Although gluten-free cooking and baking often tastes as good as using similar substitutes or ingredients that contain gluten, sometimes discovering delicious, gluten-free recipes has proven more difficult than expected. The wide variety of different gluten-free 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. The end result often tastes too dry, not fluffy enough, too dense or just tasteless. The other day, I found a recipe on the back of a gluten-free all-purpose flour 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 moist, fluffy and flavorful. My mom and I didn’t even need syrup! I hope they come out as delicious 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.