Pancake Perfection

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Last weekend I had two failed attempts at making gluten-free pancakes from scratch. You’re probably thinking, “How hard could it possibly be to make a gluten-free and dairy-free pancake?” It’s not as easy as one might think, especially when you’re out to make the perfect gluten-free and dairy-free pancake.

The perfect pancake has to have the right amount of fluff, a balance between sweet and not too sweet, and the texture cannot be grainy, rubbery, or any other horrid word that would describe the type of pancake none of us would want to eat, regardless of whether we had food allergies or not. It also has to look appealing, and absorb the butter (dairy-free of course) and the maple syrup just right.

It is imperative that a pancake have perfect texture.

This morning my husband is off  on his second wave of hang gliding lessons so it was a great time for me to tinker with more pancake experimentation.  It bothered me to no end that I had failed twice last weekend at concocting the perfect pancake recipe. This morning I started completely from scratch and went a whole other direction with the ingredients. Sometimes it just takes a little time to figure out which ingredients compliment each other.

Those of you who follow my blog on a regular basis know full well that I am not one to give up.

I’m the person in the grocery store or anywhere for that matter, that will forget anything else on my agenda to give you a half hour pep talk on living allergen free if you’re overwhelmed.

So watch out…I’m the annoying “you can totally do it!” chick stalking the gluten-free isle.

Do not settle for less. Ever. In any area of your life that you are able to improve. 

Perfect Sunday Pancakes

1/4 Cup Tapioca Flour/Starch

1/4 Cup Teff Flour

1/4 Cup Oat Flour (make sure it’s GF)

1 3/4 Cups Brown Rice Flour

1 1/2 teaspoons Baking Powder

1 scant teaspoon Kosher Salt

1 teaspoon Xanthan Gum

2 Cups “Buttermilk” (Almond milk with 1/2 squeezed lemon, sit 5 minutes) + more almond milk for thinning if necessary

2 Tablespoons Coconut Oil (melted, not hot)

2 Eggs, beaten with a fork

1 1/2 Tablespoons Raw Agave Nectar

1 1/2 teaspoons Pure Vanilla Extract

Add all of the dry ingredients in a medium bowl and whisk until combined. In a small bowl, add the buttermilk, coconut oil, beaten eggs, agave, and vanilla. Stir. Add to dry ingredients and mix with wooden spoon until combined. Allow the mixture to be somewhat lumpy and set aside.

Heat a large skillet on medium. Coat pan in dairy-free butter. Cook pancakes until they are golden brown on each side, do not over cook.

Serve with dairy-free butter and pure maple syrup.