Save time in the morning by making the batter for these Gluten Free Overnight Pancakes the night before! They’re gluten free and vegan
Over the last couple weeks I have been doing a ton of baking and realized I needed a better (and more affordable way) to keep brown rice flour on hand. I borrowed my Mom’s grain mill and decided to give it a whirl with brown rice.
It worked perfect! I used the finest setting and the flour was just as finely ground as the Bob’s Red Mill flour I have been using. I would love to get a superfine grind (superfine gluten-free flours are expensive!), but I would probably have to get a different mill for that.
If you have celiac disease and want to borrow or buy a used grain mill, just remember the possible cross contamination issues if the mill was used with gluten containing grains. For me, this isn’t an issue because I don’t have celiac disease.
With my freshly-ground batch of brown rice flour, I decided to whip up some Gluten Free Overnight Pancakes. This pancake recipe is perfect for busy mornings. It divides the work: mix up the batter in the evening, let it sit overnight, then cook in the morning.
Letting the batter rest overnight softens the flour grains and improves the taste and texture of the batter. Soaking flour with a slightly acidic solution has also been shown to improve nutrient absorption and digestibility of grains.
Gluten Free Overnight Pancakes
- 1 cup brown rice flour
- ½ cup whole sorghum flour or more brown rice flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 3 Tablespoons ground chia seed or flaxseed meal
- 2 Tablespoons oil
- 1 cup milk of choice + 2 Tablespoons to thin batter if needed
- 2 Tablespoons lemon juice or apple cider vinegar
- 2 Tablespoons pure maple syrup honey, or Stevia
- 1 teaspoon vanilla extract optional
- ¼ teaspoon baking soda
- Combine dry ingredients together in a large bowl and whisk to combine. Combine wet ingredients in a small bowl and mix well.
- Combine wet and dry ingredients and stir until until combined. Cover batter and let rest overnight on your counter outside the fridge.
- Heat a large, lightly oiled griddle or a non-stick skillet over medium heat. Stir batter and check consistency. Add a tablespoon or two of milk to batter if it is too thick. Stir in the baking soda and mix well. Note: This batter is best if it is rather thick. Always check your batter first and don't add too much milk. The batter has more lift and cooks better when it is thick.
- Using a 1/4 cup measure, scoop batter onto skillet. Cook until the bottom side is browned. Make sure not to let the top side cook through or dry out; the top should still be moist when you flip the pancake. This ensures good lift and tender pancakes. Flip and cook the other side until golden. Enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist