Oh, faithful reader, I beseech thee to lend me thy ears and allow me to share with you a recipe that will tickle your taste buds and put a smile on your face: Gluten-Free Superfood Pancakes!
Gird your loins, for these pancakes aren’t just gluten-free, they are also dairy-free, organic and packed with superfood goodness. I promise you won’t even miss the wheat flour or dairy milk because these pillows of perfection are made from the finest quality ingredients, carefully selected to create a healthy alternative to traditional pancakes.
These pancakes are not just a breakfast delight, my friends. They are the perfect treat for any time of day. Whether you’re looking for a light snack or an energy boost during the day or want to enjoy them as a dessert after dinner, these pancakes will satisfy your craving for something sweet.
So join me on this culinary adventure as we blend together nutrient-rich flours and power-packed toppings that will fuel your body and invigorate your soul – all in the form of deliciously fluffy pancakes.
Why You’ll Love This Recipe
Hark, dear reader! With this recipe in hand, I shall convince thee to fall in love with the most delectable superfood pancakes—gluten-free and dairy-free pancakes that will leave your taste buds singing with joy.
By using a combination of organic and gluten-free ingredients such as almond flour, sorghum flour, tapioca starch, and chia seeds, these pancakes provide a delicious alternative for those with gluten intolerance or celiac disease. Oh, but that’s not all! These pancakes are also made with superfoods like acai, blueberries, and maca powder that offer incredible health benefits.
For those who seek a sweetener, you can choose from natural alternatives like Stevia or Raw Sugar instead of processed ones. And I mustn’t forget to mention the delightful mix-ins available such as blueberry-chocolate-cocao pancakes, passionfruit maple syrup, or toasted seeds!
But what truly makes these pancakes a cut above the rest is their fluffy texture and mouth-watering taste. With Laird Superfood creamer, baking powder, and cream of tartar for fluffiness; nutmeg for aroma; and sea salt for balance—these pancakes are sure to melt in your mouth.
So if thou want an easy breakfast or some comfort food any time of the day that is both healthy and delicious without giving up on taste so much that it would make you want to hurl—this gluten-free superfood pancake recipe may be just what thee need. Trust me when I say once you try them – you won’t look back!
- 1/2 cup of organic dried blueberries
- 1 tbsp of maca powder
- 1 tbsp of flaxseed
Gluten-free Flours that make Pancake Mix Something You Want to Wake Up For
- 1 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup almond flour
- 1/4 cup quinoa flour
- 1/4 cup protein powder (vanilla or cacao)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp guar gum
- 1 tsp cream of tartar
- ¹⁄₂ tsp nutmeg
- ¹⁄₂ tsp sea salt
Liquid Ingredients for Fluffy Gluten-Free Pancakes
- 2 cups milk (dairy or non-dairy)
- 2 tbsp coconut oil (melted)
- 3 tbsp stevia or raw sugar
- Juice and zest from one organic lemon
Other Optional Ingredients for Extra Nutrient Boost
- Laird Superfood Creamer with functional mushrooms
- Blueberry Chocolate Cacao Superfood Blend by Simple Mills
- Chia seeds, spirulina powder, rice flour, oats, and/or whole wheat flour
Note: Double the ingredients for a larger batch
The Recipe How-To
Now that you have gathered all the essential ingredients for these delicious pancakes, let’s dive into how to make them. This recipe is quite simple and won’t take much of your time. With a little bit of patience and care, you will make the perfect healthy breakfast in no time!
Step 1: Preparing the Dry Ingredients
In a mixing bowl, combine all the dry ingredients which includes rice flour, tapioca starch, sorghum flour, protein powder, baking powder, baking soda, guar gum, cream of tartar, flax seed, and sea salt. Whisk them together until they are all fully mixed. Add stevia or raw sugar according to your sweetness preference.
Step 2: Preparing the Wet Ingredients
Next up is preparing the wet ingredients. In a separate mixing bowl, add milk (use non-dairy for a dairy-free version), almond flour, and chia seeds. Mix them properly until they are fully combined. Then add your desired mix-ins like organic dried blueberries and maca powder with great blend GF flours.
Step 3: Combining Dry and Wet Ingredients
Now it’s time for the wet and dry ingredients to come together! Combine them gently with a spatula until there are no more streaks of flour visible. Be careful not to over-mix as it can result in tough pancakes.
Step 4: Cooking the Pancakes
Preheat your pan or griddle over medium heat. Grease it with oil or butter if required. Using a measuring cup or ladle scoop some batter and pour it onto the pan forming small to medium-sized pancakes depending on your choice.
