Posts Tagged ‘pancakes’

Home-Made McGriddles (Gluten Free)

It’s a beautiful Sunday morning, and what better way to celebrate sunshine and blue skies with an amazingly delicious breakfast!? I remember having this sandwich once from McDonald’s, but that was a very long time ago! But the unique blend of flavors of a breakfast sandwich combined with maple pancakes stuck with me!  I’m sure this isn’t exactly the healthiest option, but once in awhile its not gonna hurt right?! And in a word, this is perfect “Man-Food”!! As you can see i doubled up on the bacon. I only stole a bite of hubby’s cause I’m stayin away from eggs, bacon and cheese, but omg it was good! I stuck to just the maple pancakes with a sausage patty, and that was equally scrumptious! There’s just something about maple covered pig! LOL! The pancakes are loaded with maple flavor and then the whole sandwich is covered with maple syrup. To enhance the flavor (and the calorie count! Haha) you can put syrup on the bottom pancake before adding the layers. No matter what though, this sure beats McDonald’s in quality, flavor and calories, not to mention cost!  So, as some of you are just rousing from your beds (Ive been up since 7 cause no matter what i can’t sleep in. Boo! LOL) give this one a try and start your day off right! Or…ladies, make this for your guy on Valentines Day this week! You’re sure to end up with a very happy man!  I know mine was this morning! LOL Enjoy! 🙂

Home-Made McGriddles (Printable Version

Maple Pancakes:Home-made McGriddles


1 c gluten free flour

¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c almond milk + 1 Tbsp lemon juice

2  Tbsp oil

1 egg

1-2 tsp maple extract


Mix the almond milk with 1 Tbsp of lemon juice. Let sit for 10 minutes. Combine the dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil, egg and extract into the milk and then whisk  into the dry ingredients until  moistened. Heat a nonstick griddle to 350. Pour batter on griddle to desired size and flip when bubbles form.

McGriddle Directions:

Meanwhile, cook your bacon/sausage and fry your eggs while you make the pancakes. Once everything is cooked, layer your mcgriddle: pancake, meat, egg, cheese, meat, pancake and then top with maple syrup.

Apple Pie Pancakes (Gluten & Dairy Free)

Yep! That’s right….another amazing pancake recipe! I’m all over this fall thing! LOL Again, in the spirit of Autumn… I just HAD to try a tasty new fall recipe….and it certainly won’t disappoint! An American favorite….apple pie! I love love love apple pie, and I’ll get there! But in the meantime, lets just celebrate it in pancake form! Aren’t pancakes fun!? I love that there are so many different kinds…. and I’m always coming up with new kinds too! And the best part (other than it being both gluten and dairy free!) is that pancakes are about one of the simplest and quickest things to make. I bust out my big ole grill and cook em all up at once! Sometimes I’ll even get lucky and there’s leftovers! I don’t mind a day old pancake! I’m not that picky! Haha. The maple vanilla glaze on these is amazing! But leftovers warranted a drizzle of maple syrup and that was simply delicious too! They really do taste like apple pie! And you don’t have to worry too much about them being unhealthy cause they’re full of oats and apples! Can’t be THAT bad right?! Give it a try! Lots more on the way! Enjoy! 🙂

Apple Pie Pancakes (Printable Version)


2/3 C gluten free flour

½ tsp xanthan gum
1/3 cup old fashion oats
1/2 tsp cinnamon

Dash of nutmeg
2 T brown sugar
1/8 tsp salt
1 heaping tsp baking powder
3/4 cup almond milk
1 TBSP oil
1 tsp. vanilla extract
1 cup minced apple


Mix the dry ingredients in a bowl. In another bowl, mix together the wet ingredients. Then mix the wet and dry together until just combined and gently fold in the apples. Heat griddle to 350 F. Scoop the batter onto griddle and cook for 2-3 minutes on first side until bubbles rise and the edges are set, then flip and cook until golden. Drizzle with glaze or maple syrup.

