Grab ‘n Go Pancake Pucks

Batter:

1 1/2 cups (375 mL) brown rice flour
1 cup (250 mL) cornstarch, sifted
1 tbsp (15 mL) gluten-free baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) xanthan gum
1/2 tsp (2 mL) salt
3 eggs
1 cup (250 mL) cooled mashed cooked sweet potato (about 1 peeled)
2 1/2 cups (625 mL) Ryza Original
1/3 cup (75 mL) vegetable oil
2 tbsp (25 mL) organic cane sugar
Cooking spray or vegetable oil (for brushing)

Four-Fruit Filling:

1 cup (250 mL) pitted Medjool dates (about 8, or 130 g)
1/2 cup (125 mL) dried apricots (about 12, or 85 g)
1 banana peeled and sliced
1/4 cup (50 mL) orange juice

Four-Fruit Filling:

Place dates and apricots in heatproof bowl. Pour enough boiling water just to cover; let stand for 10 minutes. Drain; transfer dates and apricots to food processor. Add banana and orange juice; blend until smooth. Scrape into airtight container and refrigerate until chilled.

Batter:

In large bowl, whisk together flour, cornstarch, baking powder, cinnamon, xanthan gum and salt.

In separate bowl, whisk eggs and sweet potato; whisk in Ryza Original, oil and cane sugar. Add to dry ingredients, stirring just until combined.

Heat large skillet over medium heat; mist with some of the cooking spray or brush with oil. Working in batches, spoon 1/4 cup (50 mL) batter per pancake into skillet; cook until bubbles appear on top, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 or 3 minutes. Let cool on tray.

To serve, spread a pancake with about 1 tbsp (15 mL) of the filling; top with another pancake.

Makes 14 servings (each = 2 pancakes each plus about 1 tbsp/15 mL filling)

TIP: Xanthan gum can be found in the baking aisle of health food stores and many major grocery stores. These gluten-free pancakes freeze well, while the date butter will keep in the refrigerator for up to 5 days. Simply thaw pancakes, spread and stack! Or pop pancakes into toaster and serve warm, spread with four-fruit filling.

PER SERVING: 248 calories, 7 g fat, 0.9 g saturated fat, 36 mg cholesterol, 183 mg sodium,
45 g carbohydrates, 3 g fibre, 4 g protein. % RDI: 15% calcium, 9% iron, 11% vitamin A, 4% vitamin C.

Recipe and image courtesy of Ryza. For more recipe ideas and product information, visit www.ryza.ca.

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