Category Archives: Recipes

Gluten Free Pancake Recipe

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Gluten free recipes are popping up more and more as people have begun to change their diet for health concerns and for a healthier diet. Whatever your reason for going gluten free, there is no doubt there are things you are missing while eating this way.

When you can’t have gluten, you can’t have things with grains in them that contain gluten. That could mean giving up cookies, breads, pastas, and other treats. Fortunately, some very smart cooks have come up with ways to make these foods even without flour by using substitutions.

Pancakes are on the ‘bad foods’ list for gluten free eaters. However, there are several options for those trying to go gluten free who MUST have their pancakes in the morning, at least from time to time.

Pancake Mix

To get the best pancakes, gluten free or not, I highly recommend getting some of Pamela’s Ultimate Baking and Pancake Mix found here. I find that cooking gluten free requires getting lots of different unusual flours and ingredients. Getting a mix that has all you need without the gluten or odd ingredients is a lot easier.

On top of that, this is one of the best pancake mixes out there, even if you aren’t going gluten free. You don’t have to make “real pancakes” and gluten free pancakes when serving other people because everyone will love them.

It’s easy to whip up a batch of pancakes because you don’t have to mix so many ingredients together. Plus, you can use this to bake all sorts of baked goods. It’s not just a pancake mix, it’s a baking mix, too.

Gluten Free Pancakes from Scratch

If you’re feeling ambitious or you happen to have a lot of different gluten free flours on hand because you’ve been at it for a while, here is how to make gluten free pancakes from scratch. It’s pretty easy to put together, and the pancakes turn out quite tasty.

The xanthan gum is optional. It helps to bind the pancakes together. Without it, the pancakes may be a little more crumbly, but they will still taste good.

Ingredients

1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (optional)
2 eggs , lightly beaten
3 tablespoons vegetable oil
2 cups milk, almond milk, or soy milk

Directions

 In a bowl, sift together the rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Stir it together to combine with a wooden spoon or whisk.

In a separate bowl, mix together the eggs, vegetable oil, and milk. Beat it thoroughly with a whisk. Pour the wet ingredients over the dry ingredients. Stir it just until most of the lumps are gone. Put it into the refrigerator and let it rest for 15 to 30 minutes.

Heat a griddle to medium high heat. Once it’s hot enough, lightly grease it with oil. Pour 1/4 cup of the rested batter (without stirring it) onto the griddle. Space the pancakes about 1 to 2 inches apart to make it easier to flip them. Let them cook until bubbles form across the top and until the other side is golden brown. Flip and brown on the other side for 1 to 2 minutes.

Serve the pancakes hot with butter and maple syrup or any other toppings such as sliced fruit, nuts, etc.

Blueberry Pancakes Recipe

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One of the most popular types of pancakes, next to regular pancakes and chocolate chip pancakes, has got to be blueberry pancakes. There’s just something about those tiny bursts of blueberry flavor in every bite that makes my taste buds happy.

A good blueberry pancake recipe starts with a good basic recipe. I always use my basic recipe found here to start these types of recipes, but I’ll add it here too to make the best blueberry pancake recipe easier to follow.

A Note on Ingredients

You can make these pancakes with the same basic ingredients as you normally would, but I highly recommend using fresh blueberries. Better yet, look for smaller blueberries if you can. Fresh blueberries taste better, and smaller blueberries don’t break and get messy in the pancakes as easily.

In August, the blueberry bushes around the northeast are often bursting with beautiful tiny blueberries that I love to pick and use in blueberry pancakes, muffins and other baked goods.

Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
pinch of nutmeg (optional)
pinch of cinnamon (optional)
1 ¼ to 1 ½ cups milk
1 egg, lightly beaten
3 tablespoons melted butter or vegetable oil
1 teaspoon vanilla
1 cup fresh blueberries

Directions

In a large bowl, sift together the flour, baking powder, salt, sugar, nutmeg and cinnamon. Mix the ingredients together and sift again for extra fluffy pancakes.

