Gluten-Free Pancakes
mybakingaddiction.com · 2023 · 12 pancakes
Against 802 pancake recipes
More egg than 97% of recipes and more liquid than 91%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More egg than 97% of recipes: 104% of the flour weight against the typical recipe's 40%, about 2.5 times as much.
- More liquid than 91% of recipes: 226% of the flour weight against the typical recipe's 159%.
- More leavening than 94% of recipes: 9.7% of the flour weight against the typical recipe's 5.4%.
- More fat than 88% of recipes: 30% of the flour weight against the typical recipe's 16%.
Ingredients (11)
- 1 1/2 cups blanched almond flour≈ 144 g
- 1/2 cup tapioca flour/tapioca starch≈ 64 g
- 1 tablespoon granulated sugar≈ 13 g
- 1 3/4 teaspoons baking powder≈ 8 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon salt≈ 3 g
- 1 1/3 cups buttermilk (room temperature)≈ 325 g
- 3 large eggs (room temperature)≈ 150 g
- 3 tablespoons butter (melted)≈ 43 g
- 1 tablespoon maple syrup or honey≈ 21 g
- 1 tablespoon pure vanilla extract≈ 13 g
flour 144 gbatter 789 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.
- Liquid226% · 92nd percentile · median 159%
- Egg104% · 98th percentile · median 40%
- Sugar23% · 75th percentile · median 16%
- Fat30% · 88th percentile · median 16%
- Leavening9.7% · 95th percentile · median 5.4%
- Salt2.1% · 87th percentile · median 0.9%
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