These are SO delicious, plus they're easy to whip together. I've even doubled this recipe while we had family visiting and I think between the 7 of us, they were gone in two days. 

These yummy GF lemon blueberry pancakes came about because I have a big batch of lemon sugar hanging out in my kitchen this summer. We had a bunch of lemons we zested since my youngest was making lemon popsicles, and I have been using it to create fun lemon-y recipes ever since.  

How to make Lemon sugar: 1 cup sugar + zest of 2 well-scrubbed lemons (~2 Tbsp), mix well and store in an airtight container for several months at room temperature.  Easy peasy!

Mmm... ready for a drizzle of maple syrup and eating!

Lemon Blueberry Pancakes!

Makes 18-24 pancakes 

Mix dry ingredients a bowl: (You WANT to mix dry ingredients first in gluten-free baking/cooking or things lump and aren't evenly distributed in your batter)
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1 tsp xanthan gum
2 Tbsp lemon sugar (make lemon sugar using 1 cup sugar + zest of 2 lemons, let sit a few days - or use 2 Tbsp sugar + zest of 1/2 - 1 lemon directly in the batter)
1 1/2 Tbsp baking powder
1/2 tsp salt
2-3 drops lemon essential oil

Add and mix gently until it's all combined: 

2 eggs
1 3/4 cup milk (lactose-free or dairy-free works great)
1/4 cup olive oil 

1-2 tsp vanilla bean paste, vanilla extract, or vanilla sugar

Add to batter:
2 cups blueberries, rinsed and drained

It's good to let your batter sit and rest for 5 minutes, so mix first and THEN heat your skillet over medium-low to medium heat. I like to butter each time while cooking these pancakes. 

If you find the batter is too thick, just add a little milk until you reach your desired consistency. (I find I like the batter a bit thicker with larger blueberries, but I can go a bit thinner for the tiny, wild blueberries) For each pancake, use a large spoon to spoon batter (by approx 1/4 cup amount) onto the pan. You have to help spread it out each pancake a bit, since it's packed with blueberries.

Cook the pancake until you can see it's a bit dry around the edges. Flip and cook the other side until a nice golden brown, and the blueberries are bubbling a bit, and perhaps one or two is oozing juice down the pancake. Perfect!

Why yes, I do have two identical griddles I now use when I'm trying to make lots of pancakes. We make a lot of pancakes. They're a favorite. 

Yum yum yum!

Lemon Blueberry Pancakes Recipe by Successfully Gluten Free!

Cast-iron Chocolate Chip Pancakes

 I made these yummy pancakes using a self-rising GF flour blend a couple times while travelling abroad. They were a huge hit, so I've re-created them at home. If you have a self-rising GF flour mix that includes buckwheat and xanthan gum, use 2 cups of that GF flour blend in this recipe in place of the flours and leave out the baking powder. Enjoy!

A full plate of cast-iron cooked chocolate chip pancakes - this particular batch was whipped up in England. Ready to eat!

Some delicious berries and banana on the side. These ones were served with a maple butter. Yum!

Recreated at home, with classic Canadian maple syrup. 

Chocolate Chip Pancakes

Heat a cast iron pan over medium-low heat, allowing time to come to a steady-state temperature. 

In a large bowl, mix together: 

1 3/4 cup Kristin's Gluten-Free Flour Mix (*see note at the top if you have a self-rising flour mix)

1/4 cup buckwheat flour (or extra flour mix)

2 1/4 tsp baking powder

2 Tbsp sugar

1/2 tsp salt

1 1/2 tsp cinnamon

Add and whisk in: 

3 eggs

1 1/2 cup milk

1/4 cup butter, melted

Stir in: 

1/2 cup chocolate chunks or chips

Cook large spoonfuls of batter in a well buttered cast-iron skillet or pan. I find a medium-low heat works well, so they don't cook too quickly.  Delicious served with maple syrup. Leftovers store well in the refrigerator, or you can freeze to reheat later for breakfasts. Enjoy!

Cooking on a nicely buttered cast iron.

Almost ready!

