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Yogurt Pancakes

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Many families have a tradition of pancakes on Saturday morning. If one person in your house is now eating gluten free you can, and should, keep that family tradition going. 

People generally like to be included and feel normal (although some would say normal is highly overrated). Food allergies, intolerances and celiac disease challenge that. The easy way out is to do nothing, exclude yourself from these family traditions and just eat somewhere else or something else. Whether it is you or your child I encourage you to create an inclusive environment. Make finding the new family favourite pancake recipe part of the tradition. 

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The Search For Your Perfect Pancake Recipe

With so many gluten free recipes available eating gluten free is no longer mediocre. Homemade gluten free food can be every bit as good as gluten containing foods. With all the challenges of eating in public, eating in someone else’s home and eating food on the go, you do not need to add challenges at home. Finding that new favourite recipe is definitely possible and I’d say, worth the effort.

These yogurt pancakes are just one recipe. They may not be the best pancakes you’ve ever tasted but it’s a good place to start. As you learn you can alter this recipe using different gluten free flours or mixes. If you’re not happy with the flour mix you tried follow my year-long blog post series on How to Use different gluten free flours including How To Use A Gluten Free Flour Mix to improve your results. If you are making a homemade flour combination this is the recipe I use, gluten free flour mix.

A Saturday Morning Pancake Tasting

When someone goes on a gluten free diet you suddenly put a lot of thought into every recipe. Do you like your pancakes thin or fluffy? What flavouring do you like; the earthy hint of buckwheat flour or a burst of citrus from orange zest? Stacked high or spread out on the plate? How about fruit inside your pancakes or added on top? Served with bacon or sausages, or maybe pigs in a blanket. There is no end to the possibilities.

Three Pigs in a Blanket covered in syrup.
Pigs in a Blanket -photo credit Jim Little

What about the toppings, is it maple syrup or corn syrup? Some would say whipped cream every time. In our house maple syrup is the favourite. For a photo to drool over the corn syrup wins hands down.

So many variations to try so plug in that pancake griddle and start cooking. Have a pancake tasting every Saturday for a month if you want. Compare two recipes side by side or just one at a time. You might pick a winner or you may just work your way around the world trying all the different ways people make pancakes.

Breakfast For Dinner

Although I wouldn’t be the person choosing to make pancakes for dinner I know lots of people who like to do this. It reminds me of Opposite Day, an idea young kids use when they do things that challenge the norm. It can be frustrating or fun. Breakfast for Dinner is a fun Opposite Day idea.

When my son was a younger teenager the big group of drama students from high school would get together and make dinner. They all knew how to make breakfast so their thing was Breakfast For Dinner. They had a lot of fun making these meals and needed no input from adults.

In the comments below let me know if you learned a thing or two about pancakes, or if you suggested your teenagers host a gluten free Breakfast For Dinner with friends.


More Breakfast Recipes

Ingredients

WET INGREDIENTS
4 eggs
1 cup yogurt
⅓ cup water
DRY INGREDIENTS
½ cup plus 1 Tbsp white rice flour*
1 Tbsp potato starch*
¾ tsp baking soda
pinch of salt

Directions

1
Preheat pancake griddle.
2
WET - Mix eggs in large bowl then add yogurt and water. Mix well.
3
DRY - In a separate bowl combine rice flour, potato starch flour, baking soda and salt.
4
Add dry mixture to wet ingredients and beat until smooth.
5
Spoon batter onto lightly greased, heated non-stick griddle. Turn when puffed and bubbly. Cook until the other side is brown. Serve hot with butter and syrup.
6
*Substitute a gluten free flour mix for one or both of the flour amounts.

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