Bored of Oatmeal-Cornmeal Pancakes

Oatmeal will always have a place to nestle in my heart, ever since on those early-school day mornings Dad showed me to mix half the flavored-packet with plain quick oats so it wasn't sickly-sweet. You can have it warm or cold (Overnight Oats were what Yanny told me about via this fabulous lady's blog, Fit foodie Finds). You can add in lots of different toppings that may even make it taste like a dessert. But lately I've craved other textures-pancakes and blintzes (the latter to come later as I need to test out dairy-free ricotta cheese recipes)!

Going out for breakfast and brunch isn't as fun anymore being gluten-free since I am limited to eggs or oatmeal (trying to get away from the lovable mush, plus I feel oatmeal has too little clean up and is too easy to order out). Most places don't have gluten free toast, english muffins or batters. I know Original Pancake House has a gluten-free batter for pancakes that is enjoyable but it seems to leave a residue on my teeth. Snooze in Hillcrest also has gluten-free pancake batter but I have not been able to try that restaurant (very long waits). Nashville, TN had an all you can eat/cook it yourself pancake restaurant Pfunky Griddle, but I didn't get to go there either.  But not to be discouraged, I will settle for making my own and having to deal with doing dishes.

I found and made some modifications to a recipe found on  Go Dairy Free’s website called Pillowy-Whole Grain Pancakes-Vegan and Gluten Free. My modifications for a different GF flour blend, adding cornmeal and a substitute for oil, are found below and I've pretty much just copied their directions for preparation and cooking. It takes some time to do all the measurements, which is why I think this is a non-workday recipe. 

 Fluffy Cinnamon-Cornmeal Pancakes

• 1-3/4 Cups Plain Milk Alternative of Choice
• 1/4 Cup Applesauce or blended veggie/fruit pulp + water for apple sauce consistency
• 2 Tablespoons Ground Flaxseed
• 2 Tablespoons Agave Nectar or Honey 
• 2 Teaspoons Apple Cider Vinegar or Lemon Juice
• 1 Teaspoon Vanilla Extract
• 1 Cup Land O’ Lakes pumpkin whoopee pie flour mix* (see recipe below)
• ½ cup more nutritious gluten-free flour (I’ve been using sorghum flour)
• ½ cup corn meal
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Measure the milk alternative in a glass measuring cup. Stir In the 1/4 cup of apple sauce or veggie/fruit pulp mixture, flaxseed, agave or honey, vinegar or lemon juice, and vanilla. Set aside for moment. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the milk alternative mixture and mix well. Heat a small amount of oil in a large skillet over medium heat. Using roughly 1/4 cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter, about 3 minutes. Flip and cook the other sides for about 2 to 3 minutes, or until light golden brown. Serve with maple syrup, fresh fruit, or your favorite whipped “cream” topping.

*Land O' Lakes GF flour blend: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup corn or potato starch, 1/3 cup tapioca flour, 1 tsp xantham gum

Hint #1 I found cheaper tapioca flour at the local Chinese market than compared to a health food store and cheaper potato starch (katakuriko) at the Japanese market...kind of like chickpea flour, my sister says its a better deal at Indian markets. It's wonderful how much other cultures use such a variety of flours made from grains other than wheat! 

Hint #2 Fruit and vegetable leftover pulp was from juicing .I had kept it in the freezer in baggies and defrosted small 1/2 cup portions for baked or bread-like recipes calling for oil, butter or apple sauce. I felt bad throwing all of it away since I don't yet have a red-worm or compost system.

Is your favorite breakfast food sweet or savory?