5 Delicious Gluten-Free Breakfasts

By / Food / May 18th, 2017 / 14

Gluten-free Pancakes

Source: Minimalist Baker

Serves 8 – 10

For Pancakes

1 cup Gluten Free Pancake Mix (recipe below)
1 large egg
1 tbsp butter, melted, or coconut oil
1 – 1 1/2 cups low-fat buttermilk (or non-dairy milk)*

To make pancakes, whisk egg, buttermilk or milk, and melted butter/coconut oil. Then add in mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.

Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren’t too brown. Adjust heat as needed.

Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.

Pancake Mix

1 cup brown rice flour
3/4 cup white rice flour
1 cup gluten free oat flour
1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
1/4 cup yellow cornmeal
3/4 tsp xanthan gum
1 tsp salt
1 tbsp baking powder
1/2 tbsp baking soda
1/4 cup granulated sugar*

Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it’s thoroughly mixed.

Notes

* If you’d rather not use granulated sugar, you can alternatively grind raw sugar to a fine consistency.
* Sub non-dairy milk for buttermilk if preferred. Start with 1 cup in the batter and if it appears too thick, add up to another 1/2 cup.
* If you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate. However, I would recommend staying away from bean flours as they can give off an offensive flavor.
*I tried making these vegan, subbing a flax egg for the chicken egg, and almond milk + lemon for the buttermilk. The pancakes did cook up but they were a tad more grainy than the egg version. I much preferred the version with an egg, but it is possible to make them vegan.

ABOUT THE AUTHOR

A freelance writer and editor, Lisa Hoekstra loves learning and trying new things. She can be found with her nose in a book or multiple tabs open on her browser as she researches the latest and greatest in the world of food, style and everything in between.

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