Wednesday, April 15, 2015

Pancakes, gluten-free from @DarylWoodgerber

From Daryl aka Avery:

I love breakfast. It's a time to get my head around the rest of the day. Most days I slap together gluten-free cereal and fruit, a big cup of decaf coffee. I don't do caffein any more. Haven't since I was 28. Already had lots of energy!  I do my crossword puzzle, a KenKen puzzle or two, walk the dog, do some exercises, and then head to my office to write.

However, when I feel that I have the luxury of time, I like making something special for breakfast. Pancakes always fit the bill. They're decadent in such a simple way. And because they don't have to "rise" like other breads, they do very well if they are made gluten-free.

I've made this recipe numerous times. It never fails me. Make sure you serve with a good quality maple syrup. If you like butter on your pancakes, add it. This is your luxury breakfast. Enjoy every morsel!

PS : Here's a little list of items to keep on hand in your pantry if you want to bake gluten-free:

  • gluten-free flour (I use sweet rice flour and tapioca flour, but you can get packages of mixes by Bob's Red Mill, King Arthur, Pamela, and more)
  • xanthan gum (this is used in very small amounts and binds GF flours together)
  • vanillin (though vanilla extract is now proven safe for most celiacs, if you want to be super safe or have a sensitive system, use vanillin)
  • whey powder - not used in this recipe, but I often add it to my breads, a tablespoon at a time, to help keep the breads moist.
  • parchment paper (for some baking needs)

Everything else you use is the same.

Gluten-free Pancakes


(Serves 4)

2 ¼ cups gluten-free flour (I used equal amounts sweet rice flour and tapioca flour)
1 ½ teaspoons baking powder
¾ teaspoon salt
¾ teaspoon xanthan gum
¾ teaspoon cinnamon
1 tablespoon sugar
1 cup milk
1 cup water
4 tablespoons canola oil
2 eggs

1 teaspoon vanilla extract


Put dry ingredients into a large bowl. Stir. Add wet ingredients and blend on medium-high with a blender.

Heat griddle to very high.

Using a soup ladle, spoon out 4 portions of pancakes. Wait until the bubbles form and pop open, then flip (about 1-2 minutes). Wait another 1-2 minutes and remove from the griddle. Do this four times. Serves 4.

Serve with warm pure maple syrup.


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  1. The pancakes look delicious! Thank you for the recipe. :)

    1. You bet. I got a message on Facebook from a woman who uses only almond flour for this type of recipe. I wish I could. The nuts are a no-no for me, but if you can, do as a switch-up.

      Daryl /Avery

  2. You have done such a good job of adapting to being GF.

    1. Libby, thanks! It was a must-learn situation, and luckily, I love to bake ...and eat sweets.

      Daryl / Avery

  3. I appreciate your GF recipes that I can try when my daughter-in-law comes to visit. Thanks!

    1. Elaine, I'm so glad. I serve GF to all my family when they visit and they simply don't know unless I tell them. One of their favorites is my lasagna, which I make using brown rice lasagna. No diff!! It's all the rest that matters. :)

      Daryl / Avery

  4. Now I want pancakes! Maybe this weekend? I can dream.