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Gluten-Free Blender Pancakes With Maple Apple Compote Gluten-Free Blender Pancakes With Maple Apple Compote. Ingredients. Directions. Place the oats in a blender and blend until finely ground, stopping once to stir the oats on the top into Serves: 6 | Serving Size: 2 pancakes and 2 tablespoons. Gluten-Free Blender Pancakes With Maple Apple Compote | MyFitnessPal.

Gluten-Free Blender Pancakes With Maple Apple Compote | MyFitnessPal. Date Added: 7/8/2020 Source: blog.myfitnesspal.com. Want to save this recipe? 1/3 cup (80ml) maple syrup; View the full recipe at blog.myfitnesspal.com.

Gluten-free protein pancakes made with rolled oats, pea protein powder, milk, and eggs. It’s a healthy hearty breakfast! Pancakes are a weekend staple at my house. These meyer lemon ricotta pancakes are favorites during springtime. Sweet potato pancakes and cinnamon apple pancakes are regulars during the autumn.

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.; Stir the wet ingredients into the dry ingredients. Add oats to a blender and blend until oats have become a fine powder. (You may need to pause 1-2 times to scrape down the sides and corners of the blender.) Add baking powder, baking soda, cinnamon, nutmeg, and salt to blender. Pour in 1/2 cup milk, applesauce, syrup, eggs, butter/oil, vinegar, and vanilla. In a blender, add eggs, milk, and vanilla.

I like to add in the liquid ingredients first, as this makes it easier for the blender to fully blend the pancake batter. Next add cinnamon, baking powder, and oats to the blender. Finally, add 2 ripe bananas, cut into chunks, into the blender. When I was growing up, we had pancakes everyday Saturday morning, always blueberry and always served with a dollop of butter and drizzled (or sometimes drenched) in pure Vermont maple syrup.

That was our style. Simple and delicious. It was a ritual of sorts. But that changed for me when I went gluten-free a few years ago. Homemade apple compote is as simple as simmering apples with maple syrup, apple juice, and spices.

This compote comes together quickly, so if you start it before you start the sweet potato pancakes, and they will be ready at the same time. Just be sure to use pure maple syrup for the best flavor in this easy compote. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart.

Cook until bubbles break the surface of the pancakes. Instructions. Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.

Heat a griddle or large saute pan over medium heat and melt a teaspoon or two of coconut oil.

List of related literature:

Yes, this step takes a few extra minutes, but it delivers gluten-free pancakes that are light, fluffy, and tender.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Eating gluten-free pancakes may be a new and different pancake experience.

“The Art of Gluten-Free Sourdough Baking” by Sharon A. Kane, Peggy Matthews
from The Art of Gluten-Free Sourdough Baking
by Sharon A. Kane, Peggy Matthews
Ebookit.com, 2013

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes.

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

USEA LIGHT TOUCH Mixing the batter until smooth will produce tough, dense pancakes because mixing encourages the formation of gluten in the batter.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

While as scrumptious, delicious, and easy to make as the preceding wheat-flour pancakes, the gluten-free variety does not hold or reheat well.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

Our chefs who formulate SCD recipes give you the perfect way to enjoy pancakes without wheat (actually, without any grains at all).

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

It’s available roasted and as groats, flour, pasta and tea, and the flour can be made into pancakes or added to gluten-free muffin mixes.

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

Gluten minimization is key to achieving the proper texture in these baked goods as well as in pancakes (see concept 42).

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

This mixture is delicious with fresh fruit or over wheat-free pancakes.

“Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception” by Roy Dittmann
from Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception
by Roy Dittmann
Balboa Press, 2012

For serving, stack the pancakes on individual plates and add toasted pecan halves between the layers and along the edges.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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5 comments

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  • Alyssa is considerate of the fact that most of the people who view her content are vegans she puts it in the description to specify yeah just a note

  • Hi Alyssa, I wanted to let you know that I made the apple french toast muffins yesterday. They were so delicious!!! I will make the banana bread next. Thank you for your recipes: )

  • Do we have to use so many flours or will 1 work? Can we substitute the eggs for flax eggs(vegan here), what can we substitute the coconut oil with? Trying to eliminate oil.

  • Please, please, PLEASE, can you post a video of you making your apple pie protein bars? I made them today but don’t think I got the consistency right… would love to see how it looks before you refrigerate it!!

  • I ust made these and love them!! I’ve been searching for a healthy gluten free pancake recipe and so far all recipes have dissapointed me except for yours. Thank you so much for the delicious recipe!!!