Thick And Fluffy Gluten Free Pancakes
Who doesn’t love large fluffy pancakes every once in a while? I have tried many recipes for gluten free and even grain free pancakes. I actually came across this one on complete accident.
I have never been a great pancake maker. Mine come out oddly shaped from cramming too many in a too small pan. We like to call them UFO cakes around here. I was searching out a sorghum based pancake recipe since the Arrowhead Mills Gluten Free Flour I had lying around was mostly sorghum based. The recipe I found sounded perfect. The title boasted easy tasty no fail gluten free pancakes or some such wonderful sounding wording… Everything was going swell until I had finished mixing the ingredients and got to the end of the recipe. The blogger had put a “cute” little note at the bottom saying that they did not come out as expected and were tasty but crepe like. This is obviously not what I was looking for. Not wanting to waste all of those ingredients I added to and altered what was in my bowl noting my changes for later.
The pancakes turned out way beyond my expectations. I remade them the next morning to see if I could duplicate that success, and once again they worked! These pancakes Are light, thick, fluffy, and perfectly pancakey. plus they are a cinch to whip up!
I served them to Alan three times that week alone. I had trouble getting any because he liked them so much he couldn’t stop eating them. You should have seen his “I love pancakes” grin!
I served his with pure maple syrup and mine with my favorite pancake topping mashed bananas microwaved for a minute or two.
Have you ever had a similarly frustrating recipe attempt turn into something magical? I’d love to hear about it.
- 1 cup Gluten Free Cafe Gluten Free Flour Blend or Arrowhead Mills Gluten Free Flour
- 1 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ¾ to 1 cup milk
- 2 tbsp coconut oil
- Mix together all dry ingredients.
- Mix eggs, coconut oil, and ¾ cup of milk.
- Add wet to dry ingredients.
- If batter is too thick add milk in one tbsp increments up to ¼ cup total extra milk. (I usually stick with the ¾ cup milk, but due to variances in measuring the flour it may need a bit more.)
- Heat a frying pan over medium heat. You may add more coconut oil to the pan if yours is not nonstick already.
- Pour pancakes into pan. These are easiest to flip in smaller sizes, but I have carefully managed some monster pancakes with this batter as well.
- flip when bubbles just begin to form towards middle of pancake.
- Eat with your favorite pancake topping.