One of Drew and I’s favorite homemade weekend breakfasts include pancakes and crispy bacon. I had a good homemade pancake recipe down pat that I had used for several years, then I found out I needed to eat gluten-free. I’ve tried a ton of GF pancake recipes since then and this one is one of my favorites. These pancakes really have a delicious, sweet, nutty flavor all on their own, but are great topped with maple syrup as well. They are fluffy, but also really filling, and are so much better than normal gluten pancakes, in my opinion. One thing I also love about this recipe is that it uses pretty basic GF ingredients that I always keep on hand (pecans, oats, brown rice flour) rather than a million different flours or expensive all-purpose GF flour mix.
Maple Pecan Pancakes (gluten-free)
Recipe adapted from original, here. Makes about 6 normal-sized (but very filling) pancakes.
-1/2 cup chopped pecans
-1/2 cup oat flour (you can use store-bought or pulse oats in food processor until it forms a flour)
-1/2 cup brown rice flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 cup sour cream or plain Greek yogurt
-1 large egg
-2 Tablespoons pure maple syrup
-1 Tablespoon water
1. In a food processor, pulse chopped pecans until they form a course, meal-like consistency. (Don’t pulse too long or you’ll end up with pecan butter/paste!)
2. In large bowl, mix pecan meal with oat flour, brown rice flour, baking powder, baking soda, and salt.
3. In smaller bowl, stir together egg, sour cream/yogurt, maple syrup, and water.
4. Add wet ingredients to dry and mix well.
5. Scoop about 1/4 cup batter out for each pancake onto heated, buttered, pancake griddle or skillet.
6. Cook several minutes on each side, until done.