Pancakes. The food evocative of weekend brunches, Sunday’s in your PJs, or that illicit feeling you get when you have them for dinner.
Plain, loaded with fruit, nuts, or chocolate chips, and topped with hedonistic amounts of maple syrup and melted butter, there are no rules with pancakes.
What do you do, though, if you’re gluten free? If, by chance, you live in an area that houses a fine diner offering gluten free and vegan pancakes, you are among the lucky. If not, you must take your fate into your own hands! Believe it or not, you can do it yourself! They can be tasty! Most importantly, you can actually spread pseudo-butter on them without tearing them into itty, bitty pieces.
Even if you do live in an area where you can get gluten free pancakes, there’s something to be said for creating your own, whenever or however you please. You can lord it over the crowded diner booths, the raucous youth, the ornery elderly, you don’t need the diner after all.
When it comes to the actual cooking of pancakes, well that’s where I dissolve into a caricature of a 2 AM infomercial. Perhaps I need the wide open range of a griddle to perfect my technique, or perhaps, my own sous chef. Typically, I rely on a third party known as, my husband (or back in the day, my mother). When left to my own devices, I tend to go for substance over form, it all tastes fantastic. If I can make one pretty pancake to hide the Quasimodo-esque failures below it, I call it a win.
Here’s a recipe for vegan gluten free pancakes that are not only delicious, but also (as you can see), a beauty to behold.
Gluten Free Pancakes
- 1 cup ‘sweet white’ sorghum flour (I use Bob’s Red Mill)
- 1/3 cup unsweetened shredded coconut
- 1/4 cup tapioca starch
- 1 tablespoon baking powder
- 1/2 tsp salt
- 3 tablespoons sugar
- 1 tablespoon ground flax meal combined with 3 tablespoons water (set aside to gel)
- 1/2 tsp vanilla extract
- 2 tablespoons coconut oil melted (or canola oil, if that’s what you have)
- 1 to 1 1/4 cup almond milk
- Earth Balance margarine for the pan (referred to as pseudo-butter)
- Fruit, nuts, or chocolate chips (my choice) to stud the batter with
The flavor of the coconut is subtle in these pancakes, adding a certain something something both in flavor, and texture. If you’re highly opposed to coconut, you can substitute it for finely ground brown rice flour. In a large bowl, mix the dry ingredients together with a fork to get rid of any lumps. Now add the oil, flax mixture, vanilla, and milk. The batter will poof up considerably, it’s okay.
Make sure all your ingredients are mixed, and that you don’t have any dry pockets hiding anywhere. Slowly add more almond milk until you reach a smooth consistency. Have a large skillet, or ideally a griddle pan, heating on low to medium heat. Add a pad of the Earth Balance “butter” to the pan, to coat the bottom, and scoop in your batter in about 1/4 cupfuls. Use the back of a spoon to quickly pat the batter down if it’s too thick. While the first side cooks, stud your topping of choice on top. (Hint: it should be chocolate chips.)Wait until the pancake bubbles around the edges before you contemplate flipping. If you’re unsure, try jiggling the pan back and forth. If it moves freely, you can flip; if it doesn’t, give it a little more time. You could fancy flip it with a flick of your wrist and the pan, but there’s no shame in using a spatula; especially if you don’t want to eat your breakfast off of the floor. The second side will cook faster than the first, so have a plate ready to receive your luscious stack of pancakes.
Quickly wipe down your pan with a dry paper towel between pancakes, and slap a new pat of Earthbalance on. Soon you will be rewarded with a stack of pancakes that will make you the envy of any diner. Top them with syrup, pseudo-butter, jam, chocolate syrup, whatever your heart truly desires at that moment, and eat them with the smuggest of smiles, you deserve it.