Tag Archives: gluten-free pancakes

Kids in the Kitchen: Blueberry Pancakes

If any of you have ever really dug back into the very beginnings of this blog, you might have come across an old posting for blueberry pancakes. They weren’t gluten-free, and I wasn’t in the habit of taking pictures (nor did I have any photography skills whatsoever), but I remember them quite well. Packed full of fresh blueberries, light, tangy, barely sweet, and buttery. Yum. I immediately knew I’d be reincarnating these babies when Brittany mentioned she wanted to make blueberry pancakes. (Maybe she remembered them, too.)

This recipe originates from an older issue of Saveur magazine (still one of my favorite subscriptions). I went the easy route while converting them to gluten-free, using one of my favorite mixes – Pamela’s Baking and Pancake mix. While I tend to enjoy mixing my own flours, it’s good to know there is a streamlined alternative once in a while. If you opt to use your own mix of flours, be sure and add a bit of xanthan gum (about 1/2 teaspoon per cup of flour) and salt to the recipe.

These did take a while to make, partly because we made them one-by-one. But once we sat down to enjoy their berry-fresh deliciousness, topped with a touch of maple syrup, it was well worth it.


Gluten-Free Blueberry Pancakes, adapted from Saveur

2 c gluten-free flour blend (such as Pamela’s)

2 t coconut sugar

1 c sour cream

2-3 T milk

2 t baking soda

1/2 c seltzer water

2 eggs, lightly beaten

5-6 T unsalted butter

2 c fresh blueberries

Maple syrup, for drizzling

Place a sieve over a large bowl and sift together the flour mix and coconut sugar. (If you’re using your own homemade flour blend or one that does not contain xanthan gum or salt, be sure to about 1 teaspoon of xanthan gum and about 1/4 teaspoon salt) In another large bowl, stir together the sour cream, milk, and baking soda. Let sit for 10 minutes. Add the sour cream mixture, seltzer water, and eggs to the flour mixture and whisk until just combined. Add additional milk if the batter is too thick. Let batter rest 10 minutes.

 Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Spoon about ¼ cup batter into skillet, and spoon about 6-10 blueberries into pancake, pressing down a bit to push the blueberries into the pancake. Cook until bubbles begin to form around the edges, about 2 minutes. Flip, and cook for another 2 minutes. Put on a plate and cover with towel or paper towel to keep warm. Continue with remaining pancakes, wiping the pan clean and adding more butter in between pancakes as necessary. Serve with maple syrup. Makes about 12 pancakes.


Filed under breakfast, Gluten-Free

Gluten-Free Cornmeal Pancakes with Maple-Orange Butter

If I had dreams about perfect gluten-free pancakes, these would be those pancakes. Crispy edges, fluffy interiors, and a gorgeous yellow hue – these are indeed the stuff of dreams.

Normally, I’m not a big pancake person. I prefer savory breakfasts, and a sticky-sweet start to my morning is just too much. Thankfully, these pancakes aren’t sticky-sweet. In fact, they would be just as comfortable in a savory setting (cornmeal pancake-sausage-egg breakfast sandwich, anyone?) as they were served with real maple syrup (none of that corn syrupy fake stuff for me, thank you!), blackberries (yes, I realize it’s not blackberry season – I fell victim to some not-so-local ones at the grocery!), and some maple-orange butter.  Hungry yet?

These will definitely become a regular for our weekend breakfasts. They’re the best gluten-free pancake I’ve ever encountered. Just so you know, the batter for these is thicker than most pancake batters. The best way to pour the batter is to use a measuring cup, and spread out the pancake slightly with the bottom of the measuring cup each time. I actually preferred these thick – they were fluffy inside with a lovely crust outside. Yum.

This recipe was designed to feed John and me this morning – so feel free to double or triple it to feed a larger crowd.

Gluten-Free Cornmeal Pancakes with Maple-Orange Butter (butter recipe adapted from Martha Stewart Living)

2 eggs

3/4 c buttermilk

3/4 c cornmeal

1/4 c masa harina

2 T tapioca starch

1/2 t xanthan gum

1 T sugar

1/4 t kosher salt

2 T butter, melted

1-2 T butter for cooking the pancakes

Beat eggs in a large bowl until well-blended and frothy. Add buttermilk, cornmeal, masa harina, tapioca starch, xanthan gum, sugar, and salt and blend. Add melted butter and stir to blend.

Heat a nonstick skillet to medium heat and add 1 tablespoon of butter. Swirl to melt. Working in batches, pour ¼ cup of batter into skillet. Cook until pancakes are golden brown on bottom, about 2-3 minutes. Flip and cook for another 2-3 minutes. Transfer to a plate or baking sheet and keep warm (I use the “warm” setting in my oven). Repeat this process, adding more butter to the pan as necessary.

Serve with blackberries, maple-orange butter, and additional maple syrup if desired. Serves 2-3.

For the maple-orange butter:

4 oz unsalted butter, softened

1 T fresh orange juice

1 T pure maple syrup

1 t orange zest

1/4 t kosher salt

Mix together all ingredients in a small bowl. Can be refrigerated for up to a week.


Filed under breakfast, Gluten-Free, Quick and Easy

Kids in the Kitchen: Chocolate Chocolate Chip Pancakes

They were free this time around. Free to choose which meal of the day to prepare. Free to choose what they wished to make.

So of course, Brittany immediately chose something with an insane amount of chocolate. As any 11-year-old girl would, I suppose!

She wanted to make chocolate pancakes. But not just that. She wanted chocolate chips in the pancakes, and to sandwich the pancakes with a layer of peanut butter. And top with more chocolate chips. I knew I had to find a way to make this breakfast just a touch healthier than it would seem. But I had to be sneaky. These were supposed to be fun pancakes, after all!

So I turned to my two friends – coconut flour and agave nectar. I love using coconut flour in baked goods – it’s gluten-free, lower in carbohydrates, and high in fiber. It also seems to create fluffier, lighter baked goods than some other gluten-free flours – always a good thing when we’re talking pancakes. Agave nectar has less of an impact to blood sugar levels than sugar – an added bonus for you when you’re serving a sweet treat to kids – no crazy, out-of-control, hyped-up-on-sugar children! These weren’t health food by any means, but I did feel a bit better knowing I was making a few tweaks for the better.

These pancakes were pretty tasty – just the right amount of chocolate, and they were very filling. And for once, all of the kids enjoyed the meal! (If I haven’t told you before, I live in a house with some picky eaters.) I say that means these are definitely a keeper.

Gluten-Free Chocolate Chocolate Chip Pancakes

5 eggs, separated

5 T butter, melted

1/3 c milk

2 T agave nectar

1/2 t salt

1 t vanilla extract

1/3 c coconut flour

1 T unsweetened cocoa powder

1/2 t baking powder

1/4 c chocolate chips, plus more for topping pancakes

Beat egg whites until soft peaks form. Separately, beat egg yolks until foamy. Fold together, along with melted butter, milk, agave nectar, salt, and vanilla. Whisk in coconut flour, cocoa powder and baking powder. Stir in chocolate chips.

Heat a nonstick pan to medium heat. Spoon 1/4 cup of batter onto the pan. Allow to cook for 3 minutes or so and carefully flip. Allow to cook for 2-3 minutes more or until cooked through. Repeat with remaining batter.

Serve with toppings such as peanut butter, maple syrup, and whipped cream, and top with additional chocolate chips. Makes about 9 pancakes.


Filed under breakfast, Gluten-Free, Quick and Easy