Fluffy Gluten-Free Plant-Based Nectarine Pancakes

Pancakes are something that takes me back to being a child on Sunday mornings with my family.  And when I became a mom pancakes continued to be that go to breakfast for Sundays.   What makes a good pancake is a pancake which is fluffy, soft, not too thick and able to incorporate fruit without falling apart. However, when you’re trying to make gluten-free pancakes achieving these qualities can be a little challenging. But I’ve finally come up with a gluten free pancake recipe tasty enough to take me back to days gone by and worthy enough to be considered pancakes and not hockey pucks.

In order to make these fluffy gluten free pancakes, the help of two flours were used and one secret ingredient. Toasted quinoa flour is the first flour.  I use it quite often in recipes. I previously gave instructions on how to make this easy flour in a blog post here.  The second flour is banana flour. Banana flour is what gives the pancakes its dark brown color and structure.  And if you think this flour smells or tastes like bananas, it doesn’t.  If you’re interested in the banana flour I use it’s right here.   Now there’s another ingredient which brings this recipe all together.  And its such a great ingredient that it deserves a section of its own.

Kuzu Starch

Kuzu root starch is the secret ingredient that literally binds everything together and creates the magic.   This magical root comes from Asia and is widely used in Japan and has been used as food in China for thousands of years.  Kuzu roots are known to be some of the biggest roots in the world.  When the sap gathers in the root, the roots are hand cut, harvested and washed in cold spring mountain water till a paste forms.  It becomes a pure white starch after drying for 90 days.  The whole process to make the starch is a natural, handcrafted process unlike the industrial, high processed, mass production of cornstarch and potato starch.

Kuzu starch makes for a wonderful thickener, perfect for sauces, soups, pies and puddings.  It also has medicinal properties. This starch can calm nerves and can help with digestive issues.  It also balances the acidity of sweets. (1)  The kuzu starch I use is this one right here.  It can also be found in some health food stores.

This starch definitely added to the light, fluffy texture of the pancakes.

The Recipe

I can’t say enough about these pancakes. They are gluten-free, plant-based, sugar free (besides the maple syrup on top if you choose to use it).  And like I said before not only are they soft and fluffy they can hold up to any fruit mixed into the batter.  I used nectarines because they’re my absolute favorite stone fruit plus we’re in summer so they’re in abundance!  The flavor of the juicy nectarines go so well with these pancakes.  If you’ve never had nectarines in pancakes before you have to try it!  It’s so good and you know what?  You can try it with this pancake recipe. 🙂

AuthorDesireeCategoryBreads, Breakfast, Easy Recipes, Gluten FreeDifficultyBeginner