Aaron and I have a bit of a tradition on Sundays. We sleep in for as long as the dogs will let us (for me, that means around 7am when Honey decides she’s going to get really close to my face and stare me down), take our time making breakfast together, and settle in to watch CBS News’ Sunday Morning.
Have I mentioned I sometimes have the TV taste of an eighty-year-old? Well, really it oscillates between senior citizen programming and bad reality TV – the Bachelorette, Real Housewives – you know, things that are super intellectual. My current obsession, however, is Girls on HBO. At least that show has good writing. Lena Dunham is one seriously talented twenty-six-year-old.
What was I talking about?
Oh, yes. Sunday mornings. More to the point – Sunday morning pancakes. I’m usually a smoothie girl during the week, but it’s nice to take a break from those to enjoy something more indulgent on the weekends.
I previously posted a recipe for my favorite pancakes, which use whole wheat pastry flour. They’re slightly sweet, fluffy, and take about the same amount of time as making a store-bought mix. They’re that simple.
But ever since doing the Crazy Sexy Diet 21-day cleanse, I’ve significantly reduced my gluten intake and my stomach has been a lot happier. I also love the challenge of playing around with gluten free flours – chickpea, coconut, brown rice, white rice, sorghum — the list goes on. Each has a unique flavor, texture, and end result, which is why it took me several months to adapt my favorite pancake recipe and come up with a winning, gluten free combination. There were plenty of mishaps along the way, and lots of ugly, runny, under-cooked, stick-to-the-pan pancakes. It happens.
I’m happy to report that this latest recipe is none of those things. I finally settled on a mixture of all-purpose gluten-free flour, brown rice flour, sorghum flour, and potato or tapioca starch. The batter is thick, but the pancakes hold their shape really well. They’re slightly crispy around the edges, but also a little chewy and doughy in the center.
Topped with some chopped walnuts, a few raspberries, and a drizzle of agave and maple syrup blend…all enjoyed while watching a little Charles Osgood. What can I say? I’m an old soul.
- ½ C. All-Purpose Gluten Free Flour
- ⅓ C. Brown Rice Flour
- ⅓ C. Sorghum Flour
- ⅓ C. Potato or Tapioca Starch
- 1 Tbs. Gluten Free Baking Powder
- 1 Tbs. Coconut Sugar (optional)
- 1 Tsp. Sea Salt
- ¾ Tsp. Xanthan Gum
- 1½ C. Non-Dairy Milk (I used unsweetened Almond Milk)
- ½ Tsp. Vanilla
- 1 Flax Egg (1 Tbs. Ground Flax Seeds, 3 Tbs. Water)
- 1 Tsp. Melted Coconut Oil, plus additional for greasing the pan
- Prepare your flax egg by combining 1 Tbs. of freshly ground flax and 3 Tbs. of water.
- Set the flax seed mixture aside for 3-5 minutes, and allow it to thicken.
- In a medium mixing bowl, sift together the flours, potato/tapioca starch, baking powder, salt, and xanthan gum.
- Add the non-dairy milk, coconut sugar (if using), vanilla, coconut oil, and flax egg, and mix everything until just combined.
- Heat a large frying pan over medium heat.
- Lightly grease the pan with coconut oil and pour the pancake batter onto the pan. Cook for 2-4 minutes per side.
- Plate with your favorite toppings and enjoy!
The batter will be a little on the thick side, so feel free to add a touch more non-dairy milk as you go if it seems like it's too thick.
I find that gluten free pancakes take a bit longer to cook than those made with wheat flour. You'll know the pancakes are ready to flip when the edges have air bubbles that hold their shape.
I use a stainless steel pan and find that it's best to spray the pan with a little coconut oil before flipping the pancakes just to ensure that they don't stick. If you're using a non-stick pan, this probably isn't necessary.