Food is one of those things in life that can conjure up some really vivid memories. Certain foods take me back to specific places, events, and ages. Foods even remind me of specific people. It’s pretty fun to sit there eating bean pie, remembering how much fun you had a certain reggae festival year after year.
One food that always floods my memory bank is funnel cake. Even a small whiff sends me back to the State Fair. Of all the foods offered at the Fair, funnel cake is the one I associate with it.
I used to really love funnel cake.
It was sweet, but not in an overpowering way. It was doughy. It was warm. It was just SO. GOOD. I had to get it anytime I was at a fair.
When I learned that I had celiac disease, funnel cake was the first thing that came to mind. Honestly. I was so sad that I wouldn’t get to experience it one last time. That was over 7 years ago.
It wasn’t until recently that it occurred to me that maybe, just maybe, I could replicate that taste. I knew it wouldn’t be in true funnel cake form, but I was spurred forward by the memory of the taste and decided to try my hand at something really fun…
Funnel Cake Pancakes
Yep – it’s true. I flipped breakfast upside down by inventing funnel cake pancakes.
The taste is as close as you can get to a true funnel cake without common food allergens including gluten, eggs, dairy, nuts, and soy. These bad babies are packed with protein, resistant starch, and healthy fats. They are also very low in sugar (which may not appeal to everyone. Feel free to sweeten them up).
Well… what are you waiting for? Go have fair food for breakfast!
Funnel Cake Pancakes
Yield 12 pancakes
This Funnel Cake Pancake recipe is gluten free, dairy free, egg free, nut free, and soy free yet still packs nutrition and an amazingly delightful taste!
- In a large bowl, sift together flour, collagen hydrosolate, baking powder, salt, cinnamon, and nutmeg.
- With a pastry cutter or two knives, cut in shortening until mixture resembles coarse meal.
- Add milk and honey and whisk until mixture is relatively smooth.
- Heat a skillet over medium heat.
- Add 1 tablespoon palm shortening to pan and allow to melt.
- Pour approximately 2 tablespoons of batter into the pan. Most pans will hold 3-4 pancakes at a time.
- Cook until the edges start to look dry and the pancake begins to “puff up”.
- Carefully flip and cook the other side until golden. You may need to flip it back over to finish cooking the inside although the inside will be slightly undercooked looking. This is normal.
- Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
- Repeat until remaining batter is used up.
- Serve hot, with topping of your choice.
These pancakes freeze well and also keep in the fridge for 3-5 days.
Cuisine Allergen Free