Breakfast

Lemony Gluten-Free Pancakes with Cherry Sauce

Just add water to this pancake mix for a stack of flapjacks guaranteed to lure every-one out of their sleeping bags.

Poppy seeds add great texture while lemon zest delivers bright flavor. Almond or hazelnut flour infuses these pancakes with nutty flavor and extra nutrition; if you’re allergic to nuts, use all-purpose gluten-free flour or oat flour instead.

MAKES 4 SERVINGS.

gluten free lemon pancakes with cherry sauce

Matthew Kadey, RD

Ingredients:

3/4 cup all-purpose gluten-free flour blend or gluten-free oat flour
1/3 cup almond flour, hazelnut flour or all-purpose gluten-free flour blend
2 tablespoons ground flaxseed
Grated zest of 1 lemon
1.5 tablespoons poppy seeds, optional
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
3 pinches of salt, divided
2 tablespoons brown sugar or coconut sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 cup dried cherries

At Home Directions:

1. Combine flour blend, almond flour, ground flaxseed, lemon zest, poppy seeds (if using), ginger, baking powder, baking soda and 2 pinches of salt in a lidded container and seal it shut.

2. Combine sugar, cornstarch, cinnamon and 1 pinch of salt in a small zip-top bag or lidded container. Pack dried cherries in a separate lidded container.

At Camp Directions:

1. Place dried cherries in a small pot with 3/4 cup water. Bring to a boil and simmer until plump and soft, about 5 minutes. Stir in cornstarch mixture and heat until thickened, stirring constantly and adding some additional water if mixture becomes too thick. Set aside, covered, to keep sauce warm.

2. Pour 1 cup water* into the container with pancake mix, stirring to combine. Let rest 15 minutes.

3. Lightly grease a skillet and place it on a camp stove or a grill grate set over a campfire.

4. For each pancake, pour 1/4 cup batter in the hot skillet and cook until golden, about 2 minutes per side. Serve with warm cherry sauce.

*TIP: For extra-rich pancakes, add 1 to 2 tablespoons of milk powder or coconut milk powder to the water and pancake mix.

Each pancake contains 312 calories, 7g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 322mg sodium, 59g carbohydrate, 5g fiber, 19g sugars, 5g protein, 36Est GL.
Each tablespoon of cherry sauce contains 28 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 6g carbohydrate, 1g fiber, 3g sugars, 0g protein, 4Est GL. 

Tools of the Trade

When camping, bring along the appropriate cooking tools—pans, knives, zip-top bags and cutting boards. Small zip-top bags are great for transporting snacks like trail mix and energy bites when venturing away from camp. A sturdy cast-iron skillet is a camp workhorse. Use it to cook everything from pancakes to freshly caught fish. It will hold up beautifully when set over an open flame.

Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press), and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

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