Fluffy Gluten-Free Pancakes

Sarah’s Rap: I have become accustomed to breakfasts that consist of eggs, meat and vegetables, or even sometimes leftover dinner, but I can’t resist the occasional weekend treat of pancakes. Also, I have two small pancake-monsters in my house who clamor for pancakes on a regular basis. On weekends I make a triple batch and freeze them, so the monsters can get their fill during the week. My kids are big breakfast eaters and we feel good sending them off to school full of a wholesome breakfast consisting of one of these protein-packed pancakes, bacon and/or pastured egg and berries. While I eat a Paleo version of these pancakes, my kids prefer this gluten-free, dairy-free version. Never fear… I’ll post the Paleo recipe this week too.

Why gluten-and-dairy-free, you ask? Well, my oldest son is allergic to dairy, my youngest is lactose intolerant and both do better without a lot of wheat and sugar in their diets (and really, don’t we all!?) My oldest son, for example, has shown drastic improvements in mood, focus and skin clarity by cutting way back on both.

I’ve not had much luck with gluten-free pancake mixes. Most turn out super thin (blech!) and don’t pass my kids’ highly tuned pancake tasting radar. So I did what I always do and started playing. I’m pretty pleased with the recipe and my kids are too. These are really filling, due to the high protein content and thickness. One is usually enough!

So… without further ado… here’s my recipe for gluten-free pancakes for your breakfast pleasure. These are thick, fluffy, golden and delicious, whether topped with maple syrup, butter or even a 100% fruit strawberry jam. I hope you and your own pancake monsters enjoy them!

Gluten-Free Pancakes

Yields: 5 6-inch pancakes

  • 1 1/4 cup unsweetened almond milk, at room temperature
  • 1 Tablespoon lemon juice
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 Tablespoons melted coconut oil or ghee
  • 1 Tablespoons maple syrup
  • 1 cup finely ground almond flour
  • 1/3 cup arrowroot flour
  • 1/3 cup sorghum flour
  • 1/3 cup brown rice flour
  • 1 Tablespoon coconut flour, optional (makes for thicker pancakes)**
  • 1 Tablespoon baking powder
  • 3/4 teaspoon sea salt
  • Optional: 1/2 cup frozen wild blueberries OR 1/4 cup stevia-sweetened chocolate chips

In a medium bowl, mix milk and lemon juice. Let sit for 2 minutes. Add vanilla, melted coconut oil/ghee, maple syrup and eggs. Whisk and set aside.

Start to preheat a non-stick skillet to medium-low or griddle to 350 degrees.

In another large mixing bowl, whisk flours (almond, sorghum, arrowroot and brown rice and optional coconut flour**), baking powder and sea salt. Add wet mixture and whisk just until combined and lumps are mostly gone. Important – do not overmix!

Check pan/griddle for readiness by sprinkling a drop of water onto the hot surface. If it sizzles, the temperature is ready.

If using a pan: add 1/2 teaspoon coconut oil to pan. Tilt pan to cover bottom. Ladle a large scoop of batter into  middle of pan to form a 6″ pancake. NOTE: I prefer to use a skillet for crispy edges and larger pancakes. 

If using a griddle: there should be no need to grease it as most griddles are very non-stick, but if you’d like you can carefully rub the surface using a paper towel greased with coconut oil. Ladle 1/3 cup batter onto griddle, spacing pancakes out by 2″ so you have room to flip them. (I tend to make 4″-5″ pancakes on the griddle).

If desired, sprinkle frozen wild blueberries or stevia-sweetened chocolate chips on top.

Cook until bubbles form on top of pancake and edges look a little cooked. Flip pancake and continue to cook until cooked through and golden. Remove to a plate. Cover with foil until ready to serve.

Repeat with remaining batter. Serve 1 – 2 pancakes topped with butter or ghee and maple syrup. 

If freezing, cool completely on a platter or wire rack. Once cool, freeze pancakes in a large freezer baggie separated by parchment paper. When the pancake cravings come on, simply reheat a fluffy flapjack on a plate in the microwave for 1 minute. Top as desired.

(**My kids like thick pancakes so I add the coconut flour for a little extra oomph. You can omit the coconut flour if you prefer a slightly thinner pancake or cannot tolerate coconut. Don’t worry, they still won’t end up flat as a… well a pancake. You know what I mean!)

I hope that you enjoy these pancakes as much as my family does. For a well-rounded breakfast, pair one with nitrate-free bacon, berries and sauteed greens. Another healthy combo is to have a pancake alongside turkey or chicken sausage and a smoothie made with berries, banana, carrot or cucumber juice and spinach.

Mangia!

Sarah

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