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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!


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


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!


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


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!


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


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


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


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


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.


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


WARNING: You are about to be vented at. So we haven’t been around all week (see our last post) because we haven’t been able to add any pictures to our blog. Every time we tried to add them to a post, a message would come up telling us they were too big. Apparently wordpress doesn’t have anyone who you can actually contact and ask about problems such as this, so we were left to our own e-illiterate devices. After several days, trying several different things, we finally discovered our problem. We had simply run out of space! We know, we know,¬†duh!¬†Honestly, that may be completely and entirely obvious to some, but we’re food-people, not website-design, computer people. Long story short, we purchased 10GB (that’s¬†gigabytes, we don’t know what that means, either) of space, and now we can finally share our backlog of recipes with you all!

Thank you for bearing with during this incredibly frustrating time! Without further ado, today’s (or more like last Sunday’s) post!

You know what one of our favourite kinds of muffins are?

Bran muffins!

Blueberry bran, blueberry-cranberry bran, raisin bran, apple-bran: you name it, we love it!

And you know what else we love?


Oh wait, you already knew that ūüôā

But of course it was only a matter of time before we combined the two, and came up with brancakes!

DSCN4837 (500x375)

Bran pancakes- Brancakes! ¬†Just wait, people- it’s gonna catch on ūüôā

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Cinnamon-raisin brancakes with cinnamon syrup- an amazingly delicious and healthy breakfast ūüôā ¬†And you know what makes these brancakes so awesome? ¬†The bran!


Ok, so maybe that was kind of obvious- without the bran these wouldn’t be brancakes, now would they? ¬†Of course not- and they also wouldn’t soak up the cinnamon-infused maple syrup like a giant sponge!


So… breakfast sponge cake? ¬†Hmmm, nah- we like brancakes better ūüôā

Cinnamon-Raisin Brancakes


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


1/3 c. whole wheat flour
1/3 c. bran
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/3 c. milk of choice
1/3 c. apple juice
1 egg
1/4 c. plain yogurt
1/4 tsp vanilla extract
1/3 c. raisins


2 tbsp maple syrup
1/2 tsp cinnamon


Preheat a pancake griddle or non-stick skillet over medium-high heat.  Spray with cooking spray.

In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl, combine all the wet ingredients.  Add the wet to the dry along with the raisins.  Stir until fully combined.  Drop spoonfuls of batter onto the griddle and cook for 2-3 minutes, or until bubble start to form and the edges begin to cook.  Flip and cook for another 2-3 minutes. Continue until all the batter is used up.

For the syrup:  Add cinnamon to the maple syrup and stir until the cinnamon is mixed into the syrup.  Drizzle over pancakes.