StackdTo me, pancakes are the ultimate comfort food; you can make them sweet or savory, they aren’t complicated to cook, and they’re absolutely delicious. However, finding a recipe for a non-grainy, good tasting, gluten-free pancakes isn’t easy at all. Too often, the wrong kind of gluten-free flour or sweeteners can make the end product anything but comforting. Given this, I was elated to come across Jessica Kahn’s book Stack’d The Gluten-Free Protein Pancake Cookbook.

Out of the three recipes I have tried so far, they have all been really tasty, but the really great part is that they are packed with protein so you feel fuller longer and they have a great texture to them. Jessica’s recipe’s call for gluten-free rolled oats. I used Bob’s Red Mill, which are blended down to make perfect pancakes. The blending of the ingredients also whips air into the batter, which makes for a lighter and fluffier pancake.

Most recipes also call for Agave Nectar as it is sweeter than regular sugar and therefore recipes don’t require too much. One bottle from the grocery store goes a long way. If you’re like some people and prefer the use of regular sugar or honey, there are notes in the introduction to help you make the substitution.

For many of the recipes, one serving can provide nearly 20 grams of protein thanks to the eggs, milk, yogurt and whey. The whey is optional in all the recipes since the pancakes can be made the same with or without it, though they certainly do add a bit of protein without changing the textures or flavors.

The book starts with the recipe for a classic gluten-free pancake and then goes into sweet versions that incorporate berries and other fruits, and then dives into the recipes for savory ones.

Now I am an okay baker as long as I have an easy recipe to follow. I picked out the “Chive and Cheddar” pancakes as the first recipe to make because we were having a Meatless Monday dinner at my house and I needed something filling to serve alongside my Portobello mushroom entree. Not only were these pancakes super easy to make but they tasted great. My family couldn’t even tell they were gluten-free until I told them.

Other savory dishes include pancakes made from cauliflower, zucchini, sweet potato, carrot, and many other vegetables, perfect for sneaking a daily dose to any picky eaters in your family.

The third section of Stack’d is the section I can’t wait to try next: Fancy Pants. Here you will find recipes for a Coconut Creme Pancake, Strawberry Shortcake Pancake, and even a Spinach & Strawberries with Balsamic Vinegar Pancake.

Jessica Kahn, the author, recently launched her line of gluten-free baking mixes called Kitch & Table. Stack’d has more than 30 recipes for gluten-free pancakes and can be bought online ($3.49 for the e-version, $24.99 for a hardback print edition) at stackdcookbook.com.

Chive and Cheddar Protein Pancakes
MAKES 6 – 8 PANCAKES; 2 SERVINGS

Modeled after some outrageously delicious mini muffins, these chive and cheddar pancakes make for a great, savory flavor combination. Serve with dinner or make two-bite silver dollar pancakes as an appetizer.

Ingredients

3 tablespoons milk

2 large eggs

2 tablespoons fresh chives, finely chopped

1 teaspoon agave

1 teaspoon vanilla extract

1⁄2 cup (5 oz/143 g) nonfat plain Greek yogurt

1⁄2 cup (1.6 oz/46 g) rolled oats

1⁄2 cup sharp cheddar cheese, shredded

1⁄2 teaspoon baking powder

1 tablespoon natural whey protein powder (optional)

Directions

1. To keep pancakes warm while you make the full batch, preheat oven to 200°F.

2. Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.

3. Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.

4. Pour a scant 1⁄4 cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

5. Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over. Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.

6. Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.