When a whole bunch of people join together to spread their combined passion, it’s infectious. Ideas bubble and concepts grow. Friendships bloom and possibilities morph into realities. It’s true with The Kitchen Generation, and it’s true with this. Today, a whole bunch of innovative gluten-free bloggers and I are introducing something new. The Gluten-Free Ratio Rally.
We’re rallying together to discover wonderful ratios for the baked goods that you love. Ratios of flours to fats to liquid. Ratios that determine bread from muffins, and pasta from pâte à choux. We’re here to give you a huge bunch of options, so you can decide which you would enjoy the most. We’re also here to show you that you can do it too. When we work with ratios, it’s easy to make substitutions, as everything is done by weight. (If that scares you away – please don’t go! I’ve included the volume measurements as well in my recipe. However, you may just find as I have that baking by weight can be so much easier. Fewer cups to wash, too!)
In the interest of having fun and providing you with a boatload of options, we each have a different flavour, and a different aim. I was looking for something that a certain person could enjoy. Something whole-grain, and fairly fluffy. Not a thin pancake, but one where you can taste the complexities of the whole grains. Something that no one would ask warily “Just what was in that?!” These did just what I was looking for. They made a lovely breakfast, with a quality that I remember from the wheat-laden pancakes I used to make weekly.
One of my mom’s friends cannot tolerate gluten, eggs, dairy or certain oils. All she wanted was pancakes, so Diane, these are for you. Fluffy, multi-grain, vegan (well, I used cow buttermilk, but the switch is one of the easiest substitutions I know), lovely. They disappeared in a hurry in my house. I hope you like them too.
Now, this isn’t a solo effort. Shauna, the darling Gluten-Free Girl organized all of this – bringing us together and even getting a logo created by lovely Anile. (I love that it looks like floured hands were rolling it. Beautiful). We have many pancakes for you. In fact, if I didn’t have school, I’d be making one of these each meal until I had tried them all. They look so good, and knowing their creators, they are.
Multi-Grain Egg-Free Gluten-Free Pancakes with Vegan Option
Ingredients
35 grams / 1.25 oz tapioca starch/flour (1/4 cup)
30 grams / 1.05 oz sweet rice flour (1/4 cup)
45 grams / 1.60 oz millet flour (1/3 cup)
40 grams / 1.40 oz sorghum flour (1/3 cup)
35 grams / 1.25 oz teff flour (1/4 cup)
50 grams / 1.75 oz brown rice flour (1/3 cup)
1/2 tsp xanthan gum
30 grams / 1.05 oz sugar (2 tbsp + 1/2 tsp)
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax mixed with 6 tbsp warm water (total, this equals about 100 grams or 3.5 ounces)
365 grams / 1 1/2 cups buttermilk (or this handy substitute with your favourite variety of milk!)*
45 grams / 1/4 cup grapeseed oil
(75 grams / 1/3 cup milk, if needed)
Steps
Heat your skillet or surface where you will be cooking the pancakes. They’ll cook over medium-low heat.
Whisk together all of your flours, xanthan gum, sugar, salt, baking powder, and baking soda in a large bowl. Whisk until aerated, and uniform in colour.
In a separate bowl, whisk together your flax meal-water mixture, buttermilk and grapeseed oil, until uniform. Pour the liquids into the dry ingredients and whisk lightly until combined.
Lightly oil your skillet, and use about 1/4 cup of batter per pancake, depending on how big you’re going for. I tend to scoop it up with a ladle or something similar. They do spread somewhat. Flip the pancakes once, when the bottoms are browned. Cook on the second side until cooked through and browned on the bottom.
If you find the batter to be too thick, or becoming thicker as you cook the pancakes up, add some milk and whisk until fully incorporated. I found that with added milk, they were better suited for making larger pancakes. Add more or less as you see fit.
Enjoy!
* Buttermilk made with dairy-free milk may weigh less than dairy buttermilk of the same volume, so it may require more that 1 1/2 cups to create the same mass.
See? It’s sort of an airy, thick batter. Not the most fluid, certainly not liquidy. If you add more liquid after though, it’s okay to deflate some of the bubbles. There’s double-acting baking powder in there, and the heat kicks that second part into gear!
My ratio ended up being 4 : 6 : 1.6 : 0.8 of flour:liquid:egg (replacer):fat, or 4 : 6.8 : 1.6 : 0.8 if you added extra liquid. We all played with somewhat different ratios, based on different original sources and whatnot. It all depends on what you’re going for. With the bunch of leavener in these, this worked. Fluffy, but thick. Comfortable, yet new.
Thick, beautiful. When flipped, they become a fraction less tall. They certainly don’t lose any flavour though!
