Gluten Free-zer Friday – Pancake Varieties

Head over to MJ’s for Freezer Food Friday, then come on back with your gluten free freezer recipe.  I’ld love to have to join in!

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

I like to have pancakes in the freezer for busy school mornings and Saturdays when I don’t want to get up early to whip up a hot breakfast.  I make plain gluten free pancakes, and the varieties below.  After I completely cool the pancakes on a cooling rack, I layer pancakes with wax paper between, seal in freezer bags (removing as much air as possible), seal and freeze.  You can toast the pancakes on a low setting to reheat when it’s time for breakfast.

For pancakes varieties use my gluten free pancakes or your favorite and add, mix and cook as usual:

Cinnamon Oat Pancakes: Substitute 1 cup of gluten free certified oats for (pulsed slightly in a blender) with 1 cup of bean flour blend.  You can also use quinoa flakes in the same ratio, but do not need to pulse them.  Also add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.

Apple or Pear pancakes:  Add 1 cup finely chopped peeled apple or pear, 1/2 teaspoon of cinnamon and 1/4 teaspoon nutmeg.

Bacon pancakes:  Add 3/4 cup crispy cooked and crumbled bacon.

Chocolate Pancakes: Add 1 – 2 tablespoons desired sweetener and 1 melted square of unsweetened chocolate.

Cornmeal pancakes: Substitute 3/4 cup of bean flour blend with 3/4 cup cornmeal.

Fruity puree pancakes: 1 cup fresh or thawed and drained frozen crushed or pureed fruit such as blueberries, strawberries, peaches, pears, applesauce, bananas, punpkin, etc.  Add 1/2 teaspoon of cinnamon, if desired.  This is fun as you have different color pancakes and you don’t need to worry about full berries sticking in the toaster.

Nutty pancakes: 1/2 to 3/4 cup chopped and toasted nuts, gluten free granola, or chopped fruit and nut mix.

Sprinkled pancakes:  Sprinkle desired amount of berries, chocolate chips, gluten free sprinkles, crushed freeze-dried fruit, or coconut on pancakes after pouring the pancake batter on the griddle.

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One response to “Gluten Free-zer Friday – Pancake Varieties

  1. Pingback: February 2010 Once a Month Mom adaptions – Breakfasts & Lunches « Angela’s Kitchen

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