Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

You may have heard of mascarpone as an Italian style cream cheese, but a softer texture, than the regular cream cheese, such as the brand name Philadelphia Cream Cheese. Mascarpone can be used in cheesecakes, and is also used to make Tiramisu. Because of its creamy texture, it makes a grand accompaniment with berries, like strawberries. The Italian style cream cheese is described in flavor as sweet, rich, and creamy-like with a mild buttery flavor.

Mascarpone was invented in southern Italy around the 16th century. It is made using the cream of cow’s milk. The name Mascarpone, pronounced  Mahs-kahr-po-nay, is thought to be related to the root word mascherare, an Italian verb meaning to “dress up” or “camouflage.”

This dressing up of the cow’s cream, relates to the way the cream cheese is made. It begins from mascarpa, which is a by-product that is extracted from the whey that is leftover from making stracchino, a semi-soft cheese made from whole cow’s milk, and once extracted from the whey, it is then coagulated with lemon juice and drained, and you have: Mascarpone.

Now for our featured recipe: Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce, and here is what you will need.

2/3 cup coconut flour

1 ripe medium banana

1 medium carrot finely grated, do not pat dry (should equal about 1 cup)

1/2 cup dried coconut, shredded and unsweetened

1/4 cup coconut sugar

1 teaspoon pure vanilla extract

2 tablespoons melted coconut butter

1/2 teaspoon Himalayan salt

1 tablespoon baking powder

2 tsp pumpkin pie spice

3 eggs

2 cups coconut milk (can also use buttermilk, milk, or almond milk)

The Orange Maple Mascarpone Sauce to follow.

Ingredients for Carrot Cake Pancakes with Orange Maple Mascarpone SauceMix all ingredients in a medium mixing bowl.

Carrot Cake Pancakes cooking in a skilletWarm a ceramic coated skillet over medium heat, and add a tablespoon of coconut butter. When butter is melted, add a ladle full of the pancake mix, and cook about 1 1/2 minutes on each side.

Before making the pancakes, in a separate small mixing bowl, make the Orange Maple Mascarpone Sauce, as follows.

Ingredients for Orange Maple Mascarpone Sauce

 

1 – 8 oz. tub of mascarpone cream cheese, room temperature

1/2 zest of an orange

1 teaspoon vanilla extract

1 tablespoon real maple syrup

1/8 teaspoon Himalayan salt

Mix all ingredients in a small mixing bowl, and set aside. If there is any leftover cream cheese sauce, save in a glass jar with a tight lid for up to 10 days in the refrigerator.

Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

 

When you have finished cooking the pancakes (makes about 6 large cakes), plate them and top with the Orange Maple Mascarpone Sauce. You can also top the sauce with some grated carrot, and nuts, like pecans or walnuts. Enjoy!!

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Making Sour Cream Pie 

Sour Cream Blueberry Pie and Sour Cream Apple PieSour cream is a dairy product that we are familiar with. It is made using fresh cream and fermenting it with lactic acid bacterium. The bacteria is either introduced deliberately or naturally to sour the cream, though it is mildly pleasant sour tasting.

The history of sour cream is believed to have developed in Eastern Europe by the Ukrainians. It was intentionally fermented and used in one of their well known food creations – Beef Stroganoff.

Our featured recipe involves sour cream. It is used in one recipe using two different types of fruit. Apples and blueberries, which by the way is not a true fruit but a berry as the name implies.

Our recipe is Sour Cream Blueberry Pie and Sour Cream Apple Pie.

First let’s make the crust. The recipe will make two portions, and here is what you will need.

Sour Cream Pie Crust

2 cups all-purpose flour

1 teaspoons of salt

2 teaspoons of sugar

2 sticks cold unsalted butter, cubed

1/2 cup sour cream, full fat

Heat oven to 400 degrees

2 sticks of cold cubed butterPlace the cubed unsalted butter in a bowl and put aside.

mix flour and adding in cold cubed butterIn a large mixing bowl, whisk together the flour, salt, and sugar.