Pancakes. Served in Pajamas, always. At my house, the stack rarely makes it to this height. The moment the first one hits the pan, there’s a line-up.
I spread some warm jam on these. Whatever your favourite is. I’m a particular fan of Apricot-Peach (note to self: learn how to make that come summertime). This was seedless strawberry. Now, I’m always a big fan of maple syrup too. You have lots of decisions to make.
I told my dad and brother that they were egg-free (and almost vegan!) afterwards. They shrugged, it didn’t matter what was in them – just that they tasted good. These are good pancakes. No pretenses, as it should be.
When I asked mom what I should call these (because the name I have is not the most eloquent, but c’est la vie!). She said “good” and “disappearing”. The Good Disappearing Pancakes. That they are!
This one is for you.
While I certainly have a bunch of pancake recipes here – from a fluffy ratio-based one to pumpkin to quinoa flake, this is a community event. Go check out these lovely people, and their pancakes.
Tara from A Baking Life.
Karen from Cooking Gluten-Free.
Silvana from Dishtowel Diaries.
Irvin from Eat the Love.
Britt from GF in the City.
Lisa at Gluten-Free Canteen.
Shauna from Gluten-Free Girl.
Kate from Gluten-Free Gobsmacked.
Jenn from Jenn Cuisine.
Erin from The Sensitive Epicure.
Carol from Simply Gluten-Free.
Now, it’s your turn. Go. Play with ratios. The possibilities are endless. From the ones you see above to a concoction of your own. You can do it. Just go for it. We’re here to help.
Also, you can follow and tweet about this with the hashtag #gfreerally. We’ll be doing it monthly, figuring out all sorts of goodness!
xoxo
Lauren
{ 34 comments… read them below or add one }
Lauren your pancakes look fabulous! Love the name – Good Disappearing Pancakes, perfect!
Beautiful, Lauren! And what a lovely gesture to make something so obviously delicious for your mom’s friend. You can see the love in these pancakes.
OMW I’m so excited by this! I recently bought a copy of the book Ratio by Micheal Rhulman but I’m still trying to figure if the ratios work for gluten free. What an awesome idea. Your pancakes look divine. I’ve never used flax before, can i ask what it’s function is in the recipe?
What a splendid idea to rally around ratios – I have been playing with ratios in my baking for a while and love advice on this topic.
Yum. Pancakes in pajamas makes perfect sense! Those look wonderful, Lauren. I think I might have to have pancakes for breakfast all this week after reading all of these!
Beautiful pancakes, and vegan! I just have to get all the ingredients out of my cupboards and make my kids pancakes. Yeah! Thanks!
I had no doubt you’d make delicious pancakes. But to make them dairy-free and potentially vegan for a friend? You are a mensch, my dear. I’m so happy to be working on this with you!
And I want some of those pancakes!
Great post Lauren! Love the idea of the ratio rally and your great spirit to motivate others to give it a try. I did a pancake post yesterday along with 3 other bloggers (@globetrottings, @yumivore, @chowandchatter) and I shared a matzo meal pancake that my grandmother used to make for me. It would so easily be turned into a gluten free pancake by substituting something for the matzo meal – maybe the flax seed? I am always so impressed by what all of the gluten free bloggers have accomplished. It really motivates me in my cooking, experimentation, and efforts to make traditional lactose-filled recipes lactose free.
Thanks for sharing your photos, recipe, and enthusiasm.
Lauren they look so good.
I really should start baking with a scale.
You ladies inspire me.
So thick and fluffy!!! Your vegan and whole grain pancakes look perfect. Thanks for sharing such a gorgeous recipe (and I will have to try them with the warm jam, great idea!).
Wow, they looks so light & airy. Nice work!
Amazing pancakes! Yet what captivated me the most, is the depth of your words on your blogsite. I bumped into your site in hopes of finding ideas but what I found is a passion beyond celiacs and gluten free living from a teenager that appears so vastly different from those in today’s world. As a mother and grandmother with ScotchIrish roots, it makes me proud of your ancestory root search journey, appreciative that you desire more for those of us who suffer from celiacs with a GF friendly version of the foods that once satisfied our senses which are now restricted, your most excellent penmanship and your sensitivity to the people around you. What a blessing you are to those who know you personally and to those who, like myself, bump into your blog. Thank you! ((And I shall allow my daughter to read your blog!))
Robyn, the flax mixture is used as an egg replacement.
Thank you all so much! I’m really excited about this new venture, especially when it starts with pancakes :).
GORGEOUS! I’m ready to dig in! 😉
Ah, Lauren, gorgeous as usual! Thick and fluffy is definitely my kind of pancake. But I’m especially impressed with your willingness to tackle multiple food allergies for a friend. It really emphasizes the giving spirit of this Rally!
