Gluten-free morning glory pancakes made with almond flour and brown rice flour. This refined sugar-free, healthy pancake recipe is perfect for weekend breakfast!
For you newbies: Bob’s Red Mill sponsored The Pancake Project through supplying me with the flours and nut meals I used to create my pancake recipes. Each Friday, I have posted a gluten-free pancake recipe – for TEN weeks! All opinions about Bob’s Red Mill products are my own. I have had wonderful experiences with their products and friendly staff. BRM will forever hold a great chunk of my pantry real estate! Hip hip hoooooooooooorah!
Some of you shared very heart-warming stories about making pancakes with your parents and grandparents when you were young. Some of you shared the kinds of pancakes you make with your children now. Reading these comments brought tears to my eyes and I truly appreciate you sharing with me.
When I was a kid, my family made pancakes, crepes or waffles every weekend. My sister, two brothers and I each had a different take on pancake toppings. I “eeeeewed” my brother, Paul’s pancakes every time he spread peanut butter on them. Forgive me, Paul, I knew not what I would become. And I gawked over Laura’s powdered sugar pancakes. My sis knows what’s up!
I was a butter and maple syrup purist; there had to be the perfect ratio of butter to pancake to syrup or else my chi was just thrown right off. I’d watch our cats lay in the sun next to the sliding glass door while my parents made breakfast and all of us offspring would be glued to the kitchen, still half asleep and ready to get our paws on a stack of fluffy pancakes. These are my pancake mementos. Thank you for telling me yours!
Many of you who made my pancake recipes gave me feedback on what you liked or what you did differently to improve the recipe. This was AWESOME… I thrive on your feedback whether it’s positive or negative. The pomegranate syrup did not turn out for those who tried it, someone had to thin out the batter for the Strawberry Shortcake Pancakes using milk because it was too thick; overall, your favorite pancakes were the Almond Flour Pancakes and the Lemon Poppy Seed Pancakes.
So let’s nostalgically recap the Pancake Project and discuss how all these hotcakes ranked.
- Week 1: Cranberry Orange Oat Flour Pancakes
- Week 2: Bacon & Egg Buckwheat Pancakes
- Week 3: Almond Flour Pancakes
- Week 4: Lemon Poppy Seed Coconut Flour Pancakes
- Week 5: Cornbread Flapjacks
- Week 6: Garbanzo Bean Flour Pancakes with Pear Topping
- Week 7: Strawberry Shortcake Pancakes
- Week 8: Peanut Butter & Jelly Pancakes
- Week 9: Pina Colada Pancakes
- Week 10: Morning Glory Pancakes
Your Top Three:
- Almond Flour Pancakes. You took these pancakes viral. You pinned them over 1,000 times, tweeted, facebooked, commented, made them for breakfast. Thank you!
- Lemon Poppy Seed Coconut Flour Pancakes. Also viral
- Cornbread Flapjacks
My Top Three: (you guessed it) Peanut Butter & Jelly Pancakes followed closely by Pina Colada Pancakes, and finally Almond Flour Pancakes. His Top Three: The ol’ boyfriend preferred the Strawberry Shortcake followed by the PB&J and then the Almond Flour Pancakes. Although the story seems to change with each passing day, so let’s just say you should make em all!!
In one month, I’ve made Morning Glory Pancakes four times. Take all the ingredients you would put in morning glory muffins and stick em in a pancake. Yessss! You know when you agonize over silly things like which photos out of the four batches to post? How about I stop obsessing and give you photos from two of the shoots? Sure!
And that’s all she wrote, folks! I have loved pancaking with you and will definitely be pancaking in the future. I hope you give these gluten-free love cakes a try and when you do, let me know your thoughts. Next on the agenda: lots and lots and lots of vegetables. Ooo la la!
Morning Glory Pancakes
- 2 eggs
- 3/4 cup almond milk
- Zest of 1 orange
- 1 tablespoon agave
- ½ cup apple chopped (about ¾ worth of chopped apple)
- ¼ cup finely shredded carrot about half a carrot
- 1 cup almond flour
- ½ cup brown rice flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 cup raisins
- 3 tablespoons chopped walnuts
- 1/8 teaspoon salt
Combine egg, almond milk, zest, shredded carrot, agave, and apples in a mixing bowl.
In a separate bowl, combine remaining ingredients (all dry ingredients including raisins) and mix together.
Add dry ingredients to wet, stirring just until combined (don’t over-mix, now!)
In a large skillet, heat butter or oil to medium heat.
Pour ¼ cup portions of the batter into the skillet and cook until the sides firm up, about 3 to 5 minutes (If you wiggle a spatula under the pancake and it looks like it is going to lose its form, then it is not ready to flip).
Carefully flip and cook another 2 minutes or so, until pancakes are cooked all the way through.
Repeat with remaining batter
Serve with butter, honey or maple syrup.
A winner for the giveaway will be randomly selected on Wednesday 3/27 and notified through email!