Cook until bubbles start to form on top of the batter and brown on both sides flipping once in between. This process takes about 2-3 minutes per side.
Step 5: Serving and Pairing
Your gluten-free superfood pancakes are now ready to serve! Top them with your favorite toppings like maple syrup or fresh fruit.
Step 6: Make-Ahead, Storing and Reheating
If you’re thinking of making them ahead of time, then you can freeze the cooked pancakes in an airtight container or a zip-lock bag. Reheat them in the microwave or toaster when needed.
Step 7: Tips for Perfect Results
For best results, use a blend of GF flours to maintain the optimal texture and consistency of the pancakes. Do not over-mix the batter. Always cook pancakes at medium heat. Top them with Laird Superfood creamer to add a rich and velvety flavor.
With this super simple recipe, it’s amazing how you can make a healthy gluten-free breakfast all by yourself. These pancakes are also a great way to include various superfoods into your diet without compromising on taste. Try this pancake mix out something want wake up feeling refreshed and energetic,
Substitutions and Variations
Methinks, my dear readers, that thou mayest be wondering what substitutions and variations canst thou make to this recipe? Fear not, for I have some ideas to share with thee!
Firstly, if thou dost not have some of the ingredients at hand, fret not! Thou canst replace raw sugar with stevia or any other sweetener of thy choice. Moreover, if thou dost not have guar gum at thy disposal, use cream of tartar instead.
Secondly, if thou art in the mood for a different flavor profile, then adding 2 teaspoons of nutmeg to the batter will give it a warm and cozy taste. Or try incorporating chia seeds or maca powder – they are both superfood ingredients that will complement the healthy and gluten-free nature of these pancakes.
Thirdly, if thou dost not possess all the necessary gluten-free flours listed in the recipe, there are several alternatives that thou mayest use. Try using buckwheat flour in place of sorghum flour or quinoa flour instead of tapioca starch. Rice flour can also be used in place of whole wheat or gluten-containing flours.
Fourthly, for those who yearn for a touch of chocolatey goodness on their pancakes, I recommend substituting blueberries with organic dried blueberries or chocolate chips. Alternatively, try making a batch of blueberry chocolate cocao superfood pancakes by adding cocao powder to the batter.
Lastly, try experimenting with different toppings to appeal to thy palate. Some delicious options include maple syrup and almond butter drizzle or fresh passion fruit and coconut flakes.
Do give these substitutions and variations a try and let me know how it turns out!
Serving and Pairing
Methinks thou art ready to plate up these gluten-free superfood pancakes, and dine like a royal! These pancakes are versatile in their pairings and perfect for any time of day. Here are a few suggestions for serving and pairing to elevate your pancake experience:
– Fresh fruit: Pile on some fresh berries such as strawberries, blueberries or raspberries on top of your stack. The sweetness of the fruit complements the flavor of the pancakes and adds a burst of vitamins and nutrients.
– Maple syrup: Pour generous amounts of pure maple syrup over the pancakes for an authentic pancake house vibe. Drizzle maple syrup infused with maca powder for added health benefits or use a bit of Stevia or raw sugar to sweeten it up.
– Nut butter: Top your pancakes with your favorite nut butter, such as almond or cashew, and sprinkle chia seeds on top- a satisfying combination that will also provide healthy fats and proteins.
– Laird Superfood creamer: Laird Superfood has an amazing line of creamers that blend perfectly with coffee or tea but can also be used in cooking. Try adding some to your pancake mix for a little extra flavor.
As far as pairing goes, these superfood pancakes can stand alone as an indulgent breakfast or be paired with other side dishes to make a complete meal. You could serve it with scrambled eggs, turkey bacon or chicken sausage, fresh fruit salad or anything else that can balance the sweetness of pancakes.
No matter how you choose to enjoy them, these gluten-free superfood pancakes are sure to delight your taste buds and energize your body with fantastic nutrients!
Make-Ahead, Storing and Reheating
Hark! Fear not for leftovers of these magnificent gluten-free superfood pancakes, as they store rather well for future consumption. As with all pancakes, they are best served fresh and piping hot from the griddle. Nevertheless, should you find yourself desiring additional pancakes after your breakfast has concluded, or seeking to make them in advance, I have several recommendations that shall ensure your pancake experience continues to be nothing short of delightful.
Regarding make-ahead preparation, you may prepare the pancake batter up to a day prior to cooking them. After thoroughly combining all ingredients together, place the batter in an airtight container and store it in the refrigerator for up to 24 hours.
