Friday, January 20, 2017

The Recipe I Love Most

My Favourite Gluten-Free Pancakes


The traditional French breakfast consists of bread and butter and/or jam. But even if I'm French, I've always enjoyed not having the same breakfast over and over again. Since I began baking and cooking when I was a young girl, I tried to have different things for breakfast, not every day of course, but at least once in a while.

Le petit déjeuner, c'est souvent tartines-beurre-confiture en France. Moi, j'ai toujours aimé varier les petits déjeuners. Depuis que je me suis lancée dans la cuisine quand j'étais jeune, j'adore préparer des recettes qui changent. Pas tous les matins non plus, mais de temps en temps.

One thing that I found delicious and was easy and quick to make was pancakes, a recipe I brought back from my weeks studying in Canada.

Un de mes petits déjeuners préférés, ramené de quelques semaines d'études au Canada, c'était les pancakes. 

I didn't even take long : flour, egg, milk, whisk and cook in a pan...

C'était rapide : farine, oeuf, lait, on bat et on cuit dans une poêle... 

And then the anti-inflammatory diet began... Meaning no wheat flour, no egg, no milk... That didn't leave me much to whisk and cook in my pan!

Et puis, le régime anti-inflammatoire m'est tombé dessus... Plus de farine de blé, plus d’œufs, plus de lait... Cela ne me laissait pas grand chose à battre et à cuire dans ma poêle !

So I tried to find a new recipe. It didn't work right away, but I finally came up with an easy recipe that works every single time.

J'ai tenté de trouver une nouvelle recette - sans aucun des éléments clefs - et cela n'a pas marché du premier coup. Mais j'ai finalement arrêté une recette qui réussit à tous les coups.

What you'll need:

  • 1/2 cup of buckwheat flour,
  • pixie dust (1 tsp flax seeds, 1/2 tsp chia seeds, 1/4 tsp psyllium husk - ground together) or an egg if you can,
  • 1 tsp baking powder,
  • 1/4 tsp baking soda,
  • 1 pinch of salt
  • about 1 Tsp of lemon juice,
  • about 3/4 to 1 cup of milk (I use hazelnut or almond milk).
Les ingrédients:
  • 1/2 tasse de farine de sarrasin,
  • poudre de fée (1 cuil. à café de graines de lin, 1/2 cuil. à café de graines de chia, 1/4 cuil. à café de psyllium, moulus ensemble)  - à remplacer par un oeuf si vous pouvez,
  •  1 cuil. à café de levure chimique,
  • 1/4 cuil. à café de bicarbonate de soude,
  • 1 pincée de sel,
  • environ 1 cuil. à soupe de jus de citron,
  • entre 3/4 et 1 tasse de lait (j'ai testé lait de noisette et lait d'amande).


What to do:
  • Mix the ingredients in a bowl.
  • Pour a little oil (I use olive oil) in a saucepan and heat.
  • Pour about two spoonfuls of batter in the pan and cook for about 3 to 4 minutes on each side.
Les instructions:
  • Mélanger les ingrédients dans l'ordre.
  • Chauffer un peu d'huile dans une poêle (j'utilise de l'huile d'olive).
  • Faire cuire environ deux cuillerées à soupe de pâte entre 3 et 4 minutes de chaque côté. 

Tips:
  • It's rather easy to toss them on the other side (it took several recipes to achieve that).
  • The amount of milk might depend on how thick you like your batter, on the flour you use, on the humidity in the air that day, on the type of milk (almond milk is thicker than hazelnut milk) and on your mood. Sometimes I even add a little water to the batter.
  • The recipe makes about 7 to 8 pancakes. 
  • The batter can be make the day before (since there are no raw eggs in it). It'll get thicker during the night and then you'll just add some water in the morning before cooking.

Trucs et astuces:
  • Il est assez facile de retourner ces pancakes si vous laissez bien cuire le premier côté (cela a été le plus difficile dans les recettes testées).
  • La quantité de lait peut varier selon la consistance désirée, le lait utilisé (le lait d'amande est plus épais que le lait de noisette, par exemple), l'humidité de votre farine et de l'air, votre humeur du jour... Parfois, je rajoute un peu d'eau, parfois non.
  • La recette donne entre 7 et 8 pancakes.
  • La pâte peut être faite la veille. Dans ce cas, la poudre de fée va épaissir la pâte et au petit matin, vous devrez rajouter un peu d'eau pour avoir la bonne consistance.
A little "behind the scenes" with a candid picture.

