The Gluten Free/Casein Free Experiment Round 2, Post #6
I love a good dense multi-grain pancake, so when we started the GFCF diet over a year ago, I was rather tickled with just about all the pancake recipes we tried. The boys in the house, however, were not as easily impressed. I was informed after probably the third attempt that pancakes are meant to be light, and fluffy, and drenched in syrup. So we set out on the hunt for the ultimate delicious, affordable, FLUFFY pancake… that also happen to be gluten and casein free. After trying various expensive instant varieties, we found Bisquick’s gluten free version to be quite nice for the traditional pancake lover, but I have to be honest, even on sale, or ordered online, they’re not cheap. So I decided to give homemade a try.
I started with a standard pancake recipe from my favorite little red cookbook, Better Homes and Gardens, and the recipe tweaking began. This one I didn’t really have to do to much to, but now I just throw everything in until they look and taste right, so I did have to get the measuring cups out the other day to check my measurements.
Beat together in a pourable bowl or large glass measuring cup:
- 2 eggs, (let set on the counter for a 10 – 30 minutes before cracking)
- 2 Tbsp melted coconut oil (other oils are just fine too, I just like the warmth coconut oil brings to baked goods)
- 1 c soy milk (again, let stand on the counter for a bit… dairy is good too if you do dairy)
- 1 Tbsp white vinegar
- 1 1/2 c brown rice flour (I think white rice flour would be worth a try, but we don’t use it, so let me know if you do!)
- 1/2 cup starch (either corn or tapioca work well, I haven’t tried potato… again, please share if you do)
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp xanthan gum (optional, I don’t always use it, the extra egg helps hold it together, but they are a bit more durable with it)
*LEARN FROM MY GLUTEN FREE NEWBIE FINDS* Let all the cold ingredients set until about room temperature. You just want your ingredients to be warm enough that they won’t cause your coconut oil to solidify and get all chunky in your batter (just don’t forget about them, you don’t want a food safety issue).
Mix and let stand 5 – 10 minutes. Then heat up a skillet over medium heat, once hot (flick some water at it… if it sizzles it’s hot), spray with non-stick cooking spray or oil of your choice and pour your pancakes. I like my pancakes to fit in the toaster so I make them using a little less than a 1/4 cup of batter each.
Serve immediately or cool and freeze for later.
Only cooking for a few? (IF YOU ONLY HAVE 1 or 2 GF EATERS, DON’T SKIP THIS)
Keep a bag of pancakes in the freezer for quick meals. I like them toasted, but you can also heat them back up in the broiler or microwave. Because we are always adding leftovers to the bag, I label the outside of our bag with “Newest” on one side, and “oldest” on the other. That way I add to one end of the pile, but use from the other, so nothing’s in the freezer for too long.
You can easily change up this recipe to appease even the pickiest pancake eaters
For a fluffier pancake (my hubby likes his more like a biscuit)- add the soy milk slowly until the batter is just a little too thick to pour, only about 3/4 cup of milk. They’ll hold together a little better so the air bubbles expand more. You will have to spread them around a bit with a finger (family) or a spoon (company 😉 to shape.
For a thinner pancake, more like a crepe, just make a runnier batter, about 1 1/2 cups of milk, up to 2 cups. These are not my favorite crepes, but Little Bear loves crepes, so when we’re having pancakes, and he would rather do crepes, I just make his last and add a bit extra soy milk to the remaining batter. 😉