I have never eaten gluten free pancakes before. In my mind they consisted of hard, gluey little hockey pucks that one would somewhat tolerate only for the maple syrup and butter sitting on top. That is, until I decided to be more intentional on what I put in my mouth, and start the lean towards gluten free eating.
Cooking gluten free is a whole other animal and one I hope to master in time. I devised this recipe to help conquer my fear of cooking without gluten and as a way to entice my husband into joining me on my journey.
Gluten Free Pancakes with Orange Maple Butter are light, fluffy and surprisingly delicious and my husband Tim, a sworn white bread, whole wheat and gluten eater loved them. He suggested skipping the maple syrup on top, the pancakes have just enough sweetness to stand on their own. I’m on the fence on this one, so I will let you be the judge for yourself.
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1/4 cup tapioca flour
- 2 tablespoons coconut sugar or raw cane sugar
- 2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup applesauce
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (14oz) light coconut milk, unsweetened almond or rice milk
- 1 /2 cup (1 stick) butter, softened
- 1 tsp maple syrup
- 1 tsp orange zest
- Place softened butter, maple syrup, and orange zest into small mixing bowl.
- Beat together until all ingredients are incorporated together.
- With small cookie scoop or tbsp form butter into scoops and place on dish in freezer to firm.
- Preheat griddle to 375F
- Preheat oven to 200F and place a plate in oven to put finished pancakes on to keep warm until ready to serve.
- In a large bowl, combine the flours, sugar, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, combine applesauce, oil, vanilla, and milk.
- Add to the dry ingredients and mix until just combined.
- Allow batter to sit for a few minutes to allow oat flour to absorb some of the moisture for fluffier pancakes.
- Ladle 1/2 cup batter onto the griddle and cook until bubbles appear and edges begin to firm and dry.
- Turn carefully and continue cooking until pancake is firm and browned.
- Place cooked pancakes onto warmed plate in oven until all pancakes are done.
- Serve pancakes warm with 1 scoop of Orange Maple Butter and maple syrup (if desired).
- Don't let the Tapioca flour throw you. I simply put dry tapioca pearls (found in the pudding isle at my grocery store) into my spice grinder and ground them down into a fine powder. A lot less expensive than the pricey bags of tapioca flour (starch) and exactly the same thing.
- Mix the dry ingredients well, to fully incorporate the flours, baking powder, salt and cinnamon for best baking results.
- Allow pancakes to fully set before flipping to prevent breaking.
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