Gluten-Free Pancakes

by Jeanne on September 14, 2009

Hello there! School has started here at Four Chickens and that means breakfast is more important than ever! Our goal is to make sure that Girlfriend is well-prepared to start her day and to be able to make it through the morning until lunch. Lunch, as many parents know, is where your child dutifully eats their whole lunch and is happy for the rest of the day is where your kid usually talks too much with her pals and won’t eat anything, and comes home super-cranky because she’s hungry. So we need to make sure that she has a substantial breakfast. More on lunch in another post where I yell and scream and beg her to eat lunch at school.

Anyway, one of Girlfriend’s and dAhub’s breakfast favorites are pancakes. They are quick to make and have so many possibilities of add-ins and toppings. For protein we add nuts or top them with creme fraiche, sour cream, or cream cheese. For a little sweetness, we had fresh fruit while they’re cooking. We also vary the amount of sugar we put in the pancakes–sometimes we want them sweeter, sometimes not as sweet.

Below is the recipe I have been using for years. I adapted it from the good ol’ Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. I’ve had this book for over 20 years–since my mom gave it to me as a “going off to college” gift. If stuck on a desert island, this would be one of the main cookbooks I would want to bring. And if you don’t have it, I highly recommend that you go get it right away! The following recipe makes light, fluffy pancakes that are super-yummy!

Gluten-Free Pancakes
-adapted from Joy of Cooking

Note: this recipe uses my gluten-free flour mix:

Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the pancakes)

1 1/2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp salt
2 tsp baking powder
3 TBL sugar (you can leave this out or decrease amount if you prefer)
2 large or extra large eggs, lighten beaten
3 TBL melted butter
1 1/4 C milk

-Mix together dry ingredients in small bowl.
-Mix together wet ingredients in a larger bowl.

-Add wet ingredients to dry ingredients, mixing until just blended. The batter should be kind of lumpy. This means there are small pockets of flour that will burst into air pockets in the finished pancakes.

-Heat a griddle, well-seasoned cast iron pan, or non-stick frying pan on medium-high heat. It’s best to use a pan that doesn’t need oiling to keep the pancakes from sticking.

-Heat pan until a drop of water shaken on pan immediately bubbles up–this means the pan is ready for the batter.

-Drop large spoonfuls of batter onto the griddle or pan. Be sure to leave enough room between each so they don’t run into each other:

If you would like to add something, now is the time to do it. Sprinkle chopped nuts, sunflower seeds, or fresh fruit on to of each pancake:

After a couple of minutes, the cakes will look dry around the edges and will start to have holes on top. Check undersides to see if the bottom are light brown. When they are, turn each one over carefully to cook on other side:

Again, wait a couple of minutes and then check to see if they’re light golden brown. When they are they are done–move to plate and repeat until you’ve used all the batter.

Top with butter, maple syrup, cream cheese, creme fraiche, fresh fruit, jam, or whatever strikes your fancy.



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