Happy Fat Tuesday!  Just because you’re gluten intolerant doesn’t mean you can’t celebrate Fat Tuesday with the rest of us.  Today anyone can “laissez les bons temps rouler” with a fabulous recipe for gluten-free pancakes from the amazing Lauren of Celiac Teen!

Lauren’s favorite pancake topping is a bit of butter and some maple syrup, though she also loves warm jam, or even compote.  But if she’s going to top her pancakes with maple syrup, it must be real, preferably in a can from one of the farms near where her mom grew up in Quebec.  She loves making pancakes any day, but usually only has time to do so on the weekends (she’s a busy high school student!).  Lauren recommends getting to  know your pancake recipe.  Lauren explains, “Know that some pancakes dry out on the top, with little bubbles bursting through the surface.  Other recipes just brown on the bottom.  Each recipe has a slightly different chemistry, which makes it so much fun to play with flavours and flours!”  She may be young, but Lauren is a wise old soul when it comes to matters of the kitchen.  Enjoy her fabulous Fat Tuesday creation and then hop on over to her blog, Celiac Teen, for more fabulous gluten-free creations!

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When Rachael asked if I would be interested in sharing a pancake recipe, there was only one possible answer – Yes! Pancakes are one of my favourite things to make. For years I would make them religiously every weekend. They were my thing, and I knew that recipe by heart. It was therapeutic and calming, knowing exactly the consistency it should be and the precise time when flipping them would result in perfect pancakes. I could make them in my sleep, and I often did in that just-awoke middle ground between sleeping and waking hours. When I got sick, I rarely made pancakes. After being diagnosed with celiac, I began to feel eons better. On good days, I baked. Pancakes were one of the first things I made. I made cornmeal ones and played with my old standard. I would make them as I sat in a chair, huddled beside the griddle. When I felt even better, I would make them standing. I made small batches, for just one meal and I made giant batches – enough for that meal and more to freeze and defrost for later.

In the past three years of being gluten-free, I’ve learned incredible volumes about the flours and what else that go into making delicious gluten-free baked goods. But pancakes, without question, are what I’ve played with most. I recreated that recipe I loved so well, but nowadays, I wouldn’t call it my favourite. My palate has expanded as I’ve explored flours and various ratios. Buttery pumpkin pancakes, whole-grain pancakes with a hint of cornmeal, quinoa flake pancakes, and even whole-grain vegan pancakes.

These ones are a fun one. I tend to shy away from berries in pancakes (though, I do love them!) because my brother won’t touch them if I do. Chocolate chip pancakes are ones that I just haven’t really found a perfect flour accompaniment yet. Although I’ve been low on recipes for them up to this point, I love add-ins in pancakes. These ones have sliced almonds. It adds a bit of texture that nestles in wonderfully amongst the fluffy yet thin pancakes. I’m a huge fan of pancakes that are fluffy and light no matter how thick they are.

When I went into the kitchen to figure this recipe out, I let the flours guide me. I knew I would be using almonds, so a little extra bit of that flavour from almond meal couldn’t hurt! I love millet, with its casual flavour and whole-grain feel. Then some brown rice flour to add to the grains as well as provide a comforting texture. With a bit of tapioca starch and a pinch of xanthan gum added to the mix, I was in business. A subtle tone of vanilla, hiding amongst the almonds and butter, make it all shine just that much more. I don’t know why vanilla gets the short end of the stick so often, but it’s an incredibly complex and exotic flavour. I love it, even if it’s just subtle, as in these pancakes.

Gluten-Free Pancakes with Sliced Almonds

Recipe from Lauren of Celiac Teen

1/3 cup almond meal (1.00 oz / 29 g)
1/2 cup millet flour (2.15 oz / 61 g)
1/3 cup brown rice flour (1.60 oz / 46 g)
1/3 cup tapioca starch/flour (1.45 oz / 40 g)
1/2 tsp xanthan gum
2 tbsp sugar
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 egg
1 1/2 cups buttermilk
1/4 cup butter, melted and cooled slightly
1/4 tsp vanilla
1/3 cup sliced almonds (optional)

1. Preheat a griddle or skillet to medium low heat.

2. Whisk together the flours, xanthan gum, sugar, salt, baking powder, and baking soda in a large bowl. Whisk until uniform in colour and aerated.

3. In another bowl, whisk together the egg, buttermilk, butter and vanilla.

4. Pour the liquids into the dry ingredients and stir with your whisk until combined. Pour in the sliced almonds and stir.

5. With between 1/4 cup and 1/3 cup of batter at a time, cook your pancakes on the greased griddle or skillet. The batter will spread quite a bit. When browned on the bottom and the edges are starting to look dry, flip. Let cook for a few minutes, until browned on the bottom. Repeat until all batter is used up, and enjoy!

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