If you look under my little “Categories” toolbar to the right over there, you’ll see that there’s one titled “Pancake Addiction”.
Though they’re not my go-to every morning breakfast (that would be slow-cooked eggs over arugula with avocado, goat cheese, sunflower seeds and a dash of really good olive oil and fleur de sel), they’re one of my favorite things: so light and fluffy and indulgent. I’ve been doing the gluten free thing for almost 20 years – sometimes incredibly strictly, sometimes a bit more lax – and I remember a huge chunk of my childhood either going without or having really sub-par replacements. Not any more.The gluten-free world is so delightfully dynamic now, and the demand for allergy-friendly takes on classics continues to rise. These pancakes are so easy to whip up, and they flavor and texture are truly incredible: thick but fluffy with perfect little air pockets, a touch sweet and ready for syrup, and great for making while dancing around your kitchen on a Saturday morning… Or a Thursday… or Monday… or…
Happy Wednesday from a gray, chilly NYC folks,
Basic Gluten-Free Pancakes
The combination of flours is important here, both for taste and texture. You can make multiple batches of the dry ingredients and store them to have at hand, and adapt them to your heart’s content. Millet is easily digestible and a slightly sweet, nutty grain, and brown rice gives a bit of structure without the gumminess that white rice sometimes brings to the table. I use unsweetened almond milk from Blue Diamond as it doesn’t contain a gum like the Silk brand does. If using an alternative milk, make sure that yours doesn’t contain a gum. If it does, omit the xanthan gum from the recipe. And if you can’t do xanthan gum, add 1 Tbsp of ground flax. Using gum is what often makes or breaks gluten-free pancake recipes, so don’t be discouraged if you’re playing with flour blends and they’re a little off. Reduce the gum, remember that the protein power in eggs are your friend (unless you’re on a vegan diet in which case… sorry?), and that all sins can be fixed with really good, pure maple syrup.
Speaking of which, please use real maple syrup on your pancakes and not corn-starchy “pancake syrup”. There’s no point in making the “healthy choice of going gluten free” if you’re going to swap earth-given treats with factory made substitutes, right? Fresh fruit, nut butter or even something savory all make great toppers. If making blueberry pancakes, toss 1 cup of fresh blueberries in a bit of gluten free flour and gently fold them in at the end. To make extremely zingy blueberry pancakes, check out my Blueberry Lemon Pancakes, which are my favorite things EVER. Or for something a little naughty, try my slightly cocoa-y Red Velvet Pancakes.
- 3/4 cup millet flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp sea salt (or 1/4 tsp table salt)
- 1 Tbsp sugar (optional)
Make sure they’re slightly warm or room temperature
- 1 large egg, beaten
- 3/4 cup milk*
- 1/2 tsp vanilla extract
- 1 tsp apple cider or white vinegar
- 1/4 – 1/3 cup water
- Whisk the wet ingredients (start with 1/4 cup water) together until smooth.
- Pour over dry ingredients and whisk together until smooth and pliable, about 2 minutes.
- If the batter is a tad thick, add water 1 Tbsp at a time until the batter falls smoothly off a spoon and leaves the tiniest trail back in the bowl. This will make very thick and fluffy pancakes. If you like yours a bit thinner, add the remaining water.
- Heat a large skillet on medium heat, grease and drop about 1/4 cup batter. Cook for about five minutes until the edges brown slightly, flip and cook until lightly brown. Repeat with remaining batter.