Gluten Free Fluffy Pancakes recipe

Originally posted February 12, 2018

Have you ever craved gluten free fluffy pancakes? What if you have to avoid dairy as well? In our house-because of me-we eat food that is free from gluten and dairy. The combination becomes that much more difficult. This recipe, which is based off of a recipe from my book The Warm Kitchen, uses gluten-free ingredients we found while traveling through New Zealand and Australia. Hopefully when we get home, we can recreate it. And if not, this will be an American dish for Kiwis and Aussies!

My daughter Kate had been gf for over 10 years at the time. It was not always easy. In the past few years, she had shown a lot of interest in cooking and baking which has been a lot of fun for me. She researches by reading recipes, perusing Pinterest, and watching cooking videos. We thought it would be fun for her to share some of her recipes and techniques with other kids, especially those who are gf, as they usually don’t get to have what other kids are having.

We all love pancakes in our family. It’s not easy to find safe gf ones in restaurants so we (well, Kate or I) usually make them at home. We hadn’t had any for a long time as we had been traveling since August; it was now February. One morning, without my recipe to look at or the proper measuring tools, I made a batch with ingredients I had on hand. These were really good and really fluffy! I wrote down what I had done, estimating the amounts as best as I could. She took that and, I must say, did a very good job at recreating it! We hope you like it as much as we do.

Gluten-Free Fluffy Pancakes

Yield: Makes 12 – 16 pancakes

• 2 ¼ cups gluten-free flour with gum (you could use Amy’s Gluten-Free flour blend or a rice-tapioca-potato starch based blend and add 1 teaspoon xanthan gum)
• 1 tablespoon plus ¼ teaspoon gluten-free baking powder
• ½ teaspoon fine sea or kosher salt

• 2 large eggs, room temperature
• 3 tablespoons brown sugar
• 1 ½ tablespoons olive or vegetable oil like avocado
• 2 tablespoons almond milk (or any milk substitute; regular milk if you don’t need dairy-free)
• 1 cup water

Dairy free butter or oil for the pan

Optional: ½ cup blueberries or sliced bananas (a few can be added to each pancake immediately after the batter is poured into the pan)

1. Mix the dry ingredients (flour, gum if adding, baking powder, and salt) in a medium to large bowl. Set aside.
2. Mix the wet ingredients (eggs, sugar, oil, almond milk, and water) in a small bowl.
3. Add the wet to the dry and mix together with a rubber spatula. Mixture should be like cake batter. If not, add either more flour if it’s too thin, or more water if it’s too thick. Let rest 5 minutes.
4. Heat a large non-stick pan or griddle to medium.
5. Add dairy-free butter or oil to the pan. When it is melted/hot, make pancakes by adding about ¼ cup of batter for each pancake to the pan, leaving space in between. Add blueberries or bananas now if using.
6. Cook until bubbles start to form on the top of the pancakes and the edges are beginning to look dry. Turn over and finish cooking for another 1 to 2 minutes. Color should be golden brown.