I didn’t realized until I uploaded these photos quite how sexy these pancakes are.
They’re not as sophisticated as my Tapioca and Buckwheat Crepes.
Not as ready for little fingers and family moments as my Ebelskivers.
They don’t quite have my undying devotion as do my Blueberry Lemon Pancakes.
Nor do they fulfill a St. Patrick’s day yearning like my Nutty Irishmen.
But, hot dang…
…do they make a little dusty baker like me swoon.
So here’s what I suggest you do, friends:
If you’re single, slip on something barely there and make these while dancing barefoot in your kitchen to Ella or Janis or maybe some Little Walter.
If you’re all cozy coupled, slip outta bed early morning and whip these up, then serve all snuggly and warm.
If you have little ones scampering about, put on the Beatles and teach them that all you need is love.
Gluten-free pancake mix
Whisk together 3 cups millet flour, 1 cup brown rice flour, 1 cup starch, 4 tsp baking powder, 2 tsp baking soda, 2 tsp kosher salt, 2 tsp xanthan gum, 4 Tbsp sugar
Red Velvet Pancakes
Now what technically constitutes a “red velvet” cake is the combination of flavors of cocoa and the chemical reaction between baking soda and vinegar. I’ve made these both with and without vinegar, and in my opinion there’s not much of a difference in taste between the two.
What I have noticed that makes a huge difference is the kind of milk you use. I awoke to FoodBuzz’s “Congratulations, you made the Top 9!” and a craving to make them. But after two batches that were gummy and tight I was REALLY frustrated! The original batch was made at my family’s house in CT, with most of the same ingredients I have in my apartment. I had made them twice there with success. What in dog’s name was going wrong?! After the two botched batches I looked at the Silk Almond Milk I had grabbed from my corner deli: it contains locust bean gum (made from carob pods). I had found the culprit. So, warning, if you use an alternative form of milk, check out both the sugar and the thickening agents in them. I’ve made them successfully using my basic pancake mix (above), but I’ve also put options for using premixed gluten-free flour and mixing your own below. If you’re using a mix that has a gum in it, omit the xanthan gum completely. Also, consider reducing the sugar if your milk is already sweet.
Final note: If you have large eggs on hand, be careful with the amount of milk you use. Start at 3/4 cup an add the additional at the end if needed.
- 1 1/4 cup gluten-free pancake mix OR mix below*
- 2 Tbsp unsweetened cocoa
- 2 Tbsp sugar
- 3/4 – 1 cup unsweetened almond or soy milk
- 1 extra large egg
- 1/2 tsp vanilla extract
- 2 tsp red food coloring
- 1/4 tsp white vinegar
Single Batch Mix: if you don’t have pancake mix at the ready use this combination: 1/2 cup brown rice flour, 1/2 cup starch, 1/4 cup millet flour (or 1 1/4 cup of whatever gluten-free flour mix you have at hand) 1/2 tsp baking powder, 1/4 tsp baking soda, 1/8 tsp salt optional 1/4 tsp xanthan gum depending on your milk / dry ingredients mix.
- Whisk pancake mix, cocoa and sugar in a small bowl.
- In a medium bowl, whisk / beat egg, milk, vanilla and food coloring until creamy and light. Add in flour mixture and stir to combine. Let sit for 15 minutes if time permits (I pour mine into a large measuring cup for easy pancake pouring later).
- Heat a griddle or large skillet on medium/low heat until it comes up to temperature. Lightly grease with cooking spray or butter. Slowly pour pancake mix to desired size. Cook about 5 minutes, until the pancake bubbled then sets. Flip, and cook another 3 minutes or until just slightly browned.
Note: Because of the color, cooking slowly at medium/low heat is the best. Make sure that the cooking spray or butter doesn’t brown between batches to lock in the beautiful red color.