Making delicious gluten free pancakes is surprisingly challenging. There is something about white flour that is very difficult to copy. But with the right mixture of gluten free flours, you’ll be asking for more of these! This recipe makes enough for 4 or 5 batches so you can make it once, and keep the pancake mix on hand. You’ll be surprised by how fast you go through it!
Gluten Free Pancakes
For the pancake mix:
- 1 cup white rice flour
- 1 cup brown rice flour
- 1 cup buckwheat flour (replace this with tapioca flour for a whiter pancake)
- 3/4 cup sorghum flour
- 1/4 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 Tbsp baking soda
- 1 tsp salt
- 1 tsp xanthan gum
For the pancakes:
- 1 cup of the mix that you just made
- 1 egg
- 1 Tbsp vegan margarine, melted (butter would be great if you don’t need to be dairy free!)
- 1 cup almond-coconut milk (or soy milk, rice milk, or buttermilk)
- Mix all of the dry ingredients well. Store the leftovers in an airtight container.
- To make the pancakes, mix together the egg, milk, and margarine, and then add 1 cup of the pancake mix. Add more milk if the batter is too thick.
- Preheat a non-stick frying pan on medium heat. Cook the pancakes for about 3 minutes or until bubbles form on top. Check to make sure they aren’t browning too much.
- Flip and cook for another 1 or 2 minutes until the other side is golden brown.
- Serve with maple syrup and berries (or your favourite pancake accompaniments!)
I’m not an expert with gluten free cooking, although I’m picking up a few important facts along the way. Such as, you need to mix different types of flours together to get a better consistency. By mixing, you’ll end up with something that has a similar density and texture to wheat containing foods.
My husband has chosen a gluten free lifestyle, and I have to be honest, the gluten free pancakes he’s been making lately have been terrible. The flavour and texture have both been off. We love pancakes, especially on weekends, so we needed to come up with a better recipe and this one turned out beautifully!
From what I can tell, the xanthan gum is important to use for binding and it also helps with thickening. You can still make the recipe without it, but these pancakes are definitely better than the cardboard gluten free pancake recipe that my husband has been making without the xantham gum!
There are lots of different gluten free flours available. As usual, I like to pick mine up at the bulk store so I’m not stuck with 5 pounds of buckwheat flour. If your store doesn’t have all of the ingredients needed for this recipe, just experiment with what they do have.
We find that the bean and nut flours have a strong flavour that we don’t particularly like in the pancakes, so you might want to steer clear of those.
These pancakes were delicious! Their flavour was slightly more nutty than a regular pancake, but for the first time, I actually enjoyed them, and wanted more! It’s also a good feeling knowing that the ingredients are wholesome and healthy.
This recipe makes enough pancake mix for about 4 or 5 batches of pancakes – It comes in really handy to have the gluten free pancake mix on hand in our hectic kitchen! It takes about 10 minutes to throw the mix together, and then you can enjoy it for days! Making the pancakes is no different than regular pancakes, and the end product tastes just as good… maybe even better!