Today I’m going to share with you a pancake recipe that I have adapted and changed and tweaked off and on for the past couple years…and I finally hit on what I was after. I wanted a typical pancake flavour, with a light, chewy texture often missing from gluten-free pancakes.
I’ve tried GF all-purpose flour mixes. I’ve tried buckwheat flour, and oat flour, and corn flour, and rice flour. I’ve tried corn starch, and arrowroot, and flaxmeal and chia seeds. I’ve used xanthan gum, and guar gum. I’ve done it all. Read on to learn my favourite pancake flour blend!
(A lot of pancakes were eaten in the perfecting of this recipe…remember that if you ever begin such a quest!)
Gina’s “You’ll Never Believe They’re Gluten-Free” Flapjacks
1 cup of my sorghum + tapioca flour mix (2 parts sorghum flour to 1 part tapioca starch/flour)
1 Tbsp sugar
¼ tsp salt
2 tsp baking powder
Whisk together in a small bowl until mixed.
1 to 1 ½ tsp flax mixed with 1 Tbsp boiling water – let sit a couple minutes until a gel forms
¾ cup milk (I might actually try ½ cup next time to see if I get thicker pancakes)
1-2 Tbsp canola oil (depending on stickiness of frying pan/griddle)
1 beaten egg
Add flax mixture to last 3 wet ingredients and mix.
Add wet to dry and mix together until relatively smooth. A few lumps are ok, but you don’t want a lot of big lumps.
Heat a griddle to about 350-375F (or a frying pan to med-high). Pour about ¼ cup (or less) on the griddle to form 1 pancake. Judge the size and alter to your taste. When the bubbles form on top of the pancake, flip it!
Keep pancakes warm in the oven or under tin foil. Top with butter, REAL maple syrup and fruit. J Enjoy!
I played with this recipe a great deal, and I am probably not done! This is the kind of pancake texture, flavour and lightness I was looking for, but this recipe would be easily adaptable to thicker or thinner (crepe-like) pancakes by altering the proportion of wet to dry.
Play around with it and share your discoveries and ideas!
About our Guest :
I’m 25 and I am currently studying to be a Dietitian in Montreal, Quebec. However, I am a Maritime girl through and through! I was raised in Nova Scotia, and I can’t wait to return. If you’ve never been, it’s really quite beautiful. You’ll never meet nicer, more laid-back folks!
Stop by and visit Gina at Fixations of a Canadian Twentysomething for more great GF recipes. You can also find her on Twitter!
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