Gluten-Free Pancakes With a Sense of Adventure

Gluten-Free Pancakes With a Sense of Adventure

Experimenting with different flours takes your homemade pancakes to new heights

By Aude Lagorce in the Wall Street Journal

THE YEAR I TURNED eight my French parents took my younger sister and me on a five-week tour of the grandest National Parks in the Western U.S. Yellowstone, Zion, Arches, Grand Canyon, Sequoia—we hit them all, wide-eyed behind the dust-stained windshield of the rental car, stunned as much by the unrelenting summer heat as by the otherworldly landscapes. It was the trip that defined every vacation in its wake and, less intentionally perhaps, inspired an undying loyalty to “Little House on the Prairie” reruns and bad westerns.

Nearly three decades later, you’d think dawn rising over Grand Teton on a baking August morning would be the salient memory from that formative adventure. But no. To the everlasting disappointment of my parents, what I remember most vividly about that family escapade is the lopsided stack of honey-gold, pillowy pancakes I devoured one morning on the road to Monument Valley. A 1980s child raised on frozen meals and overcooked green bean salad, I couldn’t quite believe my luck when I realized the syrup-laced stack on my plate could actually constitute regular breakfast.

To this day, pancakes carry a special meaning to me. Unpretentious, fuss-free, generous and open-minded about their pairing with a multitude of toppings, they’re not unlike the utopian America I fell in love with all those years ago.

Over the years, I have whipped up many a successful brunch with a centerpiece stack of pancakes, but recently the changing dietary requirements and preferences of my guests have led me to experiment with new flours.

Flour made from buckwheat, not a grain but a relative of sorrel and rhubarb, gives the pancakes a nuttier taste and darker appearance. You may have tasted it if you have eaten savory French crêpes (“galettes”) in Brittany. The gluten-free pancakes I’m partial to aren’t sweet at all, and fare especially well with a side of crisp bacon. Be patient, as they don’t bubble up as quickly as regular ones and won’t rise as high. But they’re a special brand of delicious.

Almond flour (simply ground almonds) is another interesting option for gluten-free pancakes. It gives them a more grainy texture—depending on how finely your almonds are ground—and a slightly exotic taste, especially when combined with coconut oil and coconut milk. These beauties are quite filling and you likely won’t eat as many as you’re used to, but they’re deeply satisfying, especially after a good workout, served with a dollop of full-fat Greek yogurt.

RECIPE // Almond Flour Chocolate Chip Pancakes

Total Time: 30 minutes | Makes: 5 pancakes (serves 2)

100 g almond flour (also known as almond meal or ground almonds)
½ tsp baking soda
Pinch of salt
2 large eggs at room temperature
60 mL full fat coconut milk
2 tbsp coconut oil
2 tbsp agave syrup
Dark chocolate chips
Unsalted butter for the skillet
Greek yogurt to serve (optional)

1. Preheat the oven to 95°C.

2. Bring the coconut oil to room temperature. If needed, pop it in the microwave for 10 seconds. Set aside to cool.

3. Combine dry ingredients in a mixing bowl.

4. Carefully separate egg yolks from whites, and set whites aside.

5. Whisk the yolks together with coconut oil. Make sure both ingredients are at room temperature before starting, otherwise the yolks may begin to cook. Once combined, add coconut milk and agave syrup.

6. Combine mixture with dry ingredients.

7. In a small bowl, whisk egg whites until really foamy, about 2 minutes.

8. Using a wooden spoon, gently fold the egg whites into the batter.

9. Heat a knob of unsalted butter in a skillet over medium heat. Be patient and wait until your pan is really warm.

10. Using a small jug, pour just enough batter for a pancake slightly smaller than a CD. Sprinkle with chocolate chips.

12. Keep pancakes warm in the oven until you’re ready to eat. Serve with a dollop of Greek yogurt.

RECIPE // Buckwheat Pancakes

Total Time: 30 minutes | Makes: 8 pancakes (serves 3-4)

240g buckwheat flour
2 tsp baking soda
4 tsp cream of tartar
Pinch of salt
600 mL buttermilk
120 mL milk
2 tbsp agave syrup
2 eggs, room temperature
Unsalted butter for the skillet

1. Preheat the oven to 95°C.

2. In a medium bowl, mix flour, baking soda, cream of tartar and salt.

3. Pour the buttermilk into a measuring jug. Whisk in eggs and agave syrup.

4. Incorporate the dry and wet ingredients without over-mixing. (It’s OK if a few lumps remain.) Add milk as you see fit to obtain the desired consistency: The mixture should be runny but slightly looser than cake batter.

5. Heat a knob of unsalted butter in a skillet over medium heat. Be patient and wait until your pan is really warm before adding the batter.

6. Using a small jug, pour just enough batter for a pancake slightly smaller than a CD.

7. Let the pancake cook until the batter on top is no longer wobbly. Pay close attention to the bottom half, as the batter tends to burn quickly. Flip over delicately using a spatula. Cook for a further 1-2 minutes.

8. Repeat until the batter is finished.

9. Keep the pancakes warm in the oven until you’re ready to eat. Serve with maple or agave syrup and a side of crispy bacon.