Gluten-free Pancakes

Gluten-free Pancakes

pancakes

Yield: 12 pancakes, 6” in diameter

Preparation Time: 1 hour or less if multiple pancakes are cooked at a time
I’ve practiced and revised this recipe more times that I care to count, but we love this final version and I make them frequently.
This recipe that doesn’t rely on xanthan gum, tapioca starch or other weird ingredients to make a satisfying, fluffy pancake. Rice flour makes up the bulk of the pancakes, the protein in the eggs hold it together, coconut oil makes them rich and tender and baking powder helps them to rise. Salt, cinnamon and vanilla adds to the flavor, and I love the texture of the flax seeds. While you could use water, nut or rice milk make a tastier, more tender pancake.
Dry Ingredients
2 cups of brown rice flour
1 ½ teaspoons baking powder
2 tablespoons of whole flax seeds
1 teaspoon of cinnamon
1/8 teaspoon of salt
Wet Ingredients
11/2 cups of rice or nut milk
2 eggs
2 tablespoons of coconut oil
1 teaspoon of vanilla
1 teaspoon of honey
Tools
Large bowl, small bowl, whisk, large spoon, a flat or shallow pan, flip spatula, measuring cup, measuring spoons
Directions

  1. Combine dry ingredients in the large bowl, and mix thoroughly with a whisk. In a small bowl combine the wet ingredients and whisk until eggs are completely incorporated with the other ingredients.
  2. Pour the wet ingredients into the large dry bowl and mix with a large spoon until they are fully incorporated.
  3. Put the pans on medium heat on the stove and place a teaspoon of coconut oil on each pan. Spread the oil around with a spatula or by tipping the pan.
  4. Test how hot the pan is by dripping some water on the pan. The pan will sizzle when it is hot enough to cook the pancakes.
  5. Scoop a large spoonful of batter and pour a 4-6” pancake on the pan. You may use a ladle if the bowl of your large spoon is shallow.
  6. The pancake is ready to flip when the edges become slightly matte and bubbles form. This will only take 30 seconds to a minute. The higher the heat, and the smaller or thinner the pancake, the faster it will cook. I often adjust the heat as I cook, turning it down if the pan begins to smoke, or up a little if the pancakes take too long to brown.
  7. Cook the pancake for 5 seconds on the second side or until slightly brown.
  8. Place the cooked pancake on a plate and pour more batter on the pan.
  9. It can take a long time to cook a big batch of pancakes one at a time. To speed the process, cook pancakes on several pans at once, or if you have a pan is at least 10” in diameter, pour three 2″ pancakes in a triad close to the center of the pan where it is hottest. If they run together, cut them apart with the tip of the spatula before you flip them.
  10. My husband likes to eat pancakes plain, but I enjoy them with a little jam or with sliced fruit and maple syrup.
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