When viewer Nicole emailed in her favorite gluten-free flour blend for our Pillowy Whole-Grain Pancakes (recipe in Go Dairy Free), I couldn't wait to share it. Like my family, Nicole had become a big fan of this recipe, but her family can no longer consume gluten. Determined to keep pancakes on the table, Nicole began experimenting. Unfortunately, all-purpose gluten-free mixes like Bob's Red Mill didn't make the cut, but she finally struck gold when she stumbled upon a gluten-free flour blend from Erin of My Aspergers Girl (Adventures in ASD and GFCF Living).
Amazingly, there are very few egg-free, dairy-free, (vegan) and gluten-free pancake recipes floating around, making the tested and approved recipe below a real gem. Enjoy and thank you for sharing Nicole and Erin! …
Pillowy Whole-Grain Pancakes – Vegan and Gluten-Free
- 1-3/4 Cups Plain Milk Alternative of Choice*
- 1/4 Cup Grapeseed or Vegetable Oil, Plus Some for the Skillet
- 2 Tablespoons Ground Flaxseed
- 2 Tablespoons Agave Nectar or Honey
- 2 Teaspoons Apple Cider Vinegar or Lemon Juice
- 1 Teaspoon Vanilla Extract
- 2 Cups Gluten-Free Flour Blend (recipe below)
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
Measure the milk alternative in a glass measuring cup. Stir In the 1/4 cup of oil, flaxseed, agave or honey, vinegar or lemon juice, and vanilla. Set aside for moment. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the milk alternative mixture and mix well. Heat a small amount of oil in a large skillet over medium heat. Using roughly 1/4 cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter, about 3 minutes. Flip and cook the other sides for about 2 to 3 minutes, or until light golden brown. Serve with maple syrup, fresh fruit, or your favorite whipped “cream” topping.
*This makes rather fluffy pancakes. If you like them even cakier, feel free to lower the milk alternative by up to 1/4 cup, or increase it by up to 1/4 cup (2 cups total) for thinner pancakes.
Erin's Gluten-Free Flour Blend
Recipe from the blog My Aspergers Girl
- 4 cups sorghum flour
- 1-1/3 cups potato starch flour
- 2/3 cup tapioca starch flour
Combine all ingredients and store in an air-tight container.
Photo Credit: Pillowy Whole Grain Pancakes from Ricki's Review of Go Dairy Free