n Squats¬†suggested a carrot cake flavour. Well great minds must think alike, because this was one combo that we have had in a our recipe book for quite some time, and since Jan suggested it, we knew we had to share it with all of you pronto! ¬†So really, you should probably thank her for this one ūüôā

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We have to say that this might be one of our all-time favourites. Ok, so we say that almost every time, but this one really takes the cake! (no pun intended :))

But before you go and make this, we want to warn you:

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If your pancake comes out looking like this, don’t be alarmed! ¬†Just cut off some of the top and eat it as a little appetizer while you assemble your toppings ūüôā

Seriously, if this doesn’t crush your carrot-cake craving, we don’t know what will!

Carrot Cake Pancake in a Jar

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Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2

Ingredients:

1 c. whole wheat flour
2 tbsp coconut flour (optional)
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp shredded coconut
1 tbsp raisins
1 tbsp walnuts
1 medium carrot, shredded
1 tbsp coconut butter (or almond or walnut butter)
1/4 c. pineapple juice
3/4 c. milk of choice (if not using coconut flour, reduce to 1/2 c.)
1 tsp vanilla extract
Diced pineapple
raisins

For the Pineapple Syrup:

2 tbsp pineapple juice
1 tbsp honey

Directions:

In a medium-sized bowl, combine all the dry ingredients.  Whisk together with a wire whisk to remove any clumps.  Add the wet ingredients to the dry and stir just until fully combined.

Fill two medium-sized jars 1/4 of the way with diced pineapple and raisins.  Divide the batter in half and spoon into the jars on top of the pineapple.  Cook in the microwave for 5 minutes, or until the pancake is firm (yet still springy) to the touch. Top with syrup, extra raisins, walnuts, and a dollop of yogurt if desired.

For the syrup:

In a small ramekin, stir together the pineapple juice and honey.  Pour over top of pancake.

~twosaucysisters

Do you have a certain breakfast that you make over and over again?  What are some of your favourite ways to re-make it each time?

Pillows of Sunshine

We love lemon, as is evident here, here, here and here.

We also love muffins.

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So why not make lemon muffins?

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And of course, we love to put poppy seeds in whenever we bake with lemon!

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We also love the lemon + coconut pairing, so naturally we made these muffins with part coconut flour.

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The coconut flour just makes them so pillow-y soft with a hint of sweetness, yet the lemon gives them a sunshine-like brightness, they really couldn’t have turned out any better!

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We hope these muffins bring some sunshine to your day like they did to ours!

Lemon-Coconut Muffins

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Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins

Ingredients:

1 c. whole wheat flour
1/2 c. white flour
2 tbsp coconut flour
1.5 tsp baking powder
1/2 tsp baking soda
2 tbsp poppy seeds
1/4 tsp salt
2 tbsp white sugar

1 egg
juice of 1 lemon (~1/4 c.)
zest of 1 lemon
1 c. milk of choice
2 tbsp coconut oil, melted
2 tbsp honey
1/3 c. plain yogurt
1/2 tsp coconut extract (optional)

Directions:

Preheat oven to 350F.
In a medium sized bowl, combine all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Pour the wet into the dry and stir until just combined.
Divide batter evenly between 12 greased muffin cups.
Bake for 15-20 minutes, or until lightly browned and firm to the touch.

~twosaucysisters

Soft as a Pillow

We’ve been on a real lemon-kick lately.

More specifically, we’ve been on a real lemon-coconut-blueberry kick.

We mentioned this in an earlier post, and it is still going strong! We just can’t seem to get enough of this bright, refreshing combo! ¬†Of course the best way to satisfy a flavour craving is to create a pancake recipe for it ūüôā (well, that and maybe a hummus recipe, depending on the type of craving :D)

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But we thought that this particular craving deserved a pancake recipe, not hummus. ¬†Although, we wouldn’t completely reject the idea of a lemon-coconut-blueberry hummus…. ūüėČ

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But wait a sec, where’s the blueberry?

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You didn’t think we forgot it, did you? ūüôā

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These pancakes use one of the best ingredients int the world- coconut flour! ¬†If you want to make something soft and fluffy, coconut flour is the best! ¬†And it’s slightly-sweet coconut flavour adds a nice flavour to your baked goods. ¬†It’s also gluten-free, so those who are allergic need not be afraid, and guess what? ¬†It can be found at the Bulk Barn! ¬†No need to travel the¬†world city looking in every health-food store you can find to get it, just pick some up the next time you go to the Bulk Barn¬†to stock up on chocolate-covered everything.