Properly plated for the happiest time eating by my youngest. 

Chocolate Chip Pancakes Recipe by Successfully Gluten Free!

This Finnish Pancake roll filled with a whipped cream and fresh fruit and/or jam filling is absolutely the most delicious thing. My brother living in Finland told me how popular it is there, and I had to create a scrumptious gluten-free version we could enjoy at home. A new favorite, and so easy to whip together! Enjoy!

A delicious slice of homemade GF Finnish Pancake Roll. Yum!

Finnish Pancake roll, topped with extra fruit coulis sauce and a side of strawberries. Yes, we ate this for dinner because sometimes that is what you do.

Finnish Pancake Roll

Makes 1 large pancake roll, to be cut into slices of the size of your choice. 

To prepare the pancake:

Whisk together: 

1 cup Kristin's Gluten-Free Flour Mix

3 Tbsp sugar

1 1/2 tsp baking powder

1 tsp vanilla sugar (or 1 tsp vanilla extract added with wet ingredients)

1/2 tsp salt

Add and whisk in until smooth: 

1 3/4 cups warm milk (not hot)

2 eggs

1 Tbsp melted butter

Pour onto a parchment-lined cooking/baking pan (I use the size I typically use for baking cookies). Bake at 400 F for ~20 minutes, until golden brown. Remove from oven. Slice around the edges with a butter knife to loosen, then slide parchment onto a cooling rack to let the pancake fully cool. 

Pancake batter, ready for the oven. I don't worry about spreading properly or evening things out. I just hope the pan I chose to use isn't warped!

Fresh from the oven and a nice golden brown.

To prepare cream filling:

Whip until stiff: 

~1 - 1 1/4 cup (225 - 300 ml) heavy cream 

1/2 cup powdered sugar

Add and beat until smooth and stiff:

100 g (3.5 oz) cream cheese (I recommend the cream cheese in a tub vs the block, which may not mix in as nicely)

OR

100 g (3.5 oz) mascarpone cheese 

The nice whipped cream and cream cheese or mascarpone filling.

To assemble the roll:

Flip the fully cooled pancake over onto a clean piece of parchment paper. Spread the cream filling evenly over the pancake. 

Topped with the whipped cream filling, ready for the fruit!

Top with a variety of fruits and loose jams or coulis. Some suggestions: 

diced strawberries

blueberries

raspberries

strawberry coulis

raspberry coulis

blackberry-raspberry coulis (Similar to raspberry coulis, but I usually mash them a bit while cooking and let them simmer an extra 5-10 minutes to help the blackberries break down)

peach jam

Topped with blueberries and a blackberry-raspberry coulis sauce

Topped with a homemade peach jam and diced strawberries (mixed with 1 tsp sugar)

Roll up your pancake roll. If desired, you can sprinkle the top with a bit of powdered sugar before serving.  Slice with a serrated knife and serve with extra coulis and/or diced fruit on the side, if desired. Enjoy! 

Completed Finnish Pancake Rolls:

This Finnish Pancake Roll was filled with blueberries, blackberry-raspberry coulis and served with diced strawberries and some extra coulis on top.

Rolled and ready to slice and serve with extra coulis and diced strawberries.

A slice, ready for some toppings. 

This Finnish Pancake Roll was filled with a homemade peach jam and diced strawberries (mixed with 1 tsp sugar to soften them a bit), then topped with powdered sugar before serving.

Rolled and ready to serve!

Slices, ready to eat!

Finnish Pancake Roll Recipe by Successfully Gluten Free!

I'll give a little background on how I ended up creating these yummy (& healthy) banana oatmeal pancakes. Years ago my blender broke. And when I say years ago, I mean back when I had one kid. I now have 3 and the youngest is 10, so it's been awhile since I had a blender. The stick blender and I are still friends, but I have a new blender and it's been so fun to play around with throwing things together quickly. These banana oatmeal pancakes do have to be cooked on medium-low, but you can toss everything into a blender and just let it blend for a minute, and voila, the batter is ready! Feel free to add in mini chocolate chips if you'd like to make your youngest happy, too. Enjoy!

