Gluten Free Pancakes

Gluten Free Pancakes

I modified this recipe from this one at The Minimalist Baker.

  • 1 cup brown rice flour
  • 3/4 cup white rice flour
  • 1 cup GF oat flour
  • 1 cup buckwheat flour (ground from raw buckwheat groats)
  • 1/4 cup yellow cornmeal
  • 3/4 tsp xanthan gum
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1/4 cup granulated sugar*
I used:
  • 1/2 Cup cornmeal
  • 1/2 Cup coconut flour
  • 1/2 Cup buckwheat flour (surprisingly buckwheat is related to Rhubarb!)
  • 1/2 Cup Teff (Next time I will try the flour rather than the grain.)
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp corn starch
You may have noticed that I omitted the sugar and the xanthan gum. I did this on purpose.
The sugar…adding syrup, jam, apple butter or whatever you like as the topping is more than enough sweetness for me.
Xanthan gum…I don’t normally do this type of baking, from scratch, so I don’t have any on hand. I probably won’t buy any either since these turned out just perfect the way I made them :).
Instructions:  whisk or sift (several times) all the dry ingredients together, making sure everything mixes evenly and put in an air tight container. Really simple, right?
Now, to actually make the pancakes.
  • 1/2 cup mix
  • 1/4 cup milk or butter milk (can probably use milk alternatives but I didn’t try that)
  • 1 egg
  • *optional 1/2 banana or other fruit or 1 TBSP Chippits
Mix it all together. If the mixture is too thick just add more milk, a little at a time, until it’s the right consistency for you.
These don’t bubble up as much as gluten pancakes do so be watchful while cooking them.
Spray your griddle, or use a bit of oil or butter, and pour on about 3 TBSP of the mixture. Brown the bottom then flip. I ended up using another spatula or a fork to help push the pancake onto the spatula so I could flip it rather than waiting for the center to get firm enough to flip. If you wait long enough for the center to get firm you’ll nearly blacken the bottom.
Cook two or three minutes after you flip the pancake and transfer to a plate.
Repeat until all your wet mix is used up. Add butter and other toppings as desired.
This should make 2 pancakes of thicker batter or 4 with thinner batter. I don’t know how much the full recipe makes yet.
Review:  I liked them. A lot. Apparently my boyfriend did too since after tasting mine he went and made some for himself :).
They have texture, they’re not the fluffy air that regular pancakes are. They’re flatter and darker because of the Teff but still very tasty.
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