Snickerdoodled Gluten-free Pancakes

Snickerdooled Gluten-free Vegan Pancakes, via Eat the Vegan Rainbow

Autumn and winter are both better with some cinnamon. This spice, which is actually a tree bark, fills our homes and kitchens with calm and coziness comes colder weather and can often be found in all the delicious food that surrounds our harvest and winter holidays. For example, cinnamon was the key spice that I used for my Spice Infused Apple Butter, and has made a significant appearance in Pumpkin Truffles, Buttercup Squash Pie, and Pecan Apple Baklava!

But, I don’t want to leave you with an impression that cinnamon is only good for sweets and treats. Actually, this rich spice can add a lot to Sweet Potato Burgers and Meatless Keema Matar, both lovely main dishes with complex flavor structure.

Having said that, these “snickerdoodled” pancakes are probably the recipe with the most cinnamon powder I ever used! If 1/4 cup of cinnamon seems like a lot you could start with less, but for the full snickerdoodle flavor on your breakfast plate I recommend going full blast ahead into the cinnamon bliss.

Because these pancakes are so rich in flavor you really don’t need to fuss too much about condiments and toppings. These are great with a splash of maple or agave syrup, or a dollop of a plant-based vanilla yogurt, or a simple Vanilla Sauce. I hope you give these a try – your kitchen will smell fantastic and your tummy will be happy!

If you prefer regular flour, this recipe can be made following same steps below using 1 cup white wheat flour, 1 cup whole wheat flour, omitting corn starch, and going from there. In this case, please go easy with adding water, and start with 1 1/2 cups – that might be enough.

Snickerdoodled Gluten-free Pancakes

What you’ll need:

1 cup fine corn flour

1 cup chickpea flour

1/2 cup corn starch

2 teaspoons baking soda

1/4 cup cinnamon powder

1/4 cup sugar (vegan)

1/4 cup vegetable oil

2-3 tablespoons lemon juice (juice of 1/2 lemon)

1 1/2 to 2 cups water

What you’ll do:

  1. Combine all dry ingredients in a large mixing bowl. Mix well, then add oil, lemon juice and 1 1/2 cup water. Whisk the pancake batter together, making it smooth and lump-free. The batter should be dense yet flowing, and you can add up to an additional 1/2 cup of water if needed. Please do add this last bit of liquid gradually to avoid adding too much. The mixing can be done in a blender, in which case you will need to add liquid ingredients first (1 1/2 cup water + oil + lemon juice) and then dry ingredients. Mix everything well before deciding whether any additional water is needed.
  2. Let the batter rest for 5-10 minutes.
  3. Heat a non-stick pan (or a non-stick griddle) until very hot. I usually crank the heat on my burner to the maximum for 1-2 minutes than lower down to medium-high before pouring in the batter. Please note that if you are using a cooking surface that is far from non-stick you will need to brush on some oil to prevent the pancakes from sticking.
  4. Ladle 1/4 cup of batter for each pancake. Let them cook on one side until bubbles stop to form (2-4 minutes), then flip the pancake over and cook on the second side for an additional 2 minutes.
  5. Serve hot with maple syrup or a simple Vanilla Sauce.

Copyright © Eat the Vegan Rainbow, 2018

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Gluten-free Sweet Potato Pancakes

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Gluten-free Sweet Potato Pancakes, via Eat the Vegan Rainbow

One thing that sweet potatoes have going for them is their amazing natural sweetness. Another thing they have going for them  is their price – they are super affordable. And, for those of you keeping a nutritional score, sweet potatoes are an amazing source of vitamins, fiber and even protein.

Speaking from a recipe developer’s perspective, sweet potatoes are a versatile ingredient that lends itself to a range of recipes, from main dishes to desserts. The very first recipe I shared on this blog was the Sweet Potato Butter. More recently, I used sweet potatoes as a key ingredient in a red curry. And now it’s time to introduce Gluten-free Sweet Potato Pancakes.

