Gluten-Free Pancakes
Famous for their fluffy texture, American pancakes have captivated the world. Their popularity isn’t just due to Hollywood’s breakfast scenes; these pancakes are a beloved staple for children and a nostalgic treat for adults. Served with syrup, fresh fruits, berries, chocolate, or whipped cream, they’re a feast of flavors and textures. Recreating these iconic pancakes without gluten is a passion, and I’m excited to share a version of gluten-free pancakes.
The tradition of pancakes in North America traces back to European settlers. With a simple base of flour, eggs, milk, and butter, pancakes quickly became popular across households. The invention of baking powder later allowed for even fluffier pancakes, an essential feature of today’s classic recipe. The baking soda and baking powder react with the acidity in the batter, producing tiny bubbles of carbon dioxide that give these pancakes their light, airy quality. Another key to their texture lies in the cooking method: American pancakes are often made on a griddle or dry skillet, which creates a smooth, golden surface and preserves the tender interior.
American pancakes are also known for their variety of fillings and toppings. Chocolate chips and berries are often mixed into the batter, while finished pancakes are topped with butter, jam, or a drizzle of maple syrup. For those preferring savory options, the batter can be adjusted to reduce sweetness while still holding any additions.
To make gluten-free pancakes, here’s what you’ll need:
- 100g tapioca starch
- 47g chickpea flour
- 78g rice flour
- 1 egg
- 180ml vegan yogurt
- 1 tbsp vegetable oil
- 1 tbsp maple syrup (or sugar)
- 1½ tsp baking powder
- 1½ tsp psyllium husk
- Pinch of salt
- 1 tsp vanilla (optional)
In a mixing bowl, combine all ingredients until smooth and lump-free. Heat a skillet or griddle over medium heat. As the skillet heats, the batter may thicken slightly. If it becomes too thick, add water, 1 tablespoon at a time, to reach a pourable but not runny consistency. At this stage, you can fold in chocolate chips or berries. For blueberries, especially if frozen, rinse them briefly to prevent them from turning the batter purple.
Use an ice cream scoop or measuring cup to pour the batter onto the hot skillet. The batter should spread slightly, forming a round shape. When the edges firm up and the pancake lifts easily, flip it gently to let it rise. Repeat with the remaining batter until golden and fluffy.
These gluten-free pancakes can be made large and stackable, as often shown in movies. Or kept small and bite-sized. Small pancakes are perfect for dipping in sauces, spreading with butter, or topping with a favorite jam. And whether with filling or plain, these pancakes make a wonderful addition to any family breakfast, not just in North America but anywhere in the world. Try making a batch with your family, experimenting with fillings and toppings to create memories and flavors that everyone will love.
