Although Gluten-Free cooking and baking rarely tastes as good as cooking with Gluten, making gluten free recipes hasn’t proved as difficult to me as I expected. The wide variety of different gluten free tricks and ingredients has made being gluten-free in the 21st century relatively easy if you set your mind to it. BUT, surprisingly, one of the most difficult gluten-free challenges that I have faced are completely homemade gluten free pancakes.
There are many different gluten free pancake mixes that make incredible pancakes, but for some reason making gluten-free pancakes from scratch is really hard for me. They seem to always be too dry, not puffy enough, too dense or just tasteless. The other day, I found a recipe on the back of a gluten-free all-purpose flour bag and decided to try it out…. they were soooooo good! If I was given a plate of regular pancakes and a plate of these gluten-free ones, I probably wouldn’t be able to tell which is which. They were very moist, fluffy and flavorful. My mom and I didn’t even need syrup to enjoy them! I hope they come out as good for you as they did for me!
3⁄4 cup gluten-free flour (I use Gluten-Free Flour Blend)
1⁄2 teaspoon xanthan gum or 1⁄2 teaspoon guar gum
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 teaspoon sugar
2⁄3 cup milk
1/2 tsp vanilla
2 tablespoons cooking oil
- Combine all dry ingredients in a bowl.
- In a separate bowl, whisk together milk, vanilla, eggs, and cooking oil.
- Add milk mixture to the dry ingredients, and whisk until well blended.
- Let stand for about 10 minutes.
- Preheat ungreased, non-stick frying pan to medium heat.
- Pour batter by spoonfuls onto the hot pan.
- Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.