Keller Family Blog

This is a major variation of our Allergen Free Pancake Recipe. Though simple we thought it should get a seperate post of it’s own.

We usually double the recipe for our family.

1 cup Bob’s Red Mill All-Purpose GF flour
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda (see note below)
1/4 to 1/2 Teaspoon salt (optional)
1 Tablespoon of Cocoa
3 Tablespoons of Sugar
1 Tablespoon Applesauce (Motts Natural works fine. Gerber’s Baby Food works too just more expensive.)
1-2 Tablespoons Olive Oil or Canola Oil
1 Tablespoon Honey (see note below)
1 Cup water

Put griddle on Stove and turn on to Med to Med Hi. Mix dry ingredients with Wisk. Add Oil, applesauce, honey and then water. Mix thoroughly with wisk until everything is mixed well. The soda and baking powder will start working before done mixing. Pour by 1/3 to 1/4 cup on the griddle. When edges are dry flip. Top with pure Maple Syrup and enjoy.

Variation/Substitutes / Possible Changes

• Sprinkle EnjoyLife Allergen Free Chocolate Chips into pancakes as soon as they have been poured onto the griddle.
• Add 1 - 2 mashed ripe bananas to add banana flavor. In that case the Chocolate Chips cease to be optional.
• If not using Honey, consider dropping Baking Soda and increasing Baking Powder by 1/2 Tablespoon as there may not be enough acid for the Baking Soda, plus you may want to add a teaspoon or two of sugar though not necessary.
• 1 Tablespoon of Mashed Ripe Bananas (Gerber’s Baby Food is perfect) can be used instead of Applesauce but then also consider dropping Baking Soda and increasing Baking Powder by 1/2 Tablespoon as there may not be enough acid for the Baking Soda. 1 Tablespoon when used instead of the Applesause does not add much if any banana taste.

These are the best Pancakes I have made so far. They get a strong 5 out of 6 rating (in other words 5 of the 6 in our family love them) GFCF and EF. We usually double the recipe for our family.

1 cup Bob’s Red Mill All-Purpose GF flour
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda (see note below)
1/4 to 1/2 Teaspoon salt (optional)
1 Tablespoon Applesauce (Motts Natural works fine. Gerber’s Baby Food works too just more expensive.)
2 Tablespoons Olive Oil or Canola Oil
1 Tablespoon Honey (see note below)
1 Cup water

Put griddle on Stove and turn on to Med to Med Hi. Mix dry ingredients with Wisk. Add Oil, applesauce, honey and then water. Mix thoroughly with wisk until everything is mixed well. The soda and baking powder will start working before done mixing. Pour by 1/3 to 1/4 cup on the griddle. When edges are dry flip. Top with pure Maple Syrup and enjoy.

Variation/Substitutes / Possible Changes

• Drop EnjoyLife Allergen Free Chocolate Chips into the pancakes as soon as they have been poured onto the griddle.
• Include adding 1 - 2 mashed ripe bananas to add banana flavor. In that case the Chocolate Chips cease to be optional.
• If not using Honey, consider dropping Baking Soda and increasing Baking Powder by 1/2 Tablespoon as there may not be enough acid for the Baking Soda, plus you may want to add a teaspoon or two of sugar though not necessary.
• 1 Tablespoon of Mashed Ripe Bananas (Gerber’s Baby Food is perfect) can be used instead of Applesauce but then also consider dropping Baking Soda and increasing Baking Powder by 1/2 Tablespoon as there may not be enough acid for the Baking Soda. 1 Tablespoon when used instead of the Applesause does not add much if any banana taste.

Well I tried taking our GFCF and EF Pancake recipe (which I will post soon) and try it with Oat Flour to see if it would help Shay like it better. We won’t be making those again. The first one dropped on the griddle like a cookie, then I added more water and finally got the right batter consistency. I watched them rise with the bubbles and then they fell. The outside looked good but the insides were wet and mushy. Uggh. I think my normal recipe is good so far, just Shay doesn’t like them. She prefers Wheat flour.

Here is a recipe for a Chocolate Cake Jaden can Eat. (Inspired by a recipe in ABC Cookbook from Pillsbury) Products specified below were Gluten, Soy, Dairy, and Egg free as of 10/28/07

3 cups all-purpose GF flour (We used Bob’s Red Mill in USA and White Wings or Orgran in Australia)
2 cups sugar
1/2 cup cocoa
2 teaspoons Baking Soda
1 teaspoon salt

Mix all above in large bowl

2/3 cup Canola oil
2 teaspoons distilled white GF vinegar or apple-cider vinegar (Heinz is GF)
1 teaspoon vanilla
2 cups cold water

Preheat Oven to 350 / 180C.

Grease (Spectrum Shortening  or Nuttelex) and flour 2 round baking pans 9″ or 1 11″x13″ pan or use cup cakes / patty pans.

Mix Oil, Vinegar, and Vanilla. Add oil mixture and water to mixed dry ingredients. Beat/Mix on high for 1 minute.

IMMEDIATELY pour batter into pans dividing evenly.

Bake until toothpick comes out clean ~35 minutes for pans ~25-30 minutes for cupcakes with regular ovens.  15 min for cupcakes in Convection/forced air ovens.

Cool 10 minutes then Remove Cakes from pans and cool completely before frosting or dusting with Powdered Sugar.