Gluten Free Pancakes
Jeanine Donofrio · loveandlemons.com · 2020 · 3 to 4
Against 802 pancake recipes
Less liquid than 91% of recipes and more egg than 90%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less liquid than 91% of recipes: 92% of the flour weight against the typical recipe's 159%.
- More egg than 90% of recipes: 75% of the flour weight against the typical recipe's 40%.
- More leavening than 95% of recipes: 10% of the flour weight against the typical recipe's 5.4%, about twice as much.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
Ingredients (10)
- 2/3 cup gluten-free oat flour≈ 69 g
- 2/3 cup almond flour≈ 64 g
- 1/4 cup tapioca starch≈ 32 g
- 1 tablespoon baking powder≈ 14 g
- 1/2 teaspoon sea salt≈ 3 g
- 1/2 cup whole milk or almond milk≈ 122 g
- 2 tablespoons maple syrup≈ 40 g
- 2 eggs (separated)≈ 100 g
- 1 tablespoon vanilla extract≈ 13 g
Toppings and extras
Listed, but not counted in the percentages below.
- maple syrup (fruit and/or yogurt, for serving)n/a
flour 133 gbatter 457 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.
- Liquid92% · 8th percentile · median 159%
- Egg75% · 91st percentile · median 40%
- Sugar30% · 84th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening10% · 96th percentile · median 5.4%
- Salt2.3% · 89th percentile · median 0.9%
Keep exploring
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Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.
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