For some reason breakfast has always had a special place in my heart. Maybe because when it is done right it’s a fun and special start to the day that sets the tone. It could just be the yummy food. Maybe it’s because when we visited my maternal grandparents I would get up early with my grandpa, and I would help him make a special and delicious breakfast for everyone. No matter why, breakfast will always be my go-to special meal. One of my favorite breakfasts is a good pancake, slathered with good butter and just the right amount of syrup. Sometimes I want the nice, light pancakes my grandpa used to make, some days I like a strong, sturdy flapjack that will last me quite a while. We decided to go the flapjack approach this time. This is a fantastic gluten free pancake recipe.
This recipe was originally featured in Bon Appetite quite a few years ago, and is from Blackberry Farm Resort in Tennessee. My understanding is that these are a regular staple for a delightful gluten free breakfast in their restaurant.
A Few Substitutions
I did not have everything on hand that this recipe called for, specifically brown rice flour. I also did not have oat flour, but as we spoke about yesterday, that was super easy to make my own. We are also doing our best to keep the girls off of dairy at the moment, so I needed to substitute for the butter milk.
For the brown rice flour, I increased the oat flour and buckwheat flour each a bit to compensate and that worked out beautifully.
As a general rule, you can always just substitute water in for milk. You can always use non-dairy milk such as almond or coconut, but we did not have almond and I didn’t want the coconut flavor in this particular recipe. I ended up using half water and half apple sauce. The apple sauce helped add some of the body that was lost because of the water used, but also when paired with some water did not thicken the batter too much.
These turn out fantastic as a gluten free pancake even with the substitutions. They have the nice nuttiness from the buckwheat without being bitter. The cornmeal adds a nice texture to them without being grainy. And the oats make the recipe filling without being too heavy. There is also a touch of maple syrup in them which, frankly, makes them just sweet enough to be perfect without any additional syrup on top. I highly recommend these for your next special breakfast!
2 Cups Buttermilk
¼ Cup Pure Maple Syrup (none of that fake stuff)
1 Cup GF Oat Flour
2/3 Cup Yellow Cornmeal
1/3 Cup Brown Rice Flour
¼ Buckwheat Flour
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
¼ Cup (1/2 Stick) Unstalted Butter, Melted
1 Teaspoon Salt
Butter or oil for skillet
- Whisk Egg, milk, and syrup in a small bowl.
- Combine all dry goods together in a large bowl
- Whisk butter milk mixture into dry goods.
- Add butter and whisk until no lumps remain
- Heat a skillet or griddle over medium heat, add butter or oil just to coat the pan.
- Use a ¼ cup to portion batter into the pan. Make sure to leave some room around each one to make it easier to flip them.
- Cook until the bottoms are browned and the bubbles are set on top, about 2-3 minutes. Flip and let brown on the other side. Remove to a warm oven.
- Enjoy with a good butter and syrup!