Fluffy Gluten-free Griddle Cakes

One can never underestimate the power of a good pancake recipe. It’s one of those things I really missed when I went gluten-free. That light, fluffy goodness of a griddle cake hot off the pan with a huge pat of butter on it and sweet, sticky maple syrup. Oh, it’s killing me right now on this keto diet. But, I don’t want that inconvenience to keep me from sharing this NEW and improved Fluffy Gluten-free Griddle Cakes recipe with you!

I went back to my Mennonite/Amish roots for this one and started with an original recipe from the this post.

I honestly wish I could just go through this cookbook and recreate all the recipes gluten-free but I’ll stick to only my favorites because, well, Hog Maw … if you don’t know what it is, look it up … I’m just not ready to do that kind of thing.

Anyway, the ingredient amounts are mostly different but I took the idea of whipped egg whites and used that for this recipe. Boy, did it make a difference in how high those cakes rose! Also, it’s helpful to make smaller cakes rather than bigger ones. They just cook a little bit better and are less sloppy when flipping them over.

I am a die-hard {Remember, pancakes aren’t just for breakfast.}

Fluffy Gluten-free Griddle Cakes

 

Author:

mrfarmersdaughter.com

Recipe type: Breakfast

Serves: 14-16

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Print

 

Light, fluffy gluten-free pancakes. They freeze great for mornings that you need something quick.

Ingredients

• 2 ¾ cup gluten-free flour (King Arthur)
• 5 tsp. baking powder
• 1 tsp. salt
• 2½ cups milk (or dairy alternative)
• 2 large eggs, separated
• ½ tsp. cream of tartar
• 2 Tbls. sugar
• 2 Tbls. butter, (or coconut oil) melted

Instructions

1. Mix dry ingredients together.
2. Combine milk, egg yolks and butter, and mix well.
3. Beat egg whites to stiff peaks. Set aside.
4. Add milk mixture to dry ingredients and mix well.
5. Fold in egg whites just until incorporated.
6. Cook on a griddle pan over medium low heat so that the thick cakes cook through to the middle.
7. Flip cakes over when the edges are looking dry. Turn down heat if the cakes are getting too dark.
8. These cakes are better smaller. Makes about fifteen 3 ½ - 4” cakes.

3.4.3177

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