Tuesday, February 23, 2010

Basic Gluten Free Pancakes for National Pancake Day


One of my fondest memories growing up was eating my Dad's pancakes on Saturday mornings. He learned how to make pancakes when he was 8 years old. My grandmother taught him so he could make his own breakfast because he enjoyed sleeping late. (So that's where I get that from!) Dad's still making these pancakes and they have always been my favorite.

I've made a lot of gluten free pancakes since August 2007. I've enjoyed nearly every recipe I've made. But it's been a long time since I had my Dad's pancakes.

Most of the gluten free pancakes I've made have been from a mix. My favorites have been from this homemade gluten free master baking mix, and from Bob's Red Mill.

But I wanted to make my Dad's pancakes. His pancakes were slightly thin, but fluffy, soft, and completely mouth watering!

Somehow in the past three years I never thought to simply take my Dad's recipe and adapt it to be gluten free. This week I decided to do just that.

Michael's first comments after biting into my Dad's recipe for (now gluten free) pancakes: "Honey, these are the best pancakes you've made yet. Who's recipe is this? This is EXACTLY what pancakes are supposed to taste like. These are fluffy, buttery, moist, and they make me smile."

Not sure where the buttery part came in since we don't use butter... but I really love my husband!



If you want a very simple and basic gluten free pancake recipe, this is it. It uses 2 gluten free flours that are most likely in your pantry right now. No xanthan gum. No mix needed. Make these for your family this saturday morning and start a delicious tradition... or have them for dinner like we did tonight! :-)


Dad's Best Pancakes (Made Gluten Free)
-Or- Basic Gluten Free Pancakes
Adapted by Carrie Forbes @ Gingerlemongirl.com
(Free of gluten, casien, and soy)


Dry Ingredients
3/4 cup brown rice flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt

Wet Ingredients
1 teaspoon vanilla
1 egg
1 cup non-dairy milk (I used almond milk)
1 tablespoon canola or grapeseed oil

Directions:
In a medium sized bowl add all dry ingredients and whisk together thoroughly. Make a well in the center of the dry ingredients and add the vanilla, an egg, 1 cup of non-dairy milk, and the oil. Whisk wet ingredients together with dry ingredients until thoroughly mixed. You will have a very wet, but slightly thick batter that will cling to the whisk. Brush skillet or non-stick pan with olive oil or non-stick spray. Heat pan on medium high heat until it's hot enough to make a drop of water sizzle. Pour a few tablespoons - 1/4 cup of batter per pancake. Cook until bubbles form on the top and pop and the edges are slightly dry. Flip and cook the opposite side for 1-2 minutes. Serve piping hot with casein free margarine or ghee and real maple syrup!

Enjoy!

(Printer-friendly recipe)
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15 comments:

  1. These look amazing!! Do you think I could use flax seed "egg replacer" instead of the egg? Or should I try Energ egg replacer. Sorry for all the questions - it's just you are the person who introduced me to using flax as egg replacer when you used it in the bread pudding recipe.

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  2. Hi City Girl! Well, I haven't tried it without using the egg, but I really think it would work! :-) I'd try it with the flax seed replacer first. If that doesn't give you the results you want, then try it with the ENER-G. I think the flax will give it a better texture though! :-)

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  3. Sounds like you got the stamp of approval on these! I love a good pancake.

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  4. I bet your dad is super proud! They look great. Brad and C. both love pancakes SO MUCH.

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  5. hi carrie, i just found your blog searching for gf banana bread and cookies and found you. your blog shows all the hard work you put into these recipes and i hope you know how much it is appreciated. i can't wait to make these pancakes and cookies that you've posted. now i just need to find banana bread....:)

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  6. My Casa Bella - Try my Whole grain Banana muffins. That's actually a banana bread recipe used for making muffins! We really love it!! Thank you so much for stopping by!
    http://gingerlemongirl.blogspot.com/2008/04/whole-grain-banana-nut-muffins-gluten.html

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  7. Carrie,
    You are making my mouth water for those pancakes!
    Hope you are doing well. Stay warm and enjoy your day.

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  8. I made some GF pancakes a week ago but am still on the lookout for more recipes to try! I'm so excited about trying yours (your dad's) out. I can already imagine it, slighty browner on the bottomside, enrobed in maple syrup! :)

    Thanks for sharing a treasured recipe!

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  9. Carrie- Best GFCF pancake recipe I've tried! I made them this morning, and LOVE, LOVE, LOVE, the simple ingredients. The only thing I noticed was that my batter was very thin, so I ended up adding about a 1/2 cup more brown rice flour. It was still thin, but didn't run all over the skillet once that was added. They tasted awesome, and my boys loved them. Thanks for all your awesome recipes, this is the blog I go to for all my GFCF answers!

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  10. PerrineFamily -- Oh I'm so glad you loved the pancakes! YES the batter is very thin! It does thicken up as soon as you place it on the hot griddle. ALSO, you can add a few tablespoons of ground flax seeds which act as a thickener and they will thicken up the batter a bit. I use them all the time. But I didn't include them in the recipe because I was going for super basic. They would also thicken up if you added xanthan gum... but I was avoiding that too! lol... Thank you for trying them and telling me what you think and sharing your adaptations!! :-)

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  11. Well, pancakes are my weakness. No doubt about it. National Pancake Day!? That could be every day for me. Except they do send me into a sugar spike tailspin followed by a high impact crash. I know, it's the syrup that gets me, but what's the point unless the pancakes are floating in pure organic maple syrup? =)

    These sound particularly good since there's no xanthan gum. There's something about that stuff (aside from the cost) that kind of "bugs" me. I also like the thought of them being dairy free. Very good and I love your story of Dad's weekend pancakes. So nice!

    Melissa
    xo

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  12. Carrie, they look wonderful and easy to make! I absolutely adore pancakes and have only had them once in the last year. I'm definitely bookmarking and making these this week. :D

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  13. Can you offer a substitute for the rice flour? My son is allergic to rice and I'm always at a loss for what would make a suitable substitute for it. Thanks :)

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  14. Oh my!!! I made this today. I used flax seed meal instead of the egg and it tasted AMAZING!!! Can't thank you enough for posting this recipe. Thank you, thank you, thank you!!

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    Replies
    1. THAT is awesome! I've had so many people ask for this recipe without eggs and I honestly didn't think it would work! I will have to try it with the flax replacement now! Thank you so much for sharing!!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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