Gluten Free Blender Pancakes and Buttermilk Syrup

These pancakes turned out really well considering the fact that they are gluten free and gluten free baking can be touch-and-go at times. I've been playing around with this recipe for over a year and feel like I finally got it right! They are based off of this delicious recipe (highly recommend it if you can tolerate gluten!). This recipe can be adapted and the grains can be switched around, but the texture may change. The more rice you use, the more gummy the consistency will be. You are simply looking for a nice, pourable pancake batter consistency.

Gluten Free Blender Pancakes

1/2 cup brown rice
3/4 cup white quinoa
3/4 cup millet
1/4 cup amaranth
1 1/2 cups kefir
3/4 cup whole milk
2 eggs
2 tablespoons coconut oil
2 tablespoons pure maple syrup
1/2 teaspoon salt
2 teaspoons vanilla
1 teaspoon baking soda
1 tablespoon aluminum-free baking powder

The day before, combine all of the grains and the kefir in the blender. Blend until well mixed and leave on counter (covered). This helps break down the grains for easier digestion (you can skip this step if needed). In the morning, add the milk, eggs, coconut oil, maple syrup, salt, and vanilla. Blend on high until very smooth. Add baking soda and baking powder and pulse until combined. Brush skillet with butter or coconut oil for crispy edges. Pour onto a preheated 350 degree skillet and cook each side until bubbly (watch them carefully and flip them when they are just bubbly enough, but not dried out - they will dry out quickly). 

We love to serve these pancakes with homemade buttermilk syrup! I adapted this recipe from a very common (and delicious) "white sugar" recipe. This recipe makes enough for this batch of pancakes.

Buttermilk Syrup

1/2 cup butter
1/2 cup kefir, buttermilk, or sour milk
1/2 cup honey
1/2 teaspoon vanilla
1 teaspoon baking soda

In a large saucepan, combine butter, kefir, and honey. Bring to a boil, stirring regularly. Remove from heat and whisk in vanilla and baking soda. The mixture will foam up at this point. Serve and enjoy over pancakes, waffles, on top of icecream, etc.

Pancake recipe notes:
*If you don't have kefir, you may substitute buttermilk or sour milk (1 cup milk + 1 tsp lemon juice). Yogurt would work too, but you may need extra milk.
*To make this dairy free, use a dairy free milk and if soaking grains overnight, add in 1 tablespoon vinegar or lemon juice.