Fluffy Pancake Mix

Pancakes were one of the first things I learned to make without grains. It didn’t seem to take too much effort to come up with a good recipe that tasted and felt like “real” pancakes using peanut butter or almond flour. It wasn’t until I decided to work up a nut-free version that I ran into problems. The batter was too stiff or the cakes were too grainy or the whole thing tasted a little funny. No matter what I tried, I couldn’t seem to get the final product just right. It wasn’t until I tried a slightly different approach that I discovered pancake greatness. These pancakes are perfectly light and fluffy and taste just like pancakes should. The kids gobbled them up, then asked for more, twice!

Fluffy Pancake Mixfluffy pancakes

1⅓ c coconut flour (150 g)
¼ c maple sugar or dark brown sugar (50 g)–optional, see notes
2 T psyllium husk powder (18 g)
1 T cream of tartar
2 t baking soda
1 t salt
  1. Stir together mix ingredients
  2. Store in an airtight container

Yield: 1½ c mix (enough for 24 pancakes)

To make pancakes:

¼ c packed pancake mix (40 g)
4 large eggs
3 T olive oil–or other liquid oil, see notes
2 t vanilla extract–optional

  1. Measure pancake mix into a medium bowl
  2. Add remaining ingredients and beat until smooth
  3. Pour by ¼ c onto nonstick griddle over medium heat
  4. Cook for 2-3 minutes, until edges are set and bubbles remain in the center
  5. Flip and cook on second side for an additional minute, until browned

Yield 4 cakes

NOTES:

  1. I have made this mix without any sugar, with 2 T sugar, and as written. The batter is a bit thicker and pours a little less easily with no sugar than with sugar, but it still pours well. We don’t usually add syrup to our pancakes, so I found the sugarless version didn’t quite have enough sweetness for our family. I liked the mix with 2 T sugar, but the kids weren’t quite convinced it was so great. As written, they loved the pancakes with no additional toppings.
  2. I do not recommend making this recipe with coconut oil as it gets too thick to pour. If coconut oil must be used, I suggest either bringing eggs to room temperature before mixing in melted coconut oil or scooping the thick batter onto the griddle and spreading it out into an even round.
  3. My daughter prefers silver-dollar pancakes to standard 5- to 6-in cakes. For her, I’ll pour just 1 T batter for each cake. At this size, they cook more quickly, 1½-2 minutes on the first side.

How do you like your pancakes?

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Basic Grain-Free Waffles

Browsing through recipes one day, I discovered these incredibly simple grain-free peanut butter pancakes courtesy of Food.com user two happy children. My expectations were not high as I started beating the eggs, but the finished product was fluffy, substantial, and, surprisingly, tasted only mildly of peanut. However, pancakes take a long time at my house as they require cooking one at a time. My waffle iron is my friend. I tested and revised this recipe a number of times before finding just the right ratio for consistently fabulous results. These days they’re in the regular meal rotation at least once a week.

basic waffles

Basic Grain-Free Waffles

6 large eggs (300 g)
½ t baking soda
½ c peanut butter (128 g)

  1. Preheat waffle iron
  2. Beat eggs and baking soda until uniformly colored and frothy
  3. Beat in peanut butter until thoroughly blended
  4. Pour batter onto griddle, using slightly less than the amount recommended for waffle iron (I use 3¾ fl oz rather than the 4 fl oz suggested for my griddle)
  5. Bake for the standard recommended time (my griddle takes 90 seconds)

Yield: 4 7-in Belgian-style waffles

These work well as a breakfast treat, and do double duty as a quick sandwich bread for sweet or savory sandwiches. My kids especially like PB&J with waffle bread, crunchy peanut butter, and my homemade strawberry jam. UPDATE: You can find my jam recipe here!

What is your favorite way to eat waffles?