Vanilla Maple Glaze

1/3 heaping C powdered sugar

2 TBSP pure maple syrup

1/2 tsp vanilla extract

3-5 dashes cinnamon

1-3 dashes ground nutmeg

Bacon & Corn Pancakes (Gluten & Dairy Free)

So I know this is 2 pancake recipes in a row, but i just couldn’t help myself! LOL  And these are SO much more then just pancakes…..I like to think of them as MANcakes! Hahaha. But seriously….. these pancakes are meant for a man. Full of amazing flavor AND texture, these are sure to please any man with all the bacon and cheese! Plus they’re really filling! I love the crunch of the corn mixed with the flavors of sweet caramelized onion and  smokey bacon. Top that all off with some pure maple syrup….. it’s simply heavenly! (I used real cheddar cheese, but to go full-on dairy free either omit it or sub it out for soy cheese!) I know they sound a little weird…. but I like to think outside the box and try new things! I’m doing that with my fashion too. I’m trying to embrace all the new fall fashion styles….and I was up LATE last night digging through my closet and combining clothes to make new and stylish outfits! Its actually really fun and addicting (kind of like cooking! LOL) and I’ve already got a good 10 outfits made up, and my brain is already putting together more! I’m thinking this is gonna be a time saver for me in the mornings……which just means more time for blogging! LOL Speaking of which…..back to the recipe! I don’t know if I would eat these for breakfast even though they are pancakes…..we had em for dinner last nite and they’re definitely a full on meal! I could barely finish one! It doesn’t really matter WHEN you try em as long as you DO try em! That said…..enjoy! 🙂

Bacon and Corn Pancakes (Printable Version)


½ cup crumbled bacon bits
1/3 cup chopped sweet onion
1 cup gluten free flour

½ tsp xanthan gum
1 green onion, minced
1 teaspoon baking powder
1/2 teaspoon salt
Dash paprika
2/3 cup almond milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen(cooked), canned or fresh corn
1/2 cup shredded sharp cheddar cheese
warm pure maple syrup


1. In a medium skillet, cook the onion until softened.

2. While the onion is cooking, combine the flour, gum, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon, onion, corn and cheese. The mixture will be thick.

3. Heat a griddle to 350 degrees. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

4. Serve stacks of pancakes with warm maple syrup.

Oatmeal Cookie Pancakes (Gluten & Dairy Free)

So as promised….. here is another fabulous and delectable pancake recipe! Yes, I know I may be a little excited about the whole breakfast & pancake thing, but these are seriously beyond good! They’re not only amazing hot off the griddle and drizzled with maple syrup, they’re simply delish just cold, straight out of the fridge! Yes, i know…..kinda weird but I have NO patience sometimes, and they were still soooo good! LOL  They’re surprisingly good even as reheated leftovers too! They really do taste just like a big soft oatmeal chocolate chip cookie! (I used JUST the chocolate chips in mine, cause hubby hates raisins! Yep, I’m just that nice! LOL I bet they’re super good with both raisins and chocolate chips in there, OH! and maybe even some diced walnuts! Mmmmm!) You’ll want a big glass of something to wash these down with though; they are a little rich! Which means….. they would probably be super tasty as a dessert! I can’t wait to make these again! And of course, to try out some more new and exciting pancake recipes! Yep, that’s right! Ive got a few more tasty new “gourmet-ish” pancake recipes up my sleeve and headed your way soon! As well as some other scrumptious breakfast goodies, just in time for fall! Definitely try these out…, uhm, RIGHT NOW!! Or at least first thing tomorrow morning! In fact…..why wait!? Just give in and make em for dinner! Cause really……who doesn’t love brinner right?! LOL Enjoy! 🙂

Oatmeal Cookie Pancakes (Printable Version)


