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!
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.