Apple pancakes (gluten-free, dairy-free, sugar-free, vegetarian)

These pancakes by the Sunday Brunch Chef are nice for a fall or winter weekend brunch, and any leftover cakes can be reheated for a weekday breakfast. Serve with eggs cooked to order, if you like, and your favorite pancake toppings—unsweetened applesauce, jam sweetened with fruit juice, or hydrated raisins (put raisins in a heatproof bowl, hydrate with boiling water until soft, mash a bit, and pour liquid and all over the cakes).

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 cup almond meal
• 1 tablespoon chia seeds (optional)
• ¼ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• 1 tart apple, cored and cut into very thin matchsticks
• 1 tablespoon lemon juice
• ½ tsp. pure vanilla extract
• ¾ cup unsweetened non-dairy milk (such as almond, coconut, or soy), plus more as needed
• 2 tbsp. coconut oil, vegetable oil, or melted butter, plus more for frying
• 2 large eggs

Method

1. In a bowl, mix together the flour, almond meal, chia seeds, salt, baking soda, baking powder, and cinnamon.
2. In a large bowl, combine the apple and lemon juice. Whisk in the vanilla, milk, oil, and eggs. Gradually whisk the flour mixture into the apple mixture, adding more milk as necessary to reach the consistency of pancake batter.
3. Heat a small amount of oil in a skillet or on a griddle over medium heat. Pour on ¼ cup batter and cook until bubbles form. Flip pancake and cook until the underside is lightly browned. Transfer cooked pancake to a baking pan in a 175º oven or toaster oven to keep warm. Repeat with the remaining batter. Serve pancakes warm.

Savory chickpea flour “toasts”

I know that savory pancakes show up in several international cuisines. This gluten-free recipe was inspired by whole wheat spinach pancakes served in some Indian restaurants.

I have made a similar recipe (see quinoa “toast”), but this version has more vegetables. I like the slices warmed in the microwave or toasted and spread with almond butter, hummus, or fruit compote or topped with an egg.

Chickpea flour “toasts”

• chia seeds* or eggs, beaten
• chickpea flour
• salt
• chopped cilantro leaves
• ground chile powder
• coriander powder
• oil
• cumin seeds
• caraway seeds
• sliced mushrooms
• sliced leeks
• chopped spinach

1. If using chia seeds: Mix 1 part chia seeds with 3 parts water and chill for 15 minutes until gelatinous. Set aside.
2. Mix flour, salt, cilantro, chile powder, and coriander powder in a large bowl. Heat oven or toaster oven to 375º.
3. Heat oil in a pan. Add cumin seeds and caraway seeds and cook for a couple of minutes. Add mushrooms and leeks and cook until just soft. Add spinach and cook until wilted but still bright green.
4. Transfer vegetable mixture and chia seeds (or eggs) to the bowl. Mix well. Add water, if needed, to make a non-sticky batter.
5. Pour batter on a parchment-lined baking pan and spread to make one level pancake. Bake until browned and crispy, checking every 15 minutes or so. Cut into pieces and use like toast or eat as is.

* Find chia seeds at well-stocked grocery stores and natural-foods stores (I found them at Trader Joe’s).

The flatbread experiment: chickpea pancake

Flatbreads enhance any meal, so I have decided to make homemade flatbreads inspired by world cuisines, with a focus on non-wheat flours.

Chickpea pancake

This recipe, adapted from inpursuitofmore.com and thekitchn.com, requires the batter to rest in order to thicken—at least 2 hours at room temperature or overnight chilled.

The “flour” is ground chickpeas (garbanzo beans) and is used across the globe, including in India, France, and Italy. Find the flour at Indian markets (called gram or besan) or in the baking aisle at well-stocked grocery stores (Bob’s Red Mill brand).

This flatbread’s texture is similar to cornmeal, and with its mild flavor, it partners well with strong toppings, like grated parmesan, olive tapenade, oil-cured sun-dried tomatoes, or pesto. I will definitely make this one again.

• 1 cup chickpea flour
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• One or more optional seasonings: fresh rosemary, thyme, or oregano; ground cumin, ground coriander, chili powder, curry powder, fennel seeds, caraway seeds, etc.

1. Whisk together all of the ingredients. The batter will be loose. Let rest for at least 2 hours on the counter, whisking occasionally, or chill overnight to allow the batter to thicken.
2. Heat oven or toaster oven to 450°. Line a rimmed baking pan with parchment paper or foil. Preheat pan for 5 minutes in hot oven.
3. Whisk the batter and pour into the pan to coat the pan’s entire surface. Bake for 8 to 10 minutes, until cooked through. Broil for 3 to 5 minutes, until  the top is a bit browned.
4. Remove pan from oven. Use a spatula to ease the pancake from the pan. Cut into pieces and serve immediately or chill and toast.