Photo by Knoxy of Knox Photographics
One of the biggest blessing about being gluten-free is the network of incredibly creative cooks and bakers. Today, in celebration of National Celiac Awareness Month I’m sharing a fellow gluten-free Texan with you.
Karen Mogan, from Blackbird Bakery, is dedicated to empowering those living gluten-free with recipes that will make life just as good if not better than it was before their diagnosis. She’s got an elegant flare to everything she bakes and never, ever would anyone suspect that it’s gluten-free.
Karen is not just a baker, but a true artist. A glimpse at her recipes and food styling make it obviously clear that she’s found her calling in life.
She authored Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries, a gem packed with everything from Texas Pecan Banana Bread to Mandarin Orange Crepes. Karen’s got something that will bring finesse and big smiles to your next special occasion.
You don’t have to wait until Saturday morning to make these pancakes – make them for dinner tonight.
Note: Karen uses white sugar in these pancakes but you can successfully substitute coconut palm sugar or your favorite sugar alternative in this recipe.
Serves: 8 big or 16 small pancakes
- ¼ cup plus 2 tablespoons almond flour
- ½ cup millet flour
- 2 tablespoons glutinous rice flour
- 2 tablespoons sugar
- 1 teaspoons guar gum
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 large eggs, beaten
- 1 cup organic buttermilk
- 2 tablespoons unsalted butter, melted
- Safflower oil cooking spray
- In a large bowl, combine all the dry ingredients and stir with a whisk to blend. Add the eggs, buttermilk, and melted butter and stir until smooth.
- Heat a large skillet or a griddle over medium-low heat. Spray the pan with safflower oil spray. Run your hands under the faucet to wet your fingertips and then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes. For each large pancake, pour ¼ cup batter into the pan; for small pancakes, use 2 tablespoons batter. Cook until bubbles form on the top of each pancake; turn and cook until golden brown on the bottom. Transfer to a baking sheet and keep warm in a 200°F oven while cooking the remaining batter.