Pancakes are yummy breakfast treats that can be enjoyed by the entire family. If you want to make delicious yet gluten free pancakes from scratch, I have some great recipes you can try!
Buckwheat Pancakes
Buckwheat is related to rhubarb and is not actually a grain; it is a seed in the fruit family.
Rather than buy buckwheat flour, I always have Bob’s Red Mill Creamy Buckwheat Cereal on hand for my breakfast. I quickly grind what I need for these pancakes with my little coffeegrinder. Start with ½ cup of milk, adding more if necessary until the batter reaches the rightconsistency.
- ½ cup buckwheat flour
- ½ cup potato starch
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ½ to 2/3 cup 1% milk (cow’s, rice, soy, potato, or nut)
- 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon pure vanilla extract
- Additional butter, buttery spread, such as EarthBalance or Soy Garden, or canola oil for frying.
1.In a mixing bowl or large measuring cup, sift theflour, potato starch, baking powder, sugar, baking soda, xanthan gum, and salt.
2. Whisk in milk, butter, lemon juice, egg, and vanilla until very smooth.Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips for Perfect Pancakes, page
3. In a large nonstick (gray, not black) skillet, heatthe butter over medium-high heat until hot but not smoking. Pour ¼ cup batter onto the skilletand cook until bubbles appear on top of the pancake,about 2 to 3 minutes. Turn and cook until browned on other side.
Serve immediately.
Sweet Potato Pancakes with Maple Butter
Joel Schaefer is a chef at a major resort, where his responsibilities include meeting the requests of guests with food allergies and intolerances. He provides guests with innovative choices, such as these pancakes with sweet potatoes—one of the least allergenic foods on earth.
MAPLE BUTTER
1 pound unsalted butter or buttery spread, such as Earth Balance, at room temperature
½ cup (4 ounces) pure maple syrup
Salt to taste
PANCAKES
- 1 cup Carol’s Sorghum Blend (page x)
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 large egg
- ½ cup 1% milk (cow’s, rice, soy, potato, or nut)
- 1 tablespoon canola oil
- ¼ teaspoon salt
- ½ cup sweet potato, roasted, peeled, and pureed
- Additional canola oil for frying
1.Make the Maple Butter: Place the butter in a mixing bowl and beat with a stiff whisk or spatula. Add the maple syrup and mix until combined. If you are using an electric mixer, use the paddle attachment to combine the ingredients.
2.Transfer the Maple Butter to a container and store in the refrigerator until needed. Bring to room temperature before serving.Make the pancakes: In a small mixing bowl, sift together the sorghum blend, sugar, baking powder,and baking soda. Whisk until well blended. In another mixing bowl, whisk together the eggmilk, oil, and salt.
3.Add the sweet potato puree and blend with a handheld mixer or a wire whisk just until smooth.Add the sweet potato mixture to the dry ingredients and stir until combined.Heat a 10-inch skillet or electric griddle on medium heat. Lightly oil the pan or griddle with canola oil, wiping off any excess oil with a paper towel.
4.Pour ¼ cup batter in the skillet and cook until bubbles appear on top of the pancake, about 1 to 2 minutes. Turn and cook until browned on the other side, about another 1 to 2 minutes. Serve immediately with Maple Butter
Adding cottage cheese to pancakes gives them anice, substantial texture while boosting their calcium content. As with all pancakes, I recommend making a “test” pancake first, to see if the skillet is the right temperature.
- 1 cup Carol’s Sorghum Blend
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon Expandex modified tapioca starch,
- or 1 teaspoon Carol’s Sorghum Blend
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¾ cup buttermilk or homemade Buttermilk (page
- 677), well-shaken
- 2 tablespoons unsalted butter or buttery spread,
- such as Earth Balance, melted
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ cup small curd cottage cheese
- Additional butter, buttery spread, or canola oil for frying
1. In a medium mixing bowl, sift the sorghum blend, sugar, baking powder, modified tapioca starch, baking soda, and xanthan gum. Whisk in the buttermilk, butter, egg, and vanilla until very smooth.
2.Gently stir in the cottage cheese. Let the batter stand 5 minutes and then adjust the consistency, if needed.If it is too thick, add more water, a tablespoon at a time.
3.In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot butnot smoking. Pour ¼ cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately.
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