Do you ever have a lot of onions? This week I bought a five pound bag for $1. Excellent value, but some of those onions needed to be used immediately, and I really wanted to make something tasty and interesting with them. I came across a recipe that I altered to be vegan and gluten free. It worked out really well and everyone enjoyed it. The prep is minimal and they bake in the oven instead of pan fry which cuts down on the mess and keeps it healthy.
Onion Pancakes
2 1/2 cups diced onions (about 3 medium)
2 green onions finely sliced
3 cloves garlic finely diced
3/4 cup gluten free flour (I used Bob's Red Barn)
2 tbsp cornmeal
1 1/2 tbsp sugar
2 tsp baking powder
1 tsp thyme leaves
1/2 tsp cumin
1 tsp salt
1/8 tsp cayenne
1/2 tsp black pepper
3/4 cup unflavored, unsweetened non-dairy milk
1. Preheat your oven to 450 degrees. Prepare and combine the onion, green onion & garlic in a small bowl. Combine all the dry ingredients and spices in a medium mixing bowl. Toss the onion mix with the dry mix, then whisk in the milk with a fork.
2. Line a cookie sheet with parchment paper and spray the parchment with cooking spray. Drop the batter by tablespoon fulls onto the parchment paper, and spread the onions gently so they are not in a mound in the middle. Give the pancakes about 3 inches to spread. Bake for 20-25 minutes until the edges are just brown. Serve warm with salsa and guacamole.
No comments:
Post a Comment