In a separate bowl, mix together the milk, egg, butter or oil and vanilla. Mix it together thoroughly now because you will need to mix it sparingly once you add it to the dry ingredients.

Pour the wet ingredients over the dry ingredients and stir just until most lumps are gone. Mixing the batter too much affects the gluten making the pancakes tough and chewy. Add the blueberries and fold a few times to coat them. Place the batter in the refrigerator to rest for 15 to 30 minutes.

Prepare a griddle by heating it to medium high heat. Once it’s completely hot, lightly grease it with butter or vegetable oil. When the griddle and batter are both ready, remove the batter from the refrigerator and pour 1/4 cup of batter on the pan to form pancakes. Do not stir the batter before scooping.

Cook the pancakes for 1 to 2 minutes until small bubbles form across the tops and the bottoms are golden brown. Flip and brown on the other side for 1 to 2 minutes.

Serving Blueberry Pancakes

Traditional blueberry pancakes can be served with butter and syrup. For healthy blueberry pancakes, skip the butter and add blueberry syrup with extra blueberries instead. Add other berries and fruit for a tropical pancake or enjoy with whipped cream and powdered sugar.

If you’re serving your blueberry pancakes to guests, give them a few options for toppings. Have real maple syrup and flavored syrups as an option so that they can choose whatever they want.

Whole Wheat Pancake Recipe

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This whole wheat or whole grain pancake recipe is a healthier option to traditional pancakes, but even better, it’s healthy and it tastes good. A lot of so-called healthy options are packed with ‘wholesome’ ingredients, but they are a chore to eat. That is not the case with these.

Finding a Great Recipe for Whole Grain Pancakes

Simplicity is bliss when it comes to a good recipe, but having the option to up the health quotient or add more tasty ingredients is even better. You can follow this recipe as is, or you can add extra things to make it healthier and/or tastier.

For example, add some wheat germ for added nutrients, fold in berries for extra flavor and antioxidants, or swap out the sugar for honey for a healthier sweetener. It’s up to you how you want to vary it, just try to keep the basics as is. Too much variation might affect the texture or quality of the pancakes.

For example, this is a good amount of flour and wet ingredients. Don’t try substituting almond flour, coconut flour, or another vastly different flour for the whole wheat flour. The amounts will mess up the pancakes. Feel free to experiment, just be forewarned that the measurements will be different.

Ingredients

1 1/4 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk
1 egg, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla

Directions

In a bowl, sift together the whole wheat flour, baking powder, salt, and granulated sugar. If you’re using honey instead of sugar, add it to the wet ingredients instead of the dry ingredients. Sift the flour and lightly stir it with a whisk or wooden spoon to combine the ingredients.

In another bowl, mix together the milk, egg, vegetable oil, and vanilla. Whisk it together thoroughly. Add the wet ingredients to the dry ingredients, and mix it together. Do not over-beat the ingredients because it will cause tough pancakes. If you find the batter is too thick, add a little more milk to thin it out.

Put the whole grain pancake batter in the refrigerator to rest for about 30 minutes. This will give the leavening agent some time to work and produce bubbles while also dissolving any leftover lumps.

Meanwhile, prepare a pancake griddle. Set it to medium high heat and let it get completely hot. Lightly grease it with a little vegetable oil or butter. When the batter is ready, pour 1/4 cup of batter onto the hot griddle to form pancakes spaced approximately 1 to 2 inches apart. Do not mix the batter before scooping and pouring because this will pop all the bubbles that you patiently waited for to form while it rested in the refrigerator.

Let the pancakes cook for 1 to 3 minutes until tiny bubbles form across the top and a peak underneath reveals a golden brown color. Flip them over and cook them on the other side for another 1 or 2 minutes until that side is also golden brown.

Serving Whole Grain Pancakes

Now that you’ve made your healthy pancakes, don’t ruin them by drowning them with tons of butter and syrup. Use just a little bit of butter for flavor and use a small amount of real maple syrup. Better yet, skip the butter and syrup and use fresh fruit. Sprinkle chopped walnuts or pecans over top for added protein.