If you don’t tell people these tasty pancakes are gluten free, they probably won’t even notice. They taste pretty much the same as regular pancakes. Better actually than some I’ve had at restaurants. I’m not a big fan of most restaurant pancakes, they often seem to taste like a bad industrialized mix. These taste more like regular homemade pancakes. This recipe serves about 1-2 people.
Gluten Free Pancake Recipe
1 egg, separated
1/4 teaspoon cream of tartar
3/4 cup milk (doesn’t have to be cow’s milk)
2 Tablespoons canola oil
1/3 cup sorghum flour
1/3 cup tapioca flour
1/3 cup brown rice flour or buckwheat flour or amaranth flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon baking powder
Crack the egg at the center with a knife so the shell splits into two equal halves. Use the shell to hold the yolk while tipping yolk back and forth from one side to the other of shell and letting the white run down into a very small mixing bowl to separate egg. When done, place yolk in somewhat larger mixing bowl.
Add cream of tartar to egg white and beat until eggwhite is fluffy and will stand in stiff peaks. Set aside.
Add milk to egg yolk and beat until thoroughly mixed. Add all remaining dry ingredients and beat until smooth. Fold in eggwhite gently with spoon or spatula, do not beat in with mixer.
Spoon onto hot greased griddle, flip when down side cooks to desired shade of brown and cook other side just like with any pancake.
If you want to add anything like nuts or berries to the dough, stir that in before the egg white because once the egg white is added it should be stirred as little as possible.
Makes about 6 – 8 small pancakes. I like the flavor better with the buckwheat flour, but if you have kids that don’t like dark colored breads, the brown rice flour makes a lighter colored pancake. The amaranth also makes a lighter colored pancake and has more flavor than the brown rice.
For those on lactose-free diets, use your favorite non-dairy milk in place of the regular milk.
Making Your Own Gluten Free Pancake Mix
For camping trips, pre-measure all the dry ingredients into a zip-lock bag for a pancake mix. Leave out the cream of tartar and just add the whole egg with the milk and oil and stir the whole thing at once. For extra convenience, add powdered milk to the dry ingredients and then you can just add water instead of milk at the campsite.
I tried the pre-mix three different ways on a recent camping trip with my sister, one for each morning. I had intended to do the brown rice and buckwheat which I had tried at home. She’s not a big fan of brown rice flour though and I didn’t know if she’d like the buckwheat since she’d never tried it so on a whim I used amaranth flour instead of either of those for the third morning. We both liked it better than the brown rice. She has issues with dairy as well as wheat so instead of mixing in powdered milk ahead of time, I made the pancakes with almond milk at the campsite.