The key ingredient for the Gluten-free Sweet Potato Pancakes are the roasted sweet potatoes. Roasting sweet potatoes brings out their sweetness and adds nice caramelized overtones. Plus it makes the otherwise hard potatoes easy to mash. You could boil the sweet potatoes as well, or put them in the microwave for ten minutes to soften them up, but none of these methods will help the sweetness fully develop. So, unless you are in a super huge rush do take the time to roast your spuds. What I do is roast the whole pile of sweet potatoes at the same time and stash them into the refrigerator. Then I have a roasted sweet potato on hand to use for all sort of different applications, like these pancakes.

The pancake recipe asks for two large sweet potatoes, and I mean large. They should yield anywhere between cup and a half to two cups of sweet potato purée, so find some good, big specimens for this one. Roasting sweet potatoes could not be easier. You will need to wash the potatoes, pat them dry and place them on a baking sheet – I like to line mine with either parchment paper or aluminum foil to easy cleanup more than anything else. Put the baking sheet into a hot oven – I recommend 425 F (220 C) and roast the potatoes for about thirty to forty five minutes. Take them out and let them cool completely before handling. And thats’ why is handy to have a stockpile of roasted sweet potatoes in your fridge!

One note on the flour. This recipe is gluten-free and uses a combination of white rice flour and corn starch, but if you are not looking to restrict your gluten intake feel free to use all-purpose flour. In that case you can skip corn starch and you don’t need to replace it with anything else. Two cups of all-purpose flour should work well enough.

Gluten-free Sweet Potato Pancakes

What you’ll need:

2 large sweet potatoes, roasted and peeled

2 cups rice flour

3 tablespoons corn starch

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons imitation maple syrup flavor (or vanilla extract)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3 cups vanilla almond milk, unsweetened

Cooking spray (optional)

Topping suggestions: fresh fruit, powdered sugar, jam, maple syrup, vegan butter or cream cheese, nut butter, melted vegan chocolate…

What you’ll do:

  1. Place all the ingredients in a large blender or a food processor. Blend untill a smooth, lump-free batter forms. Pour the batter into a large bowl – this will make it easier fo you to ladle out the pancakes. If you don’t a blender or a food processor, all this can be done by hand in an old fashioned, whisk-based sort of way. If you are doing everything by hand, do spend some time on mashing the sweet potatoes – the smoother you get them the better the pancakes. Let the batter rest for about 10 to 15 minutes.
  2. Place a large frying pan over high heat. You can also use a griddle if you have one. In both cases make sure your surface is nice and hot before using. You could spray with some cooking spray if needed – some pans have a lovely non-stick surface and you can definitely skip the oil.
  3. Pour out half a cup worth of the pancake batter per pancake. This should make 5 inch (12 cm) pancakes, and the amount of batter will be enough to serve 4 to 6 people. After the first 1-2 minutes lower the heat to medium-high and let the pancakes brown. You will know that it is time to flip them when the top surface becomes nice and bubbly and almost dry. Flip the pancakes, let them brown on the other side, which will take just a minute or two, them slide them to a serving plate. To keep the pancakes warm as you work you can keep the done batch in a warm oven or under some foil or a kitchen towel. To get the pan ready for a new batch increase the heat to high, let the pan come up to temperature again and repeat…
  4. Serve warm with any topping you like, fruit, maple syrup, powdered sugar, chocolate syrup… I used sliced banana and a drizzle of softened almond butter. Yummy!!!

Note: These pancakes freeze well, so if you do end up with leftovers, let them cool than place them into a freezer safe bag or container, and you’ll have great pancakes to enjoy on another day. One trick to prevent frozen pancakes for sticking to each other is to use wax paper to separate the pancakes. You can separate them one by one, two by two, three by three, whatever is you preferred serving size. Then, when you are in a need for a quick breakfast, snack or even dessert you can take the batch out with ease. I usually zap mine in a microwave for a minute or so and they are ready. You can also use a toaster oven to heat them up, just remember that the toaster oven will dry them out a bit, so they will come out a bit less soft.

Copyright © Eat the Vegan Rainbow, 2017