Gluten Free Hazelnut and Dried Cherry Pancakes

        -Made for the Gluten Free Ratio Rally - March 2011

Makes 12-24 pancakes, depending on your preferred size


130 grams (3/4 cup) millet flour

30 grams (1/4 cup) hazelnut or almond meal

40 grams (1/4 cup) sweet rice flour or tapioca starch flour

75 grams (1/3 cup) sugar

5 grams (1 teaspoon) baking powder

5 grams (1 teaspoon) baking soda

3 grams (1/2 teaspoon) salt

100 grams (2) eggs

240 grams (1 cup) low-fat buttermilk

50 grams (3 Tablespoons) butter, melted

30 grams (1/4 cup) dried cherries

30 grams (1/4 cup) chopped pecans or walnuts or sliced almonds


  1. Mix together all wet ingredients (buttermilk, eggs, melted butter) in your blender. (Or use an immersion blenderor mini blender which is what I do.)
  2. Add your dry ingredients (feel free to just dump them in OR mix them in a separate bowl together and then dump them in).  Mix until there are no dry lumps.
  3. Pour 2-4 Tablespoons of batter onto a preheated (over medium heat) griddle (nonstick or add a spritz of oil).  Sprinkle the tops with chopped nuts and dried cherries.
  4. Leave undisturbed until bubbles form and pop on the edges and form in the center.  The edges will turn slightly golden brown.  (See this photo.)  Then gingerly slide a spatula underneath and flip the pancakes.
  5. Cook for an additional 1-2 minutes (the second side takes less time).  Adjust the temperature (medium-low?) for the next batch as needed.
  6. Keep warm until serving in a covered dish in a preheated/warm oven.

Serve with your favorite "dip-dips".

Happy pancake making, all!


My pancake ratio is this:

NOTES about this ratio: