My Everyday Gluten-free book is at the printers undergoing its third printing. I decided I wanted to update the Basic Pancake recipe by removing the cornmeal from the recipe. I’ve found I’m having more issues with corn, so I wanted something as basic as my pancake recipe to be corn-free.
So (needless to say) the family has enjoyed quite a few batches of pancakes recently- my human “guinea pigs”. I experimented with different grains, with varying amounts of binder and with adding baking soda. Everyone agreed that this recipe is “it”. Nice flavor and texture. And one thing I like about it is that I’m able to make them with minimal measuring tools- I use a 1/4 cup measure to measure all the flours and to scoop the batter onto the skillet. One teaspoon and one tablespoon cover all the other measuring needs.
New Basic Gluten-free Pancake Recipe
- 3/4 cup brown rice flour
- 1/4 cup sorghum flour
- 1/4 cup light buckwheat flour
- 1 1/2 tsp. baking powder
- 1/2- 1 tsp. sea salt
- 1 1/3 cup water
- 1 Tbsp. honey or maple syrup
- 2 tsp. raw apple cider vinegar