I use this recipe both for savoury and sweet dishes. They taste evenly with some apple puree, but are also wonderful with smoked ham or salmon. 

J'utilise cette recette aussi bien pour des assiettes salées que sucrées. Ces pancakes sont délicieuses avec de la compote de pommes, mais aussi avec du jambon cru ou du saumon fumé.

Milo hoping something falls from the plate (you never know).
 
I'm currently working on different versions of those pancakes... Some are delicious and will be shared and some are so shameful, you'll never hear of them!

Je travaille maintenant à des variations de cette recette... Certaines sont délicieuses et je les partagerai donc ici, d'autres sont une catastrophe qu'il est préférable d'oublier ! 

A new version : sweet potato pancakes.

Please tell me if you try it and how you creatively changed the recipe!

Dites-moi si vous testez la recette et si vous y apportez votre touche personnelle !

See you next time,

A la prochaine fois,




31 comments:

  1. Oh Magali, the ingredients sound nutritious and delicious! They look wonderful and filling and ready for any topping! I hope you are well and that school is going good for you. The students took their finals this week but you should see the amount of grading I have to do!

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  2. Your pancakes looks yummy, Magali. I also noticed your tablecloth and teapot - very pretty. That's a sweet picture of Milo too!

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  3. Simple and delish, and very 'French' looking! We are indulging in a crepe lunch today, at a place owned by Belgians :). Looking forward to it!

    xxx

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  4. Hi....they look Fabulous..i will be trying them as soon as i can get the ingreds..i haven't found a recipe yet that makes a nice fluffy pancake..and i've been eating those forever..but of course using the tried an true Bisquick..but it's on the GMO do not eat list..so i'll be giving these a try..Thanks! for sharing..they must smell delish if a cat wants to help out..try adding some cinnamon an nutmeg..if you haven't already..have a nice weekend.!!

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  5. I should probably be on this anti-inflammation diet, but I have no willpower. :/ It looks like you're having a fun time finding recipes to fit!

    -andi

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  6. Hello from Kentucky. I've been reading your blog for several months, due to a link at Cozy Little House. I really enjoy your blog. My husband and I try to practice our very rusty French by reading your posts. We eat oatmeal for breakfast through the week, but on weekends we like to make pancakes. So we will try this recipe. Thanks!

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    1. I'm so glad you decided to leave me a comment. I hope you'll love the pancake recipe!

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  7. Oh how yummy Magali - we will all show up at your door anyday!

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  8. Tes pancakes ont l'air délicieux, mais je n'ai pas le courage de les faire le matin... Milo semble penser :"pourvu qu'il en tombe un !" Quel gourmand ! Bon courage pour ton travail qui semble si difficile parfois ! Bises

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  9. Looks yummy. I hope you shared with Milo!!!
    xoxo
    Kris

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  10. Inflammation is horrible and I have lots of it, I'm sure. Thanks for creating a delicious gluten-free recipe. Haven't had pancakes in a while but I think I will very soon. Jo @ Let's Face the Music

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  11. My granddaughter has become gluten intolerant I well pass the recipe on

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  12. I'm supposed to stay away from wheat and grains and all kinds of stuff, too. UGH. Cooking is so DIFFICULT! lol Your recipe looks delicious. I wonder if coconut flour would work?? hmmmm

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  13. I find it difficult to eat vegetable based food for breakfast, so I generally eat Cheerios or creamy rice cereal that's gluten free. I may give your pancake recipe a try for a special weekend treat, Magali! Do you find that's it's been helpful to cut out eggs from your diet? That's the one thing that I haven't given up yet, but since I still have occasional IBS flare-ups, I think I may have to try eliminating them for a few weeks and see what happens.

    Thanks for sharing another recipe for us to try, and I hope Milo got lucky!

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  14. They look really good, Magali. I'm not much of a pancake eater usually. I try to stick with Cheerios and a banana each day. Glad you are finding some delicious recipes.

