Love pancakes? Try these flour alternatives
What's the story
Pancakes are a breakfast favorite, but not everyone can enjoy them due to dietary restrictions. Luckily, there are several flour alternatives that can make pancakes gluten-free and suitable for a variety of diets. These substitutes are easy to use and can make your pancakes just as delicious as the traditional ones. Here are five flour alternatives that can make your pancake game better.
Almond option
Almond flour pancakes
Almond flour is a popular gluten-free substitute, made from finely ground almonds. It lends a nutty flavor and moist texture to pancakes. Being rich in healthy fats and low in carbs, almond flour is a great option for low-carb diets. To use almond flour, replace regular flour with an equal amount, and add a little more liquid to your batter to get the right consistency.
Coconut choice
Coconut flour pancakes
Coconut flour is another great gluten-free option, made from dried coconut meat. It absorbs a lot of moisture, so it's important to use it sparingly. Usually, one-fourth cup of coconut flour can replace one cup of regular flour. You'll also need to add extra liquid to balance its absorbency. Coconut flour gives pancakes a subtle sweetness without any added sugar.
Oat option
Oat flour pancakes
Oat flour is made by grinding oats into a fine powder and is naturally gluten-free (if made from certified gluten-free oats). It gives pancakes a mild flavor and works well with other ingredients like fruits or spices. To use oat flour, replace regular flour with an equal amount, and adjust liquids as needed for consistency.
Buckwheat choice
Buckwheat flour pancakes
Despite its name, buckwheat is not related to wheat and is gluten-free. Buckwheat flour lends an earthy flavor to pancakes, which goes well with savory toppings such as vegetables or herbs. To use buckwheat flour in your recipe, replace regular flour with an equal amount. However, consider adding more baking powder for leavening due to its density.
Rice option
Rice flour pancakes
Rice flour is made from finely ground rice and is commonly used in Asian cuisine as a thickening agent or batter base. It makes light and crispy pancakes when used correctly. Use rice flour by replacing regular wheat-based flours in equal measure while adding additional binding agents like xanthan gum if needed, depending on the recipe requirements.