Banana Oatmeal Pancakes drizzled with maple syrup

Banana Oatmeal Pancakes

Makes ~24 pancakes

In a blender, add the following: (Don't have a blender? You can mix this in a large bowl with a stick blender)

4-5 overripe bananas

4 eggs

1 cup milk

2 tsp vanilla bean paste or vanilla extract

2 cup GF oats

1 cup Kristin's Gluten-Free Flour Mix

1 Tbsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 Tbsp oil (optional)

2 Tbsp sugar (optional)

Blend for 1 minute. 

If desired, mix in before cooking pancakes: 

2-3 Tbsp mini chocolate chips

Scoop and cook pancakes over medium-low heat. I prefer to butter the pan between batches.  

My kids prefer all pancakes with mini chocolate chips added, but either way works great. 

Place cooked pancakes on a plate or platter. Leftover pancakes can be cooled and frozen for easy breakfasts. Enjoy!

Cooking up yummy banana oatmeal pancakes! 

Banana Oatmeal Pancakes Recipe by Successfully Gluten Free!

Some days, a quick, comforting meal is what everyone around here is hoping to eat.  I was lucky enough to make a bunch of homemade peach jams from some neighbors peaches they weren't going to use - turns out it's perfect in peach pancakes!  My jam was definitely more of a loose, homemade pectin-free variety, but just use slightly less jam and extra milk if yours is a thicker jam.  You're aiming for a typical pancake batter texture. The jam is the sweetener in these pancakes.  These have been a hit with everyone around here each time we've made them.  Leftovers freeze well, which we love for easy breakfasts.  Enjoy!  

Fresh peach pancakes - great snatched up without any toppings at all!

Pancakes cooking to a nice golden brown.

A picture of the fall peaches. It was so fun to pick them.

Easy Peach Pancakes

Mix together in a large bowl: 

1/2 cup brown rice flour

1/2 cup white rice flour

1/2 cup tapioca starch

1 tsp xanthan gum

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

Add and mix in just until combined: 

2 eggs

1 cup peach jam (I use a homemade peach jam that is quite thin - if you use a thicker jam, add a bit less jam and a bit extra milk to balance out the thickness of your batter)

3/4 cup milk (or dairy-free option) (Add extra milk if you have thicker jam.  I'd recommend 3/4 cup peach jam and 1 cup milk, with perhaps a little extra milk if your jam is thick)

1/4 cup oil

You want a typical pancake consistency.  Not too thick, not too thin.  These will make nice, fluffy pancakes.  

Over a medium-low heat, cook pancakes until browned on one side, then flip and cook on the other side.  I like to check the center of a pancake to make sure they're fully cooked inside.  If you have a nonstick griddle, these can be made without added butter to cook.  Otherwise, butter and cook pancakes like you would any regular pancakes.  

These are just firming up at the edges and showing signs of bubbles in the middle of each pancake, which I usually use as a sign that it's time to flip. 

Yummy pancakes! Ready to serve! 

These are delicious plain or with some maple syrup.  Enjoy! 

Easy Peach Pancakes by Successfully Gluten Free!

These yummy chunky banana pancakes are a fun combination of pancakes and banana bread.  You get the slightly crispy edges of a tasty pancake with the chunky bites of banana you might find in a banana bread (at least in my banana bread since I prefer it that way).  Perfect to whip together when you have 4 medium-ripe bananas (i.e. not yellow, but not brown - nicely speckled).  These were inspired by a recipe by Joanne Chang's cookbook Flour, too.  Although I prefer the spices here instead of the ground black pepper she uses in hers.  Enjoy! 

Cooking up a meal of banana pancakes!

