Chef Mark Bookhamer’s Gluten-Free Pancakes
Dry ingredients
  • 120grams oat flour
  • 50grams almond flour
  • 35grams white rice flour
  • 35grams brown rice flour
  • 50grams tapioca flour
  • 40grams coconut flour
  • 5grams baking soda
  • 20grams baking powder
  • pinch Xantham gum
  • 5grams salt
Wet ingredients
  • 3 eggs(or 150 grams)
  • 700grams buttermilk
  • 200grams half and half
  • 30grams sweetened condensed milk
  • 15grams butter
  • 46grams syrup
  1. Combine and sift all dry ingredients.
  2. Separate eggs.
  3. Combine egg yolks with all remaining wet ingredients.
  4. Combine wet and dry ingredients and whisk until smooth.
  5. Whip egg whites to soft peaks and then fold into batter.
  6. Let rest for about five minutes.
  7. Heat skillet to medium heat.
  8. Brush butter over the surface of the skillet to coat.
  9. Pour batter onto skillet and spread slightly from center to achieve desired thickness.
  10. Cook for three minutes, then flip and cook for another three minutes.
  11. Do not move pancakes while cooking. Once the center of the pancake is firm to the touch and has very little give, pancakes are done.
Recipe Notes

*All dry ingredients can be combined ahead of time and stored in an airtight container for six months for later use. I like to make a big batch of five times scale or more and attach the recipe to the mason jars I store it in so that all I have to do is add the wet ingredients and mix. When scaling, be careful with the Xantham gum as a little goes a long way.

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