Yogurt Pancakes {gluten-free}

*Image updated 3.11.18

It was a whole change of plans this morning when I got up. I had planned a different post for today. But, the last two weeks have been spent collecting maple sap from the trees in our yard. For me, this is the beginning of the gardening season. How cool is it that you can begin harvesting in February!

So, to celebrate the end of sugaring season, I needed a carrier food for my newly cooked maple syrup. We didn’t get very much this year, only about 3 cups of this dark, rich syrup but I’m very proud of it and it will be protected like gold around here. No wasting!

What better carrier food for syrup than pancakes? So, I threw a few things in the Wolf blender and set about making a big batch of gluten-free yogurt pancakes. You make yogurt pancakes, right? No? You don’t? Well, let me tell you. They’re every bit as good as buttermilk pancakes especially because I don’t have to go buy buttermilk. I always have yogurt in the refrigerator. Always. The soured nature of yogurt works, as an acid, just like buttermilk in recipes.

I’ve been making a version of these pancakes all my life but I do admit, the quality of my ingredients has changed over the years. I no longer make them with wheat flour because two of the four of us living in the house are gluten-free. This means if you want pancakes, they will be gluten-free. I use this gluten-free flour blend. {I’m sorry, they made this recipe available only if you register now. It used to be available to anyone.} I only use butter, whereas years ago I might have used a version of margarine. {gasp!} It’s true.

Know better, do better.

I only use raw milk now and get my yogurt from that same farmer. The eggs come from my backyard and the sweetener from my trees. I love the locavore community I’m learning. We each have the power to build our own community of food sources and producers. Look around your for some local producers near you. I promise, you won’t be disappointed to know where your food comes from.

So, on to the recipe …

5.0 from 1 reviews

Yogurt Pancakes {gluten-free}

 

Author:

www.mrfarmersdaughter.com

Serves: 20-24 pancakes

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Ingredients

• 1 egg
• ½ cup yogurt (I used vanilla regular, not Greek)
• ½ cup milk (I used raw milk)
• 2 Tbls. melted butter
• 1 Tbls. maple syrup
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt (I use Himalayan pink salt)
• 1-1/4 cup gluten-free flour mix (I use America's Test Kitchen mix)

Instructions

1. In a blender, blend one egg.
2. Add all the wet ingredients and blend for 5 seconds on low.
3. Add all the dry ingredients and blend for 10-15 seconds on low.
4. Pour directly from the blender onto a hot griddle, oiling as needed.
5. Turn each pancake as it becomes bubbly. Cook on the second side for half the amount of time as the first.
6. Makes approximately 20-24 3-4" pancakes.

3.4.3177

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