Endless Pancakes- [Gluten and Dairy Free]

15 Apr

There is nothing more that I love than my sweetie making me pancakes in the morning, all the credit goes to Jeremy for this recipe.


(serves 4 or 2 very hungry people who want leftovers)

Making delicious gluten free pancakes allows for experimenting. Here are some of our favorite combinations, so far… Scroll down to see a list of some ideas for toppings and stuffers for the pancakes.

Mix dry ingredients:

Gluten-free Flour option #1— 1/2 c. sorghum flour, 1/2 c. tapioca flour/starch, 1/2 c. potato starch (this makes a deliciously chewy pancake which is not as fluffy)

Gluten-free Flour option #2 — 1/2 c. rice flour, 1/2 c. cornmeal, 1/2 c. spelt (these are fluffy and light)

Gluten-free Flour option #3 — 1/2 c. buckwheat, 1/2 c. cornmeal, 1/2 rice flour (these are not as fluffy, but have the distinctive earthy buckwheat taste)

3 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons coconut sugar (more if you like them sweet)

In separate bowl, mix wet ingredients:

3 eggs, beaten

2 tablespoons melted Earth Balance (or other dairy substitute or coconut oil)

1 teaspoon vanilla

1 cup coconut milk ( or milk of your choice)

Combine mixtures with a wooden spoon. Do not over mix pancakes, if the batter is just a bit lumpy that will make the pancakes fluffier! Add water as needed to create the right consistency. Not too watery, but not too thick.

Heat a griddle or large (preferably non-stick) pan to medium heat. Add some Earth Balance (don’t use oil here it messes up the consistency). Ladle the batter onto the griddle into a nice pancake shape (but not too big to flip!). When air bubbles show up on the batter, flip. Let cook for about a minute and then check the other side. Done when golden brown!

Some of our favorite things to put inside are:

-Pumpkin Pancakes- Add 1 1/2 c. pumpkin puree- either fresh or canned. Add another egg and decrease the flour by 1/2 cup.

-Blueberry Pancakes- Stir in 1. c fresh or frozen right before cooking

-Banana or strawberry Pancakes- Press slices into the surface of cooking pancakes

-Nutty pancakes- add 1/4 c nut butter or chopped nuts. Pecans and sunflower seeds are the best in my opinion and especially tasty when mixed with bananas or blueberries.

-Coconut Pancakes- use coconut milk and add 1/2 c shredded coconut

-Oat Pancakes- Add 1/2- 1 c. quick cooking rolled oats or granola to the mixture

Some of our favorite toppings are:

Coconut Palm Sugar Syrup and Earth Balance

Shredded coconut, Jam, and Strawberries

Granola and Maple Syrup

Another tip-

Make a bunch of tiny pancakes with the remaining batter. Once they are cool, put them in an airtight ziplog bag and put them into the freezer. They will keep for up to three weeks this way. You can pop one or two in the toaster oven when you want a little treat. Especially delicious if you melt a couple of chocolate chips on the top.



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