Pancake Recipes

[Carriefaith]

I was just wondering if anyone has any good gluten-free pancake recipes? Thanks for your help!

[domineske]

I have 2 daughters with Celiac and they both love pancakes and waffles. The two mixes we like best are Pamela's Ulimate Baking & Pancake mix and Mr. Ritts pancake and waffle mix.

[lbsteenwyk]

I developed this recipe myself and we really like it.

1/2 cup gluten-free flour (I use 2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca starch)

1/4 cup sorghum flour

1/4 cup garbanzo flour

2 Tbs ground flax seeds

1 tsp baking powder

1 tsp baking soda

1 tsp egg replacer (optional)

1 egg

2 Tbs canola oil

1 1/4 cup gluten-free buttermilk

Mix all dry ingredients together, add the wet ingredients on top of the dry and mix the whole thing thoroughly. You can make pancakes or waffles with this. I have also used buckwheat flour instead of the sorghum flour. That is also very good, if you like buckwheat. You can double this recipe and freeze the extras, they reheat well, but spread butter on the frozen pancake or waffle before reheating in the microwave. This keeps them moist.

[Carriefaith]

Thanks!

domineske,

I will try and find the Pamela's Ulimate Baking & Pancake mix and Mr. Ritts pancake mixes in my local grocery stores and health food stores. Hopefully I will have some luck.

lbsteenwyk,

That looks good! What brand of buttermilk do you use?

[domineske]

Mr. Ritts is a gluten free bakery in South Philadelphia. Their website is MRRITTS.COM and their phone number is 215-627-3034.

They also make a gluten-free flour mix that I use to make toll house chocolate chip cookies. My kids like 'em!

[cdford]

What do you do to keep your pancakes from losing their plump and becoming thin gooey messes? Mine look great at first but they don't want to cook through and then they fall flat. I used to make wonderful pancakes before, I just cannot seem to get the hang of it with the new flours.

[tarnalberry]

I like the amaranth pancake recipe on the back of Bob's Red Mill's amaranth flour. (You can also find it online at their site.)

[kactuskandee]

What do you do to keep your pancakes from losing their plump and becoming thin gooey messes? Mine look great at first but they don't want to cook through and then they fall flat. I used to make wonderful pancakes before, I just cannot seem to get the hang of it with the new flours.

Donna, I found the same problem, but have been able to get around it adding an extra egg, slightly whipped, more baking powder and either club soda or a sparkling mineral water for the liquid. I've even read where beating egg whites then folding them in will keep pancakes fluffy but I've never tried it.

Kandee

[cdford]

Thanks for the suggestions. I'll give them a try.

[lbsteenwyk]

That looks good! What brand of buttermilk do you use?

I use Valley Rich. They are located in Roanoke, VA.

What do you do to keep your pancakes from losing their plump and becoming thin gooey messes? Mine look great at first but they don't want to cook through and then they fall flat.

Is your griddle hot enough? Also, your batter should not be too thick. I tried adding Xanthan gum to my pancake batter at first, but I thought they came out much too thick and goey, so now I don't use it and get a much better product. I think using egg replacer helps, too.

[cdford]

Thanks. I'll experiment with those also. My griddle is not too hot I don't think because it takes a while to get them cooked through and if it is too hot they are really gooey inside.

[tarnalberry]

The griddle should be _just_ hot enough that a few drops of water on it skitter around for a bit - neither simmering in one place, or going up in a puff of steam. It's an easy test, and what the griddle should be kept at for the pancake cooking.

(They may remain gooey if they're too dense, because they won't cook through. You may want to thin them out a bit with water or "milk".)

[plantime]

My gluten-free flour mix is 1 cup each of garbanzo bean flour, pancake flour/starch, tapioca flour, and corn starch. Use 1/2 cup of the mix, add 1/4 tsp each of baking soda and baking powder, a shake or two of salt, 2 tsp vegetable oil, 1/2 tsp honey, and 2 ounces of 2% milk. Stir it well, it will be thick. Spoon onto hot frying pan, turn burner down a bit, cover with lid. Flip when bottom is the color you want, smash the pancake down, cover with lid, cook until bottom is desired color. It should be done in the middle, but only if you smashed it when flipping and put the lid on both times. This makes one big pancake, or two medium ones. I used to think smashing the food down while cooking would flatten it, but this works, and I still have a fluffy pancake.

[gloooten]

This basic pancake recipe is easy to make and is delicious with a variety of sweeteners and juices. Feel free to substitute maple syrup for honey, and use juice for soymilk. Ground up flax seeds easily takes the place of eggs in these delicious pancakes made with naturally sweet teff and bananas. The batter is light and looks like pudding.

Makes 25 small pancakes

Serves 4-6

2 tablespoons flax seeds

2 ripe bananas

1 1/2 cups vanilla soy milk

1 tablespoon vanilla

1 tablespoon honey

1 1/2 teaspoons oil

1 1/2 cups teff flour

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

1. Grind flax seeds in a blender until powdery. Add banana, vanilla soymilk, vanilla, honey, and 1/2 teaspoon oil. Blend well.

2. In a large mixing bowl, put teff flour, baking powder, sea salt, and cinnamon. Stir in banana soymilk mixture.

3. Place the griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.

4. Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.

5. Serve plain-or dipped into yogurt.

[Guest nini]

I use 1-2-3 Gluten Free Pancake mix and it is AWESOME! The company is based in Atlanta and the owner is a celiac and super nice lady! She's also got biscuit mixes, cake mixes, and several other really yummy mixes including poundcake! One of the things I've found is that if it's too thick, I just keep mixing in warm water until it reaches the right consistency. I LOVE the way these pancakes turn out and they freeze and reheat really well. I put them into individual sandwich baggies then into a larger freezer bag (so they don't stick together) and just freeze em. To heat them up, wrap one in a paper towel and microwave for approx 1 minute.