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Gluten-free Pancakes

by Carmen Kubista

Daddy's pancakes are all the rage at our house. My husband has been slinging hotcakes since our kids were very small. With 5 kids at the table, he quickly perfected his from-scratch recipe and let me tell you, these are a Kubista Kid favorite, hands-down!

When our daughter, Ruby, was diagnosed with Celiac Disease at age 4, Tim (who never backs down from a challenge) immediately went to work on a gluten-free recipe that would taste just as good as the non-GF version.

Yes, we know you can buy a box for that. But that's not how we roll... We take great pride in making high-quality food from scratch, whenever possible. It is important to us that our daughter doesn't have to sacrifice taste just because she has to eat gluten-free.

After several taste tests with the most discerning young palates, Tim nailed it. Light and fluffy, perfectly golden – gluten-free – perfect pancakes! Check out his recipe below:

GLUTEN-FREE PANCAKES

ingredients

1 c gluten-free flour*
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tbsp butter, melted
1 egg
3/4 c buttermilk
1/2 c milk

*If you are familiar with gluten-free cooking and baking, you know that flour is a critical piece of the puzzle. We love Mehl's Gluten-Free Flour for this and every other GF recipe we make.

directions

Combine dry ingredients.

Melt butter in small bowl. Separate egg. Add egg yolk to melted butter and mix well.

Whisk egg white until it foams and set aside.

Add buttermilk and milk to butter and yolk mixture, and stir.

Pour into dry ingredients and mix well.

Fold in foamy egg whites. This gives the pancakes some lift!

Add milk to thin if needed.

Heat griddle to 350-400 degrees. Melt butter on griddle to prevent sticking.

Drop pancake batter onto griddle.

When bottom is slightly brown, flip. Check for doneness with a fork.

(If pancakes are dark and uncooked in the center, the griddle is too hot. If they are not getting brown, it's too cold.)

notes

Add chocolate chips or blueberries for extra sweet cakes.

I like to top my pancakes with a spoonful of mascarpone and warm blueberry sauce.

Tim makes a double or triple batch of these yummy pancakes to satisfy Sunday brunch and then some. When they have cooled, we separate the extras with parchment squares and freeze them flat. Our kiddos pop these into the toaster for a quick and easy weekday breakfast. Enjoy!

Carmen Kubista

Author

founder of story skin care, wife & mom

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