Gluten Free Bed & Breakfast: Orange Spiced Pancakes

Posted by on Jun 19, 2013 in Belvedere Blog, Featured Slider, Gluten Free Recipes, Uncategorized | 0 comments

Anyone who needs a gluten free diet knows how difficult it is to have a pleasurable meal away from home. When every new restaurant requires an interrogation on cross contamination practices, what’s supposed to be fun can be a bit of a drag. But at the Belvedere Inn, we get it. Because we’re gluten free too.

 

The Belvedere Inn is gluten free everyday and for all guests. So give yourself the gift of a few days without policing sauces and bread crumbs — we’ve already done that for you.

 

Belvedere Bed and Breakfast Gluten Free Pancake

Belvedere Bed and Breakfast Gluten Free Pancake

 

The picture of our Orange Spice Pancakes will reassure your travel mates that the food we prepare is tasty for everyone. And of course, you can always read the reviews of our Inn on travel websites. Almost all of them mention the good food.

 

 

 

A consistent breakfast favorite is our Orange Spiced Pancakes. We use Bob’s Red Mill Gluten Free Pancake Mix because of it’s quick and has a nice texture but you can swap this out for any g-free mix or all purpose flour of your choice.

 

Bon Appetite Gluten Free Buddies!

 

Orange Spiced Pancakes

Ingredients:

1 1/4 Bob’s Red Mill Gluten Free Pancake Mix
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash of nutmeg
1/4 teaspoon salt
1 1/4 cups orange juice
1 large egg
2 teaspoons melted butter or margarine
1 teaspoon gluten free vanilla extract
Orange marmalade for topping

Directions:

In a large bowl combine dry ingredients (flour, sugar, baking soda, spices, and salt). In a small bowl whisk together orange juice, egg, melted butter, orange zest, and vanilla. Add to dry ingredients and mix well.

Preheat a nonstick griddle or skillet over medium-high heat. Lightly spray or brush with vegetable oil. Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on surface, about 2 minutes. Turn and cook until golden on other side, about 1 minute longer. Serve topped with orange marmalade.

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