Best Ever Gluten-Free Pancakes

September 28, 2012

I try really hard not to throw around words like “best ever” too often. I mean, there is always something better right? That said, I am completely and totally in love with these pancakes. I think they definitely deserve the title “best ever”. The fact that “best ever” is also sharing the limelight with gluten-free is nothing short of incredible. These are light, fluffy, swoon-worthy pancakes. They texture is almost a cross between pancakes and a soufflé. So, so good.

They’re also a breeze to throw together and they gave me yet another reason to love my Vitamix!

Mmmmmm.  A perfectly delicious excuse for butter and maple syrup. And really, isn’t that the whole reason to eat pancakes anyway? Wait….is that just me? :-) Enjoy these pancakes, my friends!

Best Ever Gluten-Free Pancakes
5.0 from 1 reviews
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Author: Becky Bakes
Ingredients
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 3/4 cup gluten-free flour blend (or all-purpose flour)
  • 1 tablespoon agave (or honey)
  • 3/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 4 eggs, separated
  • butter
  • maple syrup
Instructions
  1. Place the sour cream, cottage cheese, flour, agave, salt, vanilla extract, and egg yolks in a blender.
  2. Pulse several times, scrape down the sides of the blender if needed, pulse again.
  3. In a large bowl, whisk the egg whites (vigorously) until foamy. The original recipe states until stiff peaks form. I just did it until my arm gave out…still worked well for me!
  4. Pour the blender contents into the bowl with the egg whites. Quickly and gently fold the egg whites into the pancake batter.
  5. Cook pancakes on buttered griddle over medium low heat, flipping once.
  6. Serve with butter and maple syrup.

adapted from Katharine McClinton’s Foursome Pancakes – The Essential New York Times Cookbook

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{ 8 comments… read them below or add one }

Anna @ hiddenponies September 29, 2012 at 12:54 am

Beautiful pictures – they do look worthy of a best-ever nod :)

MH October 2, 2012 at 11:32 am

These sound amazing! As for the sour cream and cottage cheese, what kind did you use? Would these work with reduced fat sour cream and 2% cottage cheese, or are full-fat versions of each a must?

Becky October 2, 2012 at 12:29 pm

I used full-fat sour cream and 1% cottage cheese. I think they will be flexible with whatever combination you choose to use. Love these pancakes!

Julie Thomson October 19, 2012 at 9:18 am

Hi! I’m working on a round-up of gluten-free breakfast recipes for The Huffington Post Taste and I came across your recipe. I would love to include it in my piece. Please contact me if you’re interested. Thanks!

Sherrie @ Living Simply Gluten Free November 30, 2012 at 8:43 am

Congrats on having this featured in the Huff Post – looks like a great recipe!

Kerri February 10, 2013 at 3:08 am

These were amazing! I made some of these for myself and some regular pancakes for my fiance and he loved these more then the regular ones! I used Quark for the sour cream and cottage cheese as we’re living overseas right now so a low fat quark works as a great sub for sour cream and worked well for the cottage cheese too! This is now my go to recipe for pancakes and I can’t believe they’re gluten free by how amazing and fluffy they are! Thanks for this wonderful recipe!

Sara February 24, 2013 at 8:40 pm

This sounds delicious! What gluten-free flour blend to you use? Do you make your own? Thanks for creating this recipe. (p.s. You can thank the Huff Post for my visit :) )

Chris July 31, 2013 at 7:22 pm

Have you ever made this the night before and tried it the next day? I am going camping and want to have a GF alternative for my girlfriend’s sister and it would be better to not have to take all of the ingredients along. Thanks!

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