Tasty, Fluffy Homemade Gluten-Free Pancakes

I used to have a place in Bucharest where I went to eat GF pancakes. As it happens, the last time I went there I was told they had no GF products whatsoever left on their menu.

So I went back to trying to make my own GF pancakes. My first tries had gone into the bin and then into a pan to bake as a cake, because the batter was sticky. Then I learned that I needed to use cornstarch to make up for whatever gluten had done to make pancakes and crepes nonsticky. I also started using a smaller frying pan. Finally, I used more oil in the batter.

The rest of the recipe came together from various experiments. I prefer this version best, although I would substitute real milk with soy milk if I could (as it is, I don’t, because I’m somewhat lactose intolerant). The taste is always great with eggs and milk in whatever concoctions. Also with butter, but I’m partial to virgin coconut oil myself. But I guess you could substitute butter for coconut oil if you wanted.

Here’s my recipe.

Dry ingredients:

10 tbsp all-purpose GF flour
3 tbsp almond flour
1 tbsp cornstarch
2 tbsp brown sugar
1 packet baking powder
1/4 tsp salt

Mix the dry ingredients together.

Wet ingredients:

350 ml soy milk (feel free to substitute with milk)
100 ml sparkling water (which you can substitute with 75 ml milk or soy milk)
2 ripe medium bananas (mashed with a fork)
2 eggs (beaten with a fork)
3 tbsp coconut oil
3 tbsp olive oil

Make sure you incorporate the slow ingredients slowly, first to create a thick texture and then to thin it out. This way you won’t get lumps.

Makes 14 pancakes or so.

That’s it. Fluffy, delicious gluten-free pancakes!

To a happier, healthier life,

🙂 Mira