Gluten-Free Veggie Pancakes
I first started out trying to make gluten-free veggie pancakes using rice flour + cornstarch. I played with tapiocha starch and even adding in a bit of glutinous rice flour but nothing stuck quite right. Then I discovered Bob’s Red Mill’s 1:1 gluten-free flour sub and it’s been *chef’s kiss*. A few tips on how I’ve adapted pancake recipes using the 1:1 flour:
- Don’t overpack your pancake: I love to stuff mine full of veggies but with gluten-free stuff I have to be mindful to not overpack so that there’s enough batter to hold everything together. Each piece of vegetable should be well-coated with batter
- Add in a little extra cornstarch: for me, this usually just means 1 tbsp extra. I like the crisp texture that the extra cornstarch adds and I find it helps with binding.
For garlic chive and carrot pancakes:
- 1 cup Bob’s Red Mill 1:1 gluten-free baking flour
- 2 tbsp cornstarch
- 1 egg
- 3/4 cup water
- dash of salt
- pinch of sugar
- 2 cups of veggies of choice: I used ~90% garlic chives and julienned carrots for the rest
- dipping sauce: soy sauce, sesame oil, toasted sesame seeds
- In a large bowl, mix together the flour, cornstarch, water, egg, salt, and sugar until smooth.
- Add in the vegetables and mix until incorporated. Start with ~75% of the chives and incorporate more based on your preference, but make sure there’s enough batter that each piece of vegetable is well-coated
- Heat up oil of choice on a non-stick pan over medium heat. Scoop half the batter onto the pan, smoothing the pancake out evenly with your ladle. (Note: you can also make multiple smaller pancakes if you’d like!) Cook each side for about 4 minutes, or until golden brown. Flip, and do the same with the other side.
- Serve with dipping sauce
Other pancake ideas:
- Okonomiyaki (Japanese cabbage pancake)
- Shrimp and Chive Pancake (Jiu Cai Bing)
- Kimchi Zucchini Pancakes
- Kale and Mushroom Eggy Pancake
Thanks Bob’s Red Mill for sponsoring this post!