Gluten Free Western Pancakes
Gluten Free Western Pancakes are a savoury pancake loaded with ham, bacon, onions, green pepper and cheese.
Pour on some sweet, pure maple syrup for a delightful contrast of flavours!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Before preparing the pancake batter I diced up an onion, half a green pepper and 8 slices of black forest ham. Then I measured out some bacon bits.
For the pancake batter I poured some almond milk, 2 large eggs, some vegetable oil and some Bob's Red Mill Gluten Free Pancake Mix into a medium sized mixing bowl.
After stirring the ingredients together I scraped the prepared meat and vegetables into the mixing bowl.
I stirred them into the batter, just until blended.
Next I dumped in some grated medium cheddar cheese.
I folded the cheddar cheese into the pancake batter.
The next step was to cook the pancakes. I poured about ⅓ cup of batter, for each pancake, onto the preheated pan.
Once the batter was bubbling, I flipped the pancakes. It took about 3 minutes per side.
Stack up the pancakes and serve immediatley or keep them warm in the oven.
Gluten Free Western Pancakes are a hearty variation to regular pancakes.
They are a fully loaded pancake that provide a delicate mix of savoury and sweet with the addition of pure maple syrup!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Other Breakfast or Brunch Recipes You Will Love...
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make these Gluten Free Western Pancakes:
- 2 cups almond milk
- 2 eggs, large
- 2 tablespoon vegetable oil
- 2 cups Bob's Red Mill Gluten Free Pancake Mix
- ½ yellow onion, diced
- ¾ cup ham, diced
- ¾ cup bacon bits
- ½ green pepper diced
- 1 cup grated medium cheddar cheese
How to Make Gluten Free Western Pancakes:
- In a medium mixing bowl combine almond milk, eggs, vegetable oil, and Bob's Red Mill Gluten Free Pancake Mix.
- Add the diced onion, pepper, ham and bacon bits. Stir to combine.
- Fold in the grated cheese.
- Preheat a lightly greased griddle or non stick pan and turn to medium heat.
- Once heated, scoop about a ⅓ cup of batter out for each pancake.
- Flip pancake once batter starts to bubble. About 3 minutes per side.
- Serve and enjoy smothered in pure maple syrup!
FAQS:
What should I serve with gluten free western pancakes?
Gluten-free western pancakes can be a delightful dish, and there are many options for what to serve alongside them. Here are some ideas:
- Fresh Fruit: Sliced bananas, strawberries, blueberries, or raspberries can add a burst of freshness and color to your plate.
- Maple Syrup: A classic choice for pancakes, maple syrup adds sweetness and complements the flavors of the pancakes well.
- Honey: Another natural sweetener option, honey can be drizzled over the pancakes for a different flavor profile.
- Whipped Cream: A dollop of whipped cream can add a creamy texture and extra indulgence to your pancakes.
- Nut Butters: Peanut butter, almond butter, or cashew butter can be spread on top of the pancakes for added protein and flavor.
- Yogurt: Serve with a side of yogurt, either plain or flavored, for a creamy and tangy contrast to the pancakes.
- Nuts or Seeds: Sprinkle some chopped nuts (such as almonds, pecans, or walnuts) or seeds (such as pumpkin or sunflower seeds) on top for added crunch and nutritional value.
- Cooked Bacon or Sausage: If you're looking for a savory option, serve your pancakes with some cooked bacon or sausage on the side.
- Eggs: Pair your pancakes with scrambled, fried, or poached eggs for a more substantial meal.
- Avocado: Sliced avocado can add a creamy texture and healthy fats to your meal.
Feel free to mix and match these options based on your preferences and dietary restrictions. Enjoy your gluten-free western pancakes!
How do I store gluten free western pancakes?
To store gluten-free western pancakes, follow these steps:
- Allow them to cool: Before storing your pancakes, make sure they have cooled down to room temperature. Storing them while they are still warm can create condensation inside the container, leading to sogginess.
- Arrange in a single layer: If possible, lay out your pancakes in a single layer on a baking sheet or a large plate. This prevents them from sticking together.
- Use airtight containers: Once your pancakes have cooled and are arranged in a single layer, transfer them to an airtight container. Alternatively, you can also use a zip-lock freezer bag. Press out as much air as possible before sealing the container or bag.
- Separate layers with parchment paper: If you need to stack your pancakes, place a sheet of parchment paper between each layer to prevent them from sticking together.
- Label and date: To keep track of freshness, label the container or bag with the date you made the pancakes. This will help you ensure they are consumed within a reasonable time frame.
- Refrigerate: Depending on how soon you plan to consume them, you can store your gluten-free pancakes in the refrigerator for up to 3-4 days.
- Reheat properly: When you're ready to eat the pancakes, reheat them gently in a toaster, toaster oven, or microwave until warmed through. This helps maintain their texture and flavor.
By following these steps, you can store your gluten-free western pancakes effectively and enjoy them whenever you crave them.
Can I freeze gluten free western pancakes?
Yes, you can freeze gluten-free pancakes just like you would regular pancakes. Here's a basic guide on how to freeze them:
- Cook the pancakes according to your recipe until they're fully cooked.
- Allow the pancakes to cool completely to room temperature. This prevents condensation from forming inside the packaging.
- Once cooled, place a sheet of parchment paper between each pancake to prevent them from sticking together.
- Stack the pancakes neatly in a freezer-safe container or a large freezer bag. Make sure to remove as much air as possible from the bag before sealing it.
- Label the container or bag with the date of freezing.
- Place the container or bag in the freezer.
When properly frozen, gluten-free pancakes can typically last in the freezer for about 1 to 2 months. To reheat, simply take out the desired number of pancakes from the freezer, and either microwave them for a quick warm-up or toast them in a toaster or toaster oven until heated through. Enjoy your gluten-free pancakes!
Gluten Free Western Pancakes
Gluten Free Western Pancakes are a savoury pancake loaded with ham, bacon, onions, green pepper and cheese. Pour on some sweet, pure maple syrup for a delightful contrast of flavours!
Ingredients
- 2 cups almond milk
- 2 eggs, large
- 2 tablespoon vegetable oil
- 2 cups Bob's Red Mill Gluten Free Pancake Mix
- ½ yellow onion, diced
- ¾ cup ham, diced
- ¾ cup bacon bits
- ½ green pepper diced
- 1 cup grated medium cheddar cheese
Instructions
- In a medium mixing bowl combine almond milk, eggs, vegetable oil, and Bob's Red Mill Gluten Free Pancake Mix.
- Add the diced onion, pepper, ham and bacon bits. Stir to combine.
- Fold in the grated cheese.
- Preheat a lightly greased griddle or non stick pan and turn to medium heat.
- Once heated, scoop about a ⅓ cup of batter out for each pancake.
- Flip pancake once batter starts to bubble. About 3 minutes per side.
- Serve and enjoy smothered in pure maple syrup!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 545mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 10g
I really don't like it that you always have to put in your email to print a recipe!!!! I think that a lot of people will not print the recipes!
Hi Marilyn,
There are a few recipes that require an email to print but for a lot of them an email is not needed. The recipe is also written out above for those that just want to copy and paste and not give their email.
Hope this helps,
Kathleen