There’s no reason a fluffy, tender pancake needs to contain gluten. We made stacks of them on the weekend for a group of cousins, all 8 and under, one unable to eat gluten. They all loved them. When making pancakes from scratch, any kind of flour can be used – gluten free oat, brown rice, quinoa and buckwheat (despite its name, buckwheat is gluten-free) are all good choices, and there are some great gluten-free blends readily available. (Generally blends are used to give baked goods and pancakes more structure than a single flour might.)
These pancakes are light and tender; if the batter seems too thin, let it sit for a bit to allow the flours to absorb some of the liquid, or add a bit more flour. (Flour, of course, referring to gluten free varieties, not the wheat flour we generally associate with the word “flour”.)
To make your own homemade gluten-free pancake mix, whisk together the dry ingredients and store them in an airtight container or zip-lock bag. To make pancakes, scoop out 2 cups of the mix and proceed with the recipe from the point of adding the wet ingredients.
1 cup (250 mL) gluten-free flour blend
1 cup (250 mL) quinoa flour
2 Tbsp. (30 mL) sugar
2 tsp. (10 mL) baking powder
1/2 tsp. (2 mL) cinnamon
1/4 tsp. (1 mL) salt
1 1/2 cups (185 mL) buttermilk
2 large eggs
2 Tbsp. (30 mL) canola or flax oil
fresh or frozen berries or sliced bananas (optional)
In a large bowl. stir together the flours, sugar, baking powder, cinnamon and salt. In a smaller bowl, whisk together the buttermilk, eggs and oil; add to the dry ingredients and stir just until combined.
Preheat a heavy skillet over medium heat and spray it with nonstick spray or drizzle with oil and rub it around the bottom with a paper towel. Ladle the batter into the skillet and if you like, scatter the surface with berries or sliced banana. Cook until bubbles begin to break on the surface (don’t wait until all the bubbles break through and the surface looks dry, or you won’t get any lift on the other side); flip with a thin spatula and cook for another minute, until the other side is golden, too.
Serve immediately, or keep warm in a 250F oven while you cook the rest. Serve warm with maple syrup. Cool any leftovers and refrigerate overnight or freeze for up to 4 months; rewarm in the toaster or microwave.
Makes about 10 pancakes.