I always love fluffy white gluten-free pancakes, that taste so freaking rich and delicious. I am excited this worked out as great as a standard one that I used to make before.
I do realize that gluten-free flour is different, depending on what brand it is. I used King Arthur Flour Gluten Free Pancake Mix, which is mostly rice flour and starches. I won’t be able to guarantee the same results if using other types, as I’ve not tried it before.
But anyway, I don’t even know how I thought of putting chia seeds in it, probably just from the fact that I like to put those seeds in desserts and the flour mixture looked similar to other stuff I’ve made, so I thought, why not. It’s healthy, so it’s good to find places to use it!
Allow the pan to heat up before drizzling in the batter. Otherwise, it will not work and become flat and crazy.
I was super excited about my pancake making skills as I still remember when I first tried to make it about a year or so ago, I could barely get the round shape, it would just fly everywhere, but now it seems to be easier and easier. When you drizzle the batter in the pan, it just somehow makes a circle on its own.
Protips: to make your own gluten flour mix, try this formula: 30% brown rice flour, 30% white rice flour (or sweet white rice flour), 15% tapioca starch, 15% potato starch, 5% potato flour, 3% xanthan gum, 2% pectin.
- 1 cup all purpose gluten free flour (I used Trader Joe’s)
- ½ cup unsweetened almond milk
- ¼ cup white grape juice
- ¼ cup unsweetened applesauce
- 2 tablespoons oat flour
- 1 tablespoon chia seeds
- 1 tablespoon extra light olive oil
- 1 tablespoon better than milk rice powder
- 1 tablespoon finely shredded coconut
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- A small pinch Himalayan/sea salt
- Pure maple syrup
- Vegan butter (eg Earth Balance)
- Combine all the ingredients in a large bowl and whisk until everything is dissolved extremely well. There should be no clumps of flour stuck together.
- I used Trader Joe’s gluten free all purpose flour, which consists of brown rice flour, rice flour, tapioca starch and potato starch. The better than milk rice powder give it a strong vanilla flavour and also gives it sweetness, so please don’t leave it out.
- Heat a non-stick pan, saucepan or skillet up to medium high (5) and allow it to heat up for about five minutes. Spray some non-stick cooking oil on the surface, wait about a minute, and drizzle some of the pancake batter down to form a circle.
- Cook on one side for about 2-3 minutes, then see if the pancake batter can easily move around or not if you touch it with a spatula. If so, then it means it’s ready to be flipped. Carefully flip it over and cook on the other side for another 2-3 minutes until both are golden brown. Keep using up the batter until all pancakes are made. Be sure to spray some non-stick cooking oil each time you’re making a new pancake.
- Add a small block of vegan butter (such as Earth Balance) and drizzle some pure maple syrup on top and serve.