Awhile back I posted a review for King Arthur’s Flour Gluten Free Pancake mix and I said how much my family and I loved the mix. And that is still true; it is a delicious pancake mix! But I wanted to be able to make my own “from scratch” pancakes, like I used to make before having to go gluten-free.
So after much experimenting and after more than a few duds, which my supportive husband and kids ate (at least most of them, there were a few that even the dog didn’t want to eat). Finally, I came up with this version of the recipe and it has been a hit ever since. Whew! And do you know what is the best thing about this recipe? It doesn’t take any longer to make these than it does to make pancakes from a mix.
At last, quick and tasty from scratch pancakes again! I hope your family enjoys these gluten-free, dairy free pancakes as much as mine does.
Fluffy Gluten Free and Dairy Free Pancakes
2 c. Bob’s Red Mill brown rice flour
3 tbsp. granulated sugar
2 tbsp. corn starch
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg (Yes, nutmeg. Trust me!)
2 1/2 c. unsweetened almond milk
3 tbsp. olive oil
1 tsp. vanilla
Combine all the dry ingredients in a large bowl; whisk to mix. Add the wet ingredients and whisk just until combined. There will be a few lumps still. That’s okay; you don’t want to overmix your pancake batter or else you will end up with tough pancakes. That is true for any kind of pancakes. Let the batter rest for about 5 minutes while you heat your griddle to 350 degree F.
Once the griddle is hot, lightly spray it with cooking spray and pour on the batter. Use 1/4 cup measuring cup to scoop out the batter. This will give you uniform, medium-sized pancakes. Cook the pancakes until the tops are slightly set with a few bubbles rising to the top and the edges are cooked; then flip to second side. This takes about 4 minutes. Cook on second side until the edges are completely set and the bottom is golden brown. This takes about 3 minutes. The top will spring back when lightly pressed with your finger when the pancakes are done. Try to flip your pancakes only once. Overhandling pancakes will make them tough also.
Top with warm maple syrup and enjoy!
We love to make these into blueberry or chocolate chip pancakes too. To make these variation, make the pancake batter according to the recipe. Then after you pour the batter onto the griddle, sprinkle blueberries or chocolate chips on pancakes. Then continue to cook the pancakes according to the recipe. The chocolate chip pancakes will take the same amount to time to cook, but the blueberry pancakes will take a little longer, especially if you are using cold or frozen blueberries. You are still looking for the same signs of doneness; however, it will take a bit longer. But it is SO worth it!! Blueberry pancakes are my personal favorite!