Even better than below:
1 cup mixed flours (gluten free is fine)
1/4 cup cornmeal or semolina
3 tbsp buttermilk powder (Bob’s Red Mill doesn’t clump!)
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 egg
1.5 to 2 cups water
1/2 cup applesauce, optional
Mix the dry ingredients together. Beat the egg and mix in the water and applesauce (if you are using it). Add the liquid ingredients to the dry ingredients and mix until blended. Bake as for other pancakes.
Flours recommended: quinoa (no more than 1/4 cup so it isn’t bitter); brown rice; teff; soy; whole wheat; oat.
2020, very good.
Gluten-free Pancakes
A great way to use up non-gluten flours.
1 cup mixed flours (quinoa, brown rice, corn, etc.)
1 tsp baking powder
1/4 tsp baking soda
3/4 cup nonfat plain greek yogurt
1 large ripe banana, mashed, optional, or applesauce
1 egg, slightly beaten
1 tbsp olive or other oil
1/4 cup unsweetened plant-based milk, plus more if necessary
Whisk together flour, baking powder, and baking soda.
Combine wet ingredients separately; add to the flour mixture and mix together. The batter will be very thick; add in a tablespoon or two more milk until it is smooth, but still thick.
Cook as for normal pancakes.
2019