Ali's Wheat-free Orange Pancakes

This dish is a very popular item at potlucks and parties. You can serve it as is OR do the decadent version by heating some Grand Marnier. igniting it then elegantly pouring the flaming sauce over the ensemble. Luscious either way.

pancakes:

1 C oat flour 2 TB melted butter
1 C barley flour 1 egg
1 Tb baking powder 1/4 orange juice concentrate
2 TB xylitol (or sweetener of your choice) 3/4 C soy milk ( or nutmilk--whatever
you prefer)
1 TB grated orange peel (be sure to use organic oranges)

Mix all liquids then beat in dry inredients.
Bake 6-8" pancakes on a buttered pan or pancake griddle
when bubbles form VERY GENTLY turn pancake
this is an extremely delicate pancake since there is no gluten flour to add elasticity.
If the pancake breaks while flipping simply put it together in the pan and it will seal itself.
If it gets messy just enjoy eating it and make another pancake. You will get the feel of it.

Have ready to go:
sectioned thin orange slices
ricotta cheese

Take a single pancake.
Cover it with a layer of ricotta cheese
Top the cheese with sliced orange sections
then stack the second pancake on the first and repeat the toppings until you have "stacked, cheesed and oranged" 4 pancakes

Top with warm sauce:
1 TB corn starch dissolved in 3/4 C pure water
2 TB freshly grated orange peel
1/3 C honey
1/4 C orange juice concentrate 2 TB unsalted butter
1 orange cut into small sections

Combine all ingredients in a pot and bring to a boil STIRRING CONSTANTLY until thickened.
Ladle over the stacked pancakes and serve immediately.

For the decadent version, gently heat 1/4 C Grand Marnier ( I use a butter melter--perfect and flameproof). Use a candle lighter to ignite the Grand Marnier. ITtburns a gorgeous blue flame that may not be so easy to see so USE CAUTION as you pour the flames over the topped panckes.


ENJOY!