• Gluten Free Pancakes and Sunday Morning:
    A perfect combination

    I’ve been trying to make tasty gluten free, dairy free, and egg free pancakes. I had one effort that paid off. But I still was on the hunt for another recipe. So, I kept trying. One batch after the next, tossed in the trash, never to see the light of day. Not one to give up, I think I might’ve stumbled upon a trick to make these suckers work.

    I decided to think outside of the box. “What are some of the ways I bake gluten free bread without eggs or dairy?”, I asked myself. I’ve been using agar and sure-jel to set up the bread. Well, guess what? Voila, it worked on the pancakes. They’re not gooey on the insides. They taste like a pancake or at least what I remember a pancake tastes like! And for my money, even better, these pancakes have a fair amount of protein from the teff flour.

    So, come Sunday morning, grab a newspaper and a cup of something hot to drink, and give these babies a try.

    Multi-Grain Gluten Free Banana Pancakes

    1 tbsp flaxseeds
    1 ripe banana
    3/4 cup soymilk
    1 1/2 tsp vanilla extract
    1 1/2 tsp honey or agave
    1 tsp canola or vegetable oil
    1/4 cup brown rice flour
    1/4 cup teff flour
    2 tbsp light buckwheat flour
    2 tbsp sweet rice flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/8 tsp agar
    1/2 tsp surejel
    1/4 tsp cinnamon
    1/8 tsp sea salt

    1. Put the whole flaxseeds in a blender and whir until finely ground. Add the banana, soymilk, vanilla, honey, and 1/2 tsp of the oil. Blend until fully combined.

    2. Combine the brown rice flour, teff flour, light buckwheat flour, sweet rice flour, baking powder, baking soda, agar, surejel, cinnamon, and sea salt in a large bowl. Add the flax banana mixture and blend until well-mixed. (I did this in my Vitamix blender.)

    3. Heat your griddle (or whatever you will cook the pancakes on) over medium heat. Brush with the remaining oil (or use vegetable spray) if you’re not using a non-stick surface.

    4. Pour a little less than 1/4 cup of batter onto the hot griddle. It is imperative that you not peek or turn until you see bubbles forming on the top of the pancakes. They should also have dry edges. Once they’re ready to flip, use a spatula and turn them to cook on the other side – should take about another minute or so. BTW, if you pour too much batter, you run the risk of burning the outside of the pancakes and undercooking the insides.

    Serve with your favorite topping. I love chopped pecans, diced bananas and real maple syrup.

    Click here for printable recipe.


    • Aubree Cherie

      These look so yummy! I especially love the banana's and pecans on top!

      ~Aubree Cherie

    • gfe–gluten free easily

      They look great! Especially with the bananas and nuts topping them. Congrats on your success! Might I suggest that you don't throw away your rejects in the future? They can make great "bread" crumbs, pie crust material (think crumb crust with some "butter" added), and so forth. At worst case, the critters would enjoy them. :-)

      Shirley

    • Tasty Eats At Home

      Drooool….mmm, yummy pancakes. These sound pretty darn healthy and tasty!

    • adventuresofaglutenfreemom

      Sure-Jel! Isn't that in the "Pectin family?" I am convinced that pectin is the key to nearly normal GF baked goods! Have you tried Better Batter GF Flour yet??

      BTW, your pancakes looks AWESOME!!! I am going to make them this week! Thanks for the recipe! :-)

    • Thomas Dzomba

      These look really good – glad you kept plugging away until you found something that worked!

      Thanks for your comment on my blog. I will be putting up the Adopt a GF blogger post on February 15 – same format as Sea's.

      Look forward to your participation!

      Thomas

    • Linda

      Those look yummy with the banana and nuts on top. It's difficult when you have multiple foods to eliminate, but you did a great job.

    • Jenn/CinnamonQuill

      It's been too long since I've had banana pancakes. Thank you for the reminder!

    • Sara

      Those look fabulous. I too have had no luck with gluten free pancakes and I have felt that I need to give them up. I may just have to try this recipe. Thanks for perfecting it!

    • Meghan (Making Love In The Kitchen)

      Breakfast time!

    • Anonymous

      I read your wonderful blog, your photos are fantastic, the recipes are great I will be trying your Multi-Grain Pancakes , I did notice that some of the recipes could benefit from a new product I have found called Chia Seed Flour. This wonderful product is made from Chia Seeds the healthiest grain. You can find it at http://www.nuchiafoods.com.

      Nuchia Foods Corporation makes the world’s only Chia Seed Flour. It bakes and tastes very much like wheat. Because it is made from the Chia grain it is the most nutritionally dense flour product available anywhere. Its health benefits have been proven to work even when it is included as an ingredient to wheat flour.

      NELA

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