So now that you’ve had this container of gluten-free flour mix sitting in your cupboard for the better part of a month, are you ready to do something with it?
That’s right, after yet another (and even longer) blogging hiatus, we have returned and this time we come bearing gifts…
And by gifts we mean pancakes, of course!
Because here at Two Saucy Sisters, we believe that thick, fluffy pancakes should be accessible to everyone- including our gluten-free friends!🙂
We decided to go with a basic, plain pancake recipe here to allow you guys to have some fun with it and add whatever you want to them. Chocolate chips, blueberries, cinnamon and raisins, or maybe for the more adventurous you want to try adapting some of our other pancake recipes- how about banana nut? Strawberry Shortcake? Pumpkin Gingerbread? Or why not Chocolate-Banana Upside Down pancakes? Are you drooling yet?😉
Of course, we couldn’t just have plain pancakes for breakfast (where’s the fun in that?) so, in the spirit of Fall, we topped ours with a little pear-apple concoction!
Cinnamon, pears, apples, raisins and a splash of maple syrup goes a looong way, people!
But before you go running to your kitchen to make these, let’s have a little chat about gluten-free baking. Well, okay, we suppose making pancakes isn’t exactly baking, per se, but it’s close enough, in our opinions!
The main thing to remember when adapting a recipe to use gluten free flour is that different types of flours have different liquid-holding capacities, so always cut back on the liquid by at least a third, then gradually add liquid in until you’ve reached the consistency you want. Which leads us to rule #2: when using gluten-free flour, your batter should be thicker than when using standard white or whole-wheat flour. This is especially true for pancakes if you want them to be thick and fluffy, which is obviously what everyone wants in a good pancake!
Lastly, you will notice that we added a bit of coconut flour to the batter. This is not entirely necessary (in fact, our first trial didn’t use it) but it really does help make the pancakes thicker and fluffier. If you`re worried about a coconutty flavour, fear not because the small amount we’ve added doesn’t change the taste one bit! Coconut flour is also really easy to find (in Canada you can get it at the Bulk Barn). But if you decide to leave it out, you may want to cut back on the liquid slightly.
Anyways, now that you’ve been given a crash-course on gluten free pancake making, we hope you enjoy our recipe, and have fun adding all sorts of yummy add-ins to them!🙂
Gluten-Free Basic Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
2/3 c. High-fibre gluten-free flour blend
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 egg, beaten
1/2 c. milk of choice (add more if necessary)
1/2 tsp vinegar
1 tbsp maple syrup or honey
1 tsp vanilla extract
Pre-heat a non-stick skillet or pancake griddle over medium-high heat.
In a medium-sized bowl, combine all the dry ingredients. Combine the wet ingredients in a separate, small bowl. Add the wet ingredients to the dry ingredients and stir until just combined.
Drop spoonfuls of batter onto the pan (we found these worked better if we made them a little smaller). Once you see bubbles start to form and the edges begin to cook, flip and cook for another 2-3 minutes. Keep warm while cooking the remaining batter. Top with fruit, maple syrup, nuts, or whatever else you’d like! (Our recipe for the apple-pear “sauce” is below!)
1 apple, diced
1 pear, diced
1 tbsp corn starch or arrowroot flour
1 tsp cinnamon
3 tbsp raisins
1 tbsp maple syrup
1/4 c. water
Add all ingredients except water to a small pot and stir to combine. Add the water and bring to a boil. Cook on high for 2-3 minutes, stirring frequently. Turn the heat to low and simmer, stirring every couple minutes, until the apples and pears are cooked and the sauce has thickened.
Have you ever tried adopting a recipe to be gluten-free? What was challenging about it?