Tuesday, June 25, 2013

gluten-free almond-y pancakes




Whoooeee! it's been busy around here.

On top of changing in my car between auditions, teaching acting and managing to barely stay on top of the dog hair, I'm in rehearsals now for an evening of comedic one-act plays called SNAPSHOTS. It's a show to benefit breast cancer research that I've been lucky enough to be involved with for many years. There are great actors and writers involved, so many lovely people who are so freaking talented, and it's for such a good cause. If you're in LA, check it out! We only have 5 performances this year and we always sell out. I know LA Theatre has a tendency to often be dicey but I promise this is good! Here is the link for tickets and information about the cast and writers.

Good thing I have my priorities straight though, and found time to make gluten-free pancakes multiple times this week. Especially since there's no shortage of pancake recipes over here at Joeycake. I like a pancake, though, what can I say? And I've been wanting to find a good, basic, delicious gluten-free variety, hence all the testing. And you can call it testing as much as you want, at the end of the day you're still just eating a bunch of pancakes. I gotta go squeeze in a workout.

How many calories do you burn changing in the car? I'm asking for a friend.


xoxo
jolie

P.S. Other delicious pancakes you might need to test:

Blueberry Polenta Pancakes with Lemony Syrup
Whole Grain Pancakes
Morning-After Brown Rice Pancakes
Strawberry Oven Pancake

P.P.S. Hey there--shout out to the JV Club listeners! So great to hear from you. Thanks for your kind words. And a shout out too to all my email subscribers. I'm so grateful for you! Thanks for wanting to hang out here a little bit. It means so much to me. I think of you.

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Gluten-Free Almond-y Pancakes
serves 2

You'd think these would scream almond! what with the almond milk, almond flour and almond extract. But they actually just give it a subtle almond flavor that just tastes like deliciousness. The key to these is to keep them small. They stay fluffier that way. And if you adore crispy edges like me, re-oil your pan in between batches. Crispy edges forever!

1/2 cup almond meal (this is also called 'almond flour' and it's just ground up almonds, FYI)
3/4 cup all-purpose gluten-free flour
3/4 t baking powder
1/2 t fine sea salt
1/4 t plus 1/8 t xanthan gum

2 eggs
1/2 cup almond milk
1/4 cup water
2 T melted coconut oil, and extra for cooking
1 t vanilla extract
1 t almond extract
1 T agave or honey

In a medium bowl, mix together the almond meal, flour, baking powder, salt and xanthan gum. Set aside. Lightly beat the eggs in a medium bowl and then add the almond milk, melted coconut oil, vanilla extract, almond extract, agave/honey, and water. Whisk together. Add the wet ingredients to the dry, mix until incorporated and let sit for at least 6 minutes. In a non-stick pan or skillet, heat 1t of coconut oil over medium heat and when hot, pour the batter (by about 2T), leaving room to flip. After a couple minutes, when they start looking a bit dry on the edges, flip over for an additional couple minutes. Serve hot with syrup, honey or jam.

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