How to make gluten-free pancakes from scratch?
- Knowing that gluten-free flour blends can often make baking from scratch easier, I decided to use Bob’s Red Mill All-Purpose Flour Blend. And In addition, I played with all kinds of gluten-free flours from quinoa flour to teff flour to sweet rice flour to make these extra fluffy.
- Then I used dairy-free milk, tried sugar-free chocolate chips and blueberries, and honestly both toppings were fantastic.
- I even baked with different spices
- I experimented with different amounts of pure stevia to get the right taste and texture sans all food sensitivities.
- So how do you make a pancake from scratch? You have to be willing to put aside the time to develop a recipe.
- Be willing to put in the time to figure out the replacement ingredients.
- Be willing to fail, many times.
- Have fun!
The gluten-free flour blend
Free-from recipe checklist
Killer Gluten-Free Blueberry Pancakes
- Griddle pan
- Pancake spatula
- 1/4 cup sweet rice flour
- 3/4 cup all purpose bob's red mill gluten-free flour blend
- 1/2 tsp xanthan gum
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1 whole vanilla bean, cut lengthwise
- 2 jumbo organic eggs
- 1/3 cup quinoa milk or non-dairy milk of choice
- 2/3 cups spring water
- 1 1/2 cups blueberries
- 1-2 tbsp ghee or coconut oil for greasing the pan
- 30 drops liquid stevia
- Mix all dry ingredients together in a bowl and set aside.
- With a hand mixer, beat eggs along with vanilla bean in a separate bowl and set aside.
- Slowly beat the dry mixture into the wet mixture until blended well.
- Then add in 1/3 cup Quinoa or non-dairy milk along with 2/3 cup water to the mixture and continue to beat until the mixture is smooth.
- Using liquid stevia, add 30 drops of Liquid Stevia and beat well until blended. Then add 3/4 cup blueberries to the mixture.
- Heat skillet to medium/high heat with cooking spray, ghee,or coconut oil. Then create medium-sized pancakes in the pan, about 4 at a time if you are using a large pan. Manually add desired amount of remaining blueberries to the top of each pancake.
- Pancakes should cook on each side until lightly browned. Serve cool, warm, or hot, and don't forget to sweeten these with pure maple syrup!
- Remember, not all-natural sweeteners are created equal. Agave is super high in Fructose. 80 percent high! Much higher than Maple Syrup.
- You can also try Brown Rice Syrup, honey, or coconut butter as they are all on the lower end of the glycemic index and are from a natural source.
- The best part about these pancakes is that you can use whatever fruit you want like cherries, raspberries, strawberries, figs, and even peaches and apples!
- Ghee is another name for clarified butter which can be found in the dairy section of your supermarket. Ghee is a great source of good fat.
- Liquid Stevia is very different than packaged powder stevia. In order to make this recipe sugar-free, you will need the liquid Stevia that does not have any additives in it. This you can find at your local health store.
Love & sugar-free pancakes!