When we’ve made changes to our diet for health reasons or newly discovered allergies, re-inventing our breakfast routine can feel like a challenge. Happily, giving up pancakes is not necessary.
Gluten-free pancakes can offer great nutrition while still tasting rich and satisfying. Depending upon where you want your breakfast to land on the taste-to-nutrition spectrum, below is a customizable formula for simple gluten-free pancakes.
To increase the nutritional power of my morning meal, I use a combination of almond flour, buckwheat flour and all purpose GF flour (or rice flour). If you’re more focused on taste, and you want a lighter, fluffier pancake, use a GF flour blend which includes starchy flours such as rice flour, tapioca starch or potato starch. Buckwheat flour is full of protein but using too much of it results in heavy, leaden pancakes. Almond flour is also a great source of protein but can make the pancakes fragile, so sauté almond flour pancakes carefully in lots of butter or coconut oil.
Instead of milk, you can use almond milk, yogurt or buttermilk.
For additional flavor variations, sprinkle in cinnamon, mash a banana into the batter, or include blueberries or even chocolate chips. Experiment and enjoy!
Basic Pancake Formula
- 1 cup gluten-free flour of your choice
- 2 eggs
- ¾ cup milk, yogurt, buttermilk or non-dairy milk such as almond milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- Mix your flour(s) with the baking powder, baking soda and salt.
- Blend the eggs and add to the flour.
- Add the milk and vanilla and stir to combine.
- Heat a large skillet with a large pat of butter (or coconut oil).
- Spoon out about a ¼ cup of batter into the pan of sizzling butter or coconut oil.
- Sauté gently until browned and flip to cook on the other side.
- Top with maple syrup.