We eat pancakes pretty often. Consequently, after my husband was diagnosed with Celiac earlier this year, we spent several months on the hunt for a good gluten free pancake recipe. We ate through many a dud before finding this recipe and making some minor changes to make it really work for us. This recipe has a good “mouth feel” and isn’t too dry. The flavor is really nice. This is a gluten free pancake tht I will happily serve to guests who aren’t accustomed to eating gluten free because it really doesn’t taste all that different from the pancakes we used to eat.
1 cup brown rice flour or sorguhm flour
3 tablespoons tapioca flour
1/3 cup potato starch
1 T honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup applesauce
1 1/2 – 2 cups buttermilk (or a mixture of yogurt and milk or this is a great place to use the whey leftover from making yogurt) … whatever it takes to get the consistency you want.
- Mix dry ingredients. Add wet ingredients. Mix until lumps are gone.
- Heat a skillet or griddle to medium heat.
- Add oil to griddle (I use coconut oil).
- Spoon batter onto griddle (I like to use a 1/4 C measuring cup). You may need to spread the batter out with the back up a spoon or the measuring cup.
- Cook until surface of pancakes begin to bubble and to look a little drier.
- Flip carefully and cook on other side for about 2 more minutes.
- If you like, keep pancakes warm in a 200 degree oven. You may want to cover them with tinfoil to retain their moisture if you won’t be serving them right away.
Serve with real Maple Syrup. These are also yummy with about 1/2 C of chocolate chips or blueberries.
Makes 10-12 pancakes.