These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids’ favorite weekend breakfast.
When my family went gluten-free, I converted a lot of our old favorite recipes so that we could keep them. But my favorite old pancake recipe from Betty Crocker didn’t work with gluten-free flour. After much experimentation, I used a version of a pancake recipe from the cookbook Food Allergy Survival Guide, then heavily modified it into the recipe here.
These pancakes are great topped with my super-quick and easy homemade applesauce.
Tip: You can make lots of pancakes much faster if you use several frying pans at once. I usually use three pans at once — two ten-inch pans and a twelve-inch pan. I have had good success with T-Fal non-stick pans that I got from Amazon and at a local hardware store.
Tip: If you don’t have the flours I used, you can replace any or all of them with your favorite gluten-free flour mix.
- 1 1/4 cups brown rice flour
- 1 1/4 cups teff flour
- 1 1/4 cups garbanzo bean flour
- 1 1/4 cups potato starch or tapioca starch
- 2 1/2 tablespoons baking powder (or 1 tablespoon baking soda + 1 tablespoon cream of tartar)
- 3 3/4 cups water
- 5 tablespoons canola oil
- optional: chocolate chips (my kids’ favorite!) (note – do not mix these into the batter)
- optional: 2 cups of assorted chopped fruit (such as bananas and blueberries)
- optional: 1 cup of chopped nuts, such as walnuts or pecans
- optional: 1/8 teaspoon ground cardamom
- optional: 2 teaspoons vanilla extract
- Preheat one or more nonstick frying pans on low heat.
- Use a whisk to mix all ingredients in a mixing bowl. Check the bottom carefully for pockets of dry ingredients that need to be stirred in.
- Raise the heat to medium-high.
- Use a big spoon to make puddles of about 2-3 tablespoons of batter on the frying pan.
- When bubbles appear in the batter, turn the heat down to medium, and keep it there for the rest of the pancakes.
- Cook until the bottoms are golden brown. You can use a spatula to peek underneath to check the color. The first batch always takes much longer than the later ones.
- Use a spatula to flip the pancakes to the other side.
- Remove the pancakes to a plate and cook more.
- My kids don’t like fruit in their pancakes, while the grownups at my house think that that’s the best kind. So usually I cook several batches of plain pancakes, then six pancakes where I sprinkle on chocolate chips, which the kids love, and then I stir fruit and nuts and cardamom or vanilla extract into the remaining batter and make several batches of fancy pancakes. Oh, so good!
- Serve with maple syrup (which my kids like) or homemade applesauce (which our grownups like).