Gluten Free Pancakes

We had a power-outage last night.  Lasted something like four hours. [Okay, I checked with Jay and he says it was more like 2.5 hours. {shrug} still the longest one we’ve had. I think.]  So we got to see how prepared we were/n’t for emergencies.

We have our woodstove, so heat wasn’t a problem, and our kitchen stove is propane, so we have the cook-top at least (the oven requires electricity).

With everyone clambering for food, I decided (feeling clever) to make pancakes for dinner.

But then was thwarted by not being able to find my scale

It was in a back corner.  Someone else must have put it away.  (Silly person.)

And while that should scare me into transitioning my recipes into dry measures (cups), I think I’m just motivated to buy extra batteries for my scale. You see, having learned the variation possible in each batch of flour (the 70/30 version at least) I prefer the consistency of weights.

So we had pancakes for breakfast instead. I took pictures 😉

The recipe:

Wet bowl

  • 12 oz. soured or buttermilk
  • 3 large eggs
  • ¼ cup melted butter
  • ½ Tablespoon vanilla (1 ½ teaspoons)

Dry Bowl

  • 12 oz. GF flour blend (I prefer the taste of the 70/30 blend in this recipe)
  • 2 Tablespoon palm sugar (brown sugar’s fine too, I’m just trying to get away from cane sugars)
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum (*critical* ingredient: xanthan gum is what makes this recipe produce puffy pancakes.)
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt

Mix wet and dry in their respective bowls then combine in a single bowl and stir until smooth.

Grease cooking pan (necessary if pan isn’t non-stick coated. Otherwise experiment with your own cookware) and proceed as normal for cooking pancakes:

When the surface is 350° (a surface thermometer will verify this, or a finger-flick of water droplets will skitter across the surface), ladle your batter across the surface.

I get pretty consistent 4″ pancakes from a full gravy ladle.

If you don’t have a surface thermometer (or your pan like mine is too small to spare the real estate) you’ll have to do more babysitting till you learn the relationship between the batter and your stove.

Watch for bubbles on the edge of your pancakes.

This indicates the heat has gone through the batter, assuring you won’t find a slimy center within that crunchy outer shell…

Moving on.

Flip like the pancakes you’ve been mastering over the years, and aim for your favorite color.  My perfect “plays well together” has the pancakes cooked for about 2 minutes on each side. This seems to give me a good color while insuring cooked centers.

~ ~ ~

Now, I am working at reducing my caloric intake, but I will not do that at the expense of [my definition of] convenience.

That is, I have to be able to eat what I’m feeding my kids, or else what was the point of making us all eat GF?

I’ve surrendered my growing-up ideal of powdered sugar or straight syrup (over another serving of butter.  Now I  skip the extra butter (they were already cooked in it, after all) and use plain applesauce sweetened with a taste of maple syrup.


My menfolk just use the straight applesauce, but I still prefer that syrup taste mixed in.

Completely my favorite pancake recipe now.

Hope you enjoy it too!

(This recipe made 17 ~4″ pancakes this morning)

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