Can you believe someone could take something as innocent as a pancake and turn it into this Jezebel of a breakfast?!
Well, I can. I did. And I’d do it all over again. You will, too, once you whip up a batch. And there’s no “Do Not Make Until Christmas” rule here, so if the mood strikes, go for it.
And when you’re all done making these, why not give my Gluten Free Snickerdoodle Pancakes with Cinnamon Maple Syrup a try? You could get lost in the cinnamon bliss! And that’s a good thing.
Of course, if you’re more akin to the straight and narrow, plain Jane variety (sorry, Jane, I really don’t think you’re plain at all!), flip a stack of these Gluten Free Pancakes on the griddle.
Either way, you cannot go wrong.
Gluten Free Red Velvet Pancakes
- For the pancakes
- 1 ½ cups Gigi's Everyday Gluten-Free Flour Blend (Gum-Free)
- 2 Tablespoons granulated white sugar (or light brown sugar)
- 2 Tablespoons unsweetened cocoa powder
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- ¾ cup dairy-free milk PLUS ½ Tablespoon white vinegar (or buttermilk, if you eat dairy products)
- 2 Tablespoons dairy-free butter substitute*, melted (or real butter, if you prefer)
- 4 teaspoons red food coloring (I use all-natural plant-based colorings; use what works for you.)
- For the glaze
- 8 ounces cream cheese (dairy-free or dairy, to suit your diet; for dairy-free you may like Daiya brand cream cheese style spread)
- 1 cup sifted confectioners' sugar (Make your own for corn-free!)
- 1 teaspoon pure vanilla extract
- Additional confectioners' sugar and/or cocoa powder for dusting finished pancakes, optional but so pretty!
- Combine milk and vinegar in a small bowl or measuring cup; whisk and set aside. This will be your dairy-free “buttermilk” mixture. (If using real buttermilk, skip this step.)
- Prepare pancake batter by combining flour, sugar, cocoa, baking powder and salt in a mixing bowl; whisk to blend.
- In a separate mixing bowl, combine egg, “buttermilk” mixture you made earlier (or real buttermilk), melted butter, vanilla and food coloring; stir until mixed well, but do not over- mix the batter. (A few lumps are OK in pancakes.)
- For fluffier pancakes, let the batter sit while you make the glaze. (Up to 15 minutes is fine to let any pancake batter “rest”.)
- Combine glaze ingredients in a mixing bowl and whisk until very smooth; set aside while you make the pancakes.
- Heat a skillet or griddle over medium-high heat; grease lightly (coconut oil works well here).
- Add pancake batter to the hot pan in ¼-cup portions.
- Cook 2-3 minutes per side.
- Serve pancakes layered with glaze and dust with confectioners’ sugar if desired. Chocolate curls make a pretty addition, too!
Thought you’d like to know…
- You may find Substituting Gluten Free Flours and Starches useful, as well as Ingredient Substitutions for Gigi’s Recipes.
- Use your favorite gluten free flour blend or create your own. Here are some ideas to get you started.
- Use real butter if you’re not dairy-free, or use coconut oil.
- For the food coloring, try beet juice (from plain – not pickled – canned organic beets or fresh juice you make) for a terrific natural dye that is safe. Add juice in 1-teaspoon increments until desired color is achieved.
- For the yogurt, you may use a dairy-based yogurt if you like, or any plant-based variety.
- If you prefer a confectioners’ sugar without cornstarch, there are varieties available that use tapioca flour instead; alternatively, you can make your own confectioners’ sugar!
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