Fluffy Gluten Free Pancakes

I have many recipes here for pancakes, but these are my newest favorite gluten free ones. They are fluffy like my regular recipe I make for my family and this uses one of my favorite GF flour blends! Here I've made blueberry and pecan pancakes with eggs.


Gluten-Free Pancakes 
adapted from Art of Gluten Free Baking

Note: this recipe uses the gluten-free flour mix:

Jeanne’s Gluten-Free All-Purpose Flour Mix 
(mix all together and store in fridge): 
1 1/4 C. brown rice flour 
1 1/4 C. white rice flour 
1 C. tapioca flour 
1 C. sweet rice flour (also known as Mochiko) 
2 scant tsp. xanthan gum 


Pancake Ingredients 
1 1/2 C Jeanne’s Gluten-Free All-Purpose Flour Mix (see above)
1 tsp salt
2 tsp baking powder
1 TBL sugar
2 large eggs, lighten beaten
3 TBL melted butter
1 1/4 C milk, warmed
1 tsp. vanilla

Mix together dry ingredients in medium bowl.
Mix together wet ingredients in another bowl (I actually use a large measuring cup to heat the milk and then add all wet Ing. to that).
Add wet ingredients to dry ingredients, mixing until just blended. The batter should be kind of lumpy.
Heat a griddle or pan with nonstick spray over medium heat and scoop 1/3 cup scoops of batter for each pancake. Cook on both sides (about 3 minutes each) until golden brown. You may also add fresh berries, fruits or nuts after you scoop the batter into the pan.
Makes about 9-10 pancakes.

 

Mmm, happy weekend!

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Baked Blueberry Pancakes

The other morning I have my Nephews over and I made these baked pancakes with a homemade syrup. They all loved these and even had seconds! Since they loved them so much, I made my family them again this weekend. It's pretty much your favorite pancake batter, baked. No more standing there flipping and waiting for each little pancake. These are a new hit in our home and will be great for school mornings!

Baked Blueberry Pancakes
adapted from Big Red Kitchen 

1 1/2 cups milk
4 TBL melted unsalted butter
2 large eggs
1 tsp vanilla
2 cups all purpose flour
2 TBL sugar
4 tsp baking powder
1/2 tsp salt
1 cup blueberries, optional

Preheat oven to 350°. Lightly grease a 9x13 baking dish. In a large mixing bowl, beat together milk, butter, egg and vanilla. In another bowl, combine flour, sugar, baking powder and salt, stir into milk mixture until combined. Pour batter into prepared pan. Sprinkle with blueberries. Bake for 20-25 minutes. Serves 8-12.
(you can half this recipe for an 8x8 pan, same bake time)

with homemade buttermilk syrup

For our son's birthday breakfast, I added sprinkles to the batter and made a little glaze (and the same syrup) :)

and done chocolate chip style

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Two Ingredient Pancakes

Thought I'd give these super simple pancakes a try, I've seen them around long enough and I bet you have the ingredients needed so you can whip these up tomorrow! Now I have found that these are best to cook as smaller pancakes, they are delicate and could be difficult to flip if they are larger size. These came out great, reminded me much of crepes, just slightly thicker and not as pliable. Even my 5 year old says they were "so good!".

a freckle photo

Two Ingredient Pancakes
as seen from Green Organic Mama, makes about 8-10 pancakes

2 ripe bananas
4 whole eggs
oil for pan (I used coconut oil)

Heat a small skillet over medium/low heat. In a blender or food processor blend the bananas and eggs together until smooth. Heat a little oil in the skillet and add about 1/4 cup size scoop of batter. Allow to cook until golden on both sides, about 2 minutes each ( I cooked mine closer to low heat). Serve as desired, I liked mine with slices of banana and a little syrup.

Peanut Butter & Vanilla pancakes (4 Ing. pancakes)

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Savory Bacon and Corn Pancakes

Wow wow wow! I changed up dinner for breakfast with these savory pancakes. I've had Lori's recipe pinned forever now and finally made them. Bacon, onions, corn and cheese in your favorite pancake batter with sweet maple syrup. The flavors are wonderful in these, except they did not care for the corn, next time no corn lol. I loved them. (for more gorgeous pics of these, check out Lori's post)


Savory Bacon & Corn Pancakes
adapted from Recipe Girl

1 lb bacon, cut into 1/2-inch pieces
1 small finely chopped sweet vidalia onion
1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
1/8 teaspoon cayenne pepper
4 tablespoons chopped fresh chives
1 1/2 c milk or buttermilk, warmed slightly
1 egg, room temp
3 Tbls butter, melted
1-2 cups frozen corn, thawed
1-2 cups shredded Monterey Jack cheese
Warm maple syrup, for serving

In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

While the bacon is cooking, combine the flour, baking powder, salt, cayenne, chives in a medium bowl. Stir in the milk, egg and butter, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner, add a little more milk to thin out the batter.
(I used a batch of my gluten free pancake mix (omitted sugar & chocolate chips) and added some of the corn and bacon mix to it)

Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and warm maple syrup.

I did freeze leftovers, then heated them back up in the hot oven.

Mmm, bacon & onion mixture

Pancakes for them (on my large griddle)

 

Gluten free pancakes for me (in my small skillet)

A couple of months ago I was able to attend a Foster Farms Chicken Cook Off and San Diego's very own Recipe Girl's Lori was there to help judge.

 

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enjoy,