I’m newly diagnosed with Celiac Disease, hence the gluten free cooking (it’s not a fad diet, Celiac is an auto immune disease, so stop it with the eye-rolls), but that post is for another day.
My first homemade gluten free pancake attempt was a complete disaster. I know there are mixes out there that people say work well. I’ve been told Bisquick and Pamela’s both make a good ones, but I really wanted to make my own in order to know EXACTLY what’s in my breakfast food. I do, however, have Pamela’s pancake mix in my pantry now, just in case. Even though I’ve been gluten free for nearly 6 months now, minus the three weeks I ate it for diagnostic purposes along with the occasional accident, the only things I’ve baked are gluten free brownies and cookies, both from a mix.
For my first pancake attempt I used a recipe that told me to add any gluten free flour I wanted, so I chose Bob’s Red Mill coconut Flour. Being new at this, coconut flour made sense to me because it’s slightly sweet. What I didn’t know (there’s so much I don’t know) was that coconut flour is also very dense, and not a good sole choice for pancakes unless you like them to have a nice wet cement quality. I learned that choosing “any gluten free flour” isn’t actually an option, because they’re all so different in the way they react. The recipe I was using was wrong not to specify, and I don’t know enough about gluten free flour (yet) to have known better.
After more research, I found a Pinterest recipe that uses Bob’s Red Mill 1 for 1 Gluten Free Baking Flour, which is a type of gluten free “all purpose-ish” flour that’s meant for such things as pancakes. However, the batter ended up entirely too thin. The pancakes were pretty tasteless, and slightly gummy. Gross.
I didn’t let it end there, because by Oden’s beard, sometimes a girl just needs a proper pancake. Challenge accepted.
I spent a long time tweaking that Pinterest recipe bit by bit, trying pancake after pancake. More gluten free flour was necessary. More sugar here, a splash of vanilla there…a little cinnamon…some honey. I was determined to have homemade gluten free pancakes that had decent consistency and tasted like NORMAL pancakes.
After 5 renditions, I had come up with something passable. I was very full, slightly frustrated, and damned tired of fighting pancake batter. I left that batter sitting on the counter while I took a break. After about an hour, I returned and made one more pancake. For what ever reason, the consistency and the taste were both better. After further research, I learned there was a reason that leaving the batter there for a while made it better. It’s because gluten free flours are not only more dense, but they are less absorbent than wheat flours. Gluten free flours need time to sit and absorb the moisture they’ve been mixed with. WHO KNEW!
I was supposed to be spending this day cooking and food prepping for the week, but instead I spent it coming up with a workable base for a gluten free pancake recipe that I actually like, and I’m ok with that. I’m sure I’ll tweak this further, but for now this is what I came up with. Celebrate with me.
Gluten Free “Happy Dance” Pancake Recipe (Makes about 12 regular size pancakes)
Note: It’s best to make this batter the night before, and let it sit in the fridge over night, or you can let it sit on the counter for about 45 minutes.
3 eggs, well beaten
1¼ cups milk (I used half and half)
5 tablespoons sugar (for less sweet use 3 tablespoons)
3 tablespoons melted butter
¾ teaspoon salt
3 teaspoons baking powder
2 teaspoons cinnamon
1 tablespoon honey
2 teaspoons vanilla
2 cups Bolt’s Red Mill 1 for 1 Gluten Free Baking Flour
Begin heating a skillet over slightly less than medium heat while you make the pancake batter.
In a medium sized mixing bowl, beat eggs together with a whisk. Add milk, sugar, and melted butter and whisk until smooth. Add salt, baking powder, and gluten free flour to wet mixture along with cinnamon, honey, and vanilla. Whisk until smooth.
Important: let pancake mixture sit for at least 45 minutes or even better, in the fridge over night.
Spray skillet with nonstick cooking spray. Pour ¼ cup spoonfuls of batter onto skillet and cook until edges are set and pancakes are bubbly in the middle. Flip and cook 2 minutes more or until middles are cooked through.
Remove from heat and serve warm with desired toppings. I had mine with butter and maple syrup. I put the rest of the pancakes in the freezer for breakfast options this week. We’ll see how they hold up.
Suggestion: you could add mashed banana, mashed blueberries or mashed sweet apples. Someone also suggested using half a cup of coconut flour and cutting down to 1.5 cups of Red Mill. Not too sure about doing that, though.
Featured photo taken by me of my actual pancakes.