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Gluten Free Yogurt Pancakes

Gluten Free Yogurt Pancakes | https://www.theroastedroot.net

I’ve been holding out on you. For months. Like a straight up teasy teaserton.

I made this recipe back when I was dishing out pancakes every Friday during The Pancake Project.  I had no reason to hold on to this recipe for so long. I don’t know if I was waiting for the apocalypse or for someone to straight up tell me, “’Eh you! Pohst that gluhten free yogaht paaaaancake recipe already, huh?” Of course this person would sound exactly like Robert De Niro.

Cool it, Robert. Your recipe’s coming.

During and following The Pancake Project (10 weeks of gluten-free pancakes), I experimented with various gluten-free flour combinations to make cozy stacks of weekend delight. This one’s definitely something special with unique flavor and great texture.

Gluten Free Yogurt Pancakes | https://www.theroastedroot.net

I want to lay my head on these pillowy cakes. Seriously, it’s been an exhausting week and I could take a rest atop a stack of pancakes.

If I’m not smearing a pancake with peanut butter, I’m probably topping it with homemade blueberry syrup (or compote….gaaaaah I hate that word). I did the blueberry thang in this case. It requires no more effort than putting blueberries, water and something sweet in a saucepan and heating it all up.

It’s the weekend. It’s father’s day weekend. This is the weekend we make pancakes.

Gluten free yogurt pancakes | https://www.theroastedroot.net

Gluten free yogurt pancakes | https://www.theroastedroot.net

Gluten Free Yogurt Pancakes

Yield: 12 Pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

These gluten-free yogurt pancakes are light, fluffy and taste similar to buttermilk pancakes!

Ingredients

For the pancakes:

  • 1 cup vanilla yogurt *, low-fat
  • 1 egg
  • 1 tablespoon agave nectar or sweetener of choice
  • 1/3 cup gluten-free all purpose flour
  • 1/3 cup corn flour
  • 1/3 cup Brown Rice Flour
  • ¼ teaspoon baking soda
  • Dash salt

For the Topping

  • 1 pint blueberries
  • 2 tablespoons water
  • 1 tablespoon agave, honey or brown sugar (optional) or to taste

Instructions

To prepare the blueberry topping:

  1. Heat all ingredients in a small saucepan just below medium heat.
  2. Juices will begin seeping from the blueberries. Allow them to cook until the mixture is gently bubbling and blueberries appear puffy and soft, about 10 minutes.
  3. Add the sweetener, stir, and set aside.

To make the pancakes:

  1. Mix the wet ingredients together in a mixing bowl then add the dry ingredients and mix well to combine.
  2. Heat a skillet to medium-high heat and add enough oil/butter to coat the bottom of the pan.
  3. Measure out a scant 1/4 cup of pancake batter and pour on skillet. Cook until the sides begin to firm up, a few minutes.
  4. Flip the pancake to the other side and cook another few minutes until cooked all the way through.

Notes

*Depending on the consistency of your yogurt, you may need to add milk/almond milk to get the batter thinner. The yogurt I used was fairly thin so I added no additional liquid.

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Other gluten free yogurt pancakes:

Piña Colada Pancakes (pineapple yogurt)

Strawberry Shortcake Pancakes (lemon yogurt)

Gluten free yogurt pancakes | https://www.theroastedroot.net

Strawberry Orange Muffins with Spelt Flour | https://www.theroastedroot.net
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Grace

Wednesday 11th of June 2014

I know I'm really late on the comment bandwagon but only just stumbled across your amazing website - have no brown rice flour and find it hard to get where I am as it's remote.

Can I substitute with something or just cut the brown rice flour for another cup of gluten free flour?

Kindest, Grace.

Julia

Wednesday 11th of June 2014

Hi Grace! Welcome! You can definitely replace the brown rice flour with gluten-free all purpose flour and the measurement will be the same! You can also replace it with oat flour (although the pancakes will turn out more dense with oat flour) or almond meal. Lots of options! Thanks so much for saying hi and let me know how the pancakes turn out!

Monet

Sunday 16th of June 2013

What a fabulous recipe. My best friend found out she had celiac in December. I can't wait to make these for her! I especially love the addition of yogurt. I'm sure it gives the pancakes an extra layer of flavor and texture! Thank you for sharing. This stack is making me hungry!

ashley - baker by nature

Sunday 16th of June 2013

And nooooooow I'm craving pancakes!

Daniel @ TickleMyTastebuds

Friday 14th of June 2013

Perfect little pancakes to start a perfect day - these look delicious and simple!

Georgia @ The Comfort of Cooking

Friday 14th of June 2013

Oh, what I wouldn't do to sink a fork right through that gorgeous stack of pancakes! These look delicious!

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