Today is pancake day. I know I say this about a lot of foods (I’m a food blogger after all) but I love pancakes. So when we decided to cut back on gluten, I had to figure out a way to make my breakfast crave gluten-free. I only bought a few different flours (the sheer number of gluten-free flours available is overwhelming) and so I had to bumble my through the recipe without any xanthan gum or tapioca starch or potato starch or any one of the other 1500 flours available out there. I had three: coconut, sweet rice, and an all-purpose flour with garbanzo beans. I restrained myself to using only 1 T of the AP flour because I wasn’t sure we would enjoy breakfast beancakes all that much.
So the end result was a recipe fit for even non-gluten-free people. And actually, the hubs claims he prefers this recipe over the “normal” pancakes.
Dry and wet ingredients in two separate bowls.
All mixed together. I had to finagle with the recipe a bit here because the batter was way too dry at first.
I finally figured it out and below you can see two very normal-looking pancakes. The most difficult aspect of this recipe is flipping the pancakes. Normal pancakes are easily flipped and have gluten to hold them together. Since I skipped using xanthum gum and only used coconut and sweet rice flour, these pancakes are a bit more crumbly. I solved this problem by making 4″ diameter pancakes and waiting until they were thoroughly baked on one side before flipping them.
They actually fluffed up quite nicely. A dash of coconut flakes on top and a healthy dose of maple syrup.
GLUTEN FREE COCONUT PANCAKES RECIPE
3 T sweet rice flour
1/2 c coconut flour
1 T Bob’s Red Mill Gluten-Free All Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
2 T raw sugar
1 1/2 cups buttermilk
2 T coconut oil
1/4 cup milk
1 T flaxseed
1 tsp vanilla
In a bowl, combine flours and baking powder and baking soda and sugar.
In a separate bowl, combine buttermilk and eggs and oil. Whisk thoroughly.
In a small bowl, combine milk and flaxseed. Add to bowl with buttermilk.
Combine buttermilk mixture and dry ingredients. Mix well and add vanilla.
Heat 1 T butter or coconut oil in a skillet on med-high heat. Wait until pan is hot then add about a 1/4 cup of batter into pan. Spread with a spoon so that pancake measures about 4″ in diameter. Wait about 1 minute and 10 seconds then carefully flip to the other side *. Cook for on the other side for about 30 seconds. Repeat with remaining batter.
*This part is much more difficult than “normal” pancakes since these pancakes are more “crumbly.”