I am excited to be writing this post for Whole Living Daily’s G-Free Friday. I have been thinking about developing a gluten-free pancake recipe for my gluten-avoiding friends for some time now, and this post gave me a great excuse. Although much of my cooking happens to be sans gluten, or can be without much effort, pancakes and baked goods are a different story. It is a challenge to get the texture right while sticking to healthy whole grain flours. Luckily, I love experimenting with ingredients like almond meal, corn meal, and brown rice flour, which is what I did today. The pancakes are light and moist and were actually delicious eaten plain, straight off the skillet.
I had a container of organic strawberries from Bodhitree Farm that were picked in a hurry during a big storm. The strawberries were waterlogged and had to eaten or cooked immediately. Without thinking I threw them in a pot (after eating quite a few) and cooked them with a little maple syrup, then put them in a jar in the fridge and forgot about them until this morning. It was a nice touch having the strawberry sauce on the pancakes along with the fresh baby ones, but not at all necessary.
Strawberry Lemon Cornmeal Pancakes
Yields 20 3-inch pancakes
If you don’t have maple sugar, just take out 3 tablespoons of orange juice or almond milk and replace with maple syrup.
1 cup almond milk, I used homemade and strained out the pulp
3 tablespoons ground golden flax seeds
¼ cup fresh lemon juice
½ cup gluten free oat flour
¼ cup quinoa flour
¼ cup brown rice flour
¼ cup corn meal
¾ teaspoon baking powder, make sure yours is gluten free
1 cup almond meal
2 eggs, separated
½ cup fresh orange juice
3 tablespoon extra virgin olive oil, plus more for the skillet
3 tablespoons maple sugar
Zest of one lemon, I used a Meyer lemon
1 tablespoon vanilla extract
Pinch sea salt
Sliced fresh strawberries and more for serving
Strawberry sauce, recipe below
Combine almond milk, flax and lemon juice in a small bowl, whisk and set aside while you prepare the other ingredients.
In a large bowl sift oat flour, quinoa flour, brown rice flour, corn meal and baking powder. Add in any larger bits of corn meal that don’t get through the sifter into the bowl. Stir in almond meal and set aside.
Whisk egg whites until they form soft peaks and set aside. Whisk egg yolks and combine with orange juice, oil, maple sugar, lemon zest, vanilla and salt. Stir well, add the almond milk mixture and whisk again.
Pour wet ingredients into dry and stir until just combined. Fold in egg whites, this is a challenge as the mixture is quite runny, but do your best and stop stirring once everything is combined.
Warm a little olive oil in a skillet over medium heat. Pour in ¼ cup batter for each pancake, I found I could cook 3 at a time. Sprinkle sliced strawberries over the top of each pancake and cook until the surface is covered in bubbles. Carefully flip them over and cook for another couple of minutes. Repeat with remaining batter and serve warm. You can keep the pancakes in a low oven until you’re ready to serve or a bowl covered with a towel.
Amy Chaplin is a vegetarian chef living in New York City by way of Amsterdam and London. She grew up in rural New South Wales Australia where cooking and eating meals from her family’s organic garden sparked her passion for fresh seasonal ingredients and handmade food. Amy has been cooking professionally for nearly 20 years and over the course of her career has founded her own catering business and worked as a vegan pastry chef, consultant, and executive chef of the world-renowned vegan restaurant Angelica Kitchen. Amy now cooks and teaches privately and writes her own blog Coconut and Quinoa.