Oh, hello. I don’t want to be dramatic or anything but get ready for your life to change.
Because we’ve concocted a recipe for the best pancakes in the world. Oh yeah. And don’t be scared, but…they’re gluten free and rich in protein and healthy fats.
Gluten free living is difficult, no doubt about it. But once you get the hang of things, it’s not so bad in that really your diet will be generally healthier, and you can discover some unique flavors that even gluten tolerant people will love.
There’s also no reason why you can’t have classic favorites as well, like good old fashioned American pancakes. It’s true that accomplishing the same texture, consistency and flavors of traditional wheat flour recipes is a tricky and experimental endeavor, but we’re here to help you get it so right that gluten free cooking and baking will be second nature, and you’ll find yourself easily converting glutinous recipes into gluten free in a cinch.
Pancakes come natural to some (the lucky ones) and not so naturally to others. Like Frisbee. Or tennis. While I’m great at the latter two (ahem), pancakes have been hit or miss for me. If you’re the same, I’ve provided excellent tips below the recipe to help the likes of you and me surpass even the most naturally-skilled pancake makers in fluff and flavor.
- 1 cup almond flour
- ¼ cup rice flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon*
- 2 eggs
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1/3 cup milk**
- A whisk is recommended for mixing to keep the batter light and fluffy
- Mix dry ingredients together in a large mixing bowl (flours, baking soda, baking powder, salt, cinnamon). Create a ‘well’ or indention in the center.
- Mix your liquids together separately. I beat the eggs and coconut oil together first, then mix in the honey and vanilla extract. Keep the milk separated from this beaten mixture.
- Pour both the liquid mix and the milk into the center of the flour well. Mix together until juuuusssttt combined. It’s very important not to over mix.
- Heat your frying pan over medium high with a small amount of oil. Make sure the pan is completely heated. Test a small drop of batter as a little baby test pancake – if it sizzles when it hits and starts to form bubbles in about 30 seconds without burning on the bottom, you’re good to go. If it burns on the bottom, turn the pan down and let it cool just a bit.
- Pour about ¼ cup of the batter onto the pan at a time to make 4-inch pancakes. After about .5 to 1.5 minutes, a few bubbles will appear (similar to conventional wheat flour pancakes, but less bubbles). When this happens, carefully scoop your spatula under the pancake and flip it***.
- Allow it to cook for another 1 to 1.5 minutes. Then scoop it up onto a plate. You can probably fit 2 to 3 pancakes at a time if you have a large frying pan, but if you’re new to pancaking, you might want to test the waters and cook each one at a time.
- Keep the cooked pancakes warming on a rack in the oven at low heat (about 200 degrees F, 100 degrees C) until you’ve finished the batter.
- You’re probably going to want to have these bad boys with some classic maple syrup, but get fancy with bananas, blueberries, blackberries, raspberries, strawberries, clementines, brown sugar with lemon juice, golden syrup, chocolate chips or light cream.
- *The cinnamon is optional and you can’t distinguish its exact flavor in the finished pancake, but it will add an overall richness to the flavor.
- **Milk can be any kind, dairy or non-dairy. In fact you can even use water instead if preferred. If you want a ‘buttermilk’ flavor, add ½ teaspoon of apple cider vinegar.
- ***Try to be quick and gentle, as the batter will be less firm than it is with conventional pancakes at flipping point. But if you experience a bit of batter splatter, gently push the splatters back towards the pancake and they stick there.
How to Make Incredibly Perfect Pancakes
Tip 1: high heat. When you read pancakes recipes that tell you to use ‘medium-high heat’, what they mean is about 5 out of 6, 8 out of 10 or something similar. Also, allow your pan to fully heat to that setting before pouring any batter in. That being said, you definitely don’t want it too hot, and whatever oil or fat you use to grease the pan (coconut oil, duh) will increase the heat when fully melted. So – make a little baby test pancake. Pour just a spoonful of batter into the pan. You need to hear a sizzle as soon as it hits, and it should start bubbling in about 1 minute without burning on the bottom. If each of these check, then you’re ready for take-off!
Tip 2: don’t over mix the flour. Pancakes (real American fluffy thick pancakes, ya’ll) should be made from a lumpy batter. Mixing until juuuuusssstt combined to a uniform color helps keep them light and fluffy. If over-mixed, you’ll come out with a soggy, gummy, dense pancake.
Tip 3: thin fat layer. You don’t want the batter to stick to the pan, so you’ll likely need something to grease it up. But make sure the layer of oil is very thin, otherwise your texture will again come out dense and gummy. If you make pancake batter like ours (with coconut oil), you really don’t need much at all, as the coconut oil in the batter simultaneously serves as a great non-sticking aid. It’s not safe or good for the pan to heat it while it’s empty though, so you will need a bit of oil in there.
Tip 4: bubbles. After about 1 minute you should see large bubbles forming in the surface of the batter. However, with this batter you’ll see less bubbles than with conventional wheat flour batters, and you’ll need to flip more quickly. Also, when making wheat flour pancakes, you also know to flip when the very very edges of your circular pancake dense up (it will look like a dull ring around the shiny batter). You won’t really see that with this almond flour batter, so just a few bubbles after about a 1.5 minutes will tell you that it’s time to flip the pancake. This may cause some splatter, but you can just use your spatula to push that back towards the pancake.