You may remember my post awhile back about pancakes, how I swear by them, sometimes for dinner, and how I will never be judgmental about your personal choice to use a mix or go at it from scratch.
Well, I’m reporting back to tell you that I’ve finally figured out gluten-free pancakes from scratch. I’ve tinkered my way through months of experiments that ranged from tasty (but questionably replicable) to outright failure.
Gluten-free pancakes, yes please! Photo courtesy of Jo Ann SantangeloThere is one thing I will insist you do: learn to make pancakes. It will be your most impressive hostess trick, your ace for fancy weekend mornings or just a way to make your love (or roomies) feel special once in awhile.
I fed this recipe to gluten eaters who couldn’t tell the difference, and I don’t think they were lying. I’ve also generally experimented with things that have some nutritional benefit, hence you’ll find my recipe includes brown rice flour (instead of white), buckwheat, flax and (arguably) arrowroot. Yes, you may have to do some grocery shopping to snag these ingredients, but think of all the other things you can do once you have this stuff on hand.
Blueberry pancakes, gluten-free
yield a plate full o’ silver dollar hot cakes (two breakfasts for two, one breakfast for four)
1. Combine the following in a large mixing bowl:
1 cup brown rice flour
1/4 cup (gluten-free) buckwheat flour
1/4 cup arrowroot starch (you could sub tapioca, or cornstarch if need be)
1/4 cup flaxseed meal
2 Tbs sugar (I used raw)
1/2 tsp salt
1/2 tsp xanthan gum
1-1/2 tsp baking powder
2. In a separate, medium-sized mixing bowl whisk together the following wet ingredients:
2 eggs
1-1/2 cup milk (I used whole)
3 Tbs unsalted butter, melted
little splash of vanilla extract
3. Fold wet ingredients into dry ingredients and stir to incorporate. Don’t beat the batter, though. You want an even consistency, i.e. you want the baking powder to activate inside the cake on the stovetop (and produce fluffy little cakes), not spend its puffing powers the mixing bowl.
4. Once batter is even and smooth, add 1/2 pint of blueberries (or other small berries) to batter.
5. See first linked blog post above for deets on how I actually cook the pancakes and with what equipment.
Enjoy!