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  15. Can you get Kodiak Cakes there? Perhaps online? They have a fabulous gluten free mix (all natural, whole grain) that I buy for my daughter. I use their original buckwheat and honey recipe, they are my favorite pancakes!!!

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  16. Your pancakes looks delicious. We also like buckwheat pancakes. It's a good idea to have it with some applesauce like you have. Thanks for sharing the recipe!

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  17. They look delicious, however ever I have to watch my carbs, but will try them and let you know.
    Have a wonderful week, we are having terrific RAIN, YES YES YES - after 5 years of drought, it's great.

    Mary

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  18. Hi! I've been baking for about 14 years for a child who cannot tolerate gluten or casein...what a nightmare at first! Perhaps you might benefit from some of this info: you can use 1 1/2 cup sorghum flour, 1 1/2 cups potato starch or cornstarch and1 cup tapioca flour blend together as a base (think of it as your "flour". KEEP refrigerated. Tips: Adding more potato starch/cornstarch makes blend much lighter for cookies, biscuits. For more "chew" add protein flours such as potato, almond or flax meal to blend. For moist texture, natural crumb, I use 1/4 LESS of the blend and replace with Expandex in all muffins and crisper crusts. You can purchase this at www.expandex-glutenfree.com. Also, for a crisp cookie I add 1 1/4 cup tapioca flour...you can play with this for the texture...lends chewiness and helps the browning process. Whisk the blend to aerate before measuring. Xanthan gum I use as an emulsifier to blend water and olive oi.It "stabilizes" your baked recipe. Hope some of this helped you. Additional note: xanthan AND guar gum always makes a better baked good-better texture, prettier crust and will raise a little higher than using only one of them alone. Gosh, I could go on and on, ha, ha! Let me know if you'd like to try one of the recipes I use. I'm going to try your pancakes...I like to dice my apple small and add to batter with a 1/4 tsp of apple pie spice-REALLY appley! Yum! Have a great baking day and hug those cute kitties for me. Bye!

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    1. Thank you, Nonni, for taking the time to write so much information in your comment. I do use starch, but I try not to use too much as it's very rapidly transformed in sugar by the body, which is bad for me - but not for everybody of course. I don't use xantham or guar gum by choice, but flax seeds + chia seeds + psyllium are a good replacement as a bonding agent. It helps the dough rise. So much so that my last pizza crust was actually too thick, I'll add less next time!

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    2. That's really good to know. I like to stay low-carb, balanced protein, but I generally consult the glycimic index to know for sure where I'm at on most foods rather (other than baking ingredients' that is) than guess. I like to keep everybody's blood sugat level even-(not an easy job as you know-right?) ha,ha! My very favorite books on health are the books written by Dr. Barry Sears Ph.D., a published scientist and researcher and pioneer in biotechnology from M.I.T.. He holds 12 patents for cancer treatments and dietary control of hormonal responses. His books really helped solving problems for our autistic grandson and us...inflammation issues.

      Really interested in your flax seed, etc. formula for your pizza dough. I never get a big rise-just a thin crust you might say...

      Have a relaxing weekend...how's that upstairs coming? Hug the kittens for me-their so sweet!


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  19. Your pancakes look really good and I could actually have these as part of my diet. I'm working right now on a gluten-free, dairy free brownie. If you should have such a recipe, I'd like to try it. xo

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  20. The pancakes look great and we are thinking on trying a diet for inflammation ! Thanks so much for sharing and have a wonderful week!

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  21. Are you finding that you are feeling better these days? Your pancakes look wonderful, of course! It is sarah turkey plates here, if you remember me, I've been gone a good bit lately. I hope you are feeling well and happy. xo

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  22. Glad you are finding something you can eat that is yummy! I think it would be difficult. Good for you girl!! Thanks for sharing with SYC.
    hugs,
    Jann

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  23. Your beloved recipe for custom made pancakes looks and sounds delicious, Magali. I'm glad that Canada, land of the best maple syrup in the world, inspired you!

    Have a happy Wednesday!

    Poppy

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  24. So pleased you found a recipe that suits you ...

    All the best Jan

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  25. Pancakes are the best breakfast treat. I'm glad you don't have to live without them.

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