Gluten-free pancakes that don't suck
By kell_gill on September 27, 2012
...or involve using rice flour.
For the last five months I've been doing my best to keep our family wheat, gluten, dairy, corn, soy, milk and tree-nut free. I have failed more often than I care to admit. We "cheat" more often than I'd like to admit. And there was at least one incident at the normal grocery store where I burst into tears of frustration and left without purchasing any food.
It's not easy or cheap but the results (behavior for JP and SG, signficant improvement of SG's skin) are worth it.
At our house we love pancakes for dinner. This recipe was my go-to, phone it in, pancakes for dinner recipe. It's so good. Seriously, if you can eat regular flour, make those pancakes and enjoy a tall stack of 'em for me.
The problem with gluten-free mixes (aside from the corn issue) is that they use rice flour as a primary ingredient. Know what? I hate rice flour. It has a gritty texture and cloyingly sweet taste that JP and I can't stand.
Lo, I began internet questing for a pancake recipe that a) didn't resemble crepes and b) didn't taste like dookie. Here's the result. It's taken a few weeks to figure out the right ratios but tonight I succeeded.
Non-Suckish Gluten Free Pancakes
1 cup sorghum flour
1 cup potato starch
1 cup almond flour*
1/2 cup tapioca flour
1/2 tsp. guar gum
1 TBSP. sugar
2 tsp. baking powder**
1 tsp. baking soda
1/2 tsp. salt
2 eggs (or the equivalent using Chia seed)
1 1/2 cups almond milk (or whatever milk you like to use)
4 TBSP. natural, unsweetened applesauce (you could also use melted butter or ghee)
Mix it all up and, lo, you have gluten-free pancake batter. Cook it like you would a normal pancake, plate it, and top with whatever you enjoy. We use pure maple syrup at our house.
*If your house is nut-free add 1/2 cup sorghum flour and 1/2 cup potato starch instead of the almond flour.
**I make my own baking powder to avoid corn. I use this recipe and substitute tapioca starch for the corn starch. Store it in a small container and give it a good shake before using it. Penzey's is my go-to store for spices. They're gluten-free and that's where I purchase my cream of tartar (along with
just about every other spice in my kitchen).
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