Sunday, September 5, 2021

My Recipe Box - Fluffy Gluten Free Pancakes

 I have plenty of pancake recipes, my main go-to was from the 1970s Betty Crocker cookbook. When we went gluten free I had used Betty's with gluten free flour and it was good. I experimented with other gluten free recipes as you can see from my Recipe Box page.

But this is my main go-to nowadays. It always turns out well. It is from the GFJules website. Her recipe is for 12 pancakes, I have modified mine to serve the two of us and made some changes that we like.

It makes four large pancakes that I can cook at once in my non-stick pan. This image had apples added. We also love blueberries.

TOP TIP - I mix it up the night before, saves me time in the morning, and it also works better as the flour has time to absorb the liquid.

3/4 cups  Gluten Free All Purpose Flour
1Tbs. almond flour
1/2 Tbs. granulated cane sugar
3/4 teaspoons baking powder
1/4 teaspoon baking soda
Pinch salt (optional)
1 egg (I often use applesauce or mashed banana if I have them available. 1/4 cup applesauce equals 1 egg or 1 banana to 1 egg)
1.5 Tbs. mild cooking oil
3/4 (+/-) cups milk (dairy or non-dairy)
Juice and zest of 1 lemon
high heat oil for the pan (if not using non-stick pan)
Add berries, chocolate chips, chopped nuts, raisins, etc., if desired. Apples work well too with the addition of some cinnamon. 

Whisk together the dry ingredients in a large bowl and set aside.

In another larger bowl, combine all the liquid ingredients.
NOTE TO SELF - if using an egg instead - be careful with the amount of milk! Less is better.

Gradually whisk the dry ingredients into the liquid ingredient bowl until well integrated and only a few lumps remain. Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all. You should be able to put a dollop of batter onto the hot oil and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny. Add more milk if needed to thin it as the batter sits. (Depending on the kind of milk you use, you may need more or less milk).
Stir in the fruit, chocolate chips or nuts.

Heat the skillet or griddle to medium-high. Pour enough oil into a large skillet or griddle to have a thin covering over the entire surface (no need to add oil if using a non-stick pan).

Spoon batter onto skillet and spread the batter with the back of a large spoon to thin the batter - remember, it's going to puff up! Leave space between each pancake so that you can use a spatula to flip each one easily. 

Cook until bubbles begin to form in the batter or the underneath side is browning, then gently flip, continuing to cook until light brown on the bottom with slightly crispy edges. Flip a third time. Cook a bit longer than you might think you need without burning.

Remove to cool slightly, then serve warm with maple syrup.
TIP warm your maple syrup.


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