Spiced Apple Pancakes

Spiced Apple Pancakes

Spiced Apple Pancakes

What better way to celebrate my birthday than to share pancakes with you. An awesome Debi-friendly cake would be nice, but pancakes are always better!

I have made a habit of taking my birthday off from work and doing things for myself that I normally neglect. Pancakes for breakfast, massage, movie, shopping, or whatever else I haven’t done and I feel the need to do. Pancakes for breakfast are a definite must on my birthday. Last year, I did something pancake-like and experimented with Jonathan’s (The Canary FIles) gluten-free, vegan crepes. It was part Adopt A Gluten-Free Blogger, part spoil myself. They were awesome. I need to make them again, but I want pancakes. I might make these again for my birthday since I have restocked our fruit bin with organic apples. Or I might just experiment with pancakes I have in my head.

Besides, if I make pancakes for breakfast I won’t be sad if I don’t have dessert at dinner.

These pancakes are spiced with garam masala. If you don’t have it, you might be able to find a recipe online and make it from some ground spices if you have them in your pantry. I don’t peel the apples for the pancakes. The apples in the pancake and the topping have the skin on. Just make sure you wash them well to get the wax off. Also, letting the batter sit will help it thicken. You can use it right away, but you’ll have super thin pancakes to start with and you will have to wait for the pancake to look completely dry before flipping them. You’ll have a pan full of disaster if thin pancakes aren’t dry.

Spiced Apple Pancakes – makes about 8 pancakes

2/3 cup teff flour

1/3 cup tapioca flour

1 teaspoon baking soda

1/2 teaspoon garam masala

1/2 teaspoon salt

1/2 cup dairy-free milk

1/3 cup pure maple syrup (Grade B)

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 apple, grated

Topping:

1 apple, chopped

1 tablespoon soy-free Earth Balanace

1 teaspoon pure maple syrup

1/4 teaspoon garam masala

pinch salt

In a small mixing bowl, combine teff, tapioca, garam masala, baking soda, and salt. Mix well. In another small mixing bowl, whisk together milk, maple syrup, olive oil, and apple cider vinegar. Pour wet ingredients into dry and mix well. Add grated apple and mix well. Set aside for about 10 minutes, at least. Heat pan/griddle over medium heat. Coat pan with oil or fat of your choice. Drop by 1/4 cups. Flip once the pancakes have bubbled and the edges are dry. (See above for instructions on what to do if your pancakes are thin). Heat a small pan over medium heat. Add Earth Balance and let it melt. Stir in maple syrup, garam masala, and salt. Add apples and cook until tender. To serve, top your pancakes with the apple topping then drizzle with pure maple syrup.

Balsamic Mustard Sauce

Perfect on pork chops

Perfect on pork chops

This post is a long time coming. If you paid attention to my travel posts from my vacation last month you’ll recognize the above picture. My friends loved all the food on our plates that night. It was the sauce that had Jerm joking the next morning about taking a raw pork chop sandwich with Balsamic Mustard Sauce to work for lunch. It was also the sauce that had DD messaging me asking me how to make it. I gave her the ratio as I thought I used. However, by the time I made it again myself I realized I was way off. Maybe not way off. But I was off.

By the second time I remade it I got it right.

Use whatever fat you want to use, but you do need to use balsamic vinegar and mustard for this to be Balsamic Mustard Sauce.

This sauce is excellent with pork chops. I think it would be great with a grilled steak, too.

Balsamic Mustard Sauce

4 tablespoons yellow mustard

1 tablespoon balsamic vinegar

1 teaspoon olive oil

Place ingredients in a small bowl and mix well. Keep leftovers covered at room temperature.

Pumpkin Maple Bacon Pancakes

Pumpkin Maple Bacon PancakesI love pancakes.

Pancakes love me.

We go way back, me and pancakes.

We parted ways for a while after I had to ditch gluten. I needed an adjustment period as I learned different ways of doing things.

I welcomed pancakes back when I started following blogs of people who had been gluten-free longer than I and knew what they were doing. It was the same, but not. Yet I still love pancakes and pancakes love me.

I could have pancakes every day but part of the love affair with pancakes is that I have them every once in a while. You know, absence makes the heart grow fonder and all that.

I started playing around with my own recipe last year and floundered. Then I got sick and stopped.

Pumpkin season started and I realized this was a perfect time to start again. I tossed the old recipe and started from scratch using Michael Ruhlman’s Ratio as a guideline. I don’t use the same ratios as he does for his pancakes, but it still works. They bubble on the griddle, get dry around the edges, and they turn out fluffy. Just like I remember gluten full pancakes to be.

I used quinoa flour for these because rice flour wasn’t working the way I wanted it to. If you’ve worked with quinoa flour and you’re wrinkling your nose un-wrinkle it right now. When I was recipe testing for Brittany Angell and Iris Higgins for their Essential Gluten-Free Baking Guides Part 1 & 2, Brittany developed a clever way to dampen the bitterness of quinoa flour and now she has it on her blog for everyone. I do this whenever I buy a new bag of quinoa flour and I store it in the freezer. It is the only flour I keep in there and it confuses Chaz. He asks what it is every time he sees it. Every. Time.

I use a combination of the pumpkin puree and baking soda plus apple cider vinegar to replace the eggs. Do not try to leave out one or the other or your texture will be completely off. The pumpkin puree makes it moist and the baking soda with apple cider vinegar helps to leaven it.

If you happen to have leftovers, reheat them in a covered pan in the oven at 250°. They will be even fluffier.

Pumpkin Maple Bacon Pancakes – makes about 8 pancakes

4 slices of bacon, fat rendered and reserved, crumbled

2/3 cup quinoa flour

1/3 cup tapioca flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup dairy-free milk

6 tablespoons pure maple syrup (Grade B)

6 tablespoons pumpkin puree

2 tablespoons reserved bacon fat

2 tablespoons apple cider vinegar

Set your griddle over medium heat and allow it to warm up while mixing your batter. Mix together quinoa flour, tapioca flour, baking soda, and salt in a small mixing bowl. Set aside. Mix together dairy-free milk, maple syrup, pumpkin puree, bacon fat (use fat that you reserved from your bacon), and apple cider vinegar in another small bowl. Add the liquid ingredients to the dry and mix well. Add bacon fat to the griddle and coat the surface. Drop batter using 1/4 cup measuring cup (or 1/4 cup ice cream scoop). Add some bacon crumbles to the top. The batter will bubble as it cooks. Flip the pancakes once the edges look dried out. Cook at least 3 more minutes then remove to a plate. Add more bacon fat to the griddle if you feel it needs it before adding more batter to it. Serve with additional bacon crumbles on top and with maple syrup.