NOTE: I have a new vegan, and very fluffy improved version of these pancakes. Click here for the recipe.
***
The one thing that would irk me about GF pancakes is that they were either hard, crumbly, stiff, or sometimes crunchy. I could not figure out how to keep them held together, fluffy, and springy and soft inside. But NOW I HAVE!
I am telling you, that magic combination of ground flax and honey works wonders in keeping baking soft, pliable and crumb-free. (Just don’t use too much or else your baking will turn into a very unappetizing goo. Honey never solidifies when you bake, so the moisture is permanent, and similarly with flax. I totally learnt my lesson the hard way with those. lol).
Anyhow! On to the recipe! These are beauties. They’re inspired by the recipe I found at Gluten Free Cooking School– check it out if you are looking for a variation.
NOTE: I’ve since improved these guys a bit, so I have new proportions on the side. This week I’ll be experimenting with almond and coconut flours to see how they change the consistency.
Fluffy Pancakes
Dry Ingredients
- 3/4 cup brown rice flour
- 3/4 cup arrowroot flour (starch)
- 1/2 cup amaranth flour
- 1/4 cup millet flour
- 1/2 tsp salt
- 1 tsp 2 tsp baking powder
- 1 tbsp ground flax
Wet Ingredients
Directions
- Measure and mix all the wet ingredients first. You may wish to heat the honey and coconut oil melt completely and the mixture incorporates well. Note- virgin coconut oil tastes different than regular coconut oil and will lend sweetness/ a dessert-like taste to the pancakes.
- In a separate bowl, measure, mix and sift all the dry ingredients thoroughly. Add the wet ingredients to the dry ingredients.
- You may wish to add a little bit more water at a time until the batter reaches the consistency that you like- I prefer slightly runny so that my pancakes are a touch thinner.
- Ladle the batter on to a hot griddle. (I use a small ladle instead of a regular sized one, so that my pancakes are an easier portion size and cook quicker. Larger pancakes will not cook through for some reason).
- When your pancake is full of bubbles on the top and is brown on the bottom, flip it over and cook till browned on the other side.
- Done!
Note 1: Because of the flax, the interior of the pancake will remain moist. Let the pancake rest for at least 10 min before serving, so that the inside has had time to solidify. The next day, you will find the pancake is firmer due to the cooling of the coconut oil. Simply warm in the microwave and it will be great.
Note 2: If you prefer to have a drier interior to the pancake, start with adding 2 tbsp coconut flour to the dry ingredients. You may also wish to replace the millet or amaranth with almond flour.
Note 3: You may find these pancakes are not sweet enough for your taste- I find that with maple syrup or any other toppings, they’re just perfect. However, if you want more sweetness, add 1-2 tbsp more of sugar, do not add honey. Or, you could add 1/4 cup applesauce or mashed ripe banana. More honey will make these babies gooey and not cook. Trust me, I know ;)
This recipe goes well with:
This recipe is similar to:
- Gluten Free Dairy Free Breakfast Porridge
- Raw Vegan Gluten Free Coconut Breakfast Bars
- Gluten Free Breakfast Cookies
- Gluten Free Breakfast Scones
heya sasha!
hmmm… i’ve noticed with GF baking/cooking, because alot of hte ingreideints are different it seems like these things are much stickier than ‘regular’ pancakes. I think there are a couple things you can do. First, make sure there is oil on the bottom of the pan. Next, make sure the pan is quite hot. You might even think of putting more starch in the recipe. Personally, I had to give in and use a non-stick coated griddle…. that being said, instead of teflon you could use a pan that is ceramic coated, or cast iron. Let me know how it goes, and i’ll see if i can come up with some more ideas for you :)
How do you get keep your pncakes from sticking to the pan?
I’ve tried this recipe and a few others, and every time, regardless of the amount of oil, size of the pan, thikness of the mixture, my panckes stick to the bottom of my stainless steel pan like glue. We end up eating pancake crumbs. I’m so ready to give up. Help!!!
By the way, your recipe is the best tasting.
albert! thats terrific!!! you are officially My Favorite Cousin hehe :D
when do ya wanna get together next? we can try baguette, muffins, english muffins, waffles…!!
Tried the pancakes… they were sensational! Fluffy… not stuffy and SATISFYING… they were also tasty on their own so I did not have to add any more sugar-based toppings if I didn’t want to, to enjoy them… had another with a bowl of soup as well… so good if you are used to eating a piece of you-know-what with your soup! :)
Thanks!
ooooh i love it! thank you so much for the awesome comment!
i agree- adding more liquid to this might make a neat crepe recipe… I’ll have to try that for the next batch. and cocoa! what a great idea- i bet chocoalte pancakes woudl be awesome… i’m gonna hafta try that :D mmm with a little nutella, bananas, ice cream…. :)
Another fabulous recipe! I had the opportunity to sample one of these pancakes both with and without maple syrup. As someone who has tried a few different gf pancake mixes and recipes this is definitely one of the most authentic versions I have tasted. I do find it to be more like a crepe than a pancake, but that’s just getting technical! They have a cinnamon-y scent and a slight nuttiness that was quite nice. I prefer my pancakes to be less sweet so I found these ones to be perfect on that front.
Great job! Definitely a recipe to keep handy! I wonder if cocoa could be added to make a dessert crepe?