I am officially an over-achiever today. I’ve been awake since 4am and by 5:30, jumped out of bed with the vision of pancakes filling my brain.
I ran through my recipes, thinking to use one I haven’t tried before, and landed on Elizabeth Barbone’s Whole Grain Gluten-Free Pancakes. Now, I like buttermilk in my pancakes (thank goodness I am still able to eat it!), and I didn’t want flax this morning, so I tweaked the recipe a tad and made the best pancakes EVER. Even better than those made with wheat. The batter was a bit thick, but flowed enough to smooth out on the griddle. When I flipped them over, they didn’t collapse and they cooked up high and fluffy. Truly, zero g!
The liquid ingredient list looks a bit strange, I know. That’s because when I mixed up the batter based on Elizabeth’s recipe (replacing 1/4 cup milk with buttermilk for tanginess), I could tell right away that it was too thick and wouldn’t spread properly on the griddle. I thought to add a bit more milk, but grabbed the cream instead and added 1/4 cup to thin out the batter. I think this added a little buttery flavor to the pancakes since there isn’t any butter in the recipe. Give this one a try and you won’t be disappointed.
I halved Elizabeth’s recipe for this test, so you can easily double this one.
Gluten Free Fluffy Pancakes
- ¾ cups brown rice flour
- ¼ cup sorghum flour
- ¼ cup cornstarch
- 2 tablespoons dark brown sugar (or organic palm sugar)
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon mace
- ¼ teaspoon salt
- 1/8 teaspoon xanthan gum
- 1 large egg, room temperature
- 1/4 cup buttermilk, plus enough regular milk to reach 2/3 cup (about 7 Tbsp), slightly warmed
- 1/4 cup cream
- 2 tablespoons canola oil (any liquid oil will work)
- 1/2 teaspoon vanilla
- Oil for the griddle
- Preheat a griddle to 350 degrees f.
- In a medium mixing bowl, whisk together dry ingredients.
- In a small bowl or measuring cup, whisk together wet ingredients.
- Oil the griddle and wipe off the excess with a paper towel.
- Pour the batter 1/3 cup at a time onto the griddle.
- Cook until the edges start to firm up and the bottom is golden brown (anywhere from 2-4 minutes, depending on your griddle).
- Carefully flip and continue to cook until the other side is golden brown and the edges look firm and dry – another 2-4 minutes. (I have a tendency to pull them off too soon, so I sometimes pull one off and cut into it to make sure it’s done)
- Repeat until you use up all the batter.