Pancakes have always been one of my favorite foods. There’s something about a fluffy stack of pancakes covered in butter and syrup that makes getting up just a little bit easier.
Though John and I are not required to eat gluten-free, a number of our friends are, which has not only caused us to be more considerate of their needs but also more aware of how gluten sneaks its way into so many of the foods we enjoy – including pancakes.
I was inspired to create a gluten-free pancake mix not only for gluten-free eaters, but also for those who hope to experiment with gluten-free eating or are just looking for a more wholesome, homemade everyday pancake mix.
Though I’m not a gluten-free cooking expert (yet), I do know one thing about baking gluten-free: mixing/blending flours is a must. It provides diversity and complexity, which (hopefully) provides the final product with a density and texture that is similar to that of gluten-containing goods.
For this reason I went with a wholesome mix of brown and white rice flours, buckwheat flour, GF oat flour, cornmeal, and a pinch of xanthan gum for binding. The rest is pretty basic stuff: sugar, salt, baking soda, and baking powder.
You guys, the result was amazing and exactly the GF mix I was hoping for.
Just add roughly:
1 cup milk or buttermilk
1 Tbsp melted butter or oil
And voila! You have some seriously fluffy, delicious (and hearty) pancakes on your hands.
What do they taste like? Fluffy, not too sweet and perfect under a drizzle of melted butter and honey or syrup.
John and I both agreed that you wouldn’t be able to guess they were gluten-free if you didn’t know otherwise. That counts as a massive success in my book. Make this for yourself for quick, weekday breakfasts, or as a Christmas gift for gluten-free eaters in your life. They’ll love you forever – promise.
This recipe is also customizable! Add any spices you prefer to the mix, such as cinnamon, cardamom, or nutmeg. And if you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate. It should be fairly forgiving. As well, boost their flavor by adding mashed banana, blueberries, peanut butter or chocolate chips to the batter before cooking. And lastly, don’t forget the butter and syrup (or honey, as I prefer). Enjoy!
NOTE: Recipe updated January 8, 2016 to include: Added note about raw buckwheat flour, not toasted buckwheat flour. I buy raw buckwheat groats from the store and grind them into flour!
- 1 cup brown rice flour
- 3/4 cup white rice flour
- 1 cup GF oat flour
- 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
- 1/4 cup yellow cornmeal
- 3/4 tsp xanthan gum
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 Tbsp baking soda
- 1/4 cup granulated sugar*
- 1 cup Gluten-Free Pancake Mix
- 1 egg
- 1 Tbsp butter, melted
- 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*
- Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
- To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
- Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
- Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
- Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.
*If you'd rather not use granulated sugar, you can alternatively grind raw sugar to a fine consistency.
*I tried making these vegan, subbing a flax egg for the chicken egg, and almond milk + lemon for the buttermilk. The pancakes did cook up but they were a tad more grainy than the egg version. I much preferred the version with an egg, but it is possible to make them vegan.
*Sub non-dairy milk for buttermilk if preferred. Start with 1 cup in the batter and if it appears too thick, add up to another 1/2 cup.