Pancakes. Seems simple enough and it is although trying to make gluten free and dairy free pancakes that taste like, well, pancakes, can actually be a bit of a challenge if you do not use the right mix of ingredients.
The main flours I use in nearly all of my baked goods are the Authentic Foods brand rice flours. I have yet to find another rice flour that meets or exceeds the quality of this flour. Not only is the flour ground to a super fine texture which prevents any gritty or sandy mouth feel, the rice itself is grown in California where arsenic levels in rice are low. With the recent research on high levels of arsenic in rice, this is comforting to know.
Aside from the Authentic Foods rice flours, I use two key ingredients that really make these pancakes delicious and wholesome. I add a small amount of organic quinoa flour which eliminates any gummy texture from the rice flour and also adds some valuable protein and other nutrients. I also use full fat organic coconut milk which makes these pancakes spectacular! You cannot taste any coconut flavor and the fat prevents the pancakes from drying out. And coconut fat is healthy fat! You can order online at Amazon if you can't find these brands in your local store.
This pancake mix will make about 16 small pancakes. I usually prepare the dry ingredients first, whisk everything together and then store in a Ziploc bag for when I get a hankering.
Well, enough chatting. Lets get to the recipe already! I have some amounts listed in grams in parentheses if you use a digital scale. Weighing the amounts is more accurate than using measuring cups and will give you the best results.
This can easily be made vegan by substituting egg with applesauce. I also like to add blueberries and ground flax meal to make this a nice wholesome breakfast.
Please note: Always check labels and manufacturing processes to ensure there is no evidence of any food allergens you may be sensitive to.
Gluten Free, Dairy Free Pancake Recipe
1 3/4 cup + 1 Tablespoon (260g) white rice flour
1 1/8 cup (134g) tapioca flour
1/2 cup + 1 1/2 Tablespoons (56g) organic quinoa flour
1/2 cup (90g) organic cane sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon xanthan gum
1 teaspoon baking soda
Whisk all ingredients together in a large bowl. Store in airtight container or Ziploc bag for later use. Makes four batches of the recipe below.
Pancake Recipe: (makes 4 pancakes)
1 cup (148g) Pancake Dry Mix
3/4 cup organic coconut milk (Native Forest brand)*
1 Egg (vegan option: substitute 1-2 Tablespoons applesauce)
2 Tablespoons vegetable oil
1 teaspoon ground organic flax meal (optional)
1/3 cup organic blueberries (optional) ADD AFTER BATTER IS MIXED
*If you are using an alternative milk such as rice or almond start with 1/2 cup and add more as you see fit. These types of milks have more water and less fat and will thin the batter so less is needed.
Combine all the ingredients except the blueberries (if using) in a bowl and beat together until the batter becomes smooth. Turn on the stove top or griddle to medium heat. Grease the pan/griddle with a butter alternative (I use Earth Balance Organic Whipped Buttery Spread. It tastes the most like butter.) Add the blueberries (if using) and gently mix them into the batter. Scoop about 1/3 cup batter onto the greased pan/griddle. Let it cook until you see bubbles forming around the edges. Using a spatula gently flip the pancake over to cook the other side. Remove from the pan/griddle and place directly onto the plate. Cover with maple syrup, jam or topping of your choice and enjoy!