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.
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
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:
- Heat all ingredients in a small saucepan just below medium heat.
- 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.
- Add the sweetener, stir, and set aside.
To make the pancakes:
- Mix the wet ingredients together in a mixing bowl then add the dry ingredients and mix well to combine.
- Heat a skillet to medium-high heat and add enough oil/butter to coat the bottom of the pan.
- 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.
- Flip the pancake to the other side and cook another few minutes until cooked all the way through.
Notes
Nutrition
Other gluten free yogurt pancakes:
Piña Colada Pancakes (pineapple yogurt)
Strawberry Shortcake Pancakes (lemon yogurt)
Wow! Julia, those look perfect! Fluffy, soft and delicious! I want to now!
I would love to rest my head on these pancakes too. They look super fluffy, the melt in your mouth kind. I have actually never made pancakes with flavoured yoghurt..will definitely try out next time. And blueberries, they pair wonderfully with pancakes!
Ah, pancakes! My breakfast love. Yummm. I hope you have a relaxing weekend and that next week isn’t quite as hectic for you. By the way, did you mean to post the blueberry sauce directions (not that I need them–it’s how I’ve been making it for years). But, it looked like you meant to add it. I do this to Stephie, too, only I text her. It’s like having another mother (just what everyone wants, right?). Now, eat those pancakes and do nothing!! xoxoxo
Ignore what I wrote, other than having a good weekend. Clearly, I’m a ding-dong that can’t read. I’m old and it’s early in the morning. :/ I got confused by the “to make the blueberry topping” at the end. Geez. I need to go back to bed.
LOL, I need to go back to bed too!! And no worries, I did have the title, “To Prepare the Blueberry Topping” floating around at the end of the instructions, so you definitely caught something! 😉 Anywhoo, you are ALWAYS welcome to edit my posts and recipes! Thanks, momma Swope and you have a wonderful weekend!!
Be careful what you wish for, Julia. You’ll get emails at 6 am with post edits. 😉
(Yes, I always creep on your comment convos. Creeeeeeep)
I’ll rest my head on this lovely stack of pancakes!!! yum
Oh, what I wouldn’t do to sink a fork right through that gorgeous stack of pancakes! These look delicious!
Perfect little pancakes to start a perfect day – these look delicious and simple!
And nooooooow I’m craving pancakes!
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!
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.
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!