Chunky Banana Pancakes

Makes ~20 pancakes, depending on size

In a large bowl, mix together: 

1 cup Kristin's Gluten-Free Flour Mix

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp allspice

2 Tbsp brown sugar

Add and mix in: 

4 medium-ripe bananas, diced into small pieces (i.e. use nicely speckled, but not really overripe - use those in banana bread or banana chocolate chip cookies)

1 cup milk (lactose-free or other dairy-free milks work well)

1 egg

2 Tbsp oil

Heat a non-stick skillet over medium-low heat.  Butter the skillet, then scoop 2-3 Tbsp. size scoops, flatten a bit with your spoon.  Let cook about 3 minutes on each side.  I like to hold the pancake up and butter the griddle again quickly before flipping each pancake.   Great served with a bit of maple syrup.  Delicious plain, too.  Enjoy! 

Flipping chunky GF banana pancakes. Yum! 

Chunky Banana Pancakes Recipe by Successfully Gluten Free!

Gluten-Free Oatmeal-Raisin Pancakes!

Homemade Oatmeal-Raisin Pancakes - another fun pancake alternative.  Why?  Because we love pancakes around here, so I'm always playing around with the recipes.  I've actually discovered these are a yummy to-go breakfast.  Sandwich a couple with a little butter and it's like a toast or bagel alternative.  Of course, they are also delicious hot with butter and maple syrup, too!  The thing I really like about this recipe is that the raisins don't get mushy (like what happens in some recipes or breads.)  Yum! Enjoy!

Whipping up a batch of fresh oatmeal-raisin pancakes. I love these huge electric griddles, so I can cook a ton at once! 

Delicious served with dollops of butter and maple syrup. 

Gluten-Free Oatmeal-Raisin Pancakes!

Makes ~20 (I make them all sizes, so this is just a guess)

Whisk together dry ingredients: (it's important to mix dry ingredients first in gluten-free cooking)
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1 cup whole rolled oats (GF if celiac or sensitive)
2 Tbsp coconut flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp xanthan gum
2 tsp ground cinnamon
1/2 tsp salt

Mix in thoroughly:
2 eggs
4 Tbsp oil 
2 cups milk
1 tsp vanilla
~1/2 cup raisins (more/less, to taste)

Let batter rest while you preheat your skillet to a medium-low to medium heat.   Cook spoonfuls of batter like regular pancakes.  Place cooked pancakes on a platter/plate to serve.

 Delicious served with butter and maple syrup, though I find they disappear without anyone putting them on a plate (they seem to eat it plain, like a delicious piece of cinnamon-raisin bread).

Once cooled, these freeze really well and can be defrosted for a yummy snack or breakfast!  Enjoy!

Gluten Free Light & Fluffy Carrot Cake Pancakes

After a lunch out at a restaurant for my dad's birthday, we wanted something lighter, but still tasty and fun for a birthday dinner.   These were a massive success!  They were fluffy, light, not too sweet, and delicious plain or with a drizzle of a cream cheese-maple syrup mixture.   There was more than one person exclaiming how these were the best pancakes they'd ever eaten. They'd be a perfect breakfast for Easter, being filled with carrots.  Enjoy!

A full plate of carrot cake pancakes!

Gluten Free Light & Fluffy Carrot Cake Pancakes
Based on a recipe by Bobby Flay
This makes a generous amount of pancakes (basically two platefuls like the picture above). You can halve the recipe, if desired, but they are great reheated, too!

Grate and then use paper towels to pat dry:
2 large carrots (making ~2 cups grated carrot, patted dry)

In a large measuring cup, combine and set aside (this is essentially making buttermilk):
1/4 cup white vinegar
2 3/4 cup milk (I like to use half coconut milk and half lactose-free milk, just for a little less dairy)

Mix dry ingredients together with a whisk:
3 cups Kristin's Gluten-Free Flour Mix (*see below for amounts for just this recipe)
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Add and stir in with a spatula until thoroughly combined:
milk/vinegar mixture, from above
patted dried carrots, from above
4 eggs
6 Tbsp butter, melted
1 tsp vanilla extract
2 tsp grated orange zest

Cover and refrigerator batter at least 30 minutes.

Cook the pancakes over medium heat on a well-buttered griddle.  Once there are bubbles throughout the surface of the pancake, flip and cook the other side.  Serve hot with cream cheese-maple syrup, below.  They'll also taste great with plain maple syrup and whipped cream.

