Draft These Pancakes

Draft These Pancakes

Pancakes worthy of your tailgate griddle. Gluten-free, dairy-free, refined sugar-free, low-FODMAP, migraine-friendly, and full of protein. Dry mix may be made ahead.

By DeliberateFare.com, variation of Martha Stewart's easy basic pancakes

Oh, the quest for a stellar gluten-free pancake recipe has been a long-running one for moi. Pre-gluten-free, I would whip up a batch of dry mix for Martha Stewart's easy basic pancakes to bring to our family's Texas Aggie football tailgates for simple, morning breakfasting on the outdoor griddle. Once I said goodbye to gluten, I experimented with the well-known coconut flour pancakes and hated every bite (too squishy, too eggy, and they fall apart with the slightest sideways glance). Friends extolled the virtues of banana pancakes; yet, due to migraines, bananas are out of the question for me. I experimented with all types of flour alternatives, never satisfied with the results.

This morning's chilly, wet, March weather reminded me of football season, and I was determined to not fail in the 2017 Pancake Scouting Combine. After two more on-field workouts, I decided to revisit my faithful Martha recipe. I wondered if my newfound love of buckwheat and teff would work as a one-to-one replacement for the all-purpose flour: it DID! Then I removed the sugar and replaced with a small bit of maple syrup and vanilla extract to satisfy my dad's need to watch his sugar intake. Although the original recipe calls for milk or buttermilk, because my household is dairy-free and because alternate milks (such as rice, almond, and flax seed) must be refrigerated and cold storage space is scarce while tailgating (read: beer takes storage priority), I have always opted for bringing along one lemon and using filtered water for the liquid requirement of the recipe. Boom!

P.S. Buckwheat and teff have approximately 5 grams of protein per serving. Both of these flour alternatives are rich in vitamins and minerals and are naturally gluten-free and low-FODMAP.

P.P.S. Texas A&M Aggies are proud of our 9 representatives to this year's NFL Scouting Combine: Jermaine Eluemunor OT, Avery Gennesy OT, Trevor Knight QB, Josh Reynolds WR, Ricky Seals-Jones WR, Speedy Noil WR, Myles Garrett DE, Daeshon Hall DE, and Justin Evans DB. Whoop! For stats, check out TexAgs.


For Dry Mix
  • ½ cup buckwheat groats
  • ½ cup ivory teff flour (I use Tenera Grains)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
For Wet Mix and Coating
  • 1 cup filtered water
  • 1 Tbsp lemon juice
  • 2 tsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 egg (beaten)
  • 1 Tbsp high-heat vegetable oil for coating pan (I use grapeseed oil)


    For Dry Mix
  1. Into food processor, add dry buckwheat groats. Process for 1 - 2 minutes or until most of the groats have become a fine powder. This is buckwheat flour.
  2. Into large bowl, add ½ cup each buckwheat flour and ivory teff flour. Add to flours baking powder, baking soda, and salt. Mix well with fork.
  3. At this point, the dry ingredients can be stored for later, lazy weekend pancake making. Simply store the mixed dry ingredients in a lidded storage container and keep in pantry.
  4. For Batter
  5. Into small bowl, add water, lemon juice, maple syrup, vanilla extract, and egg. Mix well with fork.
  6. Make a well in the bottom of the dry mix bowl. Add to the well the wet ingredients. Whisk ingredients until just blended. You do not want to over-mix pancake batter. Lumps and clumps are a good thing for pancakes. Set batter aside to set for 10 minutes.
  7. While waiting on batter to thicken, place skillet onto stovetop. Heat to medium-low heat.
  8. Onto clean paper towel, add 1 Tbsp vegetable oil. Carefully coat inside of hot skillet with oil. Set aside paper towel to be used between pancake flips.
  9. Set a large plate nearby stove to use to place finished pancakes.
  10. Using a ¼ cup measuring cup, scoop pancake batter and place into one side of hot, greased skillet. Repeat two more times, as a standard skillet should fit 3 pancakes.
  11. Allow pancakes to cook on first side for about 2 minutes or until most of the bubbles have popped and the edges of the pancakes appear dry. Now, using a very thin metal spatula, gently lift pancake. If your skillet looks dry from where the pancake was resting, then use your paper towel to grease the area before flipping the pancake onto its other side while returning it to the skillet. Repeat with the remaining 2 pancakes.
  12. Allow pancakes to cook for about 1 minute on their second side. Gently lift each pancake from the skillet and place onto reserved plate.
  13. If there are any crumbs in skillet, remove from heat and carefully wipe out crumbs with greased paper towel. Grease inside of skillet before adding more batter.
  14. Repeat process until all batter is used.


  • This recipe yields 9 pancakes that are about 4 inches in diameter (¼ cup liquid batter per pancake).
  • Store cooled pancakes in freezer for up to 3 months and then simply reheat in toaster for a quick breakfast. To store, stack pancakes, separating each with a sheet of freezer paper; place stack into freezer storage ziplock bag.
  • Serve with fruit compote, maple syrup, or your favorite nut butter.