… Yes, Gluten-Free, Dairy-Free Pancakes Can Have a Hearty Whole-Grain Flavor!
Now, would you look at that stack of pancakes! Isn’t it just begging for you to stab your fork right into it and cut away a mouthful of deliciousness? I sure think so!
I’ve worked on achieving a healthful pancake recipe with that hearty whole-grain characteristic of whole wheat pancakes from my days gone past. They always seemed to be missing just that bit of heartiness, you know – that rustic kind of quality, or they would be too wholesome and wouldn’t want to fluff up and produce a rise I was happy to share.
This recipe really brings me to a contended place and I’m very excited to offer it to you. The combination of flours, all sharing unique flavors and textures (none too robust though), produces pancakes that rise well without graininess. These pancakes are fluffy, full of flavor and even add a buttermilk pancake characteristic to each bite. And I love how the subtle corn meal brings out the sweetness of the ripe, juicy blueberries. Those bursts of flavor are like perfect icing on a cake to me. But if your family prefers their pancakes untainted with fresh fruit, these ‘cakes stand on their own merits just fine.
Extra bonus points for these pancakes were awarded when I froze the extras, then reheated them. Truly yummy. Need even more perks? They keep their perfect texture for making into sandwiches and packing in your kids’ school lunches. If the big ones are a bit over the top for your tikes, maybe a couple silver dollar pancakes will do the trick. Slather them with your favorite nut butter (we’ve gotten hooked on homemade cashew butter recently) and some honey and bananas. Your kids will be satisfied ‘til dinner time.
Gluten Free, Dairy Free Hearty Whole Grain Blueberry Pancakes
Cooking time: depends on size of batch; 2-3 minutes per side of pancake
Yields: about 12 6-inch pancakes
2 2/3 cup dairy-free milk – I use Blue Diamond Almond Breeze, Original Unsweetened
3 Tablespoons apple cider vinegar
4 cups (480g) gluten-free all-purpose flour – I use Authentic Foods Bette’s Gourmet Four Flour Blend
6 Tablespoons (45g) blanched almond flour – I use Honeyville (other brands won’t give same results)
3/4 cup (100g) g-f sweet white sorghum flour – I use Bob’s Red Mill
1/2 cup gluten-free corn meal (not corn flour) – I use Bob’s Red Mill
1 1/2 teaspoons guar gum or xanthan gum
2 Tablespoons + 3/4 teaspoon baking powder – I use Clabber Girl
1/3 teaspoon baking soda
1 1/2 teaspoons kosher salt
3 Tablespoons brown sugar
4 Tablespoons + 1 1/2 teaspoons white sugar
5 Tablespoons non-dairy margarine, melted – I use Earth Balance Natural Buttery Spread – soy free
1-2 cups fresh blueberries, optional
1-2 Tablespoon oil or spray for pan
Combine milk and vinegar, stir and set aside for 10 minutes to activate. This will make a non-dairy buttermilk.
Stir together flours and corn meal in a large bowl. Sift in the guar gum, baking powder, and baking soda. Add salt and sugars and stir well to combine.
Add “buttermilk” mixture, eggs, and margarine to dry ingredients and whisk together until few (small) lumps remain. Set aside to rest for 10 minutes. Gently fold in blueberries if the entire batch of pancakes will be blueberry. See next step if only adding to individual pancakes. Heat griddle while batter rests.
Lightly oil with brush or paper towel or spray pan. Pour 1/2 cup of batter for large pancakes, or 2 Tablespoons for dollar size pancakes, onto heated griddle. If your adding blueberries to individual pancakes, drop a few onto top of cake, then spoon just a little extra batter over each berry to cover. Cook until bubble begin to form on top, and pancake is golden on griddle side. Flip to finish cooking.
Serve hot or let cool on a cooling rack. Freeze in resealable plastic bags for up to 3 months.
Safe food is a journey … Thrive!™