Having recently given Gluten Free Goddess’ Pumpkin Bread a try, I had some leftover canned pumpkin sitting in the fridge. What to do with this unspecified amount of yummy pumpkin? Slather it with syrup and soy yogurt of course! To capture the syrup in action, we had some fun figuring out the photo sequence option on the camera.
- 1 cup buckwheat flour (Don’t be fooled by the wheat in this flour’s name. It has no gluten.)
- 2 T Sugar
- 1 t baking powder
- 1/2 t salt
- ~1 cup water or milk (rice, soy, almond, etc.)
- 1 egg beaten (or egg substitute)
- 1 t vanilla extract
- Leftover pumpkin filling
- Preheat a cast iron fry pan on medium heat
- Mix dry ingredients together in a large mixing bowl
- Beat egg in a medium mixing bowl
- Mix wet ingredients and pumpkin with the egg (be careful not to add too much water)
- Pour into dry ingredients
- Mixture should be runny enough to create a smooth surface when poured on a fry pan
- Pour ~1/2 cup into fry pan and flip when browned and bubbles start to rise in the middle of the cake
- Stack on a plate while cooking
These are a real treat and fairly simple to make. We needed to clean out our freezer and had some bags of zucchini from last fall. Sarah measured these bags in 2 cup amounts. The recipe comes from the blog called Cooking with My Kid. I used our flour mix and substituted shortening for butter. I read that for every 1 cup of butter, remove 1/4 cup of shortening. After some cross multiplication (thanks math class!), I concluded I needed 1/2 cup of shortening instead of 2/3 cups butter.
These pancakes require very few ingredients and have superb results!
- 1 c. buckwheat flour
- 1 tsp baking powder
- 2 T sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk/H2O
- 2 T melted butter or canola oil
- Optional: chocolate chips
Mix dry ingredients together, add egg, milk and butter. Pour 1/4 cup batter at a time (or more, I try to push the boundary of up to 3/4 cup). If using a cast iron pan, cooking spray works well for not getting too much oil on the pan, but keeping it non sticky.
This took a while to make, but it was well worth the wait. See the apple pie recipe to make the crust. The crust recipe makes two bottom crusts. The other was used for sweet potato pie. The crusts were prepared the day before. This recipe from about.com was pretty solid. The only thing I changed was that I reduced the amount of onions by about half.
This recipe is modified from 1,000 Gluten Free Recipes
1 cup flour mix or Bob’s All Purpose Baking Flour
2 T sugar
1/2 t baking soda
1/8 t salt
1/8 t xanthan gum
1/3 cup or more rice milk (or other milky substance)
2 T dairy free margarine or canola oil (which is cheaper)
1 large egg
1 t vanilla extract
More oil or spray for frying
Optional: one mashed ripe banana (cue the Jack Johnson song) and/or blueberries (Costco!)
1. In a large mixing bowl, whisk flour mix, sugar, baking soda, salt and xanthan gum.
2. In medium bowl, whisk milk, margarine, egg and vanilla. Whisk into dry mix. Add banana if desired. Let sit and then add flour or milk to desirable consistency.
3. In a large skillet, heat oil over medium heat and pour 1/4-3/4 cup of batter onto skillet and cook until bubbles appear on top of the pancake. Add blueberries one by one after pouring batter into pan, if desired. Turn and cook until browned on other side. Put on plate in an oven at 170 degrees until all are cooked.