Gluten-Free Juice Pancakes

by Lauren | Celiac Teen on April 3, 2010

A common part of breakfast is a glass of juice, but have you ever considered adding the juice to your breakfast rather than having it alongside it?  One day when we were out of milk, I noticed that we had some juice so juice pancakes it was!  These aren’t your everyday pancakes though.

Orange and POM

A few months ago, POM sent me some of their pomegranate juice to cook, bake or drink.  It was good, but I found that the tart flavour could be a bit strong when drinking more than a couple of sips (however, the pomegranate kiwi one was definitely my favourite – the flavours complemented each other wonderfully).  So I decided to bake with it and with orange juice, so use whatever you have on hand.  This recipe is a small one.  It only makes a couple of pancakes, but that makes it perfect for one or for little kids.  The pancakes are in fun (but natural!) colours, so you can’t go wrong!  You can even make both versions if you want =D.

This post is linked to Slightly Indulgent Tuesdays.

Gluten-Free Orange Juice Pancakes
An original recipe by Lauren of Celiac Teen.
Ingredients
1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup tapioca starch/flour
1/4 tsp baking powder
1/8 tsp xanthan gum
2 tbsp sugar
1 egg
1/2 cup orange juice
3 tbsp salted butter, melted

Steps
Heat a frying pan until a drop of water dances across the surface.

Meanwhile, whisk together dry ingredients in a medium sized bowl.

In a small bowl or the measuring cup, whisk together wet ingredients.  Pour wet ingredients into dry ingredients and stir until just a few little lumps remain.

Place spoonfuls of batter onto the frying pan and cook until it begins to look dry and bubbles break the surface, 1 to 2 minutes.  Flip the pancakes and cook until cooked through, about 1 to 2 minutes more.

Enjoy!

Gluten-Free Pomegranate Juice Pancakes
An original recipe by Lauren of Celiac Teen.
Ingredients

1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup tapioca starch/flour
1/4 tsp baking powder
1/8 tsp xanthan gum
3 tbsp sugar
1 egg
1/2 cup pomegranate juice (such as POM)
3 tbsp salted butter, melted
Steps
Heat a frying pan until a drop of water dances across the surface.
Meanwhile, whisk together dry ingredients in a medium sized bowl.  
In a small bowl or the measuring cup, whisk together wet ingredients.  Pour wet ingredients into dry ingredients and stir until just a few little lumps remain.
Place spoonfuls of batter onto the frying pan and cook until it begins to look dry and bubbles break the surface, 1 to 2 minutes.  Flip the pancakes and cook until cooked through, about 1 to 2 minutes more.
Enjoy!

Orange Fork

You could go for an orange pancake or two.
Pomegranate Stack

Or possibly even a stack of pomegranate ones.

Pancake Stack

But the real fun sets in when you make both.  A giant stack like this isn’t necessary, but it sure is delicious.  Lots of fun.  Purpleish and orangeish make for lovely pancake colours.  They even brown nicely.

Stripes

The flavours are interesting and lovely.  After all, they are juice pancakes!
So there you have it.  Juice in pancake form.  Who would have thought?  They are almost casein-free too.  Just substitute the butter for earth balance, or similar butter substitute and you’re good =D.  
I hope that you all are enjoying this Easter weekend.  It’s also Passover, which means that there are a handful more gluten-free treats at the grocery store, such as pound cakes and mixes.  Just a fun little tidbit for you!  
xoxo
Lauren

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{ 21 comments… read them below or add one }

Iris April 3, 2010 at 10:39 pm

Those look delicious, and I never would have thought of adding juice instead of milk!

Kim April 3, 2010 at 11:24 pm

These looks great, Lauren! I love POM juice!!

Julie @ Willow Bird Baking April 4, 2010 at 1:04 am

Yumm!! Looks amazing!

Brisbane Baker April 4, 2010 at 3:06 am

Juice pancakes!? Wow I wish I would have thought of that before! Would have saved me multiple trips down to the shops :)

Look soooo yum!

http://www.brisbanebaker.blogspot.com

Amelia Byrnes April 4, 2010 at 3:24 am

They look so good! I have this love affair with pomegranates so pomegranate pancakes sounds absolutely amazing.

Christopher And Tia April 4, 2010 at 4:07 am

omg yumyumyumyumyum

Julia @Mélanger April 4, 2010 at 7:29 am

What a great idea. Juice for milk! :)

bake in paris April 4, 2010 at 7:44 am

Love the photos, Lauren! I always admire the shot with a pouring sauce, caramel, or anything fluid and thick on top of cake or in your case pancake. Never have the guts to try shooting it myself or in worse case, nobody else is by my side to pour the liquid ha ha…

Great recipe and thanks for sharing!

Sawadee from Bangkok,
Kris

Junglefrog April 4, 2010 at 10:23 am

Gorgeous looking pancakes for sure!! Hope you have a good easter!

smilinggreenmom April 4, 2010 at 1:25 pm

Wow – I have never heard of such a thing! They look great :) We just tried a pancake mix made with Kamut Khorasan Wheat last month and it was awesome! It's perfect for our son's allergies and we also learned that since it's an ancient grain, that some with gluten intolerance can actually eat it! Have you ever tried it? Anyway – thanks for sharing this recipe!

Lazaro Cooks! April 4, 2010 at 1:57 pm

Glad I found your smart & informative blog. Look forward to following you here. Have a wonderful day!

Valérie April 4, 2010 at 3:49 pm

This is certainly an original twist on pancakes! It must taste wonderful! Happy Easter to you, Lauren!

Lauren April 4, 2010 at 4:02 pm

@smilinggreenmom No, I've never tried Kamut and I won't because it is a form of wheat and although some with gluten intolerance may be able to, those of us with Celiac Disease cannot eat it as it does contain gluten. I'm glad that you are enjoying it though =D.

Mardi @eatlivetravelwrite April 4, 2010 at 4:38 pm

Lauren what a GREAT idea to use the juice in the pancakes. These look simple amazing and beautiful pictures too!

gfe--gluten free easily April 4, 2010 at 9:49 pm

Beautiful job, Lauren! I've been wondering what you would do with your POM ;-) … way cool! I have used fruit juice in place of milk in cobblers before. It works well. I bet both of these pancakes are so yummy.

An additional note … as a support group leader, I would not recommend kamut or gluten in any form to anyone with gluten issues. No visible reaction does not mean that your body is NOT reacting to it. If one has gluten issues from sensitivity to intolerance to celiac, one should avoid ALL gluten.

Shirley

Lauren April 4, 2010 at 11:59 pm

@gfe Shirley, Thank you for the clarification. I haven't experienced gluten intolerance, so that is very good to know and spread the word about! Gluten is a very tricky thing, that is for sure!

Lori April 5, 2010 at 12:37 pm

Lauren- good thinking. THinking outside the box is what makes a good cook.

Juliana April 6, 2010 at 2:57 pm

Lauren, so creative…juice pancakes, they do not only look good must taste delicious :-) Great idea!

Jenn April 6, 2010 at 7:11 pm

These look like perfect pancakes! I've used OJ before but I LOVE the pomegranate, I've never thought of that before!!!

karen (and john) April 7, 2010 at 7:25 am

Love this idea!!! We've got a blueberry-pomegranate juice blend in the fridge that the little guy just does NOT like to drink … but I bet he would love it in his blueberry pancakes!

bakingandlove April 7, 2010 at 3:24 pm

Laura you are really great! I'd love to attempt gluten baking one of these days because your pancakes are so gorgeous and convincing!! It is my regret that I find gluten-free ingredients uncommon and unavailable at most supermakets in Singapore! Take care, and happy baking :)

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