This whole grain gluten free pancake recipe is absolutely delicious. I kept it nice and simple, though you can feel free to experiment mixing fruits and other flavors into the mix. If you don’t eat eggs, you can try yogurt as a replacement. Gluten free or not, these seem to be the kids’ favorite pancakes at the moment. I can’t even experiment with the recipe, they won’t let me! Aside from tasting delicious, I also added a bit of flax seed into the recipe. They’re not only healthy, but they make the pancakes fluffier and lighter and help act as a binding agent. My kids and I love this recipe, so I figured I would share these gluten free pancakes with all of you.
1 large plate
7 oz whole-grain flour mix
8 oz buttermilk
1 teaspoon kosher salt
1 ½ tspn baking powder
½ tspn Saigon cinnamon
½ tspn cardamom
1 oz ground flaxseed meal
¼ teaspoon almond extract
2 oz melted butter
1. Whisk the flour and flaxseed meal together.
2. Add the salt, baking powder, cinnamon, and cardamom and whisk together.
3. Make a little hole in the middle of the mix.
4. In a separate bowl, whisk together the buttermilk, almond extract, and eggs
5. Pour the liquid into the center hole of the dry ingredients
6. Stir with a rubber spatula until the batter is well mixed.
7. Add the melted butter and stir thoroughly, until the pancake batter is well mixed.
8. Preheat the oven to 250° degrees farenheit (121° degrees celsius).
9. Place a cast-iron skillet over medium-high heat and add grease.
10. Pour the prepared pancake batter into the greased pan, adding about ¼ cup at a time
11. Once bubbles start to form and pop, flip the pancake over.
12. After flipping, cook for 1 more minute.
13. Place the pancakes in preheated oven to keep warm.
14. Keep cooking pancakes 1/4 cup at a time until they’re all cooked.
15. Serve and enjoy!
Servings : 8
Ready in : 20
Course : Main Course
Recipe Type : Breakfast, Gluten Free Recipes