Photo by Knoxy of Knox Photographics
One of the biggest blessing about being gluten-free is the network of incredibly creative cooks and bakers. Today, in celebration of National Celiac Awareness Month I’m sharing a fellow gluten-free Texan with you.
Karen Mogan, from Blackbird Bakery, is dedicated to empowering those living gluten-free with recipes that will make life just as good if not better than it was before their diagnosis. She’s got an elegant flare to everything she bakes and never, ever would anyone suspect that it’s gluten-free.
Karen is not just a baker, but a true artist. A glimpse at her recipes and food styling make it obviously clear that she’s found her calling in life.
She authored Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries
You don’t have to wait until Saturday morning to make these pancakes – make them for dinner tonight.
Note: Karen uses white sugar in these pancakes but you can successfully substitute coconut palm sugar or your favorite sugar alternative in this recipe.
This recipe was reprinted from Blackbird Bakery Gluten-Free with permission from Karen Morgan
Ingredients
- 1/4 cup plus 2 tablespoons almond flour
- 1/2 cup millet flour
- 2 tablespoons glutinous rice flour
- 2 tablespoons sugar
- 1 teaspoons guar gum
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 large eggs, beaten
- 1 cup organic buttermilk
- 2 tablespoons unsalted butter, melted
- Safflower oil cooking spray
Instructions
- In a large bowl, combine all the dry ingredients and stir with a whisk to blend. Add the eggs, buttermilk, and melted butter and stir until smooth.
- Heat a large skillet or a griddle over medium-low heat. Spray the pan with safflower oil spray. Run your hands under the faucet to wet your fingertips and then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes. For each large pancake, pour 1/4 cup batter into the pan; for small pancakes, use 2 tablespoons batter. Cook until bubbles form on the top of each pancake; turn and cook until golden brown on the bottom. Transfer to a baking sheet and keep warm in a 200°F oven while cooking the remaining batter.
Notes
To save time, mix all the dry ingredients in advance and keep in an airtight container in a cool dry place for up to 3 months.
Jenny R
posted on May 22, 2011 at 9:55 pm
Holy Moly – Texas Pecan Banana Bread sounds great. I’m going to have to put this on the wish list. Of course I like anything with banana in it which is odd b/c I can’t eat a banana plain (the texture grosses me out).
BTW- Been using your basic flour blend and it is great. It’s taking a little while to get used to the flavor of the bean flour but it seems to dissipate once cooked. Great value though and I like it b/c it isn’t just white rice flour and sugar like a lot of mixes. Your food always sneaks a lot of nutrition in (which is a good thing!).
[Reply]
Amy Reply:
June 2nd, 2011 at 9:14 am
@Jenny R, Yea, you don’t want to eat a big spoon full of bean flour cookie dough…but it does go away once it’s baked which is a good thing.
Hugs,
Amy
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Janet
posted on May 23, 2011 at 3:19 pm
Can you tell me what Glutinous rice flour is? Might I know it by another name?
Thanks.
J
[Reply]
Amy Reply:
June 2nd, 2011 at 9:12 am
@Janet, It’s a type of white rice that’s ground into a flour. I had a hard time finding it. You might do a google search for more info.
Hugs,
Amy
[Reply]
Barb
posted on May 23, 2011 at 5:45 pm
If I used agave instead of the sugar, would I cut back on the milk? What about liquid stevia? I have this cookbook but haven’t used it yet! What am I waiting for???? I’ve been concentrating on yours! Could you do a post on how to convert a recipe with sugar to one with unrefined sweetner? I’ve no idea where to start. I am a huge fan!
[Reply]
Amy Reply:
June 2nd, 2011 at 9:11 am
@Barb, It’s just two tablespoons of sugar so add sub one tablespoon of agave and you’ll be good to go. Enjoy!
Hugs,
Amy
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Pure2raw Twins
posted on May 23, 2011 at 8:06 pm
GF Pancakes look great!!! Love when I create a dish that no one realizes it is gluten free = great feeling
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Ellyn Sprissler
posted on February 29, 2012 at 9:58 am
I just tried these for the first time this morning and they are wonderful! I have been very disappointed in the past with other GF pancake recipes. The texture is light and airy and the flavor is unique but not too strong. I don’t think anyone would ever know they are GF. Even my 18 month son loved them and he rarely eats table food.
I made a few substitutions, which I’ll share, just so everyone knows they have been tried and the recipe still turned out great.
1 – I could not find millet flour so I used Amy’s basic flour blend.
2 – I used unsweetened vanilla almond milk + 1 tsp lemon juice instead of the buttermilk.
3 – I don’t know what glutinous rice flour is, so I used regular white rice flour.
4 – I substituted palm sugar for the white sugar.
The batter was quite thin and rather lumpy so I used an electric mixer to get most of the lumps out. I cooked them on my griddle at 375. I have found with other GF pancakes that if you cook them at a lower temperature they will never get done in the middle. That might not be the case with these pancakes since they are much lighter, but cooking them at 375 worked well for me and saved time because they cooked so quickly.
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Katherine ELliot
posted on March 1, 2012 at 7:33 pm
Hi Amy. My family and I have been gluten free for almost 3 years now. We are gluten sensitive with many different food allergies. I just recently found out that one of my children is fructose intolerant. I am suppose to meet with the dietitian in one more week to figure out how to navigate this journey. Are you familiar with recipes that are also fructose free, ie. no agave, honey…..
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Lori
posted on December 20, 2012 at 10:00 am
I’ve tried over 20 different pancake recipes and pancake mixes. This is, by far, the best one. My son thanked me for making him ‘normal’ pancakes. I made the recipe as written (using Thai rice flour for the glutinous rice flour) and buttermilk powder instead of regular buttermilk (because that’s what I had on hand). This recipe freezes well and reheats in the microwave nicely.
[Reply]
Amy Reply:
January 5th, 2013 at 4:22 pm
@Lori, So glad you like them, Lori! Make sure to check out more of my friend’s recipes at http://www.blackbird-bakes.com
Hugs,
Amy
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