Finally! Puffy Fluffy Gluten-free Pancakes
My husband always wanted to be Pancake Dad. You know the type, in the kitchen with his chef’s hat on cooking up Sunday breakfast while spaztastic cartoons and kids play in the background.
After having to eliminate wheat, eggs, dairy, corn, buckwheat, and rye, I spent 4 years trying to find a pancake recipe that was not flat or tough or chewy and happened to be even remotely pancake-like.
After a few years of honing my kitchen skills (much needed let me tell you) and broadening our food list through healing and a rotation diet, I could weep with joy.
I have created fluffy gluten-free pancakes.
This recipes does include some raw dairy and an egg. The egg should be able to easily be substituted for a flax or chia seed gel, but the kefir is trickier. It makes a big difference in how the pancakes rise, but feel free to experiment.
Water kefir or a carbonated water like San Pellegrino could be an option. Feel free to experiment and share your results in the comments. I’m sure other readers will be happy to get some tips and tricks. We have allergies of all kinds around here.
* PLEASE EXPERIMENT WITH SUBSTITUTIONS AT YOUR OWN RISK. ANY MINOR SUBSTITUTIONS I HAVE MADE RESULTED IN A DIFFERENT TEXTURE, AND I CAN’T KNOW HOW YOURS WILL TURN OUT.
I know it can be rough when you have food restrictions to work around, but food bloggers usually aren’t food scientists. We don’t know what works unless we try it, just like you. 🙂
Puffy Fluffy Gluten-free Pancakes
Makes 12-15 pancakes (This depends on your family. A couple always get stolen off the pile while I’m cooking, so it’s hard to get an exact count.)
- 1 cup white rice flour
- 1/2 cup arrowroot starch
- 3/4 cup gluten-free rolled oats
- 3 teaspoons coconut sugar
- 3 teaspoons baking powder (make your own – 1 teaspoon of baking powder = 1/4 teaspoon baking soda + 3/4 teaspoon cream of tartar)
- 1 teaspoon unrefined salt
- 1 egg
- 3/4 cup milk of choice, dairy or non-dairy
- 2 Tablespoons olive oil (possible sub. – melted and cooled coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup applesauce
- 1/4 cup raw milk kefir (flavored grocery store kefir drinks are not recommended. also, eww, don’t drink those)
- Mix liquid ingredients – milk, vanilla, egg, applesauce, olive oil, and kefir – thoroughly and add rice flour. Allow to soak for 10 minutes, stirring occasionally to hydrate flour and prevent grittiness.
- Preheat cast iron skillet on medium heat. if using non-stick cookware, do not preheat to avoid off gassing of dangerous toxins.
- Grind oats for 2-3 minutes in a food processor or high-speed blender until it becomes flour. Oat flour can probably be substituted, but I’m not sure of the final measurement. 3/4 cup of rolled oats does not equal 3/4 oat flour. Plus, I like the flavor of fresh oat flour.
- Add remaining dry ingredients to oat flour – arrowroot starch, coconut sugar, baking powder, and salt – and pulse until combined.
- Add dry ingredients to wet and incorporate quickly.
- Pour batter into pan using a 1/4 cup measure. Pancakes should begin to puff up immediately on the preheated skillet. Do not leave any utensils in the batter. They will cause the batter to deflate more quickly.
- Flip when edges are just dry. Underside should be a rich brown.
- Pancake is finished cooking when second side has browned, usually 2-3 minutes.
Pancakes also freeze well.