Why are my gluten free pancakes chewy?

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed . Since the pancakes rely on the egg whites for their light and fluffy texture it is important to carefully fold the egg whites into the gluten-free pancake batter.

Why do my pancakes have a weird texture?

Overmixing pancake batter causes the gluten to build up , making the cooked results rubbery discs instead of soft and fluffy pancakes. Solution: Stir the batter until the wet and dry ingredients are just incorporated. A few lumps are okay! Pancake batter should be thick enough, so it drips off the back of a spoon.

Why are gluten free pancakes grainy?

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour .

How do you fix rubbery pancakes?

Use less flour : Too much flour can also lead to a rubbery texture. Use a little less flour than the recipe calls for, or add a little more liquid to the batter to thin it out.

What does pancake consistency mean?

The consistency of pancake mix can vary depending on the recipe or type of mix you are using. However, in general, pancake mix should be thicker than water but thinner than cookie dough. The ideal consistency of pancake mix is usually described as "pourable" or "droppable."

Are pancakes supposed to be crunchy?

A sign of a good pancake, in my opinion, is one that is delicate and buttery-crisp around the edges with a soft, fluffy interior . But if you start with a pan that's not quite hot enough, instead of forming a lightly crisped exterior, the batter will start to soak up the butter or oil that's in the pan and get greasy.

Why are my pancakes so chewy?

Another common cause for chewy and dense pancakes happens in the pan . It's important that you only flip your pancakes once and do so as gently as possible. You want to do everything in your power to avoid knocking out the air bubbles, and while they're cooking is a crucial time for their development… So be gentle.

Why are my pancakes tough and chewy?

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough . For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

How do you fix chewy pancakes?

How to fix it: If you made your first batch and the pancakes are rubbery, gummy, or flat, you can either toss the batter or turn them into waffles by adding 3 tablespoons of milk (up to ¼ cup) to the batter bowl to thin it out and make waffles.

Why did my gluten-free cake turn out gummy?

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking , or you'll wind up with a gummy texture.

Gluten-Free Danish Pancakes (Ableskiver) Recipe a donut texture. (2024)

Gluten-Free Danish Pancakes (Ableskiver) are the perfect breakfast for any day or occasion. These pancakes are yummy alone or with a little jam and or whipped cream. Perfect for breakfast, an appetizer, or a dessert. Incidentally, these little puff balls are in between a pancake and a donut hole. Not to mention, little kids and adults love these little bites.

When I was a child my family owned a Scandinavian restaurant in Ririe, Idaho. In fact, my family attended Scandinavian cultural activities with the Sons of Norway a cultural club. Needless to say, my children have also participated in Scandinavian activities at Vasa’s clubs, Daughters of Norway, and Danish Lodges (clubs). Likewise, my husband and kids have also gone to and attended Scandinavian festivals in various states. Believe it or not, I even participated in a Scandinavian club when I lived and worked in Japan in the 1980s. Thus here is some history on the Danish Pancakes (Ableskiver) click here.

My Family’s Story with Danish Pancakes

Admittedly, I have eaten my fair share of Danish pancakes (known as Ableskiver) in my life. Therefore, I needed to have a recipe that was gluten-free,grain-free, and refined sugar-free. At any rate, I can’t even remember when the first time I had Danish pancakes was. As a consequence, these Danish Pancakes are often served as an appetizer, at the Danish Lodge for Christmas Program (Jul) which includes Sankta Lucia (Santa Lucia) and her court including star boys and Tomte (Tomte are Swedish Santa Clauses) helpers. After the Sankta Lucia program, there was always a traditional Danish (Jul) Christmas smorgasbord. In any case, after dinner then the Danish Jule Nisse (Santa Clause) would show up and hand out gifts. In any case, Jule Nisse was always entertaining and humorous. What fun memories!

As a result, my starting point was the recipe I wrote before my diet was revamped. Needless to say, these pancakes are so lite and airy similar to a donut. In conclusion, Danes sprinkle them with powdered sugar and dip them in a little jam. Not only can they be eaten with your fingers but also with a knife and fork. Not to mention, these pancakes make a nice appetizer.

Gluten-Free Danish Pancakes Notes:

Read my blog post on Cassava Flour Information and Monk Fruit Sweetener Information to learn more about these products.

In order to make true Danish Pancakes (Ableskiver), you will first need a Danish Pancake pan. Thus, I am sure you can find them in other places than Amazon but here is a link. I have a glass top stove so therefore I cannot have a cast-iron one as it would scratch the glass. Cassava Flour and Monk Fruit Sweetener can also be found on Amazon.

*Nutritional Facts are listed below the photos.7 Danish pancakes per serving.

