I’ve been making these delicious gluten-free fluffy pancakes a lot recently, and my friends all say they love them! I’ve tried the recipe with different ingredients, and I found that the recipe listed below gave the best outcome. One of my friends is gluten-free, and every time we go to brunch, she can’t order pancakes or the pancakes are just not enjoyable. So I decided to try my hand at making a pancake recipe that she can actually enjoy, and hopefully others can enjoy as well! I posted the recipe first on my Instagram stories.
*Update 11/05/2018: I tried using President’s Choice Gluten-Free Original Pancake Mix and I find that it works better.
For this recipe, I used Bob’s Red Mill 1 to 1 Baking Flour and Silk Almond Milk (or lactose-free milk). You can use a different type of milk for this, as it works with lactose-free milk or regular milk, and I found it produced a lighter texture than the almond milk. I am lactose-intolerant (mostly milk and cream but I can still have some light cheeses – because I love pizza and also butter!) so I drink mostly almond milk and when I tried with regular milk, it tasted great but my stomach was not happy about it. It’s a give-and-take, like a lot of things in life! The cooking time ranges from 1.5 to 2 minutes per pancake (maybe more, just make sure to keep it on low heat so you don’t burn the pancakes), so I usually use my iPhone timer for this. The pancake doesn’t bubble up like regular pancakes so know that the first side is done is by checking if the edges are turning less shiny.
- 4 eggs
- 1/2 cup almond milk
- 3/4 cup gluten-free flour (Bob's Red Mill 1 to 1 Baking Flour)
- 1/4 cup fine granulated sugar
- In two separate bowls, crack 4 egg whites in one bowl and 2 egg yolks in the other bowl.
- Pour the sugar into the egg yolks and stir with a whisk.
- Pour the almond milk in with the egg yolks and sugar mix then stir the ingredients together.
- Pour the gluten-free flour in with the egg yolks, sugar, and milk then stir until there are no clumps.
- Heat a non-stick pan with cover on low-med heat (this is important).
- In the other bowl with egg whites, use a whisk or hand-blender to create STIFF PEAKS with the egg whites.
- Using a spatula, slowly fold the egg whites in the other bowl. Do not mix, just fold in slowly until all ingredients are combined.
- Using the same spatula, scoop about 1/3 cup the pancake mixture onto the pan and cover the pan with a lid.
- In about 1.5 to 2 minutes, check the edges of the pancake. If the edge is starting to look matte it should be ready to flip.
- Using a non-stick spatula (or fish spatula if you have one) slowly flip the pancake. If the bottom is still sticking, it's not ready yet. Wait another 30 seconds to 1 minute.
- After flipping, wait another 1 minute to scoop the pancake.
- Repeat from step 8 to cook more pancakes!
- Serve with your favourite toppings.
- For the milk, you can use lactose-free milk or regular milk which resulted in a lighter pancake and the ingredients was easier to fold.
- I use a fish spatula to flip the pancakes, I find it easier than a regular spatula.
- Always check your pancake, depending on the stove, some stoves are stronger than others.