Yummy Gluten-Free Pancakes
I’ve been eating and baking gluten-free for over 5 years now. But when I first started, there seemed to be some standard ingredients in every gluten-free baking recipe that I found and experimented with. Those ingredients always included some sort of starch to “hold everything together.”
Those stick-everything-together ingredients were added starches like tapioca starch, potato starch, and various gums. Quite frankly, I didn’t feel super good after eating them.
I’ve realized that gluten-free baking has its challenges, but it also has so many possible combinations — combinations that don’t include starches and gums!
This is my new pancake recipe. I hope you’ll agree that it’s a yummy addition to your lazy Saturday morning.
¾ cup Oat flour* (ground fresh from gluten free oats) Preheat frying pan on medium low heat.
Yummy Gluten-Free Pancakes
¾ cup brown rice flour
2 Tbsp. flax meal*
1½ tsp. baking powder
¼ tsp. sea salt
1 Tbsp. coconut flour
1 egg
2 Tbsp. unsweetened applesauce
1 Tbsp. raw honey
1 Tbsp. coconut oil, melted (plus additional to coat pan)
1 cup milk (any kind, I like unsweetened almond milk)
*Oats and flax can be ground into flour/meal using a coffee grinder
In a mixing bowl combine the oat flour, brown rice flour, flax meal, baking powder, salt, and coconut flour. Stir together to mix well.
In another bowl combine the egg, applesauce, honey and melted coconut oil. Whisk together.
Pour liquid ingredients into dry ingredients and stir until thoroughly blended together.
Coat frying pan with coconut oil and pour 1/4 cup batter into pan for each pancake, spread out into small circles if necessary. Allow pancakes to cook for several minutes on each side. Turn over when edges are firm or bubbles begin to form.
Serve with fresh berries or pure maple syrup.
I would love to try making some gluten-free lefse for Christmas, but I can’t do almond or tapioca flour or eggs. I was wondering if the basic flour ingredients (without the rising agent) in this pancake recipe would do, or if the egg is also needed as a binder. The lefse recipe I was thinking of trying is https://heartlandgourmet.com/2014/12/gluten-free-lefse-2/ which uses an almond/tapioca flour (White Rice Flour, Tapioca Starch, Potato Starch, Almond Meal, Sweet Rice Flour). Would you be willing to give any advice? Thanks so much.
We’ve never made lefse before, but you could try this recipe without the egg and baking powder and see how it goes. The flax and applesauce will help with binding – and we recommend spreading the batter out more thinly, and you may need more liquid to do this. Essentially, you’d need to do some tinkering with this and we’re not entirely sure how lefse would turn out! If you do try this, let us know how it goes.