Gluten Free Sourdough Cakes

I wrote this post last July but alas it was never posted because I got tied up with my purchase of United Kitchen - I now sell Gluten Free Sourdough Rolls at United Kitchen and they are rather popular! So I am happy to share this recipe for Sourdough Cakes for anyone brave enough to take on the challenge of maintaining their own sourdough starter! Good Luck!

I have been working on a GF sourdough starter which I am really excited about because I love sourdough and I have really missed it since I stopped eating gluten - AND there is some speculation that fermented foods (like sourdough) are helpful for digestion, gut healing, and people with Celiac's disease!

 As I have been feeding my starter 1/2 cup flour and 1/2 cup warm water twice a day it has started to outgrow the bowl! So in order to use up some of it I decided to try using it for some "sourdough pancakes". I made these really thick and fluffy so they are almost like an english muffin - you can definitely cut one in half and use if for a sandwich or whatever else you want. They are also good to eat as-is but you don't need to eat too many of these since they are so fluffed up!

These are both gluten and dairy free - depending on your sourdough starter's sourness level these may have more or less of a distinct sourdough flavor.

I am not including a calorie count because with fermented foods like the sourdough starter is it just too hard to know the calories, since the structure of the ingredient changes and is never the same twice -

This recipe made about 10 large "english muffin" fluffy cakes 

1. The night before you want to make these combine:

1 cup almond milk(warm)

1.5 cup starter

1.5 cup GF all purpose flour - I used Pamela's Blend

2. Let sit overnight on the counter, covered with a dishtowel

3. In the morning mix in:

1/2 tsp salt

1.5 tbsp baking powder

3 beaten eggs

3 tbsp melted butter - I used Earth Balance

Let rest for 10 minutes

4. Heat up your griddle or pan and grease with coconut oil

5. Spoon batter onto hot griddle and smooth into circles with 3-4 inch diameter

6. Allow first side to cook so that the edges are set, this batter is very thick so the center may not bubble like normal pancakes 

7. Flip to cook the other side, repeat until batter is gone

8. When both sides are cooked and the center seems set transfer each cake to a cooling rack, once completely cooled store in an airtight container

9 Calorie Pan-Seared Apple Fritters

Here's another apple recipe - it isn't the prettiest thing I've ever made, but these apple fritters taste really good! And they are much better for you than traditional deep-fried apple fritters. These are healthy enough to eat as breakfast, a snack, or dessert!

These are Gluten Free, Dairy Free, and only 135 calories for the whole batch!

Recipe:

1 egg - 70 calories

1/4 cup Unsweetened Apple Sauce - 25 calories

1/2 a medium Honeycrisp Apple - 40 calories

1 teaspoon Stevia                                                  

=135 calories for whole batch, makes about 15 small fritters - 9 calories each

1. Wash and cut the apple into small pieces - I cut mine into shoestring-type pieces

2. Whip together the egg, applesauce and stevia

3. Add the apple to the egg mixture

4. Spoon small amounts into a heated greased pan, flip carefully, brown both sides - repeat with the rest of the batter

5. Top with butter or sugar free maple syrup, enjoy hot :)

100 Calorie Pumpkin Pancakes

I really like the pancakes you make with just a banana and an egg  - I tried them last year after I saw the recipe all over Pinterest, they are so easy to make! - But since it's fall I thought I would try making them with Pumpkin!

Pumpkin also has less sugar and calories than bananas so these are an even healthier version of pancakes :) If you are feeling extra festive you could mix some pumpkin pie spice or cinnamon into the batter or sprinkle some on top of the pancakes - 

These are also Gluten Free and Dairy Free and Paleo :)

Recipe:

1/4 cup Pumpkin Puree - 20 calories

1 egg - 70 calories

2 tablespoons Sugar Free Maple Syrup - 10 calories       

= 100 calories total

1. Mix together the pumpkin and egg in a bowl

2. Pour about 1/3 of the batter into a heated and greased skillet (medium to high heat)

3. Flip when bubbles start to pop on the top of the pancake and the edge is solid - cook until both sides are browned

4. Repeat with the rest of the batter - top with syrup :)

Broccoli Pancake & Poached Egg (140 Calories)

This is one of my favorite go-to quick meals when I am just cooking for myself at my apartment. I made it this morning for breakfast for my "last first day of school" - it is kind of like a low calorie version of Eggs Benedict

If you don't have an egg poacher you can just prepare the egg any way you like - basted, fried, scrambled, etc.

This quick meal is good any time of day, I have made if for breakfast, lunch and dinner :)

I like the Broccoli Pancakes because they pack this meal with extra protein - but if you like a sweet-savory combination you could try it with a Sweet Potato Pancake

I buy these Broccoli Pancakes at Whole Foods, I really like that they are individually wrapped because it takes a while for me to get through a whole box!

This meal is also Gluten Free, Dairy Free, and Vegetarian!

Recipe:

1 egg - 70 calories

1 Broccoli Pancake - 70 calories         

= 140 calories

1. First heat up a skillet and begin cooking your broccoli pancake - cook for about 7 minutes on the first side, 4 on the other, and keep flipping until both sides are crispy and the patty is heated through

2. While your broccoli pancake is heating up cook your egg - I use a microwave egg poacher to cook mine, but you could cook it in another skillet instead

3. Place your heated broccoli pancake on a plate and top with the egg - top with salt and pepper and enjoy!

23 Calorie Blueberry Pancake Bites

I bought some fresh blueberries the other day, and today I used them to make some blueberry pancake bites!

These are 23 calories each, gluten free, dairy free, and vegan!

All 9 bites are about 200 calories - so these are a great alternative to regular blueberry pancakes, and they are a great low-sugar breakfast!

Recipe: Makes 9 Bites

3/4 Cup Unsweetened Apple Sauce - 75 calories

1/4 Cup Oat Flour - 90 calories

1 tablespoon Stevia
1/4 teaspoon Baking Soda                      
=165 calories, makes 9 Bites with 18 calories each plus 5 calories for 4 blueberries per Bite=23 cal/Bite

1. Preheat the oven to 350 degrees
2. Mix together the Stevia, Apple Sauce, Flour, and Baking Soda
3. Pour batter into greased mini muffin tin (my muffin tin is a little larger than mini muffins but smaller than regular muffins)
4. Add 4 blueberries to each muffin
5. Bake for about 20 minutes - let cool or enjoy hot, store leftovers in an airtight container