Gluten-Free Pancakes

Because I teach a boys’ cooking class at the Onondaga Free Library, I try to be cognizant of the nutritional bumps and twists that are a part of so many kids’ lives today. Between dairy-intolerance, nut allergies and picky eaters, it can be near-impossible to satisfy hungry tummies!

One of my students is gluten intolerant, and while we can usually avoid the problem entirely by making things like seared tuna and blueberry smoothies, the menu this week called for pancakes. I’d never cooked pancakes without wheat, so I was pleasantly surprised to find a great gluten-free flour by Bob’s Red Mill. Because I don’t make “regular” pancakes with a mix, I figured that these should be no different. I did add some extra egg to the batter, as well as some cinnamon the disguise any “off” taste that the kids might discern, but for the most part, I stuck with my favorite tried-and-true pancake recipe.

The boys all helped – measuring, stirring, even folding in the delicate, beaten egg white. (To my surprise and delight, they all knew the definition of the word!) I handled the griddle, and when the pancakes were done, each boy tried one with our homemade strawberry syrup. I was a little worried that they’d complain about the flavor or texture, but when one young cook bounded up for his sixth small pancake, I had to laugh. They might’ve be gluten-free, but these pancakes weren’t lacking in anything.

 

Gluten-Free Pancakes

  • 1 1/2 cups gluten-free flour
  • 1/2 teaspoon salt
  • 3 1/2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 3 egg yolks
  • 3/4 cup skim milk
  • 1 teaspoon vanilla
  • 2 egg whites, beaten to soft peaks
  • Cooking spray

In a large bowl, combine the flour, salt, sugar, baking powder and cinnamon. Mix well.

In another bowl, whisk together the egg yolks, milk and vanilla. Add to the flour mixture and stir to combine. A few lumps in the batter won’t hurt anyone. Using a large spatula, fold in the egg whites, taking care not to deflate the fluffiness of the batter (or, as my English-challenged culinary instructor used to say, “DO NOT LET IT DEFLAME!”).

Warm a nonstick frying pan or griddle over medium heat and spray it with a light sheen of cooking oil. Ladle a small pool of batter onto it the hot surface and let cook until small bubbles appear on the surface of the pancake. Flip it and cook for a minute or so more. I find that with pancakes, as with crepes, a few test ones are usually sacrificed before I hit a rhythm. I typically use medium heat because anything higher leaves me with hockey pucks that aren’t quite cooked in the middle.

Serve with maple syrup or, as we did, frozen strawberries cooked down into a juicy syrup.

«Go Back