Since going wheat-free about two months ago, I’ve been working on a pancake recipe that the whole family would enjoy. I knew I wanted a recipe that did not involve a pre-made mix. My first attempts were too dry or too “gritty.” I made a few changes and combined a few recipes to come up with one that we think is really delicious! Surely I will be making adjustments to make it even better, so check back for updates.
GLUTEN FREE PANCAKES (servings: 6 serving size: 2 pancakes)
1 cup oats
1/3 cup rice flour
1 tsp baking powder
2 egg whites
1/2 cup water
1 tsp vanilla
1/2 cup plain Greek yogurt
2 tsp maple syrup
1) Place oats in blender and blend until smooth – the consistency of flour. Transfer to a large bowl.
2) Add rice flour, baking powder, cinnamon and salt to oat flour and stir to combine.
3) Place egg, egg whites, water, vanilla, Greek yogurt and maple syrup in blender and blend until smooth. Add to flour mixture and whisk to combine.
4) Heat large pan over low-medium heat and grease with oil or butter. Ladle batter to form pancakes (I did a little less than a 1/4 cup per pancake). Flip pancakes when bubbles appear on one side. Makes 12 pancakes.
Nutrition Information (per 2 pancake serving): 116 calories; 1.8g fat; 6.3g protein; 18g carbs; 1.6g fiber; 2g sugar
Notes: To make sure these are truly gluten-free make sure you are using gluten-free oats and baking powder. You could try substituting almond flour or coconut flour for the rice flour (let me know how it turns out if you do – my son has a nut allergy so I obviously avoid these when I’m making a recipe for the whole family). You could also substitute honey or agave for the maple syrup, or leave it out all together.