Gluten-Free Danish Pancakes (Ableskiver)

Ingredients:

3 egg yolks
2 tablespoons powdered Vanilla Monk Fruit Sugar
1 teaspoon vanilla
3 egg whites
1 1/4 cup Cassava Flour
1 teaspoon baking powder
1/2 teaspoon pink salt
1 cup Homemade Coconut Milk Yogurt
1 cup Dairy-Free Plain Coconut Buttermilk (see recipe here)

Separate your eggs. Put egg yolks in one bowl and egg whites in another. Beat egg whites to stiff peaks in a separate bowl. Whisk together egg yolks with powdered vanilla monk fruit sugar, and vanilla extract and set aside. Combine cassava flour, baking powder, and salt and set aside. Make a well in the cassava flour add the egg yolk mixture, coconut yogurt, and coconut buttermilk and blend with a mixer until thoroughly combined and smooth. Finally, fold in the egg whites into the batter.Next oil your Danish Pancake pan and heat on medium heat on the stove. When the pan is hot add approximately 1/4 cup per indent (hole) in the pan. Cook for approximately 2-3 minutes per side. When the pancakes have bubbles in them it is time to use a butter knife to carefully flip them.

The top side will be brown. Now cook another 2 -3 minutes and remove pancakes from the pan. Add pancakes to a serving plate. Top each pancake with powdered monk fruit sugar and add a small amount of homemade jam and a small amount of whipped cream if you like. Eat with your finger or silverware. My notes: How to powder pancakes? I use a loose-leaf tea infuser and a little-powdered monk fruit sugar over the pancakes.

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5 from 7 votes

Gluten-Free Danish Pancakes (Ableskiver)

Gluten-Free Danish Pancakes (Ableskiver) these grain-free little puffballs of pancakes are a delicious way to start your day. Perfect as an appetizer.

Course Breakfast

Cuisine Danish

Keyword Ableskiver, Baked Chocolate Donut, Celiac Recipe, Celiac Recipes, Citrus Falvored Pancakes, Danish Pancakes, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Pancake Balls, Puff Pancake, Refined Sugar Free

Equipment

Ableskiver Pan

Ingredients

3 whole egg whites
3 whole egg yolks
3 tbsp powdered Vanilla Monk Fruit Sugar See recipe on my blog
1 tsp pure vanilla extract
1 1/4 cup Cassava Flour
1 tsp baking powder
1/4 tsp pink salt
1 cup Homemade Coconut Milk Yogurt See recipe on my blog
1 cup Dairy-Free Plain Coconut Buttermilk See recipe on my blog

Instructions

Separate your eggs.
Put egg yolks in one bowl and egg whites in another.
Beat egg whites to stiff peaks in a separate bowl.
3 whole egg whites
Whisk together egg yolks with powdered vanilla monk fruit sugar, and vanilla extract and set aside.
3 whole egg yolks, 3 tbsp powdered Vanilla Monk Fruit Sugar, 1 tsp pure vanilla extract
Combine cassava flour, baking powder, and salt and set aside.
1 1/4 cup Cassava Flour, 1 tsp baking powder, 1/4 tsp pink salt
Make a well in the cassava flour add the egg yolk mixture, coconut yogurt, and coconut buttermilk and blend with a mixer until thoroughly combined and smooth.
1 cup Homemade Coconut Milk Yogurt, 1 cup Dairy-Free Plain Coconut Buttermilk
Finally, fold in the egg whites into the batter.
Next oil your Danish Pancake pan and heat on medium heat on the stove.
When the pan is hot add approximately 1/4 cup per indent (hole) in the pan.
Cook approximately 2-3 minutes per side.
When the pancakes have bubbles in them it is time to use a butter knife to carefully flip them.
The top side will be brown.
Now cook another 2 -3 minutes and remove pancakes from the pan.
Add pancakes to a serving plate.
Top each pancake with powdered monk fruit sugar and add a small amount of homemade jam and a small amount of whipped cream if you like. It can be eaten with your finger or silverware.
My notes: How to powder pancakes? I use a loose-leaf teaspoon infused and scoop a little-powdered monk fruit sugar over the pancakes.

Notes

Nutrition Facts
Servings7.0
Amount Per Serving
Calories191
% Daily Value *
Total Fat9g	13%
Saturated Fat6g	32%
Monounsaturated Fat1g
Polyunsaturated Fat0g
Trans Fat0g
Cholesterol79mg	26%
Sodium140mg	6%
Potassium17mg	0%
Total Carbohydrate22g	7%
Dietary Fiber1g	6%
Sugars1g
Protein3g	6%
Vitamin A	4%
Vitamin C	3%
Calcium	3%
Iron	13%
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.