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American Pancakes (Gluten-Free)

by Lucinda Bruce-Gardyne from Genius Gluten-Free Cookbook

This easy Gluten-Free American pancake recipe uses potato and rice flour in the batter, resulting in fluffy American-style pancakes, ready to top with maple syrup, bananas and Greek yoghurt.


Making these pancakes at weekends has become our favourite family ritual at home because the process involves us all and is conducive to a rare slow start to the day.

This recipe also makes great waffles. Serve on warm plates simply dredged with icing sugar, a delicious topping of your choice, or with sliced banana, fresh berries and/or maple syrup and Greek yoghurt.

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140g potato flour
70g rice flour
2 1/2 tsp gluten-free baking powder
1/2 tsp salt
2 medium eggs, separated
290ml milk or dairy-free milk
vegetable oil for cooking

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1. Preheat the oven to 60°C.

2. To prepare the pancakes, sift the flours, ground almonds, baking powder and salt into a medium bowl.

3. Beat the egg yolks together, and whisk in the milk.

4. Make a large well in the centre of the flour mixture, and pour in a third of the egg and milk mixture.

5. To incorporate the flour, stir the egg and milk mixture in small circles with a wooden spoon, so that the flour is slowly drawn from the sides of the well into the liquid. Do not stir vigorously, or the flour will not be mixed evenly, resulting in a lumpy batter. Once the mixture in the well is smooth, add more of the milk, continuing to stir in small circles and slowly drawing in the flour mixture, until all the milk has been added, the dry ingredients are incorporated and the batter is smooth and thick.

6. In a separate, clean bowl, whisk the egg whites until they hold their shape but wobble when shaken. Stir a large spoonful of the egg whites into the pancake batter. Gently fold through the remaining egg whites, to form a light and airy batter.

7. Lightly grease the pan with oil, and place over a high heat. Once the oil starts to smoke, pour enough of the batter into the centre of the pan to form a pancake about 12.5 cm across. Cook undisturbed until bubbles form on the surface and the bottom is golden brown and released from the pan. Turn over with a fish slice, and continue to cook until the pancake has puffed up and feels springy in the centre. Keep warm under foil in the oven while you prepare the remaining pancakes in the same way.


BUTTERMILK PANCAKES Replace half the dairy milk with buttermilk, to make pancakes with a slightly sour, complex flavour that cuts through the sweetness of sweet toppings.

LEMON AND SULTANA PANCAKES Stir the finely grated zest of 1 lemon into the pancake batter.

Pour the batter into a hot greased pan to form pancakes about 7.5 cm across, and sprinkle 6–8 sultanas evenly over each pancake. Once each pancake has puffed and set, turn over to brown the fruited side. Serve warm and buttered.

VANILLA WAFFLES Preheat the oven to 60°C. Preheat your waffle maker.

Follow the recipe for American Pancakes adding 1 teaspoon of vanilla essence into the batter.

Pour sufficient batter into the waffle maker to fill the moulds, and cook until the waffles are golden brown and release from the mould.

Lift into an ovenproof dish and keep warm in the oven while you make the rest.

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