About the Recipe
Fluffiest gluten-free rainbow pancakes or waffles are a delightful breakfast option for those with gluten sensitivities or celiac disease. They offer a soft and fluffy texture that many pancake enthusiasts crave. The batter, typically made from gluten-free flour alternatives like almond or rice flour, provides a light and airy consistency. Eggs add structure and richness, while milk (or a dairy-free alternative) and baking powder act as leavening agents, ensuring the pancakes rise beautifully. These pancakes are usually prepared on a hot griddle or skillet, where they bubble and brown to perfection, creating a golden exterior that complements their soft interior. Customization options include vanilla extract, cinnamon, or mashed bananas for extra flavor, and toppings like maple syrup, fresh fruit, or whipped cream.
Waffles, in contrast, offer a unique breakfast experience with a crispy exterior and a chewy interior. This is achieved through a richer batter with a higher proportion of fat, often in the form of melted butter or oil, and more eggs. The waffles are cooked in a waffle iron, which creates the iconic grid pattern. This pattern enhances presentation and ensures the perfect distribution of toppings. As the batter cooks, steam is released, helping the waffles rise and develop their characteristic lightness while forming a satisfying crunch on the outside.
Waffles can be served with a wide array of toppings, from classic maple syrup and butter to chocolate chips, whipped cream, or fresh berries. Their versatility allows them to be enjoyed in both sweet and savory forms, making them suitable for any meal of the day.
Ultimately, both gluten-free pancakes and waffles offer delicious and satisfying ways to start the day. Each has its own unique qualities and textures that cater to diverse taste preferences. Whether you prefer the fluffy softness of pancakes or the crispy chewiness of waffles, both can be customized to suit individual tastes and dietary needs, making them popular choices in households everywhere.
Ingredients
1 cup buttermilk
1 cup + 2 tablespoons oat flour
¼ cup + 1 tablespoon sweet rice flour
3 tablespoons tapioca flour
1 tablespoon granulated sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 large egg
1 teaspoon pure vanilla extract
¼ cup unsalted butter, melted
Preparation
Mix all the ingredients together and let it rest for 15 minutes.
Divide the batter into six bowls and add 1 teaspoon of Suncore Foods powder. You can add more powder for a darker color.
Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set and dry.
Carefully flip the pancakes with a spatula and cook for another 1–2 minutes, until golden brown on the other side.
Notes
Variations
Chocolate
Simply substitute ⅓ cup of cocoa powder for ⅓ cup of flour, chocolate extract for the vanilla, and stir in a ½ cup of chocolate chips into the batter before it rests.
Rainbow
2-3 drops food coloring
Or
1 teaspoon Suncore Foods powder add more for a darker color
Red Pancakes
12 ounces Strawberries pureed
½ teaspoon Beet powder
Orange Pancakes
1 cup Orange juice
2 whole Carrots pureed
Yellow Pancakes
1 cup pineapple juice
½ teaspoon turmeric powder
Green pancakes
¼ cup lime juice
¾ cup milk
1 ½ teaspoon matcha powder
Blue pancakes
12 ounces Blueberries pureed
¾ cup milk
Purple Pancakes
6 oz Blackberries pureed
¾ cup milk