Next add the cubes of butter into the flour mixture. Use your clean thumbs and fingers to squish the flour and butter together. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter.

mixing in sour cream to pastry doughNext add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

forming pastry dough into two disksGather the pastry dough together with your hands, and form into a large ball.

Use a knife to cut the ball in half. Form into disks. Sprinkle each disk with a little flour, top and bottom. Wrap tightly with plastic wrap and chill in the refrigerator for 30 minutes. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).

If dough has been in the refrigerator for more than 2 hours, let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.

rolling out pie crust to place into pie pan to pre-bakeNow sprinkle a clean flat surface with a little flour. Place one disk over the floured surface, and begin to roll flat with a rolling pin. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath. Roll out pastry dough from 12 to 14 inches wide, to an even thickness.

Place the rolled pastry pie dough into a 9-inch glass pie pan. Place a piece of parchment paper over the raw pastry and then filled with pastry or pie weights. But if you don’t have these baking accessories, then dried beans can be used.

Place into a 350 degree oven for 15 minutes. Remove from oven, and remove paper and beans. Using a fork repeatedly pock the pie crust till crust surface is filled with tiny holes. This allows the steam to escape and prevents the crust from bubbling up.

Replace back into the oven for 15 minutes more. Set a side to cool.

Meantime, prepare the pie filling.

One pie filling will be a Sour Cream Blueberry filling  and the other will be a Sour Cream Apple filling. We also replaced the sugar with coconut sugar. The ratio of sugar to coconut sugar is 1:1. We also used Himalayan salt in place of regular table salt. Let’s get started.

1 cup sour cream

2 tablespoons all-purpose flour

3/4 cup sugar

1 teaspoon lemon juice

1/4 teaspoon salt

1 egg, beaten

2 1/2 cups fresh or frozen blueberries or 3 cups of peeled chopped apples

Pecan Topping (for blueberry):

4 tablespoons all-purpose flour

3 tablespoons packed brown sugar

3 tablespoons butter, softened

3 tablespoons chopped pecans

Walnut Topping (for apple):

All the same as pecan topping, but replace the pecans with chopped walnuts.

Preheat oven to 400 degrees

pie filling for blueberry and apple sour cream pies

In a mixing bowl, beat together the sour cream, flour, sugar, lemon juice, salt, and egg until smooth, about 3 to 5 minutes.

Gently fold in the blueberries or apples. Pour the mixture into the pie crust and bake at 400° for 25 minutes.

Meanwhile, combine the 4 tablespoons of flour, brown sugar, butter, and pecans or walnuts, mixing with fingers until you have a crumbly mixture.

Sprinkle the pecan or walnut mixture over the top of the pie and return to the oven and bake for 10 minutes longer. Let cool. Chill thoroughly before serving.

 

You will note the pie fillings are not white in texture, as we used coconut sugar.

 

side view of Sour Cream Blueberry PieThe texture of the coconut sugar is the same as brown sugar.

The coconut sugar doesn’t resolve a clear color, and is more dominate than brown sugar, but more healthy to the blood stream.

Also when fingering to mix the dry ingredients with the butter to make a crumble, make sure the butter is cold, and do not mix it between your fingers to long. The texture will be affected by the warmth of your fingers.

You will not have a good crumbly texture, as demonstrated with the Sour Cream Apple Pie, pictured below.

Once the pie’s have cooled, plate and serve.

Sour Cream Blueberry Pie and Sour Cream Apple Pie

 

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Health Benefits of Walnuts

Here’s a great article we found on the benefits of walnuts. Walnuts are beneficial for both the health of men and women. Enjoy!!

The health benefits of walnuts out do the salmon, red wine, and poultry. Having problems with remembering things, eat those 7 nuts a day, and ward off…

via Health Benefits of Walnuts.

Check out this recipe after reading the article: Rotisserie Chicken, Walnuts and Sauteed Vegetables 

 

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