Cream Cheese Maple Syrup

Mix together equal parts maple syrup and cream cheese, something like this:
1/4 cup maple syrup
1/4 cup cream cheese

Bring to a boil either on the stove-top or in the microwave.   Whisk together, blending if you really want to get all the lumps out.  This is a simple way to make a maple cream cheese syrup.  It tastes amazing on top of the carrot cake pancakes!  Leftovers store great in the fridge or freezer and reheat wonderfully, too! Enjoy!

You can make the carrot cake pancakes large or small, depending on preference. 

* To make Kristin's Gluten-Free flour mix just for this recipe, whisk together:
1 1/2 cup brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot flour or 2/3 cup cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum

Cinnamon Roll Pancakes

We made these as a youth activity at my church and it was such a huge hit with the girls.  I've since made it a handful of times at home and when we've had visitors and it's been an equally big hit.  My sister, Jenny, introduced me to the magic that is cinnamon roll pancakes.  They're a great treat when you don't have time to make homemade gluten-free cinnamon rolls.  The cinnamon mixture sinks into the batter and then caramelizes perfectly once flipped. Enjoy!

Fresh, piping hot gluten-free cinnamon roll pancakes!

Cinnamon Roll Pancakes
Makes ~24 pancakes

Mix in a large bowl:
1 1/2 cups Kristin's Gluten-Free Flour Mix
2 Tbsp brown sugar
2 Tbsp baking powder
1/2 tsp salt

Add and mix in:
2 eggs
1 1/2 - 1 3/4 cup milk (lactose-free works great!)
4 Tbsp oil
1/2 - 1 tsp vanilla bean paste (or extract)

Pre-heat your pan over medium-low heat while you mix together the cinnamon mixture.

Mix together and put in a squeeze bottle (or thick ziploc bag):
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbsp cinnamon
*The butter will separate out a bit from the cinnamon swirl mix, but just keep shaking or mixing - I sometimes just squeeze out any extra liquid into a spare bowl before piping the cinnamon mixture onto the pancakes.

If you have a non-stick, then you don't need to butter the pan (although you'll want to give it a quick wipe between batches of pancakes).  If in doubt, butter your pan between rounds of pancakes.

Pour a spoonful of batter on the pan.  Add a big swirl of cinnamon mixture on top of the pancake.  Repeat.

You'll want the pancakes to look fairly well-cooked, so you can see bubbles coming through the entire pancake before you flip.  It should look similar to the one below.

You can serve the pancakes plain (honestly, they're delicious like this and I don't think need anything else added) or you can make a bit of cream cheese glaze (below) to turn them into proper mini cinnamon rolls.  

Cream Cheese Glaze:
2 oz cream cheese
1 cup powdered sugar
pinch salt
1/2 tsp vanilla bean paste (or extract)
milk, to desired consistency

Fluffy Chocolate Chip Pancakes with Coconut Flour

We really do love pancakes around here.  But I'm always mixing it up, experimenting with flour mixes, and seeing how things turn out.  I'm always playing around with the proper ratio of coconut flour to add into things (since you have to adjust liquid when you add coconut flour).  These versions have been a hit! We've made them over and over.  Occasionally, I will double the recipe so we have plenty of leftovers.  They store well in the refrigerator (if there's leftovers).  And, if I make sure they're fully cooled, the freeze well, too.  Win-win for us around here since they make for easy, quick breakfasts.  You can make them so they're thicker/fluffier, or thinner/not as fluffy by adjusting the amount of milk you use.  Enjoy!

Fluffy Chocolate Chip Pancakes with Coconut Flour
Makes ~36  4" - 5" pancakes

Mix in a large bowl:
3/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 tsp xanthan gum
2 Tbsp brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon

Add and mix until most lumps are gone:
2 eggs
4 Tbsp oil
1 tsp vanilla bean paste (or extract)
1 3/4 cup milk (Less or More depending on how thin/thick you prefer your pancakes; lactose-free works great)

Add in:
1/4 - 1/2 cup mini semi-sweet chocolate chips

Cook over medium-low to medium heat.  I usually wait until I can see the bottoms are browning and then flip.  I also tend to not need to use butter after the first batch in my pan, but it depends on what sort of pan you use.

