i often find articles describing gluten free pancakes which taste like cardboard and feel like hockey pucks--not anymore!
in the early days of my son's gluten free diagnosis, i made pancakes using various gluten free pancake mixes. these were never light and fluffy. the terms flat as a pancake, cardboard and hockey puck definitely come to mind to describe those early pancake disasters. i have finally figured out a recipe for gluten free pancakes which are light, fluffy and taste divine! this batter does not do well the next day- it becomes very thick and gummy. i have tried to loosen up by adding additional milk-the result is pancakes which are fluffy but raw on the inside.
bottom line: do not keep the mix to use the second day. instead, make it fresh from scratch every time!
fluffy gluten free pancakes, divine!
- 1/2 cup gluten free flour blend ( i use gluten free pantry or whole foods)
- 1 Tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 whole egg
- 1/2 cup 2% or whole milk
- 1 Tablespoon vegetable oil
- 1 tesapoon vanilla extract
- 1/2 cup mini chocolate chips or chopped chocolate
- in a small bowl mix the gluten free flour, baking powder and sugar.
- add to the flour mixture the milk, vegetable oil and egg.
- stir wet and dry ingredients just until blended, lumps are ok!
- stir in chocolate chips and make pancakes as you normally would.
recipe makes 14 2" pancakes
1/2 cup gluten free flour blend ( i use gluten free pantry or whole foods)
1 Tablespoon white sugar
1 teaspoon baking powder
1/2 cup milk (2% or whole milk)
1 Tablespoon vegetable oil
1 teaspoon vanilla extract
1/4 cup mini chocolate chips (plus additional for sprinkling on top)
to double this recipe, do not simply double all the ingredients- instead, do this:
1 cup gluten free flour blend ( i use gluten free pantry or whole foods)
- in a large mixing bowl-combine wet ingredients (milk, oil, vanilla, egg)
- in separate bowl whisk together flour, sugar, baking powder chocolate chips
- mix dry ingredients into the liquid. stir lightly until clumps disappear. allow batter to sit 3-5 minutes before using.
- make sure your pan is hot and lightly oiled
- proceed to make pancakes as you would the old fashioned gluten filled ones! i drop the batter by teaspoonfuls onto the hot skillet--wait until the first side bubbles and then flip 'em!
- these pancakes will rise to be light, fluffy and divine! enjoy--