OOOOOoooo how i love multigrain!! <3 and i like how u used a variety of different gf flours!! 🙂
Oh hello friend. Those look positively delightful. And potentially vegan. I love it! The brightly colored jam on top makes me want to dive right in.
Lauren,
Those with multiple food sensitivities are a special bunch. Truly the most challenging. You made it look so easy, thank you, I will be referring people your direction.
Pancakes in pyjamas – is there any other way? These pancakes look so fluffy, and I like mine with warm jam too 🙂 I love what you guys are doing over at the Kitchen Generation, and this is another wonderful initiative. I can’t wait to see what else happens.
(hubby is making these tonight)
Just stopping by from Gluten Free Girl and I am so impressed with your blog!
As a new gluten-free blogger, you are an inspiration!! Thank you for the great recipe!!
http://sharesomesalad-hmariek.blogspot.com
So much goodness packed in your pancakes. I love the variety all you great GF cooks are coming up with.
These pancakes looks really interesting, I’ve never seen such a thick batter yet they look light! Great recipe, and love the idea of the rally. Its seems like a great way to share recipes and ideas.
hey 🙂 im 17 and i found out today that i have celiac disease. being a food lover i’m sure it will be difficult to start, but finding this website has made me smile and i am sure i will be visiting it often
These pancakes are fantastic! I just made them for breakfast. Mine didn’t come out as thick as yours, but they were so soft and moist and they actually turned a perfect golden-brown when they cooked. I stacked them up and put strawberry jam and hemp seeds in between the layers. SOOOOOOOOOO delicious!
I don’t eat sugar, so I left that out completely. They were plenty sweet enough without the sugar. Also, I left out the xanthan gum and subbed an extra 1 Tbsp flaxseed meal with 3 Tbsp. water. I used hazelnut milk for the buttermilk, and it was definitely moist enough, maybe even too moist which might be why mine weren’t as thick as yours. Also, I used the flours that I had, so that ended up being just teff, sorghum, and superfine brown rice flour.
Thanks for the terrific recipe! These are definitely the best pancakes I’ve made so far.
This recipe uses a combination of six different gluten free flours…wow! That’s quite a mixture. That alone is what’s tempting me to try these out, along with all the other great comments that’s been posted.
Angie.
Lauren,
Do you ever visit Edmonton? I would love to have you teach me how to do a gluten free bread or cake – and then write about it. Baking together is so much fun! There is not a gluten free blogger (per se) in this city, and no one I can learn from. Let me know if you ever come up – and maybe we can plan a baking morning!
🙂
Valerie
I love the idea of that rally, and those gluten-free pancakes look fantastic! Awesome Lauren! 🙂
Thank you SO much for your pancake recipe! My little 2 yr old is allergic to wheat, gluten, corn (which means no baking powder), rice, oats, egg, dairy, yeast, etc, etc, etc… You get the picture. So, I’ve been experimenting with all kinds of flours, and this is the first pancake recipe that the whole family enjoys! I substituted the rice flours for buckwheat flour, and quinoa flakes. And, for the 2 tsp baking powder, I just used 1/2 tsp baking soda with 1 tsp cream of tartar instead. Oh, and my little angel also can’t have any sugar. I even took out the sugar in the recipe and they still turned out great. She will eat these with just a little margarine on them! You’ve made Saturday morning pancakes come back to life in our family! I can’t thank you enough. And, one more note: Because of all the ingredients in the recipe, these do take a long time to make (especially with little kids whining “I’m hungry!”) so, I made a double recipe of the dry ingredients this time, so it’ll be quicker to whip up next time.
I am a teen with Celiac, I was diagnosed with is when I was 7, ever since then I have had a REALLY hard time staying on the diet… This year I had a HUGE breakout, worse then I have ever had before. I am determined not to “cheat” again. This website (and the pancakes that I saw when I first clicked this site 😉 ) has really got me motivated. I can’t wait to try those pancakes, and to try new recipes…maybe even invent one of my own! (almost all GF foods i have ever eaten except for a selectuve few, have tasted grainy, and dry.) But i’m going to try to figure out a way to change that. Thank You! 😀
I got the link to your recipe from Glutenfreegirl.com – and I am so glad I did! Your pancakes have made an 8-year-old girl very, very happy this morning. None of the mixes I’ve tried have been good enough, but she gobbled these down with sunflower seed butter and maple syrup and declared them delicious. Thank you, thank you!
We tried these pancakes yesterday. Absolutely delicious. Thanks so much for sharing the recipe!!
I’ve been looking for years for a good, hearty gf pancake and I have finally found it! These are delicious and filling. Thanks so much for what you do, you’re an impressive teenager.
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