These are great with maple syrup and coconut whipped cream (they sell this now in the squirt cans the kids love, or you can make your own by whipping the thick part of canned coconut milk with a bit of powdered sugar and touch of vanilla).

Leftovers store great in the refrigerator.  You can even freeze them - but make sure they're fully cooled to help them avoid sticking together.

Enjoy! 

With a bit of coconut whipped cream on top. Yum!

Pumpkin Pie Pancakes - Fabulous and Gluten Free!!!

I've never been a huge pumpkin pie fan, but these are delicious! They're like eating a tiny slice of pumpkin pie.  I eat them plain, but they're also nice with a tiny dollop of maple syrup and whipped cream.  A perfect fall treat for anytime you're in the mood for pumpkin pie or pancakes, or both!  I've included links to all my pumpkin recipes, in case you're looking for something else pumpkin-y.  However, I highly recommend these delicious pancakes. Enjoy!

Fresh pumpkin pie pancakes, with a dollop of maple syrup and whipped cream. (Though I most often just eat them plain)

Pumpkin Pie Pancakes - Fabulous and Gluten Free!!!
Serves 4-6, Makes 30 small 4" pancakes (you can make larger ones, too)

Blend together just until smooth, using a stick blender (or blender, or food processor):
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup sugar
1 tsp pumpkin pie spice (OR 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/16 tsp cloves)
1/4 tsp salt
1 tsp baking powder
1 cup pumpkin puree (100% canned pumpkin or fresh pumpkin puree)
2 eggs
1 cup milk (lactose-free works great)
3 Tbsp oil

Cook on a skillet over medium-low heat, flipping carefully.  These pancakes are a different consistency from ordinary pancakes - like little slices of pumpkin pie.  Great plain, or with a little maple syrup and/or whipped cream.  Enjoy!

These may only have one bubble or two before you want to flip them. Make sure to use a thin spatula and flip quickly.  They'll be wonderfully soft throughout, just like a mini slice of pie! 

Chocolate Chip Pancakes

When I make my gluten free pancakes, I tend to mix together a few different GF flours for a lighter flavor, since I find the taste of my normal flour mix to be a bit too strong for the light flavor I want in a pancake.  However, I have found (via experimentation) that with a bit of vanilla bean paste (or extract), ground cinnamon and mini chocolate chips, the flour mix is perfect in these delicious chocolate chip pancakes!  These were happily consumed by all.  The best thing is you can pop extras in the refrigerator or freezer and they reheat wonderfully! Enjoy!

Chocolate Chip Pancakes
Makes ~24 pancakes

Mix in a large bowl:
1 1/2 cups Kristin's Gluten-Free Flour Mix
2 Tbsp brown sugar
2 Tbsp baking powder
1/2 tsp salt
1 - 1 1/2 tsp ground cinnamon

Add and mix in:
2 eggs
1 1/2 - 1 3/4 cup milk (lactose-free works great!)
4 Tbsp oil
1/2 - 1 tsp vanilla bean paste (or extract)

Let the batter rest 5-10 minutes while you pre-heat your pan over medium-low heat.

Fold into the batter just before cooking:
1/3 - 1/2 cups mini semi-sweet or dark chocolate chips

Butter your pan between rounds of pancakes.  Cook until nicely browned on each side.   Serve with maple syrup.

You can cool & refrigerate or freeze leftover pancakes.  They reheat well in a toaster oven or microwave until warmed through.
Enjoy!

Gluten-Free Sourdough Pancakes

I find these pancakes taste like a light, delicious whole wheat pancake.  They're very flavorful and we've been enjoying them regularly.  They're a great way to use up extra sourdough starter if you're not in the mood for making breads, which require a lenghty rise time.   We pop extras in the refrigerator and the kids like re-heating them for breakfast.  My favorite pancakes are still either my fluffy pumpkin pancakes or my regular pancakes (with either apple or blueberries added), but these are a nice pancake alternative, and you get a bit of extra sourdough starter goodness, too! Enjoy!

