I know this was back in the day, before most of you even knew my blog existed, but I`m remembering some yummy pancakes I made earlier in the year. What brought on this bit of nostalgia?
When I went on my Spring Break to Colorado, all kinds of experimental gluten free goodies came out of the kitchen. One morning, in the desire to eat something a little less healthy than the natives of Boulder usually eat, we made some pancakes. Experimental pancakes. You see, whenever I make any baked goodie, I use a bit of coconut. And sorghum, and some others, but the main point is that my flour mixes always include some coconut flour. I like the protein, but it also does a good job of holding stuff together. Sort of like a gluten free gluten! It does just as well as xantham gum, without being a gross corn by product.
(I know, I used to think xantham was healthy too. It turns out it is corn that has been even more processed than high fructose corn sugar! Stick to guar gum, which is a leavening agent that actually is natural.)
The only problem is, these pancakes we were making had neither xantham or coconut. We were just using King Arthur brand`s gluten free flour mix, and we didn`t add any leavening agents. That may not be a big deal if you are using normal wheat flour, but anything gluten free needs something to give it a bit of shape.
So, our experimental pancakes gave us something even better than the original. We ended up with fritters! With the addition of cinnamon, banana, and white chocolate chips, these turned out even better tasting than the originally planned pancakes. Long live mistakes!
- 2 large eggs (or one flax egg, one chia egg)
- 4 tablespoons melted butter or vegetable oil – add 2 additional tablespoons (1 ounce) butter or oil to make waffles
- 2 cups water or milk
- 1 teaspoon gluten-free vanilla extract
- 2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
- 1/4 cup buttermilk powder, optional
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 banana
- 4 oz. white chocolate chips
- 1/2 c chopped pecans (For a protein boost!)
1) Whisk together the eggs, melted butter or oil, water or milk (milk will make a richer pancake), banana slices, and vanilla.
2) In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.
3) Pour some oil into a skillet, and pour the batter in when the oil starts popping. When the batter is slightly set, though still runny, divide the skillet into different slices, sizing based on your personal preference and the number of people you are cooking for. Fold each slice in half, creating a slightly thicker fritter. Fritters are, by nature, unevenly shaped, so don`t be upset if the edges get messy or some crumbling happens. It makes for a yummier experience!
Here we have some chokecherry syrup, a locally made product. I`ve never heard of or tried the fruit before, so it was very interesting testing it out. I thought it tasted pretty good, but it seemed to be a bit sweet. I think that all the bits and pieces in the fritters makes it sweet enough that it really doesn`t need to be topped with anything.
We also used a vegetable based margarine spread. It had soy, so I probably wouldn`t use it in the future, but it made a nice addition. I`d use Earth Balance next time.
But if you like sweets, this is great. I feel like I`ve found a bit of the authentic West here. It`s nice to be part of where you are visiting, if only for a little bit!
You could also drizzle some fresh butter or some honey on these fritters, which would taste really yummy!
I got a little spoiled here, as there was a lot of sweets going on. We had a bunch of fruit salad, and desserts, and popcorn, and way too many treats! But it all tasted really good.
To balance this meal out, I`d include some meat or eggs, or a tofu scramble with bell peppers to keep up the spirit of the West. We had some bacon, but I like kielbasa as well.