My Everyday Gluten-free book is at the printers undergoing its third printing. I decided I wanted to update the Basic Pancake recipe by removing the cornmeal from the recipe. I’ve found I’m having more issues with corn, so I wanted something as basic as my pancake recipe to be corn-free.
So (needless to say) the family has enjoyed quite a few batches of pancakes recently- my human “guinea pigs”. I experimented with different grains, with varying amounts of binder and with adding baking soda. Everyone agreed that this recipe is “it”. Nice flavor and texture. And one thing I like about it is that I’m able to make them with minimal measuring tools- I use a 1/4 cup measure to measure all the flours and to scoop the batter onto the skillet. One teaspoon and one tablespoon cover all the other measuring needs.
New Basic Gluten-free Pancake Recipe
3/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup light buckwheat flour
1 1/2 tsp. baking powder
1/2- 1 tsp. sea salt
opt: 1/4 cup almond meal
1 1/3 cup water
1 Tbsp. oil/butter
1 Tbsp. honey or maple syrup
2 tsp. raw apple cider vinegar
2 Tbsp. ground flax or 2 tsp. ground chia
Combine ingredients above line in a medium mixing bowl. Whisk together ingredients below line in a smaller vessel. Lightly mix wet ingredients into the dry. Allow batter to sit for at least 2 minutes before cooking (allows flours to hydrate a bit). Cook on a hot oiled griddle till cakes are lightly browned on each side.
Makes 1 dozen 3 1/2 inch pancakes.