Gluten-free Blender Pancakes
I’ve been making this style of pancakes for years (with many variations) and they’re one of my favorites. Not just for flavor, but also nutritional value. I love them because you begin with whole grains which you soak overnight (beginning the germination process- which increases nutrition and digestibility, and the soaking process also gets rid of any anti-nutrients naturally present in grains- like phytates). Then it is super easy the next day to drain the grains, add with water and other ingredients to a blender and whip them up. I also like the convenience of pouring the batter directly from the blender container onto the skillet- what could be handier?! The sesame seeds add extra nutritional value- particularly calcium.
Gluten-free Blender Pancakes
1 1/4 cup brown rice
3/4 cup whole millet*
opt: 3 Tbsp. sesame seeds
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1 3/4 – 2 cups water (or non-dairy milk)
2 Tbsp. ground flax
2 Tbsp. oil/butter
1 Tbsp. honey, agave or maple syrup
1 tsp. apple cider vinegar
3/4- 1 tsp. sea salt
2 tsp. baking powder
Soak brown rice, millet and sesame seeds in a bowl with water and 2 Tbsp. of apple cider vinegar added for at least 8 hours (overnight works well). Drain the grains and seeds and then add to a blender with the rest of the ingredients, except for baking powder. Process until smooth. Add baking powder and blend briefly. Pour batter onto a medium hot skillet and cook for a couple of minutes on each side.
*try other grains in place of millet- like raw buckwheat groats or quinoa
Optional: Replace 1/4 cup of the water with a ripe banana or cored apple
Makes about 3 dozen 4″ pancakes.
The texture of these pancakes is exceptional. They keep quite well and can even be frozen with good results.
These make great waffles, also. Just pour batter into a hot waffle iron.
We enjoyed these topped with a pancake syrup made from 2 parts maple syrup and 1 part flax oil whipped together.
Variations: Grain alternatives
- Replace the millet with raw buckwheat groats.
- Substitute raw buckwheat groats for the brown rice and quinoa for the millet.
© 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog
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9 Responses to “Gluten-free Blender Pancakes”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
can you substitute chia seed for flax?
how would you substitute dehydrated apple for cored apple??
I haven’t worked with chia for baking, so I’m sorry I can’t give you a good answer. I suspect it would work differently- they hydrate differently.
I would reconstitute the dried apple in water before adding
This will be my first comment ever on the Internet! I read this recipe last night and thought there would be no way this would work. I decided to try it because if it did it would be the most affordable gluten free recipe I have found. To my surprise these were amazing! I made waffles with this batter and my family gobbled them up! Thank you so much for this. My family is recently on this path and I have been feeling a little lost. It may sound silly but this recipe makes my day! I can’t wait to share it with my friends!
Thank you so much for sharing!
Aleia
This is so great! Thanks so much for sharing it. I entirely know the experience of one small thing brightening a day!
I haven’t yet, but I’m eager to try it with aduki beans (naturally sweet). I think I’d also give kidney beans and pintos a try.
I’ve made these using buckwheat groats in place of the rice, and quinoa in place of the millet. They were amazing! I made both pancakes and waffles. So yum! Thanks for the fantastic recipe!
This sounds great. I’ll give it a try.
I tired these this morning, and the flavour is great, but they stuck like glue to my pan! I used coconut oil in the bottom, first in a stainless steel pan then a coated cast iron pan. Do you have any suggestions?
I’m so sorry these stuck so badly for you. I cook them in a well-seasoned cast iron skillet and they come out great. Might your skillet have not been preheated well enough. If it is hot and oiled, they should come off more easily.