I found myself in a dilemma recently: I had a lot of random gluten-free flours in my cupboards (I eat gluten, but I have a lot of GF flours to experiment for more inclusive recipes). I was trying to free up some much-needed kitchen real-estate, so I thought, “Today would be a perfect day for gluten-free pancakes.”

The thing with GF cooking that I find is that it doesn’t take much for dishes to feel very dense. The natural elasticity that gluten gives wheat flour is distinctly missing when it comes to things like oat flour and buchwheat flour, which is why the best GF chefs know to combine the perfect mix of gluten-free flours. Take, for example, Bunner’s in Toronto: one glance through their cookbook shows that creating the perfect cupcake usually relies on a delicate balance of flours ranging from garbanzo and fava flour to buckwheat flour. Complex — but yummy!

These pancakes strike a fair balance — not too many different ingredients, but just enough to create a pancake that is fluffy, easy to flip and, of course, not too dense. I also added in some protein powder, because what’s life without protein?

Here’s the best part: these pancakes are sugar-free, but you wouldn’t know it!

Lightened up gluten-free pancakes, serves two

Information

  • Vegan
  • Gluten-free
  • Nut-free
  • Soy-free
  • Refined sugar-free
    • Sugar-free
  • Prep time: 8-10 minutes
  • Cook time: 10 minuts

Ingredients:

  • 1/2 cup sorghum flour or 1/2 cup (heaping) sorghum
  • 1/4 cup buckwheat flour or 1/4 cup (heaping) buckwheat groats
  • 1/4 cup coconut flour
  • 2 tbsp vegan protein powder of your choice or powdered peanut butter
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 cup unsweetened plant milk of your choice
  • 1 tbsp lemon juice
  • 2 tbsp aquafaba (chickpea liquid)
  • Water, as needed, to thin

Instructions

  1. Combine the plant milk and lemon juice and let sit for a few minutes, long enough for the milk to “curdle” (this is to make a “buttermilk” analog).
  2. Process your sorghum and buckwheat into a fine flour, if not already in flour form.
  3. Mix the buckwheat and sorghum flours with the coconut flour, as well as the protein powder, baking powder and cinnamon.
  4. Add in the “buttermilk” and aquafaba. Mix until combined, adding any water as needed to thin.
  5. Heat a nonstick pan over medium-high heat until evenly hot. Add in your batter 1/4 cup at a time. Unlike wheat pancakes, this flour won’t “bubble” as it warms, so you’ll know it’s ready to flip as it starts to brown around the edges (this flour mix heats and hardens quite evenly) after a couple minutes.
  6. Serve with your choice of toppings and try to consume slowly and peacefully — you’ve earned it!

Do you ever cook gluten-free foods even if you don’t personally need to? While my husband and I love our wheat, we feel like as cooks we want to get better at gluten-free cooking in order to accommodate our friends and family who can’t eat gluten. Plus, a new challenge is always good for you!