Gluten-Free Pancakes

I try to eat healthy ... very healthy. But, being human, I do occasionally get a jones for pancakes. And when it comes to pancakes, I am a connoisseur. They must be fluffy, light, visually appealing, and not gushy. I like to be able to peel them, meaning rake up the top layer with my fork and eat it before enjoying the fluffy bottom. Crispy edges are pretty awesome too. So, a few years ago, my husband and I ate at IHOP sometime around Christmas. They had added gingerbread pancakes to their holiday menu. OMg, those things rocked! Since then I have been trying to replicate a gluten-free version. An edible gluten-free version. It happened earlier this year.

 

Before my discovery, my experience with gluten-free pancakes didn't excite me. We non-glutenites typically settle for flat, tasteless cakes if we’re even able to find establishments offering such fare. Most times, we just go for the grits or gamble with regular pancakes and suffer the consequences later. Pancakes are comfort food, they're childhood memories, they're home & family. It's tough to just give them up. But, now, there's no need! I’ve stumbled upon a recipe for the tastiest, fluffiest gluten-free pancakes I’ve ever eaten. The trick is in the preparation. Follow directions and let me know how yours come out.

DRY Ingredients

1½ c. flour (a sorghum flour & tapioca flour blend is great, spelt or brown rice flour works too)

2 tsp. sugar (or stevia or xylitol)

½ tsp. salt

½ tsp. baking soda

2 tsp. baking powder

1 tsp. flax meal

[For “gingerbread” pancakes: Add sprinkles of cinnamon, nutmeg, and ginger (clove and allspice optional) to taste.]

WET Ingredients

¾ c. plain yogurt (can use plain rice or almond milk, but yogurt makes them yummy)
1 egg
1 T. canola oil (can use olive oil)
¼ tsp. lemon juice
A little hot water

IMPORTANT: Mix DRY ingredients and WET ingredients in separate bowls. While stirring, add dry ingredients to wet. Mix well. Batter should be thick. Add a little hot water to activate baking powder and thin out batter to pancake consistency. Set batter aside for up to 8 minutes while pan or griddle is heating up. Make sure pan is hot before cooking. Then, cook pancakes as usual. Serve with maple syrup, jam, peanut butter or your favorite topping.