Tuesday, September 28, 2010

Gluten-Free Fall Specials: Basic Pancakes from...ME!

Welcome back, readers! Of course, I'm not really welcoming you back; I'm welcoming myself back after a month away. We've had some amazing recipes during this month's Gluten-Free Fall Specials, and there's one more yet to come (I didn't forget I promised you a treat from Z's Cup of Tea). But we had a slight change of plans and Zoe will be rounding off the month with a recipe on Thursday. In the meantime, I thought I would take advantage of my last night without homework for a while, and post this pancake recipe. I made these pancakes for my mom before I left Massachusetts, and I loved them! I think my mom did too because she asked what types of flour I used; I'm hoping that's a sign that she might want to make them in the future.

This is a basic pancake recipe. Nothing fancy. No sweet potato coconut or cinnamon apple or pumpkin pie flavor. Just your regular old, "It's a chilly Sunday morning and I feel like indulging myself," stack of pancakes. Of course, if you're having company and you want to get a little creative, that's when you can start playing around with the basic recipe. If I wanted to impress someone, I might replace the milk with coconut milk to get a crispy hint of sweetness. Then perhaps I'd add some organic pumpkin pie mix, and knowing my propensity to go overboard, I'd probably drop in some chocolate chips just for good measure.

But I'm not looking to impress anyone today, so I'll keep it simple, and leave the fun stuff to you. Unless you invite yourself over for brunch, in which case I will make like Bree Van de Kamp and try to blow you away with my "effortless" culinary skills. (Which, as anyone who has seen me cook for company will tell you, is not effortless and usually leaves me frazzled and wishing I had ordered take-out).

Basic Gluten-Free Pancakes
Print-Friendly Option

1/2 cup brown rice flour
1/2 cup cornmeal
1/2 cup potato starch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. xanthan gum
2 Tbsp. canola oil
1 Tbsp. agave nectar
1 Tbsp. unsweetened applesauce
2 large eggs
1 1/2 cups whole milk (or skim or your favorite non-dairy alternative)

  1. In a large bowl, whisk together the dry ingredients.
  2. In a separate bowl, whisk the oil, agave, applesauce, eggs, and milk. 
  3. Stir the wet mix into the dry only until it's no longer lumpy.
  4. Cook pancakes on a hot (greased) griddle until brown on both sides. I usually flip the pancakes over the first time once they're no longer shiny around the edges.
I forgot to write down how many pancakes this made, but I'm pretty sure my mom and I almost polished them off in one sitting, so if you're cooking for more than two people, you might want to make a double batch. On the other hand, I remember feeling pretty full afterward, so it could be I ate enough for two people. What can I say? It had been over a year since I had eaten pancakes!

Come back on Thursday for Zoe's fabulous recipe, and in October I'll be playing a little game called, "How many recipes can I come up with as an excuse not to study?" Since I'm a nutrition student now, I figure it's almost like studying.

Only more fun.

This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays


Simply...Gluten-free said...

Wecolme back! It was fun to meet ne bloggers but it is always great to hear from you! And pancakes are just about the very best way to start the day!

gfe--gluten free easily said...

Those are gorgeous, Iris ... perfect pancakes! I love it when pancake recipes include cornmeal. Cornmeal adds just the right amount of texture and crispiness IMHO. LOL on your propensity for going overboard! I hear you, sister. ;-) Sometimes simple is best though, as in this recipe. :-)


Sophie said...

Welcome back, Iris!! It was huge fun to read about other gf blogger's recipes! thanks for that!

Your gf pancakes look thick & fluffy,...wonderful food!

the actor's diet said...

thanks for sharing - i just posted this link on my facebook fan page!

Iris said...

Thanks ladies! It's nice to be back. :)

Farty Girl said...

Thank you! I love new simple pancake recipes! Yours have that fluffy texture that I've been struggling to get in mine. I hope I have the time to try to make them soon. They look like Sunday morning on a plate!

Linda said...

Sometimes it's fun to change up a recipe, but sometimes you just want basic pancakes. It's nice to have a basic recipe you can depend on, and it's a great starting point for making changes if you want to later. Welcome back Iris!

I Am Gluten Free said...

Iris - yes, sometimes pancakes are just the ticket - comfort food at its' best. I especially love the cornmeal - it adds a nice crunchiness in every bite! Welcome back!

hunterslyonesse said...

Welcome back, Iris! Pancakes are my FAVORITE breakfast food and I've been without them for 7 months now. I'm so excited you did this post. I am going to try them out next week!

saxifrage said...

Oh geez, you made pancakes! Where was I? (never mind, don't answer that...)

Iris said...

No worries, Sax. I made them back in Massachusetts. But maybe we can have breakfast one of these days. :)

Fayinagirl (means Free One) said...

Welcome back, Iris. (Not that I've been around too much myself, lately) ;-)

If I made pancakes that look like yours, maybe my kids would like them. :-)

DeliciousAlternatives said...

These recipes look great! Having to avoid gluten, dairy, eggs, corn and sugar I am going to try my best at substituting in some other ingredients and see how they turn out. Maybe it will give me some ideas for a new cookbook. I would be happy to send you some of my recipes out of my current cookbook, Finally... Food I Can Eat.

Iris said...

@DeliciousAlternatives I think this recipe would work pretty well with substitutions. And I'm always happy to try new recipes, so you can definitely send me some! :)

Tasty Eats At Home said...

I bet the cornmeal added a lovely texture and sweetness to these pancakes. Yum.


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