Making the choice or out of necessity…going gluten-free doesn’t have to be boring! Over the years, I have tried many gluten-free recipes and have been very disappointed with the texture and/or flavor of the finished result. Most of the time, I never try that recipe or food again.
Over the past several months I have seen a big explosion of new gluten-free recipes hit the internet which look a lot tastier than the previous ones. Matter of fact, we have started trying out these new recipes and many are finally pasting our taste test and making it into our daily diets. Yay!
The great folks over at Nielsen-Massey Vanillas sent over a delicious looking hotcakes with maple orange syrup recipe that I just had to share with all of you. They look delicious and hubby and I are going to try them out this coming weekend.
Gluten-Free Hotcakes with Maple Orange Syrup Recipe
Makes about 1 dozen
Maple Orange Syrup
1 cup pure maple syrup
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
? teaspoon Nielsen-Massey Pure Orange Extract
Pancakes
1 cup brown rice flour
½ cup finely ground tapioca flour
½ cup finely ground almond meal flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
2 tablespoons butter, melted
2 eggs, lightly beaten
1 cup low-fat buttermilk
For Maple Orange Syrup: In a glass measuring cup, combine maple syrup, vanilla and orange extracts. Pour into a syrup dispenser; set aside.
For Pancakes: In a large bowl, add flours, sugar, baking powder, baking soda, cinnamon and salt; stir to combine. Add vanilla extract, butter, eggs and buttermilk; stir to combine.
Lightly coat a griddle with cooking spray and heat to 350 degrees F. Pour batter, about ¼ cup per pancake, onto griddle and cook until done, about 2-3 minutes per each side.
Make the Perfect Pancakes with the Nordic Ware Silver Dollar Pancake Pan! Check out our review on this wonderful pan right here on our blog! We highly recommend it.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site.
Disclosure: The recipes and photo is courtesy of Nielsen-Massey Vanillas. Please see the company’s site for additional recipes and/or product information.
These pancakes look delicious with the Maple Orange Syrup. I like gluten free. I think a lot of the products taste delicious. I want to try and make these for breakfast on Sunday!
I have never had gluten free pancakes before judging from the ingredients they sound delicious though.
We don’t have a gluten problem so I do not have most of these flours on hand, but I always like to experiment and might buy them to try this pancake recipe. I know I shall make this version of maple syrup except I have the Madagascar , not Tahitian Nielsen Massey vanilla extract which is fruitier. Perhaps I shall use 1/8 more of the orange extract.
I keep a lot of different flours on hand for use in my bread machine, but I don’t have any of the gluten-free flours called for in this recipe. Gluten isn’t an issue in our house, so I probably won’t be buying the specialty flours to make the pancakes, but OMG, that syrup! I think it’s fair to say that Orange Maple Syrup will be making an appearance on some waffles or pancakes here, and soon.
We love pancakes. My husband makes incredible ones and we use Griffins syrup….delicious. I like them for breakfast, but my daughter likes them for dinner. We’ve never had maple orange syrup but it sounds very flavorful and good.
I love syrup maybe i will like this one
I think adding the almond meal is a great way to improve the texture of these pancakes – quite an inspiration. Thanks for the idea (and I’d love to try the extracts!).
I generally like the gluten free products made from rice flour. I’m still using up the gluten free pasta from corn meal that’s not my favorite but I disguise it with sauce. These sound yummy, especially the syrup.