Gluten-Free Pancakes Recipe
A mix of four different flours gives these wheat-free pancakes a similar flavor and texture to traditional pancakes. Serve them with a berry compote instead of maple syrup for the perfect weekend breakfast treat.
What to buy: Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent.
Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.
Oat flour is technically gluten-free but is often processed in facilities with gluten-containing grains, so make sure the label specifies gluten-free oat flour.
Teff or tef flour is ground from tiny teff seeds, dissolves easily into baked goods, and acts as a binding agent. It has a mildly nutty flavor and is high in protein and carbohydrates.
Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores.
Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.
For the berry compote (optional):
- 2 cups fresh berries, such as blueberries, raspberries, or huckleberries
- 1 cup freshly squeezed orange juice
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
For the pancakes:
- 3/4 cup tapioca flour
- 1/2 cup sorghum flour
- 1/2 cup gluten-free oat flour
- 1/2 cup teff flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon fine salt
- 1/2 teaspoon guar gum
- 1 1/2 cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled
- Vegetable oil, for cooking
- Place all of the ingredients in a medium saucepan, stir to combine, and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the compote has thickened, about 1 hour. Remove from the heat and let cool slightly.
For the pancakes:
- Sift the tapioca flour, sorghum flour, oat flour, teff flour, sugar, baking powder, xanthan gum, salt, and guar gum into a large bowl, discarding any coarse bits left in the sifter; set aside.
- Whisk the milk, eggs, and vanilla together in a medium bowl until the eggs are broken up and the mixture is evenly combined. Add the melted butter and whisk to incorporate.
- Make a well in the center of the flour mixture, pour in the milk mixture, and stir with a rubber spatula until just combined. If you’re using the berry compote, scoop a few tablespoons into the pancake batter and stir to evenly incorporate.
- Let the batter stand at room temperature for at least 1 hour before cooking. (Preferably, let the batter rest overnight in the refrigerator.)
- Heat a large nonstick frying pan or griddle or a seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
- Once the pan is ready, use a paper towel to rub it with a thin coating of vegetable oil. Ladle the pancake batter by the 1/4 cup into the pan. Cook the pancakes undisturbed until the bottoms are lightly golden brown, about 3 to 4 minutes. Carefully flip the pancakes, give each a gentle press with the spatula to slightly flatten, and cook until the bottoms are golden brown, about 3 to 4 minutes more. Flip the pancakes one more time and cook until they’re no longer wet in the center, about 3 to 4 minutes more. Remove to a plate and repeat with the remaining batter.
- Serve with the berry compote, if using.