1 cup GF flour + ½ tsp xanthan gum

1/2 cup quick cooking oats

1/2 tsp salt

2 tsp baking powder

3 tbs brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 egg

1 1/4 cup almond milk

1 tsp vanilla extract

1/3 cup raisins or chocolate chips


  1. In a bowl add the flour, oats, salt, brown sugar, baking powder, brown sugar, cinnamon, and nutmeg, mix until well combined. Make a well in the dry ingredients, add the milk, egg and vanilla, stir until just combined. Add the raisins and stir.
  2. Heat a griddle or skillet over medium heat, coat with cooking spray.
  3. Drop about 1/4 cup of batter on the hot griddle. Cook until dry on the edges and bubbles start to form in the center. Flip and cook on the other side until cooked through, about 2 more minutes.

Banana Bread Pancakes w/ Vanilla Maple Glaze (Gluten & Dairy Free)

I’m just gonna go ahead and say it again….breakfast food is the best! I could seriously eat it for every meal! The options are endless…. but right now I’m gonna focus on pancakes. So far we’ve covered regular pancakes, pancakes with fruit, pancake balls, pancake squares, cinnamon roll pancakes, and pumpkin spice pancakes. (Haha I kinda feel like Bubba Gump here!) I’ve got many more tasty pancake recipes coming, but today Im gonna share with you these banana bread pancakes with a vanilla maple glaze. OMG, these are definitely one of a kind! And they really do taste like banana bread.  We had “brinner” tonight, oh how i love breakfast for dinner!  They’re really simple to make too, and they’re not only gluten and dairy free, they’re vegan! That’s right……no eggs either! They’re nice and moist and fluffy…..and the glaze really lends to the flavor and texture that gives it that melt in your mouth deliciousness! Hope you give these a try! They’re both unique and super tasty! Enjoy! 🙂

Banana Bread Pancakes (Printable Version)


1 cup GF flour

½ tsp xanthan gum

1 teaspoon baking powder

1/8 teaspoon salt

2 Tbsp brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/3 cup almond milk

1/2 tablespoon vanilla extract

2 medium, very ripe bananas, mashed

1 tablespoon oil


In a large bowl, combine flour, gum, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in oil and stir until batter is somewhat smooth.

Heat a griddle to 350F. Spoon batter onto griddle  and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Vanilla Maple Glaze

1/4 cup maple syrup

½ cup powdered sugar

1/2 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Pumpkin Spice Pancakes (Gluten & Dairy Free!)

I may have outdone myself with these amazing, pumpkin spice pancakes! I told you, I love fall….and am craving fall foods lately. And I must not be the only one, because it seems all the recipes online are for pumpkin! LOL  I’ve always wanted to try pumpkin pancakes, but making them dairy and gluten free, I wasn’t sure how they would turn out. Well, I had some pumpkin to use, and was craving pancakes, so……there ya go! The result? Aaaamaaazing!! These are sooo incredibly light and fluffy! And the taste?!? Its like Autumn hit your tastebuds! haha They are super tasty with maple syrup, you could make your own apple cider syrup too……that’s next to try! But you know whats even better?  IF there’s leftovers, and that’s a big if! LOL, once its cooled…..seriously, slather on some vanilla frosting and roll it up! Its like a mini pumpkin cake roll! Which reminds me……I made that the other day, so I’ll need to update it to be dairy free as well! Ok…  now that i’m in pumpkin overload…. give these a try! Next up…. pumpkin spice scones!! YUM! Enjoy! 🙂

Pumpkin Spice Pancakes (Printable Version)


1 1/4 cups gluten-free flour

1/4 tsp xanthan gum
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/8 tsp cloves
1 cup almond milk
1/2 cup canned pumpkin puree
2 tablespoons oil
1 egg


Combine  flour, gum, sugar, baking powder, spices and salt in a medium bowl. In a separate bowl, whisk together milk, pumpkin, oil, and egg. Fold the wet ingredients  into the dry ingredients. Heat griddle to 350 degrees F. Pour 1/4 cup batter for each pancake onto the grill. Cook pancakes about 3 minutes, or until bubbles form. Flip and cook another 3 minutes or until golden.

