One of my favorite parts of the weekend is leisurely waking up to a big pot of coffee and cooking a nice breakfast. In fact the minute the kids roll out of bed they ask “what are you making for breakfast?” They love their weekend pancakes and I love playing with pancake recipes. There are just SO many options when it comes to pancakes- blueberry, buttermilk, peanut butter, cinnamon raisin, oatmeal, chocolate chip, the list goes on. I always make them from scratch because they are too easy not too.
I have, however, tried a pre-made gluten-free all-purpose mix, simply for test purposes and I was not impressed. It was a generic brand that I picked up at a local grocery store. It had way too much rice and potato flour and basically tasted like nothing. Since then I’ve been wanting to make gluten-free pancakes from scratch that actually have flavor.
I recently discovered a grocery store not too far from us that has a wonderful bulk food section. You should have seen my jaw drop when I found it. Great prices of all the nuts, flours, grains, seeds, etc. you could want. I thought it was the perfect time to pick up some different flours and experiment.
I bought buckwheat flour, almond meal, and so much more. The great thing is that I didn’t have to commit to a large package but rather could portion out the amount I needed. These pancakes were exactly what I was looking for- nutty, hearty, whole grain goodness and full of flavor! You do not have to be on a gluten-free diet to enjoy these- trust me!
I think the almond meal gave it such a nice flavor but if you are cooking for someone with a nut allergy you could substitute additional oat flour. I grind my own oatmeal into oat flour using my food processor. In this recipe I prefer the oat flour with a little bit more texture than the pre-ground one that is superfine.
Since this recipe calls for more than one type of flour I plan on making up a large batch of the dry ingredients to have on hand. That way I will have my own pre-made pancake mix for those mornings we are craving pancakes. I am always looking for ways to save time in the kitchen!
Pancakes make me happy- any kind really as long as they taste good. That’s not too much to ask is it?
What’s your favorite weekend breakfast?
- 1 cup gluten-free oat flour (I just grind whole gf rolled oats in my food processor)
- ⅓ cup almond meal
- ⅓ cup corn meal
- ⅓ cup brown rice flour
- ¼ cup buckwheat flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups organic buttermilk
- ¼ cup pure maple syrup
- 1 egg
- ¼ cup coconut butter, melted and cooled
- Mix all dry ingredients- oat flour through baking soda in a large bowl.
- In a small bowl mix wet ingredients- buttermilk through melted coconut butter. Stir well with a whisk.
- Pour wet ingredients into dry ingredients and whisk until few lumps remain (it's ok to have some).
- White batter rests, preheat griddle to medium heat and spray with cooking spray.
- Using a ¼ cup measure, scoop out some batter onto grilled. Cook for ~3 minutes or until underside is lightly browned, flip and cook another 2 minutes. Serve with pure maple syrup.
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.