Saturday, September 28, 2013

Gluten Free Blondies and Pancakes

Howdy!   I hope everyone has been enjoying their weekend so far!
It's been so beautiful outside.
Gluten Free Vegan Blondies

I made these treats above this past week.  I found the recipe at Sarah Bakes Gluten Free Treats.
They came out a little dry for me but they tasted pretty good.  I made some tweaks to the recipe due to the dryness. I also used my own gluten free flour blend.  My adjustments are listed in parenthesis in the recipe)

*makes 16 bars (only made 12 for me)
  • 1/4 cup coconut oil(I used Earth Balance and melted it)
  • 1 cup brown sugar(1/2 C)
  • 1/4 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 3 T. non dairy milk
  • 1/2 cup dairy free mini chocolate chips

  • Preheat oven to 350 degrees.  Grease 8x8-inch baking pan with non-stick cooking spray.  In microwave safe bowl, melt coconut oil on high for 30 seconds until completely melted.  In large mixing bowl, combine melted coconut oil and brown sugar.  Add pumpkin puree and vanilla.  Stir until smooth.  Mix in the flour blend, baking powder, baking soda and salt.  Add chocolate chips.  Pour mixture into prepared baking pan.  Bake for 20-25 minutes or until edges are golden brown.  Cool in pan for 10 before cutting.
These pancakes would look a lot yummier with some Earth Balance/walnut oil and pure maple syrup drizzled on them right?  Well they were!  Ha ha ha.

I'm always on the lookout for the perfect gluten free pancake and I think these really are them!

gluten free vegan multigrain pancakes

makes 10-12 pancakes

  • 1 1/2 cups Sarah's gluten free flour or your own
  • 1/4 cup certified gluten free oats, ground into flour
  • 1/4 cup cornmeal(millet flour or another gluten free flour)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups almond milk or any other non dairy milk
  • 4 tablespoons Earth Balance or coconut oil melted
  • 2 tablespoons pure maple syrup or sugar
  • 1 teaspoon pure vanilla extract
*note- if there is not xanthum gum already in your gf flour blend than add 1/2 tsp. to this.

In large mixing bowl, whisk together flour, oat flour, millet flour or other flour, baking powder and salt. Set aside. In medium bowl, mix together the non dairy milk, melted Earth Balance/coconut oil, maple syrup and vanilla. Add the wet mixture to the flour mixture. Stir until just combined. The batter will thicken as it sits.

Heat large skillet over medium low heat. Coat with cooking spray or a tablespoon of coconut oil. Add 1/4 scoop of batter to the pan and slightly smooth out. Flip pancake when golden brown on the underside and can easily be lifted, about 2 minutes. Continue to cook on other side. Repeat with remaining pancake batter. Serve warm. 
I hope you enjoy these recipes!  We did!


  1. I'm all over those blondies! The texture looks perfectly soft and chewy, which is more than half the battle of creating satisfying gluten-free baked goods. Kudos on the huge success!

  2. Hannah- They actually could of been a bit more chewy. I think I know what to do next time.

  3. Thanks for sharing wonderful information, it is really nice information.

  4. Great article, it is nice to read your article..

  5. Awesome post, thanks for sharing this post..