Gluten Free Dairy Free Pancakes

pancakesPancakes are a traditional food for Fat Tuesday. People used up the eggs, flour, and sugars that they wouldn’t be eating during the Lenten Season. I love pancakes for any meal. They can be so versatile. I’ve used leftover pancakes to make sandwiches for lunch, or you could do breakfast for dinner.  This gluten free dairy free pancake recipe is pretty basic, but below the recipe I’ll have some suggested additions you could use to fancy them up a bit.

This recipe is actually my husband’s but he said I could post it. He can follow a recipe with the best of them, but this is the first he’s adapted himself. It was fun watching him learn by trial and error on it.  He will occasionally spoil me and make me breakfast, as he is a morning person and I am not.  I love those mornings!  He likes a classic pancake with some real maple syrup. Here’s his recipe.

1 1/3 cups all purpose gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup of dairy free milk (we use coconut)
2 tbs coconut oil, melted, plus more to grease the pan
1/2 tsp vanilla extract (optional)

Combine the dry ingredients in medium mixing bowl.  Whisk together the wet ingredients in separate bowl, until fully combined and some air incorporated (this will make the pancakes fluffier). Stir the wet ingredients into the dry. After this is when you would gently stir in any additions from below. Grease a large pan, on medium heat.  When the pan is hot use about ⅓ cup of batter per pancake.  Flip when dry around the edges and bubbles are throughout the edges, about 5-7 minutes. Cook another 4-5 minutes on second side. Serve with real maple syrup.

Variations:

Blueberry: 1 cup of blueberries, fresh or frozen
Apple Cinnamon: 1 cup diced apple and 1 1/2 Tbs of cinnamon
Cherry Pie: 1 cup cherries and 1 1/2 tsp of nutmeg
chocolate chip: 1 cup of dairy free chocolate chips
Orange Cranberry: 2 Tbs orange zest, 1 cup of dried cranberries that have been soaked in water for 15 minutes

The possibilities are endless!

Lemon Garlic Salmon Cakes

A while back I tried Kelly Bejelly’s  salmon cake recipe and really enjoyed it.   It has become one of our staples.  I’ve tried playing with it and have come up with my own version using a favorite flavor combination.  Lemon and garlic are like peanut butter and jelly in my book, they were made for each other.  Since my family follows the Catholic tradition of no meat except fish on Fridays, this is going to come in handy a lot. Using my handy Kitchen Aide stand mixer makes this quick to whip up, but you could easily do it by hand as well.

salmon-cakes

2 cans of Salmon
3 cloves of garlic
2 ribs of celery, finely diced
1 Tbs dried parsley
1 tsp pepper
2 tsp dried lemon granules
1/2 tsp sea salt
4 Tbs coconut flour
3 Tbs lemon juice
4 eggs
3-4 tbs coconut oil for frying

In a large bowl combine salmon, celery, garlic, and spices.

Add in the coconut flour and mix until fully incorporated.

Stir in the eggs and lemon juice.

At this point your mixture should be about the moisture level of ground beef. If it’s too wet add some coconut flour, if too dry add a little water. Be careful because it doesn’t take much.

Melt your coconut oil on medium high heat in a large frying pan.

Form your salmon mixture into patties about 2 inches in diameter and 1/2 inch thick.

Fry until browned, about 3 minutes a side.

Makes about 16 small patties, which is approximately 4 servings. We enjoy this with lacto-fermented pickles and a large salad.