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Sunday Morning Pancakes

My search for the perfect Sunday morning pancakes has been a lesson in patience more than anything. I have to say that the waiting has paid off tremendously, as these babies are the ideal version of the weekend morning staple. They rise up and hold their height with a soft, fluffy texture. Their flavor is so phenomenal, after your first batch, you’ll find yourself thinking, “Gluten? Who needs it?”–Karen Morgan

LC A Few Gluten-Free Tricks Note

Unaccustomed to cooking gluten-free? These pancakes may make you a convert. But only if you play by the rules. Here, a few questions anticipated and answered…No, almond flour is not the same as ground almonds. No, the resulting powdery flour won’t overwhelm the pancakes with almond overtones. Yes, the guar guam is essential. And as with any pancake batter, resist the urge to overmix.

Sunday Morning Gluten-Free Pancakes Recipe

  • Quick Glance
  • 20 M
  • 30 M
  • Makes 8 big pancakes or 16 small ones

Ingredients

  • 1/4 cup plus 2 tablespoons almond flour
  • 1/2 cup millet flour
  • 2 tablespoons glutinous rice flour
  • 2 tablespoons sugar
  • 1 teaspoon guar gum
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 large eggs, beaten really quite well
  • 1 cup organic buttermilk
  • 2 tablespoons unsalted butter, melted
  • Butter, for the skillet

Directions

  • 1. Preheat the oven to 200°F (93°C).
  • 2. In a large bowl, combine the dry ingredients and stir with a whisk to blend. (You can keep the blend in an airtight container in a cool dry place for up to 3 months.)
  • 3. Add the eggs, buttermilk, and melted butter to the dry ingredients and stir just until smooth. Do not overmix.
  • 4. Heat a large skillet or a griddle over medium-low heat. Melt about a teaspoon of butter. When you think the surface is hot enough, run your hands under the faucet to wet your fingertips and then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes. For each large pancake, pour 1/4 cup batter into the pan; to make small pancakes, use 2 tablespoons batter. Cook until bubbles form on the top of each pancake; turn and cook until golden brown on the bottom. Transfer to a baking sheet and keep warm in the oven while pouring and cooking and flipping the remaining batter, slicking the skillet with a small amount of butter occasionally as needed.
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