Pancakes have always had a special place in my heart. Growing up, I remember my parent’s house would have the sweet aroma of homemade German pancakes floating around. My Dad used to make them for us every Saturday. It was a Meyer family tradition. My brother, sister and I would sit around the kitchen table and gobble up one pancake after another. Sometimes we would even have a contest to see who could eat the most German pancakes (I don’t recommend that now). It was a fun family bonding, and I will always cherish the laughs, full bellies and love that we shared during those times.
Since I’ve been gluten-free, I have not had a German pancake. Although I miss them so…these pancakes have been my breakfast staple as of late. I love a fluffy, regular pancake. Just ordinary flavors, married with maple syrup and rich butter. These pancakes are particularly special because the fat used is extra virgin olive oil. The olive oil adds a delicate ‘buttery’ flavor to the pancake. I like to call this my ‘simple pancake recipe’, because it is just that. Simple, flavorful, memorable… just like my Dad’s German pancakes.
Olive Oil Pancakes (Gluten-Free)
Makes 10-12 pancakes
Ingredients:
- 4 oz. brown rice flour
- 3 oz. sweet sorghum flour
- 1 oz. tapioca starch
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- 8 oz. water
- 2 eggs
- 2 oz. extra virgin olive oil
- ½ teaspoon vanilla
Instructions:
Measure dry ingredients using a kitchen scale, place all in large bowl. Add salt and baking powder. Whisk to aerate dry ingredients. Add in egg, water, olive oil and vanilla. Mix until ingredients are combined and smooth. Pre-heat skillet to medium-high heat. Make sure it is warm before adding oil. Add cooking oil (or preferred fat) and pour pancake batter onto skillet in small circles (I use a ¼ measuring cup). Cook until golden brown on edges, there will be bubbles around the edges also, and flip to finish cooking, about 1-2 minutes. Serve warm.
Enjoy!
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For all you guys out there who are avoiding dairy products and miss your buttery treats, try Natural Butter EVOO from Con Olio Oils & Vinegars. No dairy or cholesterol, just pure olive oil. When paired with the Wild Blueberry Dark Balsamic, it makes a perfect topping for waffles, pancakes, muffins and oatmeal!
Thanks for the recipe! I cooked them today and they were great. I had to use buckwheat flour instead of the sorghum, but they worked out great. http://dietiscorrect.wordpress.com/2011/11/25/gluten-free-pancakes/
Glad you enjoyed!!
This recipe was wonderful. I was craving pancakes so I made it this morning. I substituted arrowroot flour for the tapioca starch and one of the eggs because I didn’t want to go to the store for just one egg and a bit of tapioca starch. They turned out really great as well!
http://seeingfooddifferently.blogspot.com/2012/08/gluten-free-pancakes-first-attempt.html
Thank you so much Amanda! Your comment and blog post about my recipe made my day