One thing to note, though, is that coconut flour absorbs¬†a lot of water, so your batter will be much thicker than what you might be used to. ¬†Don’t wait to see bubbles on your pancakes before flipping them, because it’ll never happen and you’ll end up with some very burnt pancakes!

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But get these right, and you’re in for the softest pancakes you’ve probably ever had. ¬†Full of fresh lemony-flavour and sweet coconut, a little texture from poppy seeds, layered with thick coconut “cream”, and covered in a bright blueberry sauce, you really can’t go wrong ūüôā

Lemon-Coconut Poppy Seed Pancakes with Blueberry Sauce

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Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2

Ingredients

1/3 c. + 2 tbsp whole wheat pastry flour
1/4 c. coconut flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
zest of 1 lemon
Juice of 1 lemon (1/4 c.)
3/4 c. milk of choice
1 tbsp coconut milk
1 tbsp honey

For the “cream”

1/2 c. plain Greek yogurt
1 tbsp coconut cream (from the top of the can)

For the Blueberry Sauce

1 c. Frozen blueberries
1 tbsp honey

Directions:

Heat a pancakes griddle or non-stick frying pan over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients. ¬†In a separate bowl combine all the wet ingredients. ¬†Add the wet ingredients to the dry and stir until just combined. ¬†Spray the griddle or frying pan with cooking spray and drop spoonfuls of batter onto the pan, spreading them out to make round disks. ¬†Cook for 2-3 minutes, or until the edges start to cook. ¬†Carefully flip them over (they’ll be very soft and a bit fragile) and cook for another 2-3 minutes.

To make the Cream: Stir the coconut cream and yogurt together and layer in between each pancake.

To make the Blueberry sauce: Place blueberries in a pot and cook over medium-high heat, stirring frequently, mashing the blueberries slightly as they cook.  Once the blueberries begin to boil, add the honey and cook for another minute.  Reduce the heat to low and cook, stirring frequently, until the sauce thickens slightly.

~twosaucysisters

Have you ever tried coconut flour?

Pick Me Up Pancakes

What a weekend!

We had our first track meet of the season this weekend, so we were off in Windsor running around in circles for the better part of two days.

And you know what? ¬†It was¬†not¬†our best performance. ¬†The first meet is often a bit rough, but this weekend our bodies just didn’t seem to want to go as fast as we would’ve liked them too. ¬†Oh well, it happens, right?

We figured, though, after a tiring weekend of disappointing racing, we deserved something extra special- something to perk us back up.

So we made pancakes.

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Not that we ever need an excuse to make pancakes, but these just seemed like the perfect thing at the time.

These banana nut pancakes were fluffy, flavourful, and oh-so satisfying!

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Loaded with cinnamon, full of crunchy walnuts, and drizzled drowned in maple-tahini syrup these pancakes hit the spot!

Now you may be thinking that the banana-tahini combination is slightly strange, but we assure you it is¬†de-lic-ious! ¬†We’ve used a tahini dressing on banana pancakes before, and it was every bit as wonderful as we remembered. ¬†This one had the addition of maple syrup, which brought it up to a whole new level of awesome ūüôā

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So while we hope your athletic endeavors this weekend were more successful than ours, if they weren’t, we encourage you to make these pancakes for yourself as a reward for putting in the effort. If you did have success (of any kind) this weekend, make these as a reward. ¬†And if you really can’t think of any reason why you should be rewarding yourself this morning- make them anyways, because we’re sure you did something worth celebrating this weekend ūüôā

Banana Nut Pancakes

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Prep Time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients:

2/3 c. whole wheat flour
2 tbsp coconut flour (optional- but decrease the liquid if not using)
1/2 tsp baking powder
2 tsp cinnamon
2 egg whites (or one egg)
1 mashed ripe banana
3/4 c. milk
1/2 tsp vanilla extract
1/2 tsp banana extract (optional)
1/4 tsp butter extract (optional)
1/4 c. chopped walnuts

Tahini Drizzle:

2 tbsp tahini
1 tsp cinnamon
2 tsp maple syrup
1/4 tsp maple extract (optional)
water

Directions:

For the pancakes: In a medium-sized bowl, combine all dry ingredients.  In a separate small bowl, combine the wet ingredients.  Add the wet ingredients to the dry and stir just until combined.  Drop spoonfuls of batter onto a hot skillet, cook for 2-3 minutes, then flip and cook for another 2-3 minutes.

For the Drizzle: Combine tahini, cinnamon, and maple syrup.  Slowly add water while stirring until you reach your desired consistency.

~twosaucysisters