Gluten-free is definitely a food trend that I didn't quite understand until I tried it out for myself. Well, I understand it, but I didn't quite catch the vision of it until recently. Though this recipe is not considered entirely gluten-free, it is definitely low-gluten, and won't leave your stomach feeling super-ballooned. We are quite picky about our pancakes (and waffles) around here, and whenever we see a new recipe, we try it out. Very few actually make the cut though. This pancake recipe passed with flying colors, and is now our go-to recipe for Saturday morning breakfast.
by Bon Appetit, July 2011
1 Cup whole grain spelt flour
1/4 Cup oat flour
1/4 Cup rice flour
1 T (packed) light brown sugar
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1 Cup rice milk, soy milk (or almond milk...mmm)
1/2 Cup plain whole-milk yogurt
3 large eggs
3 T olive oil plus more for griddle
Sift first 8 ingredients into a large bowl (or blend in food processor) and set aside. Whisk together rice milk, yogurt, eggs, and 3 T of oil in medium bowl to blend. Mix into dry ingredients and stir to blend (do not over mix).
Preheat oven to 200 degrees. Preheat griddle or large nonstick skillet over medium heat. Lightly brush with oil. Working in bathes, scoop 1/4 cup measurement for each pancake onto griddle. Cook until bottoms are golden and top bubbles begin to pop. Flip; cook until just cooked through, about 1 minute, then transfer to cookie sheet and place in warmed over until ready to eat.
I didn't have oat flour, but I had whole oats, so I just mixed them into powder in the food processor
We used almond milk instead of rice or soy.
Another variation could be to use flavored yogurt. We used "Vanana" from Trader Joe's (it's a really mellow banana flavor, and it worked splendidly)