Yield: six 6-inch pancakes.

Pancake Squares (Gluten & Dairy Free)

Ok, so this is going to be one of the easiest (and tastiest!) things you’ll ever bake! I love breakfast…. but some mornings, ya just don’t have time for anything fancy! Like Monday mornings….at least for me! LOL They are the WORST and they kind of carry over to well…every morning for me!!  Im always running late, no matter how hard i try or how early i get up! But….I know that breakfast is the most important meal of the day! That combined with my love of breakfast food….and my constant lateness factor…. led me to these yummy pancake squares! I have to say….these are absolutely perfect because you can mix it up in no time flat and then stick it in the oven and go jump in the shower. When you get out…viola! Breakfast is ready! Just a forewarning here: If you’re like me in the mornings, you’re frantically tryin to scarf down these delicious pancakes and get ready at the same time, which usually just ends up with me, a big sticky mess, with syrup in my hair! LOL  No seriously! Haha. That said…ahh I’m running late and gotta get ready for work! I hope you give these a try! They really are just pancakes….in squares! LOL And no need to stand over them impatiently waiting for them to be flipped on the griddle and done already so you can just EAT them! And the best part (other than the quick and easy part!) is that they are both gluten and dairy free too! So…. Enjoy! 🙂

Pancake Squares (Printable Version)

3/4 cup almond milk
2 Tbsp oil
1 large egg
1 Tbsp sugar
1 cup GF flour

¼ tsp xanthan gum
2 tsp baking powder
1/4 tsp salt


Preheat oven to 350 F.  Lightly grease an 8×8 baking dish.  In a large mixing bowl, beat together milk, oil and egg.  Add sugar, baking powder and salt, then gradually beat the flour and gum in. Pour batter into prepared pan. Bake for 20-25 minutes.

Vegetable Pancakes

These scrumptious vegetable pancakes are like deluxe potato latkes, and they must be amazingly good because my very picky non-cooked only vegetable eating husband loves them! You can fry them, but to keep them healthier i just stick em in the George Foreman…less of a mess that way too! They have to cook a minimum of 5 minutes to reach 160 but after that you can cook them as long as you want to reach the desired crispiness. Also, if you have leftovers, I like to just store the uncooked portion in the fridge and then grill them when i want to eat them, otherwise they’re really soggy which is gross! They’ll probably have oxidized a little, but just drain off the liquid and you’re good to go! You’ll want to squeeze out any extra moisture when you make them originally as well. The less moisture the better they’ll fry up! These are quick to make, especially if you shred your veggies in a food processor. You might be thinking these sound a little weird…..but trust me….this is something you’ll be grateful you tried! Enjoy! 🙂

Vegetable Pancakes (Printable Version)

2 med zucchini, coarsely grated (2 cups)

1 med carrot, peeled & grated

1 med potato, peeled & grated

1/3 c frozen peas

1/3 c frozen corn

2 eggs

¼ c gluten free flour

¼ c grated parmesan cheese

¼ tsp salt, pepper, garlic (each)

In colander, drain zucchini, squeezing to remove excess liquid. Combine zucc, carrot, potatoes, peas, & corn in bowl. Stir in eggs, flour, cheese, and seasonings. Mix well. Drop batter by ¼ cup-fulls onto greased George Foreman at medium heat, press lightly to flatten, fry until golden brown, about 5-8 min. Serve warm.

