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Friday, 12 April 2013

Kristin's Gluten Free Pancakes

I've tried a lot of recipes and mixes for gluten-free pancakes, but they all just didn't taste like the pancakes I was hoping for - aka, normal gluten-filled pancakes.
After some trial and error, I figured out a great and easy recipe for homemade pancakes.

Depending on our mood, I often add apples OR blueberries (I wouldn't recommend both at the same time). 

Apple-cinnamon pancakes with syrup and whipped cream. Yum!

Kristin's Gluten Free Pancakes
Makes 9 - 12 pancakes

Mix together the wet ingredients:
1 egg
3/4 - 1 cup milk (lactose-free, coconut or almond work great)
2 Tbsp vegetable oil (I usually use canola or an extra light olive oil)

Mix dry ingredients a bowl: (You WANT to mix dry ingredients first in gluten-free baking/cooking or things lump and aren't evenly distributed in your batter)
1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/2 tsp xanthan gum
1 Tbsp sugar (white or brown works fine)
1 Tbsp baking powder
1/4 tsp salt
1/2-1 tsp cinnamon

Add dry and wet ingredients together and mix gently until it's all combined.  There may be some small lumps.

Fruit options to add directly to batter:
1 cup apple peeled and diced
OR
1 cup blueberries, rinsed and drained

Fruit/other options to add to pancakes ON pan:
1 ripe peach/nectarine, peeled and thinly sliced & blueberries - add a couple thin slices and a few blueberries to each pancake.
OR
mini chocolate chips (for those sweet-tooth days)

It's good to let your batter sit and rest for 5-10 minutes, so mix first and THEN heat your skillet over medium heat.  For a non-stick pan, you typically have to butter only the first time when you're cooking your pancakes. 

If you find the batter is too thick, just add a little milk until you reach your desired consistency.  (I find it really tends to depend what measuring cup I use for my flour.) For each pancake, use a large spoon to spoon batter (approx 1/4 cup amount) onto the pan.  You have to help spread it out if you've added apples or blueberries.

Cook the pancake until bubbly on top and a bit dry around the edges. Flip and cook the other side until a nice golden brown.

I find the fruit pancakes are great without toppings, but some we love to add are:
maple syrup
whipped cream
vanilla or plain yogurt
nutella

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