About Jesicakes

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A BFA Painting and Drawing graduate gone cookie designer and decorator.  I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.
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Sunday, January 22, 2012

Pancake Sunday!

Pancakes Sundays are a pretty motivating reason to actually get out of bed on a Sunday.  We don't do it every Sunday, but when we do it's always a cheery (and delicious) way to start the day.  Having nice warm, fluffy pancakes is especially delightful on a day like today when here in New York it's chilly and everything is covered in snow.  Now I know, pancakes are not technically a dessert or baking, but you know what, they have the word "cake" in them so I decided to post this here anyway!  This recipe is too good to not share...pancakes that are gluten free yet possibly the best I've ever had?  How could I not share.  I've done this two ways:
  • 1/2 cup brown rice flour and 1/2 cup white rice flour:  makes a very light, fluffy, moist pancake with a little extra hint of sweetness and brightness from the white rice flour
  • 1/2 cup brown rice flour, 1/4 cup white rice flour, and 1/4 cup oat flour: A rich, moist, and denser texture yet has a more complex flavor from the oat flour. 
Both ways are delicious, so it's really if you want light and fluffy or rich and dense...now onto the recipe.

Gluten Free Pancakes
Recipe adapted from Galanter's Kitchen
Makes 5 four inch pancakes
- 1/2 cup brown rice flour
- 1/2 cup white rice flour OR 1/4 cup white rice flour and 1/4 cup oat flour
- 2 Tbsp sugar
- 2 tsp baking powder (gluten free)
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 egg
- 1 cup of almond milk*

*can substitute rice or dairy milk

The process is super simple...
In a large bowl, mix together all the dry ingredients.  Beat in the milk until all of the dry are moistened (a few clumps are okay, don't over mix pancake batter!).  Beat the egg, then add it to the mixture, again, mixing until fully incorporated while trying not to over mix it.

 Heat a large skillet on medium.  Grease with butter or canola oil.  Pour the batter into the pan in desired size (and/or shapes!  I made animal pancakes a few times back because I'm like a little kid and highly amused by them).  I've found these don't bubble like regular pancake mix, so after they start to bubble just peak at the bottoms to make sure they're slightly golden.  These don't brown up too much so slightly golden means it's time to flip.  Continue cooking until they other side is also golden and serve immediately.

Top with your favourite add ons...mine are blueberries or strawberries with some real maple syrup...although the flavor of these is so good if I have lots of berries sometimes no syrup is even needed.  And of course, you can add fruits or even chocolate chips to the mixture before cooking.  I just personally don't prefer them in my pancakes because I don't like the fruit to cook so I just put them on top.

Hope you enjoy your own Pancake Sunday!


  1. well I think it is a great time to leave my old kind of pan cake and try this one. They look great

  2. Made this on Sunday morning (ironically)- and they were a huge success!! Zack was ify, because he never had rice- pancakes before, but he ate them!! Trust me- he's so picky, by him eating them, means they were delicious!!! Thank you so much, Jes!!

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