(I realize I have seriously dated myself with this title!) When anyone considers going gluten-free, wheat-free, or grain-free, the first thing that often comes to mind is the monumental sacrifice of the beloved pancake. At least that was my first thought, among other things (like bread, pasta, doughnuts, popovers, muffins, pies, pizza, crostini, raisin toast, cobbler…) Luckily, there are many out there in the online world who have bravely blazed the trails of alternative flours ahead of me, and on whose laurels I can now stand.
I tweaked and combined a few other recipes I had tried and, [drumroll please]…..these are the best-of-the-best, wheat-free, gluten-free, pancakes of any I have ever tried. They aren’t too ‘ricey’ tasting, and they have the hearty flavor and spongy texture of an authentic wheat pancake. ‘These World’s Best, Super-Delicious Gluten-Free Pancakes are the crowning achievement of my gluten-free endeavors. Most importantly, they have passed the kid-test with flying colors and have been dubbed ‘the best in the world’ by my devoted, but brutally honest brood of
helpless guinea pigs taste-testers. With the a generous dollop of grass-fed maple butter in lieu of syrup, these pancakes can be made less glycemically-evil and more nutritiously dense. Of course, these are mostly for the kids, since hubby and I are eating paleo. (Nod, nod, wink, wink, say no more….)
I should digress here a bit and explain that part of my goal and challenge in my whole-house, whole-foods makeover, is to help my
victims family feel this is a positive change. I don’t want them to think they have been horns waggled into a corner, where they suddenly have no more of the foods (or semblance of them) that they have grown-up to love. There are decidedly non-paleo things about these pancakes, but they are a much healthier version than we used to eat. These have also been a great respite in the continuing saga of “The Young and The Breakfast-less,” a daily drama of tears and teeth-gnashing in the lives of children deprived of the boxed cereal they so desperately love.
World’s Best, Super-Delicious, Gluten-Free Pancakes
1 cup sorghum flour
1 cup buckwheat flour
1/2 cup potato starch
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
3 tablespoons ground flax meal (optional)
3 tablespoons raw, hulled hemp seeds (optional)
6 tablespoons coconut oil
1 cup kefir, yogurt, or buttermilk
1 1/2 cup water
Mix together dry ingredients. Stir in eggs, oil, cultured milk, and water until blended. Heat a large, well-oiled skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve with maple butter.
6 tablespoons softened salted-grass-fed butter
2 tablespoons maple syrup
Mix with whisk or fork until well-blended