As for storing the cooked pancakes, allow them to cool completely before placing them in an airtight container. You may keep them stored in the refrigerator for up to three days or freeze them for up to three months. To avoid them sticking together while being stored in the freezer, separate each pancake with parchment paper or wax paper.
When reheating your pre-cooked pancakes, I suggest reheating them in a microwave-safe dish covered with damp paper towels. Microwave on high for approximately 30 seconds until heated through. Alternatively, you may use a preheated oven at 350°F (177°C) and place the pancakes on a baking sheet lined with parchment paper. Heat until they are warm to your liking.
With these instructions in mind, you need not fret about wasting your leftovers nor missing out on enjoying these glorious delights anytime you desire. Keep these tips close and carry on enjoying gluten-free superfood pancakes whenever something savory is required.
Tips for Perfect Results
To make the perfect gluten-free superfood pancake, it’s all about being prepared and paying attention to details. Here are some tips on how to get it right:
1. Mix wet and dry ingredients separately
Pre-mix your dry and wet ingredients in separate bowls before combining them. This will ensure that the ingredients blend properly, creating a smooth batter that will cook evenly.
2. Use a non-stick pan or griddle
Cooking pancakes on a non-stick surface is key to achieving the perfect texture. Using butter or oil can cause unwanted sticking and won’t produce those crisp edges that we all love.
3. Let the batter rest for 10-15 minutes
Allowing your batter to rest for a bit will give time for the ingredients to meld together, leading to a better texture and taste.
4. Don’t overmix!
When preparing your pancake batter, it’s important not to overmix. Overmixing can cause your pancakes to be dense, tough, and unappetizing. Combine the ingredients until they are just blended together.
5. Use an ice cream scoop
Using an ice cream scoop is a great way to portion out your pancake batter and keep them all uniform in size. This will help with even cooking times and browning.
6. Cook over medium-low heat
Cooking pancakes over medium-low heat is best. Higher heat may cook the outside too quickly while leaving the center raw.
7. Flip only once
Flipping your pancake too many times can cause it to become tough or fall apart completely! Wait until the edges begin to look dry before doing so and flip once only.
8. Keep pancakes warm in oven
If you want to keep your pancakes warm until serving time, place them on an oven-safe dish in a preheated oven set at 200°F for up to 10 minutes.
By following these tips, you can have stacks of perfect, fluffy gluten-free superfood pancakes ready to be devoured. Happy cooking!
Thus, gluten-free superfood pancakes recipe is a great way to start your day. This recipe is packed with superfoods like chia seeds, maca powder, almond flour and many more ingredients that make it a healthy and nutritious meal. Moreover, it’s simple to prepare, delicious and flexible to tailor to your preferences.
Whether you want blueberry chocolate cocao or spirulina pancakes, this recipe can make your breakfast dreams come true. With a quick mix of organic dried blueberries and maca powder flaxseed (or any other ingredient), you can create a great blend of GF flours that make fluffy and protein-rich pancakes. They are worth celebrating in their own right!
The pancakes are also easy to serve – drizzle with maple syrup or top them with passion fruit for an added kick. Pair them with some fresh berries or whipped cream for an even greater experience.
Overall, this recipe stands up to any conventional pancake recipe without compromising on taste or texture. So don’t be afraid to experiment! Add a little bit of this or take out a little bit of that to create your perfect pancake blend.
With the help of this gluten-free superfood pancake recipe, you can enjoy healthy and tasty pancakes any day of the week while adhering to your dietary restrictions without compromising on flavor. So go ahead—flip that pancake!
Gluten Free Superfood Pancakes Recipe
- 3/4 cup rice flour
- 1/3 cup millet flour
- 2/3 cup brown rice flour
- 2/3 cup sorghum flour
- 1/3 cup soy flour
- 1/4 cup tapioca starch
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1 tablespoon ground flax seed
- 1 tablespoon maca, powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon guar gum
- 1 teaspoon raw sugar
- 5 (1 g) packets stevia
- 1 cup dried blueberries
- Whisk all ingredients together. Store in an airtight container in the pantry up to 4 months.
- To make your Gluten Free Blueberry Pancakes you need:
- 2/3 cup milk or non-dairy milk.
- 1 egg.
- 1 tbsp canola oil or melted butter.
- 1 cup Gluten Free Blueberry Pancake Mix.
- In a bowl, whisk together the milk, egg and oil until well blended.
- Add the Gluten Free Blueberry Pancake Mix and whisk until well blended.
- and smooth.
- Let stand for 10 minutes.
- Cook on a greased preheated, griddle, flipping halfway through.