Last Sunday my brother wanted pancakes. It was when I started looking for a recipe – starting here on my blog, of course – that I realized I did not have a basic or standard pancake recipe already posted, unless one can count these coconut flour pancakes. But I did not have coconut flour on hand. So, gathering what flours I did have on hand and scouring the Internet for gluten-free pancake recipes, I came up with these.
They were originally chocolate pancakes, with chocolate chips and strawberries, from With Style and Grace. I didn’t change much, except for leaving out the cocoa powder and not using either chocolate chips or strawberries. I added an extra egg, and also used honey. My Mum found a blackberry blossom honey and it is exquisite: it’s sweet like sugar and really lends itself to everything we’ve used it in (flognarde, especially chocolate sauce, and now these pancakes).
In short, these pancakes were a hit! They’re fluffy and don’t at all become tough as they cool. We ate them with butter and drizzled honey or jam spread on top. I needed to make a double recipe, in fact; while all the while that song from Matilda started to play in my head. (If you’ve seen the movie, I’m sure you know the one. One of my favourite scenes from the movie was with Matilda making pancakes.)
The only goof I made was with the baking powder. The first time I made the pancakes with my brother (he helped make the batter and even flipped some pancakes), I’m pretty sure I used the amount as specified (1/2 tablespoon or 1 1/2 teaspoons) in Lisa’s recipe. However, when I wrote down the amount in teaspoon somehow I mistakenly wrote 3 instead of 1; that or perhaps I did use 3 teaspoons of baking powder the first time. I don’t know. Anyway, when I doubled the recipe this weekend – today – I used 7 teaspoons of baking powder (or 2 1/3 tablespoons). The pancakes turned out fluffy and tasting delicious as usual, but oh Lord, the batter: it became so thick and the bubbles from the baking powder even made it rise. I had to stir it again with the whisk to make it settle down. I’ve consequently amended this in the recipe, and have made a mental note of this for the future when I make pancakes again.
Basic Gluten-Free Pancakes
Adapted slightly from With Style and Grace
Makes 25 pancakes, serves 5 or 6 people
1 cup brown rice flour
1/2 cup sweet rice flour
1/2 cup tapioca starch or cornstarch
1 tbsp. (3 tsp.) baking powder
6 medium or large eggs
1 cup coconut milk (full fat)
4 tbsp. honey
1 1/2 tsp. vanilla extract
Juice of 1/2 lemon (optional)
Butter or coconut oil, for frying
Mix together the brown rice flour, sweet rice flour, tapioca starch or cornstarch, and baking powder in a medium bowl. Create a well in the centre.
In a separate bowl, beat the eggs until just mixed. Add coconut milk, honey, vanilla extract, and lemon juice. Pour wet ingredients into the dry ingredients, pouring it into the well you made earlier. Mix until all the ingredients are blended together and created a thick batter.
Heat a fry pan over medium heat with some butter or coconut oil. Once the pan’s hot, pour a 1/4 cup of batter into the pan per pancake. (Depending on the size of the pan being used, you may cook two to three pancakes at a time.) When bubbles start appearing on the surface and the edges are firm, with the other side nicely browned, flip the pancakes and cook for 1 to 2 minutes. Transfer to a plate and repeat until all the batter is used.
Serve with condiments of your choice. Enjoy!
Variation: banana pancakes
Make the pancake batter, adding 1/2 teaspoon of ground cinnamon to the dry ingredients. After the dry and wet ingredients have been mixed to make the batter, mix in 2 or 3 ripe, mashed bananas. (The cinnamon is optional, however it does enhance and compliment the banana flavour. Depending on how ripe the bananas are that you use, they’re enough to sweeten the batter without needing honey.)