Easiest, Fluffiest Gluten-Free Pancakes

Out of all the gluten-free pancakes I’ve eaten (and I’ve eaten my fair share), these probably have a texture closest to your standard white-flour variety. They are neither bready nor gummy, which is a hard balance to get right in the gluten-free pancake world. At the risk of sounding like I’m describing coffee, I would call them “medium-bodied,” by which I mean that they are in the just-right category between very thin and very thick. Best of all, they come together in your blender, contain no sugar or sweetener, and brown up beautifully.

So what’s the secret? A very ripe plantain. This lends the batter a delicious, sweet flavor that makes these beauties enjoyable even without any syrup on top. (For those of you who eat pancakes for the syrup, don’t worry: slathering these with butter and syrup is also a win.) You’ll be blending up your ripe plantain with some whole-grain gluten-free flours (oat and sorghum), baking powder, a bit of oil, a non-dairy milk of your choice (I like almond), and a couple eggs. And that’s all it takes!

A couple notes about the recipe:

-Your plantain should be very ripe – all or mostly black.

-For dairy-free, fry your pancakes in refined coconut oil, which has a high smoke point and a neutral flavor. (Don’t use unrefined, as this has a low smoke point and a coconut flavor.)

-For nut-free, use a nut-free milk substitute.

-This recipe makes about five nicely-sized pancakes and serves two. One serving (2 pancakes + that extra half, if you want it) is Low FODMAP.

Easiest, Fluffiest Gluten-Free Pancakes

• 1 very ripe plantain
• 2 large eggs
• ⅓ cup sorghum flour
• ⅓ cup gluten-free oat flour
• ¼ teaspoon baking powder
• 2 tablespoons neutrally-flavored oil (I used grapeseeed)
• ¼ cup unsweetened almond milk (or use a nut-free milk substitute)
• Butter or coconut oil, for frying

Directions:

Combine all ingredients (except butter/coconut oil for frying) in a high-powered blender and blend until smooth.  Heat a skillet and brush with coconut oil or butter. Use a 1/3 cup measuring scoop to drop the batter into the skillet. Flip when small bubbles start to appear on the surface of the pancake and the bottom seems firm. Cook about 30 sec -1 min more on the second side depending on how hot your skillet is, until pancake is cooked through. Repeat until batter is gone. Enjoy!