Monday, January 24, 2011

Basic Gluten Free Pancakes Recipe 2.0

I originally shared this post  for basic gluten free pancakes on Tuesday February 23, 2010.  I'm proud to say this has been one of the most popular & enjoyed recipes on Gingerlemongirl! (Thanks Dad!) Today though I wanted to share a slight variation on the recipe to thicken the batter slightly without the use of gums.

Shauna over at Gluten Free Girl & The Chef has recently been experimenting with recipes that use no xanthan gum or guar gum. Here is her recent recipe for gluten free whole grain gum-free muffins! I plan on making these this week.  In 2008 and 2009 I also experimented with using little or no gums and I agree with Shauna, I think for most gluten free recipes you don't need them. I plan on creating more recipes this year without xanthan or guar gums. The biggest challenge in not using xanthan gum or guar gum is creating good tasting gluten free yeast breads, but we'll worry about that another day.

For now though... let's talk pancakes. These pancakes are great as is... but a question I've received often is how to make the batter a bit more thick. It's a thin batter because there is no xanthan gum or gluten to thicken it up. However, you can easily make this batter a bit more thick (and make pancakes just as delicious) by adding ground flax seeds that have been mixed with boiling, hot water to create a gel. This will thicken your batter -- not as much as xanthan gum would -- but enough to make a thicker batter that works great to get pancakes that are more round and have a better shape.

So if you tried these pancakes in the past, but wanted a thicker batter, here you go. The same recipe with a single addition of the ground flax seeds mixture. Please give these delicious & easy gluten free pancakes a try and tell me what you think!

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

(Printer-friendly recipe)

Dry Ingredients
3/4 cup brown rice flour -or- millet flour -or- sorghum flour
1/2 cup tapioca starch
3 tablespoons gluten free rolled oats -- really adds some great thickness to the batter 
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
1 tablespoon ground flax seeds + 2 tbsp. boiling hot water = mix & set aside for 5 min. to gel - then add to wet ingredients.

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!


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  1. flax seeds do amazing things...and these pancakes are making me hungry for tomorrow morning!

  2. These look so good.

    Also - I saw your FB question about the Blood Type diet. The first naturopath I worked with was big on this diet - to be honest, I found it somewhat helpful in some ways, but useless in other. I am type O and have gallbladder and digestive issues, so there is no way that I can stomach the amount of animal protein recommended (nor do I want to). However, loosely following the diet, and emphasizing the fruits and vegetables considered more beneficial, did seem to help. It also made me rethink which fats to consume etc. For example: I cut out coconut, avocados and cashews (aka three of my favorite foods and for a while my only real sources of fat as I was losing my taste for meat, despite being type O) completely for several months, but then added them back in one at a time. It did make me aware how much I have consumed them in the past, but tobe honest, in more moderate quantities, I usually digest avocado and cashews with no issue, no matter the quantity - with coconut, I have to be more careful and not consume too large a serving, but it seems to work well. I take extended breaks from all three and tend to focus the cashews and coconut in special occasion dishes (ie a batch of ice cream for a holiday).

    I guess at the end of the day I don't consider the book to be the end all and be all, but I did find it instructive and seem to have done well emphasizing certain foods.