Tuesday, January 17, 2012

Pancakes you don't have to buy a mix for!

On weekend mornings, I love to make a special breakfast for my family. When we had to go gluten and dairy free, I found it hard to make something good without buying a $6 box of mix. I tried pancakes out of a dozen gluten free cookbooks, but they all made better door stops or frisbees than they did food. So, I resigned myself to buying boxes of mix and left it at that...until now.
I finally got to work finding the best recipe I could. Now that I feel comfortable converting recipes, I started looking at "regular" recipes for the key to making the perfect pancake. And now, I have found it! I love making these, and have even adapted them to make pumpkin pancakes* for cold mornings that call for the house to smell like cinnamon and maple syrup. I hope these make your Saturday and Sunday mornings delicious!

dry ingredients:
1/2 cup brown rice flour
1/2 cup sorghum flour
2/3 cup potato starch (or corn starch)
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum

wet ingredients:
2 eggs
1 cup water
1 cup milk or milk alternative
1-2 teaspoons vanilla

In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. While whisking, slowly add the wet ingredients into the dry. Whisk until lumps are gone. Cook in a skillet on medium high, 2-3 minutes on each side. Add syrup and enjoy!

* to make pumpkin pancakes, add 1/2 can of pumpkin, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg and reduce the liquid amounts to 1/2 cup milk and 1/2 cup water.


  1. Yum! My cousin was just telling me about some awesome waffles that he made with quinoa, cornmeal, and almond paste, among other things. I'll try to get him to write it down!

  2. Melinda, I assume the can of pumpkin is the smaller (15 oz.) can?

  3. Yes! Otherwise your mix would be way too wet and come out more like a sloppy pudding :)