Breakfast is one of the most difficult meals when you go gluten free. My monkeys absolutely love pancakes — and so do I. But I won’t buy a box of pancake mix at the grocery store because I made a commitment to my family that I would cut out processed foods.
I adapted these Sour Cream Pancakes from Edna Mae’s recipe, lowering the sugar, mixing the syrup right into the batter, and switching to oat flour. Sour cream pancakes are a great transition pancake if you are removing gluten from your diet because they look and taste just like regular pancakes. They are so light and sweet that they don’t need butter or syrup! We serve our sour cream pancakes with sautéed apples or a quick berry sauce (see notes below). They hit the spot during the snowstorm yesterday!
- 2 Large Eggs
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/2 cup Oat Flour
- 1 Tablespoon Coconut Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Sour Cream, Greek Yogurt or Creme Fresh
- Butter to grease griddle
- Heat your griddle or skillet on medium-low. Melt the butter in a small pot.
- In a small bowl, whisk together eggs, syrup, and vanilla. Set aside.
- In a medium bowl, mix together flour, sugar, baking soda, and salt. Add the sour cream to the dry ingredients and mix until just barely combined. Whisk in the egg mixture.
- Brush the griddle with butter (I paint circles where I plan to drop the batter).
- Drop batter by the tablespoon onto the griddle. Cook on the first side until lots of bubbles form on the surface. Flip to the other side and cook for another 45 seconds then remove to a platter. Repeat with the remaining batter.
- To keep the flavor and consistency, you can try using other smooth, light, non-gritty flours like rice or wheat (if you can tolerate gluten).
- These pancakes spread out when they hit the griddle. I find it easier to flip them when you use a small amount of batter.
- Freeze in a single layer; defrost in the toaster for a quick breakfast.
- Use organic ingredients whenever possible. I like Kerrygold butter and Celtic Sea Salt.
- Oat flour is high in protein and fiber with a great consistency. I like Gluten-Free Prairie Toasted Oat Flour because it’s made with non-GMO oats in Montana from a Celiac owned/operated family business.
- Coconut sugar is unrefined with naturally occurring nutrients like magnesium, potassium, zinc, iron, B vitamins and amino acids. Try it 1:1 as a replacement for white sugar.
- I prefer Grade B maple syrup because it’s produced later in the season and has a darker color, which means more minerals including manganese, riboflavin, zinc, magnesium, calcium, and potassium.
- I avoid dairy because of my reoccuring sinus infections and dust allergy; however, I can handle this small amount of dairy cooked.
- Topping idea: Sauté chopped apples (leave the skin on for extra fiber) before you start making the pancakes. Throw the apples in a pan with a pad of butter and some cinnamon or apple pie seasoning. Let them soften while you make the pancake batter.
- For a quick berry sauce, throw any combination of frozen strawberries, blueberries, blackberries, and/or raspberries into a small pot. Add about a tablespoon of maple syrup, teaspoon of fresh lemon juice, and a pad of butter. Mash the berries as they defrost. Simmer on low until your pancakes are ready.
*Translation :: Eat it all!
When I studied abroad in Madrid during college, my Señora Encarna would say, “Cómelo todo!” when she brought dinner to the table. I sometimes say it to my monkeys at dinnertime with a smile, remembering that incredible experience. You can expect to see “Cómelo todo!” at the end of my recipe posts as a tribute to the lovely lady who made sure I was well fed all those years ago in Spain.