Yesterday, Sunday, I was faced with the challenge to make gluten-free pancakes. Yes, they do make many gluten-free pancake mixes with the flours and additional ingredients already combined. But I really enjoy making food from scratch, and I'd rather not rely on buying a packaged food unless I have to. I searched the internet for gluten-free pancake recipes, many of which call for special flour blends that are pre-mixed (you put together the flour blend recipe, then use the amount called for in the recipe while saving the left over flour for another time). I just wanted to put the ingredients in a bowl and mix, not make a flour blend. Then I came across a recipe at a really nice gluten-free website, The Gluten-Free Goddess, who is obviously way more experienced than me in the ways of gluten-free cooking. Her recipe was fine, but I didn't have some of the ingredients... so I substituted a few ingredients here and there. The end result was a fabulous fluffy pancake, a proud mama and a happy 6-year-old with a full belly.
Pancakes
1 3/4 cups brown rice flour
1/4 cup sorghum flour
1/4 cup almond flour
1/4 cup potato starch
1 1/2 tsp. baking powder
3/4 tsp. sea salt
3/4 tsp. xantham or guar gum
2 eggs, beaten
1 cup almond milk
1 cup water
1/4 cup grapeseed oil
1 T. honey
2 tsp. vanilla
Heat a griddle over medium-high heat and grease if necessary.
In a large bowl, combine brown rice flour, sorghum flour, almond flour, potato starch, baking powder, sea salt and xantham or guar gum.
In a medium bowl, whisk together eggs, almond milk, water, grapeseed oil, honey and vanilla.
Pour wet ingredients into dry ingredients and stir until well combined. (Do not be afraid to vigorously mix since gluten-free pancakes will not toughen up with mixing like wheat pancakes.) Using a 1/4-cup measuring cup, scoop batter and pour onto hot griddle. Cook until pancakes start to bubble, flip over and cook an additional 1 to 2 minutes until brown on both sides. Serve.
Extra pancakes can be cooled completely then placed in the freezer in a zip-top bag. To reheat, place frozen pancake on plate, cover with a damp paper towel and microwave at 1-minute intervals until hot.
Pancakes
1 3/4 cups brown rice flour
1/4 cup sorghum flour
1/4 cup almond flour
1/4 cup potato starch
1 1/2 tsp. baking powder
3/4 tsp. sea salt
3/4 tsp. xantham or guar gum
2 eggs, beaten
1 cup almond milk
1 cup water
1/4 cup grapeseed oil
1 T. honey
2 tsp. vanilla
Heat a griddle over medium-high heat and grease if necessary.
In a large bowl, combine brown rice flour, sorghum flour, almond flour, potato starch, baking powder, sea salt and xantham or guar gum.
In a medium bowl, whisk together eggs, almond milk, water, grapeseed oil, honey and vanilla.
Pour wet ingredients into dry ingredients and stir until well combined. (Do not be afraid to vigorously mix since gluten-free pancakes will not toughen up with mixing like wheat pancakes.) Using a 1/4-cup measuring cup, scoop batter and pour onto hot griddle. Cook until pancakes start to bubble, flip over and cook an additional 1 to 2 minutes until brown on both sides. Serve.
Extra pancakes can be cooled completely then placed in the freezer in a zip-top bag. To reheat, place frozen pancake on plate, cover with a damp paper towel and microwave at 1-minute intervals until hot.