Gluten-Free Pancake Recipe Roundup!
Out of all the recipe requests I receive every day—both from my kids and all of you—pancakes always make it to #1 on the Most Wanted Recipe List. Here are some pancake recipes I’ve developed around the web to get you started:
1) Gluten-Free Cinnamon Swirl Pancakes for Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed
2) Gluten-Free Honey-Nuts-n-Oats Pancakes for FoodNetwork.com
3) Gluten-Free Lemon-Poppy Seed Buttermilk Pancakes for Food & Wine magazine
4) Gluten-Free Bacon-Pumpkin-Pecan Pancakes for Food & Wine magazine
Please come say “hi” and let me know what you think about these recipes over in my online community, Silvana’s Kitchen. If you need dairy substitutions, please leave me a message on my Facebook page—I’m happy to give you swap-in ingredient ideas!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
Makes: Fifteen 3-inch pancakes
FOR THE CINNAMON SWIRL FILLING
1⁄2 cup shortening, at room temperature
1 cup packed light brown sugar 1 tablespoon ground cinnamon
FOR THE ICING
1 cup confectioners’ sugar, sifted 3 tablespoons pure maple syrup 1 tablespoon water
FOR THE PANCAKES
2 cups My Gluten-Free Pancake, Waffle and Biscuit Mix (I use my new Bisquick-type knockoff pancake mix on page 197 of my new cookbook. For now, you can the mix in my first book, Cooking for Isaiah or a store-bought blend.)
1 1⁄2 cups almond or cashew milk
2 large eggs, at room temperature 2 teaspoons pure vanilla extract
Canola oil, for greasing
1. Make the cinnamon swirl filling: Place the shortening, brown sugar and cinnamon in a large resealable plastic bag and seal. Using your hands, mash together until combined. Snip off a corner to make a 1⁄8-inch-wide hole.
2. Make the icing: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water.
3. Make the pancakes: Place the pancake mix in a large bowl. In a medium bowl, whisk together the milk, eggs and vanilla. Add to the pancake mix and stir to combine. Heat a large nonstick pan over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about 1⁄4 cup at a time onto the pan and squeeze the cinnamon sugar filling in a circular pattern to make a swirl. Cook until golden, about 2 minutes on each side. Between batches, clean your skillet by running it under hot water, dry, then lightly grease.
4. Drizzle the icing over the pancakes and serve hot.