American pancakes
Gluten free American pancakes are a perfect weekend treat. They are fluffy, light, and surprisingly easy to make. The secret to getting that classic height and softness, even without wheat flour, lies in two key steps: whisking the egg whites separately and using a reliable gluten free flour blend. By folding the stiff egg whites into the batter at the end, you trap extra air, helping the pancakes rise beautifully and stay tender on the inside.
This recipe works well with most store-bought gluten free flour mixes, especially those containing rice flour, potato starch, or cornstarch. Because gluten free flours absorb liquid differently, the batter may appear slightly thicker than traditional pancake batter, which is normal and contributes to the fluffiness.
When frying, keep the heat medium-low to ensure the pancakes cook through without burning. Gluten free pancakes can brown a little faster, so watch them carefully and flip when small bubbles appear on the surface.
For toppings, you can keep it classic with maple syrup and butter, or go for fresh berries, yogurt, nut butter, or even a homemade fruit compote. These pancakes also freeze well. Simply let them cool, stack them with parchment paper in between, and freeze for quick weekday breakfasts.
Ingredients (4–5 pcs)
- 2 eggs
- 2 dl milk
- 2 dl gluten free flour mix
- 2 tsp baking powder
- ½ tsp salt
- Butter for frying
Instructions
- Separate the egg whites from the yolks, and whisk the whites into a stiff foam.
- Whisk together the yolks and the milk until you have a smooth batter.
- Mix the dry ingredients and whisk them into the egg-and-milk mixture. Whisk until no lumps remain.
- Gently fold the egg whites into the batter until smooth. Use only a spoon or fork.
- Spoon the batter into the frying pan and cook.
- Serve with toppings of your choice.
Recipe from: Smilla Bakar Glutenfritt