Cinnamon Roll Pancakes (Gluten & Dairy Free)

Cinnamon Rolls and Pancakes…..two of my favorite breakfast foods…..rolled into one?!? Incredible!!! These pancakes are simply amazing! Moist, fluffy pancakes with a delightful cinnamon crunch and drenched in a smooth, creamy vanilla glaze. I couldn’t wait to try these…..and once I’d dug into them…….I couldn’t wait to have them again! In fact…… I just had another one for dinner! LOL! They taste just as good as leftovers. I won’t go on and on…cause I’m sure you can’t wait to get started on these either!! Enjoy! 🙂

Cinnamon Roll Pancakes ~ Gluten & Dairy Free (Printable Version)


1 c gluten free flour + ¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c “buttermilk”

2  Tbsp oil

1 egg, separated

2 Tbsp non dairy butter, melted

3 Tbsp packed brown sugar

1 tsp ground cinnamon


2 Tbsp non-dairy butter

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

½ tsp water (as needed)


Filling: In a small bowl, stir together the butter, brown sugar and cinnamon. Put the filling into a Ziplock baggie and set it aside.

Glaze: In a small microwave safe bowl, melt the butter. Stir in the powdered sugar and vanilla. Add water as needed to achieve desired consistency. Set aside.

Pancakes: Make your buttermilk by mixing almond milk with 1 Tbsp of lemon juice to equal 1 cup. Let sit for 10 minutes. Meanwhile, beat the egg white until stiff, set aside. Combine dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil and egg yolk into the buttermilk and then whisk  into the dry ingredients until  moistened. Using a spatula, fold in the egg whites. Heat a nonstick griddle to 325-350. Pour batter on griddle to desired size. When bubbles form, snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Cook the pancake until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Flip the pancakes over and cook until the other side is golden as well. Serve pancakes topped with a drizzle of glaze.

Inspired By: Recipe Girl

Perfect Pancakes (& Waffles) ~ Gluten & Dairy Free!

It may have taken me awhile……but I have finally perfected my buttermilk pancakes! They are both gluten and dairy free…but they are so light and fluffy and scrumptious…..just like I remember them before I had to alter them! Trust me…I have tried everything; eggs, no eggs, no xanthan gum, with xanthan gum, adding applesauce, less milk, different “buttermilk” alterations, you name it. But….I have found out the secret to perfecting not only pancakes, but waffles too! And I stumbled upon this by mistake, as I was cooking too early in the morning and was apparently still half asleep! It ending up being the best mistake I ever made! That’s how good these are! So I guess I will let my loyal readers in on this amazing secret…. beaten egg whites. If it calls for one beaten egg white…..I used two…..if it didn’t call for the egg beaten…….I beat it anyways……and you know what?! PERFECT batter! Even the leftovers, which are usually soggy or dry and gross, are delicious and still fluffy! I am honestly amazed! So I will re-post the altered versions now of these breakfast favorites…I hope you’ll give them a try! Enjoy! 🙂

Perfect Pancakes ~ Gluten & Dairy Free (Printable Version)

1 c gluten free flour + ¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c “buttermilk”

2  Tbsp oil

1 egg, separated

Make your buttermilk by mixing almond milk with 1 Tbsp of lemon juice to equal 1 cup. Let sit for 10 minutes. Meanwhile, beat the egg white until stiff, set aside. Combine dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil and egg yolk into the buttermilk and then whisk  into the dry ingredients until  moistened. Using a spatula, fold in the egg whites. (You can add any additives like blueberries or chocolate chips now too if desired!) Heat a nonstick griddle to 325-350. Pour batter on griddle to desired size and flip when bubbles form.

Gluten & Dairy Free Belgian Waffles (Printable Version)

3/4 c + 2 Tbsp GF flour + 1/2 tsp xanthan gum

1/2 Tbsp sugar

1 tsp baking powder

1/4 tsp salt

2 eggs, separated

3/4 c almond milk

3 1/2 Tbsp oil

Blueberries (opt)

Beat the egg whites until stiff. Combine the dry ingredients in a large bowl. Combine egg yolks, milk and oil and add to dry ingredients, stirring until just moistened. Fold in egg whites (and blueberries if desired). Add half the batter to a hot greased (sprayed with Pam or Crisco spray) Belgian waffle iron. The light on the waffle iron turns off on mine when its done, or just cook until they are lightly browned. Makes 2.

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