GF sourdough pancakes with butter and maple syrup. 

Gluten-Free Sourdough Pancakes
Makes ~ 15 pancakes

The night before (aka, before you go to bed), mix in a 4-cup tupperware:
1 cup white rice flour
1/2 tsp xanthan gum

Then add, not mixing too much:
1 cup gluten-free sourdough starter
1 cup water

Fully cover your tupperware with a lid and place in a warm(ish) place overnight.  I just leave mine on the stovetop, and it seems to do just fine at room temperature.

In the morning, add the following to your mixture:
1 egg
3-4 Tbsp light olive oil
1 Tbsp pure maple syrup
1 Tbsp water
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Pancake batter ready to cook!

Cook over medium-low heat in a buttered frying pan. 
Enjoy with butter and maple syrup!  Enjoy! 

They're nice and fluffy!

Latkes - Potato Pancakes

It was a tradition in my home as a child to make potato latkes during Hanukkah, and it's something I've carried with me now that I have a home of my own.  We all love to make (and eat!) latkes, also called potato pancakes, during this time of year.  Growing up, there were some years where they tasted divine and others where they weren't so good.  As I've gotten older, I've been working to modify the latke recipe so it always turns out well for us.  This version is my favorite - you get a crispy outside with a slightly softer inside.  They're nice and flavorful.  It always seems like I'm making a massive amount when I peel and grate 5 lbs of potatoes. But, trust me, they go fast!   In fact, I often feel like I'm not actually getting any cooked because they seem to disappear off the cookie sheet next to my frying pan by the time the next batch has been fried.  I've been asked for this recipe by a number of people, so it seemed time to get it posted.  Enjoy!!!

The latkes that finally made it to the table.

Latkes - Potato Pancakes
Serves ~ 6
Makes ~ 50-60 (by my estimate - these go so fast it's hard to keep track!)

Peel & grate (I like to peel by hand, placing them in a bowl of cold water until I'm done to keep them from turning brown, and then grate using a food processor):
5 lbs russet potatoes

Start heating 1/2" canola oil OR avocado oil (yum!) over medium-high heat in a large frying pan with high sides.

In a large bowl, mix together:
4 eggs
1 Tbsp lemon juice
2 garlic cloves, minced
4-5 Tbsp Kristin's Gluten-Free Flour Mix (*see note below)
1 Tbsp dried chives (or 5-6 fresh scallions, diced)
1 Tbsp dried parsley flakes
2-3 tsp salt
Dash of pepper

Squeeze as much liquid out of your grated potato as you can and add to your large bowl. 
You can do this one handful at a time - I tend to just squeeze the liquid out of one handful at a time OR you can put the grated potato in a kitchen towel and twist to squeeze out the liquid - you'll want to rinse out your towel after this, or it can turn a bit brown from the potato juice.

Mix potatoes into egg mixture until thoroughly mixed/coated. Now you're ready to fry!

Make a small latke in your hand (a little smaller than palm-size), flattening and squeezing out any excess juice.  Place latke carefully in your oil and fry on each side, approx 4-6 minutes per side, until a nice light brown.   Turn carefully with a slotted spatula.   Don't overfill your frying pan, cooking 5-8 latkes at a time seems to work well.  

Watch for the edges of the latkes to turn brown before flipping over. 

Remove from oil and place on a baking sheet lined with a few layers of paper towel.  Best served warm.  Leftovers reheat nicely in an oven or toaster oven.

Latkes out of the fryer.  I tend to fill a cookie sheet 3 times with fried latkes (really I'm re-filling since the first tray of latkes seems to disappear, so I just fill the tray again)

Serve with applesauce or sour cream.  Enjoy!!!

* Flour note: If you're not gluten-free, you can make this recipe using regular flour.  If you don't want to make up a whole batch of my gluten-free flour mix, mix together 4-5 Tbsp GF flour and a pinch of xanthan gum for this recipe.