Good morning sunshine! How about some of the best gluten free pancakes you’ve ever had??? Try these Gluten Free Perfectly Fluffy Pancakes and add whatever mix-ins that make you happy.
Oh Benny Boo! Benny, Ben, Ben, BEN! That husband of mine sure is funny sometimes. Occasionally I have to laugh at the things he says, otherwise I may want to slap him.
After rushing home from a bike ride this morning, obviously knowing we were pushing the wire to get ready for church on time, I started making the girls lunch. Luckily we had gone out for pizza the night before. So, I quickly threw 2 pieces in the microwave for the girls, and started chopping up a few fruits and veggies, all while one handedly eating a cold slice of pizza for myself.
In this moment of chaos, Ben walks in the door from putting the bikes away, moseys on over to the box of leftover pizza, stands there for a while, and proceeds to ask, “So, am I just gonna eat this pizza cold?”
SAY WHAT?!
My answer went something like this:
“Are you just gonna eat that pizza cold???! Well, I don’t know. Are you??? Do you have fingers? Do you know how to use a microwave??? YOU decide if you’re just gonna eat that pizza cold!”
Bahahaha! He got the point, and immediately apologized for his somewhat chauvinistic comment.
Funny thing is, this was after he requested a nice breakfast this morning and then left me in the kitchen to make pancakes AND entertain the girls while he sat relaxing in his office. He claims he was working on his Sunday school lesson, but I’m not so sure about that.
That’s two strikes buddy!
Just kidding guys! I actually have the most amazing hubby in the world. He is always so helpful and thoughtful and does so much work around the house. I guess I can let some of his “you better make me food!” remarks slide. I tell myself it must just mean his expectations of my cooking are high, which I don’t mind.
That actually brings me to strike number three. I made the most delicious Gluten Free Perfectly Fluffy Pancakes this morning, filled with juicy plump blueberries and topped with peanut butter, more blueberries and pure maple syrup.
They were divine!
Seriously, they had the perfect texture. I’ve been trying to achieve that for years now. This was a huge deal!!!
AND nobody said a word.
They sat there eating their yummy pancakes, perfectly content, even going for seconds…and not one person thanked me. Nobody told me how PERFECTLY FLUFFY they were!
I started to think that maybe I was crazy. Maybe I hadn’t made the perfect pancake.
Sooooo, I swallowed my pride and begrudgingly asked Ben, “Babe, do you even like these pancakes??? Aren’t they FLUFFY?!”
Haha! He popped his head up mid bite and said, “Oh yeah! I was gonna tell you these were really good. But, I just kind of expect everything you make to taste good.”
Nice cover up, Babe.
But he insists that, yes, they are a perfect pancake. And they are absolutely fluffy and soft and delicious.
They were so good that I even gave up my morning tradition of shredded wheat cereal with sliced bananas to eat a perfect pancake. And I didn’t even regret it at all.
These pancakes not only have a great texture, but they are also surprisingly healthy. I used lowfat milk, light sour cream, and honey for the sweetener. I forgot the oil/butter which actually made the recipe taste better, so that was a plus. And these pancakes are made mostly with whole grain flours as well as coconut flour which is high in protein.
Oh yeah! And NO xanthan gum!!! Another plus right there.
So there you go…a perfectly fluffy, healthy, delicious gluten free pancake. What more could you ask for in the morning??? Well, maybe a compliment or two after making breakfast…
What is your favorite pancake mix-in?
- 1 cup milk (I used 1%)
- ¼ cup light sour cream
- 2 tablespoons plus 1 teaspoon honey
- ½ teaspoon vanilla
- 2 large eggs, separated
- ¾ teaspoon salt
- dash of cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup sweet sorghum flour
- ¼ cup plus 2 tablespoons coconut flour
- ¼ cup brown rice flour
- ¼ cup potato starch
- 2 tablespoons tapioca starch
- desired mix-ins (I used blueberries)
- desired toppings (I used peanut butter, bananas, pure maple syrup, and toasted coconut)
- Heat skillet over medium low heat (4 out of 10) or your griddle to 350 degrees.
- Separate eggs by putting yolks In a large mixing bowl, and the whites in a separate smaller mixing bowl. Whisk together the egg yolks, milk, sour cream, honey, and vanilla.
- Using an electric hand mixer, beat egg whites until stiff peaks form. Set aside.
- To your milk mixture, add salt, cinnamon, baking powder, baking soda, sorghum flour, coconut flour, brown rice flour, potato starch, tapioca starch. Mix until well combined.
- Gently fold in egg whites to pancake batter, being careful not to break the whites. Continue gently folding until no large clumps of egg whites remain.
- Spray griddle with nonstick cooking spray and drop ¼ cup batter for each pancake. Add a few mix-ins on top of each circle of batter. Cook for 2-3 mins until edges are set and center is bubbly. Flip and cook 1-2 mins more until cooked through. Repeat with remaining batter.
- Serve warm with desired toppings.
- Store extra pancakes in baggies in fridge for 3-5 days or in freezer for up to 3 months.
