She Strengthens

Gluten-Free Pancakes Made Easy

For those who suffer from gluten intolerance or simply prefer a gluten-free diet, traditional pancakes can be a thing of the past. But fear not! With a few simple substitutions, you can create delicious, fluffy pancakes that rival their gluten-filled counterparts.

The Magic of Alternative Flours

To achieve the perfect gluten-free pancake, you’ll need to combine four different wheat-free flours: tapioca, sorghum, oat, and teff. Each of these flours brings its own unique texture and flavor to the table, resulting in a pancake that’s surprisingly similar to the real deal.

Berry Compote: The Perfect Topping

Ditch the maple syrup and try pairing your pancakes with a sweet and tangy berry compote instead. Made with fresh berries, orange juice, and a touch of sugar, this compote is the perfect accompaniment to your gluten-free pancakes.

What You’ll Need

To get started, you’ll need the following ingredients:

• 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, melted
• Vegetable oil, for cooking
• Fresh berries, orange juice, and sugar for the berry compote (optional)

Instructions

Berry Compote (Optional)

Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until the compote has thickened, about 1 hour. Let cool slightly before serving.

Pancakes

1. Sift all dry ingredients into a large bowl, discarding any coarse bits.
2. Whisk together milk, eggs, and vanilla extract in a medium bowl until eggs are broken up and mixture is evenly combined. Add melted butter and whisk to incorporate.
3. Make a well in the center of the flour mixture and pour in the milk mixture. Stir with a rubber spatula until just combined.
4. If using berry compote, scoop a few tablespoons into the pancake batter and stir to evenly incorporate.
5. Let the batter stand at room temperature for at least 1 hour before cooking. Preferably, let it rest overnight in the refrigerator.
6. Heat a large nonstick frying pan or griddle over medium heat until hot, about 4 minutes. Rub with a thin coating of vegetable oil.
7. Ladle pancake batter by the 1/4 cup into the pan. Cook undisturbed until bottoms are lightly golden brown, about 3-4 minutes.
8. Flip pancakes, give each a gentle press with the spatula to slightly flatten, and cook until bottoms are golden brown, about 3-4 minutes more.
9. Flip pancakes one more time and cook until they’re no longer wet in the center, about 3-4 minutes more.
10. Serve with berry compote, if using.

Tips and Variations

• For an added protein boost, try adding some Braised Sweet Sausage to your pancakes.
• Pair your pancakes with a refreshing Apple-Lemon-Ginger Juice for a delicious weekend breakfast treat.
• Experiment with different types of milk and flavorings to create unique pancake flavors.

With these simple ingredients and instructions, you’ll be well on your way to creating delicious gluten-free pancakes that everyone will love. Happy cooking!