These portable Pancake Pucks contain whole grains, are gluten-free, and are an ideal on-the-go snack for kids and adults alike.
ingredients
batter
1 1/2 cups (375 mL) brown rice flour
1 cup (250 mL) cornstarch, sifted
1 tbsp (15 mL) gluten-free baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) xanthan gum
1/2 tsp (2 mL) salt
3 eggs
1 cup (250 mL) cooled mashed cooked sweet potato (about 1 peeled)
2 1/2 cups (625 mL) Ryza Original
1/3 cup (75 mL) vegetable oil
2 tbsp (25 mL) organic cane sugar
Cooking spray or vegetable oil (for brushing)
four-fruit filling
1 cup (250 mL) pitted Medjool dates (about 8, or 130 g)
1/2 cup (125 mL) dried apricots (about 12, or 85 g)
1 banana peeled and sliced
1/4 cup (50 mL) orange juice
directions
four-fruit filling
Place dates and apricots in heatproof bowl. Pour enough boiling water just to cover; let stand for 10 minutes. Drain; transfer dates and apricots to food processor. Add banana and orange juice; blend until smooth. Scrape into airtight container and refrigerate until chilled.
batter
In large bowl, whisk together flour, cornstarch, baking powder, cinnamon, xanthan gum and salt.
In separate bowl, whisk eggs and sweet potato; whisk in Ryza Original, oil and cane sugar. Add to dry ingredients, stirring just until combined.
Heat large skillet over medium heat; mist with some of the cooking spray or brush with oil. Working in batches, spoon 1/4 cup (50 mL) batter per pancake into skillet; cook until bubbles appear on top, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 or 3 minutes. Let cool on tray.
To serve, spread a pancake with about 1 tbsp (15 mL) of the filling; top with another pancake.
Makes 14 servings (each = 2 pancakes each plus about 1 tbsp/15 mL filling)
tip
Xanthan gum can be found in the baking aisle of health food stores and many major grocery stores. These gluten-free pancakes freeze well, while the date butter will keep in the refrigerator for up to 5 days. Simply thaw pancakes, spread and stack! Or pop pancakes into toaster and serve warm, spread with four-fruit filling.
per serving
248 calories, 7 g fat, 0.9 g saturated fat, 36 mg cholesterol, 183 mg sodium, 45 g carbohydrates, 3 g fibre, 4 g protein. % RDI: 15% calcium, 9% iron, 11% vitamin A, 4% vitamin C.