Growing up, pancakes were a frequent occurrence in our house, especially on weekend mornings. I vividly recall standing on my little stool next to the stove, taking on the oh-so-important task of placing frozen blueberries onto each round circle of batter and trying to exercise patience as they cooked for what seemed like a million years. My dad must have listened to my shrill little voice asking “Are they ready now? Now, dad? Now?” about a gazillion times. While my mom was always the chef behind our morning oatmeal, waffles, and scrambled eggs, I remember my dad being in charge of pancakes, boiled or fried eggs, omelets, and french toast. It’s funny what memories a young brain holds on to: which parent cooked what breakfast, how many times I sneakily attempted (unsuccessfully) to eat all the cheese out of my omelets and get away with leaving the egg part untouched, and the painful shock of burning my index finger on a hot pancake skillet the one time I broke all headed warnings and gingerly “tested” the pan to affirm that yes, indeed, it really does get HOT! Lesson learned.
It’s been literally years since my family has all had a pancake breakfast together, and to be honest I’m no longer a huge fan of pancakes themselves, but this weekend I decided to dredge pancakes up from the forgotten breakfast arsenal and cook up some gluten-free pancakes that everyone (since my mom is gluten-free) could eat.
This recipe for Fluffy Gluten-Free Pancakes was a jackpot! Contrary to my fears of gluten-free pancakes ending up gummy, grainy, or just plain gross, this recipe yielded soft, tender, dense-yet-fluffy, delicious pancakes. Made with a combination of oat flour and coconut flour, the pancakes are hearty and thick with a wonderful slightly-sweet coconut aroma, and with a few tablespoons of honey and a dash of vanilla they’re plenty sweet as-is. That said, they’re also delicious drenched in pure maple syrup! The Greek yogurt gives the pancakes moisture and fluffiness, and the eggs counteract coconut flour’s tendency to make finished products dense and gummy rather than tender and moist. Kudos to Honey and Brie for an awesome recipe!
While these pancakes are fabulous without any add-ins or extra flavors, I imagine they would be a perfect template for blueberry pancakes, chocolate-chip pancakes, banana-nut pancakes, or some other variation. I know I’ll be making these again since everyone in my family (even my pancake-neutral self) loved them! In fact, they were our breakfast Saturday AND Sunday morning. Gluten-free doesn’t have to mean pancake-free! These are super tasty, my friends, whether you’re gluten-free or not. Enjoy!
Fluffy Gluten-Free Pancakes
Makes about 6 (thick!) 4-inch pancakes
1/2 cup + 1 tablespoon oat flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup Greek yogurt (or any type of plain yogurt)
2 tablespoons honey, pure maple syrup, or agave nectar
Butter, maple syrup, fresh fruit, etc. to serve
In a medium bowl, whisk together the oat flour, coconut flour, baking soda, and salt. Whisk in the vanilla, eggs, yogurt, and honey until smooth. If the batter is too thick, add in about 1-2 tablespoons of milk.
Melt a little butter into a skillet (or spray with nonstick cooking spray) over medium heat. When the pan has heated, pour 4 circles of batter onto the pan, about 1/4-cup each. When bubbles form on the tops and the edges look set, flip each pancake. Cook for 2-3 more minutes or until bottoms are golden-brown, then serve. Repeat with remaining batter.
Top pancakes with butter, syrup, fresh fruit, peanut butter, etc. and enjoy!
(Recipe adapted from Honey and Brie)