Whole Living Daily

G-Free Friday: Pancakes to Make This Weekend

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Kick off your weekend with a stack of these delicious, thick and fluffy, and gluten-free (!) flapjacks.

Thick and Fluffy Pancakes

Inspired by this recipe from CeliacTeen
Adapted from this recipe

Makes 18 to 20 5-inch pancakes

1/4 cup canola or safflower oil, plus more for pan
1 1/4 cup non-dairy milk
1 teaspoon vinegar
1 egg (or 1/4 cup unsweetened applesauce)
1-2 teaspoons vanilla or maple extract
1/2 cup brown rice flour
1/2 cup millet flour
3/4 cup tapioca flour
1/4 cup sugar, preferably brown
3/4 teaspoon guar or xanthan gum
1 teaspoon baking powder
3/4 scant teaspoon baking soda
Tiny pinch salt

1. Preheat skillet or griddle; brush with a very light layer of oil.

2. In medium mixing bowl, stir together wet ingredients. Whisk in dry ingredients, making sure there are no big lumps of flour. Let batter stand 3 to 5 minutes.

3. Using a ladle or ice cream scoop, pour batter by a scant 1/4 cup onto the hot pan. Cook until edges look set and there are little bubbles on the surface of the cake. (Because these are thick, the pancakes may need a bit longer to cook, so be patient! Do a test pancake to determine exact cook time.) Flip and cook 30 to 60 seconds more, until bottom is golden. Add more oil to the pan, if necessary.

Jennifer bakes her gluten-free heart out on her blog, The Cinnamon Quill, and maintains the gluten-free recipe online database Gluten Free Feed.

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