Sheila and I really enjoy eating pancakes on the weekends, and even sometimes during the week for dinner. But then, who doesn’t like breakfast for dinner? One of our friends has started a gluten-free diet and asked Sheila if she had a gluten-free version of our pancakes. We didn’t at the time, but Sheila played around with the basic eggs, flour, milk, and butter recipe and came up with this one. We tried pea flour, but that batch wound up tasting like hummus.
There was lots of taste testing and I think the final version is pretty good served with butter and syrup. They are thin, not puffy.
An interesting discovery was that these can become a bread substitute by adding rosemary or other herbs to the mix. They don’t really stand up to a hefty sandwich, but work nicely as a substitute for rolls with dinner.
- ½ cup tapioca flour
- ½ cup white rice flour
- 1 ½ cups brown rice flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 2 cups cold water
- ¼ cup almond oil
- 1 teaspoon pure Mexican vanilla
- 1 egg (can also be just the egg white)
- 1 tablespoon softened margarine for coating frying pan – (butter will burn)
- Mix all dry ingredients together.
- Slowly add water while whisking to keep the mixture from clumping.
- Add almond oil and whisk until thoroughly mixed.
- Add vanilla and whisk until blended.
- Add egg and whisk until mixed.
- Heat frying pan on medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes.
- Flip when pancake edges begin to dry and surface bubbles.
- Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
- Remove to plate and serve immediately.
- Making the herb-seasoned variety? Add a teaspoon of dried rosemary or other herbs to the dry ingredients. Prep and cooking is the same.
This gluten-free batter should be stirred just before cooking each batch, since the rice flour tends to sink to the bottom of the bowl.
Can be reheated in toaster.
Can be frozen, but separate each with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.
*Photo by Patti Phillips