Left: a stack of pumpkin pancakes, Right: floating down Alaska's Copper River
How to make gluten-free pancakes delicious? Add lots of toppings.
I'm not one of those people who pretends that gluten-free anything tastes as good as the real stuff. Even gluten-free pancakes as gorgeous as these (photo below) start out disappointing. But they're not hopeless. The key is to accessorize with interesting toppings to make up for the dense texture and blunted flavors.
More is more here. I scoop Greek yogurt over my pancake stack, then add a handful each of Maple Granola, toasted hazelnuts, pumpkin seeds, and a drizzle of birch or maple syrup.
Melissa swears that the gluten-free almond flour pancakes at Plow in San Francisco are better than the restaurant's lemon Ricotta version. I believe her, sort of. But until the next time I race in the Escape From Alcatraz Triathlon, I'll stick with Bob's Red Mill's Gluten-Free Pancake mix. I add pumpkin puree, freshly grated cinnamon and nutmeg and call them homemade.
