Being gluten-free is no different... sometimes you need a morning plate of pancakes. (Maybe not always a stack of six, though. Not always.)
There are several prepared gluten-free mixes that you can find on all sorts of grocery-store shelves out there. But honestly, pancakes are just about one of the easiest things to whip up from scratch. If you have any desire to experiment with flours, this is a great way to do it. Switching to gluten-free baking really opened my world to flavorful and fun flours. We don't only eat one fruit all of the time, why do we only use one flour?
From coconut to tapioca, almond to buckwheat, teff to hazelnut, arrowroot to quinoa... there are so many to choose from. And each flour brings with it its own characteristics, flavors, weights, and nutrition profiles. (By the way... I certainly recommend experimenting with these lovely flours even if you're not required to keep to a gluten-free diet! These flours are for everyone...)
When I made these pancakes, I chose oat, buckwheat, and super-fine brown rice flours. The oat bring a little texture, oat-y flavor, and some weight. The buckwheat brings a lovely warm color, distinctive flavor, and extra fiber. The brown rice flour is a wonderful, predictable, reliable blank canvas, as well as whole-grain goodness.
Top this batter with a little bit of streusel, a quick glug of real maple syrup if you want some extra sweetness, and smile. You've broadened your culinary horizons and mulitplied your possibilities of flavorful baking with these beautiful flours. And, not to mention, you've made a darn good stack of pancakes.
As Regan pointed out in her Gluten-free Lemon-Raspberry Muffins this week, baking by weight is the way to go when baking gluten-free. Especially when experimenting with new flours.
Whip up these from-scratch Gluten-Free Streusel Pancakes for an easy weekend breakfast. Tweet this
Gluten Free Streusel Pancakes
- 50 grams (about 1/2 cup) gluten-free rolled oats
- 50 grams (about 1/2 cup) oat flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 1/2 tablespoons melted butter
- 100 grams (about 1 cup) oat flour
- 60 grams (about 1/2 cup) buckwheat flour
- 70 grams (about 1/2 cup) super-fine brown rice flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1/4 cup maple syrup
- 1/3 cup melted butter
- 1 egg
- 1 teaspoon vanilla
- Combine all ingredients in a medium bowl and set aside.
- Combine flours, baking powder, baking soda and salt in a large bowl.
- Combine buttermilk, maple syrups, butter, egg and vanilla in a medium bowl. Add buttermilk mixture to flour mixture; stir until combined.
- Heat a griddle until hot. Pour 1/4 cup pancake batter onto griddle. While pancake cooks, sprinkle top of pancake with 1 teaspoon streusel mixture. When the bottom is browned, flip pancake and cook another 1-2 minutes or until cooked through. Repeat with remaining batter and streusel.