I'm gluten-intolerant and have been making gluten-free pancakes for years. This is a recipe for the best pancakes I've learned to make.
- 2 cups (480ml) brown rice flour
- 1 cup (240ml) teff flour
- 4 eggs (this recipe is not egg-free, obviously)
- roughly 4 cups (960ml) soy milk (I'm intolerant of milk, I can't say how much milk one should use)
- 1 tablespoon baking powder
- hot plate / griddle
Teff is a nutritious and flavourful grain from eastern Africa. Teff flour is not anywhere near as cheap as the rice flour but it adds both taste and a bit of texture to the pancakes. I just happened to spot it in the bulk food store at one point and thought its colour, texture, and origin were interesting so I tried it. I find it a much better addition to the rice flour than are say buckwheat or sorghum.
- Set the hot plate to 225ºC (440ºF).
- Mix the various flours and the baking powder together in a bowl until it's all the same colour.
- Add the eggs and soy milk. Use more soy milk to produce a thinner mix and therefor thinner pancakes.
- Flip when the bubbles on top of the pancakes begin to harden. At 225ºC, the pancakes will burn if left too long, so do not leave the griddle unattended.
mix until a uniform color
wear and tear on our griddle
To cut down on the eventual damage to the surface of the griddle, I've started using an oil mister that my clever wife found. Use only a sparing amount of oil when preparing pancakes, as oil can quite change the texture (not to mention the caloric quality).