Batter Up!


This summer has given me the opportunity to make some really delicious breakfasts that I usually don’t have time to make during the school year.  Last week I made crêpes -you can find the recipe for those here.

This week I’ve been spending my time with a friend who I’ve known for over 20 years!  Every time we visit each other it’s a tradition to take a morning and make a batch of pancakes, because pancakes just turn out better when she’s around.


This is one of the first times I’ve tried making pancakes since I started using my own flour mixes, so we decided to try out two gluten-free recipes and put them to the test.  I’ve included the ingredients to both recipes here, and will feature the final recipe on another post.
This time on Sweetless Wheatless:

                                                          Battle of the Pancakes

We have a few standards that needed to be met by these pancakes, here they are:

1. The pancake must have a fluffy and light texture and rise quite a bit when cooking

2. When taken off the griddle, the pancake should stay together easily

3. The pancake should have a light flavour similar to using regular flour

Recipe #1IMG_4880
* adapted from a couple of recipes online, which were adapted from other recipes, so I haven’t put a link to them.  It’s made of mainly rice flour, because that’s a very light flour that rises easily.  The almond flour is for added flavour and moisture.

1 cup rice flour
3 tbsp almond meal
1/3 cup tapioca starch
2 tsp xylitol
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
2 eggs
3 tbsp coconut oil, softened or melted
1 tsp vanilla
1 3/4 cup unsweetened almond milk


Recipe #2
* adapted from the recipe we used to use from Joy of Cooking recipe.  The Joy of Cooking recipe has changed slightly over the years; we used the newer version for this trial.

1 1/2 cups baking flour mix
3 tbsp xylitol
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
1 1/2 cup unsweetened almond milk
3 tbsp melted butter
2 eggs
1/2 tsp vanilla
IMG_4891The Results

Recipe #1 worked out quite well.  The rice flour was light, the pancakes rose and were quite light, and they stayed together when flipped!  The taste, however, left a bit to be desired.  Rice flour doesn’t have a very tasty flavour, and though I think butter and a bit more xylitol may have helped, it was missing something.  We were both happy enough with the pancakes, but decided to try out the second recipe anyway.

Recipe #2 was even more successful!  I am happy to say that my own flour blend was used, and the pancakes really tasted delicious!  They had a more complex flavour, one that was a bit sweeter and more like the pancakes we’re used to.

We put the two pancakes in a blind taste test and had some other people taste them, and the second recipe was a definite favourite.  I will be making these again!  The full recipe can be found here.

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