A mix of four different flours gives these wheat-free pancakes a similar flavor and texture to traditional pancakes. Serve them with a berry compote instead of maple syrup for the perfect weekend breakfast treat.
What to buy: Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent.
Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.
Oat flour is technically gluten-free but is often processed in facilities with gluten-containing grains, so make sure the label specifies gluten-free oat flour.
Teff or tef flour is ground from tiny teff seeds, dissolves easily into baked goods, and acts as a binding agent. It has a mildly nutty flavor and is high in protein and carbohydrates.
Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores.
Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.
This recipe was featured as part of our gluten-free recipe slideshow.
For the pancakes: