So you think you’ve had the Very Best Gluten Free Pancakes??? Sorry, you may have to reevaluate. These fluffy, flavorful pancakes really are the best!
ME BEFORE THE RECIPE…
Did I tell you guys that I’m writing a book?! Yep, a book all about poop…well, metaphorical poop that is. It’s called:
Everyone Craps, Learn How to Flush: Self-Help from my Helpless Self
What do you think about that? I’m pretty sure my mother is mortified that I would consider publicly writing a book with the word “crap” in the title. But, you know, there are just certain words that cannot be replaced. And when we’re talking about life, “crap” is one of them.
Here’s the deal. We live in a world where perfection is mistakenly thought to be achievable. You can argue whether it’s due to the widespread epidemic of portraying one’s “perfect” self across social media accounts or the obsession with constantly boosting children’s self-esteem by teaching them that everyone is always a winner all of the time. Or perhaps, as a society we are simply lowering our expectations of what equates to greatness, therefore labeling the not so great as exceptional.
Whatever the reason, people expect to achieve perfection and when they fall short (as everyone does), they don’t know how to deal with this unanticipated failure.
Who knows. Bottom line is: we all have crap in our lives and it’s how we deal with it, really deal with it, that counts. Instead of pretending that we are perfect, or instead of teaching our children that they are inherently perfect in every aspect of their lives, I feel it more important to acknowledge our faults, learn how to cope, and commit to doing a little better each and every day; basically, learn a healthy and effective way to clean up our inevitable daily crap each and every day. Because, let me tell you, eventually that suffocating air freshener you are spraying in a frantic attempt to mask your odor, will suddenly run out and you’ll be left with a whole lot of crap to flush, all at once.
Now do you get the crap reference? Good. I hope it all makes sense. But even if it only makes sense to me, I can at least help myself with my far fetched life metaphors, right?!
Continuing on with this subject of perfection. Even if we truly believe that we have achieved perfection, we are selling ourselves short assuming there is no room for improvement. Don’t believe me? I’ll prove it. With pancakes.
HERE COME THE RECIPE…
Yep, gluten free pancakes are proof that there is always room to improve. Instead of “proof is in the pudding”, “proof is in the pancakes”.
Ask me a few months ago, and I would have told you that I cracked the code to a perfectly light and fluffy gluten free pancake that was as equally easy as it was delicious. I’ve had countless people comment on my quick and easy morning pancake recipe stating their search for perfect gluten free pancakes is finally over. These are literally near perfect, and shouldn’t near perfect be good enough?
Nope.
Because if near perfect was good enough, I would have never created these Very Best Gluten Free Pancakes and I would have been missing something even better. Yes, these gluten free pancakes are even better than the last!
Now I’m going to come right out and tell you that these pancakes require a bit more work than my quick and easy recipe. Usually I give you an option in my recipes to use all purpose gluten free flour in place of my specific flour blends, but in this case I’m leaving the flour combo as is. The whole reason these pancakes are so perfect is due to the specific flour blend and the amount of xanthan gum used. To achieve a near perfect pancake, follow the recipe as is.
These pancakes are light, fluffy, airy, and fabulous in flavor; no weird aftertaste or texture here. They also freeze beautifully, so make more than you think you’ll eat. The leftovers are just an added bonus.
My children love these pancakes so much that they actually refuse to eat any others. My mother-in-law took Emry (who is not gluten free) out to breakfast where she ordered a stack of regular, gluten filled chocolate chip pancakes. She ate only a bite before announcing that her mom’s were better and she didn’t even want to eat the rest; a response that was annoying and gratifying all at once.
Not only is it essential to use the specific flours listed, but don’t skimp on the full fat dairy. Whole milk yogurt yields a much better texture and taste than the lowfat kind. Trust me on this one. And if you’re worried about calories, just eat one instead of two. It’s worth the real deal.
I’ve also learned with pancakes that smaller is better. Instead of making mondo pancakes that don’t seem to cook evenly in the middle, opt for making more reasonable sized pancakes that are also easier to flip. I can cook anywhere from 6-8 pancakes on my griddle because of the smaller size. Busting out smaller pancakes also helps me feed my people faster. They can usually chow down on the first batch while I’m cooking up the second.
Of course, as always, feel free to add whatever mix-ins or toppings as you’d like to these very best gluten free pancakes. There’s really no wrong way to top a pancake. The options are endless!
YOU MIGHT ALSO ENJOY…
- Gluten Free Quick and Easy Morning Pancakes
- Gluten Free Blackberry Pancakes
- Gluten Free Belgian Waffles
- Gluten Free Cinnamon Banana Waffles
- Gluten Free Overnight Oat Pancakes
Very Best Gluten Free Pancakes
Ingredients
- 3 tablespoons butter melted
- 3 eggs large
- 1 cup milk I used 2%
- 1/2 cup plain whole milk yogurt
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 cup brown rice flour
- 1/2 cup white rice flour
- 1/3 cup sorghum flour
- 1/3 cup tapioca starch
Instructions
- Whisk eggs, milk, yogurt, sugar, and vanilla in a bowl until well combined. Add dry ingredients and whisk until smooth. Add melted butter and stir until combined. Let batter sit for 5 minutes.
- Heat a griddle over medium low heat (about 275 degrees). Once preheated, spray with cooking spray or brush with extra butter. Drop about 1/4 cup batter slowly onto griddle.
- Cook batter for 3-4 minutes until set on edges and slightly bubbly in center. Flip and cook 1-2 minutes more.
- Serve warm with desired toppings.
- Store leftover pancakes in an airtight container in fridge for up to a week or in freezer for up to 3 months. If freezing, put layer of parchment paper or wax paper in between pancakes.
