My grandma made the best pancakes in the world; the universe and beyond!  But, her pancakes are not even in the same league as these pancakes. 

Gramma (we always called her Gramma) could whip up a batch of light, fluffy pancakes quicker than us kids could blink.  How did she do it? Gramma’s lightning fast pancakes, or “Hotcakes” as she called them, were topped with a scoop of butter and so much Maple Syrup – those pancakes swam for their life; yeah, they were great…

But now, fast forward to today:  
I want light and fluffy pancakes, but I want so much more.  

I want pancakes that are:

  1. Fabulouseveryone should want seconds and thirds! 
  2. Extremely nutritious, high fiber – yet light and fluffy
  3. Low in fat and sugar; Gluten & Wheat Free

Oh, is that ALL?  That sounds impossible!  What pancake recipe could do all that?  Wait!  There’s more…

 
After experimenting and experimenting with different pancake recipes; I figured out this recipe; and my Gorgeous Man and I really loved it, but we knew we had to try it out on a tried and true: 
 

Gluten-Free-Food Hater.

 

So the day came for the BIG TEST:  Breakfast with friends that eat only wheat based, light and fluffy pancakes!  (What was I thinking?!)

The “Gluten-Free-Food Hater” glared at the pancakes suspiciously, then politely refused, “No thank you.”  But when everyone else asked for seconds he said, he’d try “ONE BITE.” He took ONE bite from someone else’s plate, since he didn’t want to commit.

 

You won’t believe what happened next.

The “Gluten-Free-Food Hater” started eating pancakes off of other people’s plates!  Then he asked for his own pancake! And then, are you ready for this?  He asked for SECONDS.  Oh yeah!  Sweet success.  Not Your Grandma’s Pancakes . . . ROCK!

Okay, so now you want the recipe.  Fine, fine, okay fine!  I will give you the recipe; but first you have to promise:
 

“Cross your heart and hope to die” 
that you will  NOT change the ingredients! 

(Except for my recommendations below!)

  

If you change the ingredients you will make a different recipe and you won’t have Not Your Grandma’s Pancakes!

 

You did promise, didn’t you??  Okay, I’ll take you at your word.  Here’s the recipe, just like I promised:
 
Not Your Grandma’s Pancakes
Fat fluffy, delicious, whole-grain pancakes!  The combination of these high-fiber grains and seeds  make these Wheat-free Pancakes a powerhouse of nutrition.

1/3 cup Oat flour
1/3 cup Sorghum flour
1/3 cup Coconut flour
1/3 cup Ground flax seed
2 tablespoons Teff Flour (or Millet Flour ~ see Notes below)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk (See Notes below)
 3 large (or extra-large) eggs

In a large bowl, mix together the dry ingredients.  

Lynn’s Notes:  
Now, you might be thinking, “There are only 2 tablespoons of Teff flour; I’m going to leave that out.” Not.  That little bit of Teff flour gives these rich “full pancake” flavor.  Each ingredient has a purpose, so follow the recipe; then you’ll have success!

Add the buttermilk & eggs; whisk until smooth. Let the pancake batter rest for 5-10 minutes so the flax seeds can absorb the liquid; this will make your whole-grain pancakes light and fluffy.

  • Lynn’s Notes:  You can make this pancake batter the night before!  (Hallelujah!) Just mix it up and keep it in a covered bowl in your refrigerator.  Lightning fast pancakes . . . Gramma would be so proud!  

 

Heat your pan or griddle to medium-high heat, approximately 350 degrees F.  Spoon the batter onto your hot, greased griddle, using approximately 3 tablespoons of pancake batter for each pancake.  Cook until golden, then flip over and cook until done.  

  •  Lynn’s Notes:  I cook my pancakes in Ghee or Coconut Oil.  Coconut Oil will give your pancakes a delicious, crispy edge. 

 Serve hot with butter and syrup – YUM!

I just remembered how Gramma was able to make her “Hotcakes” so quickly!  Gramma’s pancakes were made from… Do NOT make me say this out loud!  They were made from… well, ummmm… uh… I’m going to have to whisper this
“A Pancake MIX.”   Mercy.  Why did I have to remember THAT?!   Well, they did taste good back then, and that’s the truth.

UPDATE FOR PANCAKE/HOTCAKE SUCCESS
 

How to Measure Gluten-Free Flour

  1. Stir each flour first.  Do not just scoop your measuring cup into the flour; gluten-free flours tend to clump together and you’ll get a denser pancake. 
  2. Spoon the flour into a measuring cup.
  3. Holding your filled measuring cup in one hand; with your other hand take the flat side of a knife and tap, tap, tap  (three or four taps) across your measuring cup.  Now level your flour. To level; simply take the flat side of your knife and run it across the top.  Beautiful!

Substituting Teff Flour

Sometimes it is difficult to find Teff flour, so I tried substituting Teff flour with Millet flour and was very happy with the result.   If Teff flour is available in your area; it is still my first choice because Teff flour is incredibly nutritious.

About Baking Soda & Baking Powder
Be sure that your baking soda and baking powder are fresh and haven’t lost their “oomph.”  Here’s how to test your baking soda and baking power for freshness:

  1. Baking soda:  Put a spoonful of baking soda in a bowl, pour some vinegar on top.  If it fizzles mightily, the baking soda is fresh and good for baking.  If it doesn’t,  purchase some new baking soda for baking and use your “old” baking soda for cleaning.
  2. Baking powder: In a cup of HOT water add a teaspoon of baking powder.  If it fizzes-up the baking powder is fresh.  If it doesn’t; do not use it for baking.

About Buttermilk
I love using a rich, thick buttermilk.  Despite it’s name, buttermilk is actually quite low in calories approximately 98 calories for one cup of (1% fat) buttermilk.  

Most supermarkets carry a 1% fat buttermilk, but if you come across a rich buttermilk that contains around 3% fat (very difficult to find) get itI have found that a rich buttermilk produces a superior pancake.

In some areas you can find Bulgarian buttermilk.  Bulgarian buttermilk is a version of cultured buttermilk that has cream or yogurt cultures added to it.  It is fermented at higher temperatures to make it more tart, thick and delicious.  This thick buttermilk is fantastic in baking; it gives additional lightness and flavor to your baked goods.

Question:  I have not been able to find a rich buttermilk.  What can I do?
Answer:  The pancakes should be fine with the lowfat buttermilk; however if you would like a richer pancake, try this ~ 

Replace the 1 1/2 cups low-fat buttermilk with: 
1/4 cup Greek Yogurt (NOT low fat!) and 1 1/4 cups buttermilk

I have talked your ears off about buttermilk; but when you 
finally find and use a fabulous, rich buttermilk you will understand.  
There is a huge difference in the texture and flavor between a 
thin low-fat buttermilk and a rich, lovely buttermilk.  So go forth and search!  By the way; buttermilk is also fabulous in baking light fluffy 
biscuits and cakes… (recipes coming soon)
 

 

Happy Breakfast! with love, Lynn
 

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