Best Pancakes with Papaya and Homemade Yoghurt

July 11, 2013 in Recipes by Jill


The other dayI whipped up some pancakes with yoghurt and sliced papaya for breakfast, but I must say it blew me away. I repeatedly said to Matt, “these are the best pancakes I have ever had”, to which he agreed.

The Pancake recipe originally comes from Artisanal Gluten Free Cooking by Kelli & Peter Bronski, but I have made of my own changes based on my kitchen cupboard.  While we were in Hawaii a friend of ours had this cookbook, and made for us the yummiest coconut and choc chip cookies from it. I am not gluten free, but because the cookies were so good, I too had to have ‘The Book’.

The flours I personally found hard to source, however it is worth it. At the start of the book it gives you a recipe of making the flour blend, so I now have a large batch in our caravan ready to go. I like using this flour blend as I enjoy the nuttier taste which is why I love these pancakes.


Makes about 10 pancakes

52g brown rice flour
29g sorghum flour
28g corn starch
12g potato starch
½ tbs potato flour
1/3 tsp xanthan gum

1 tbs honey
2 tsp baking powder
¼ tsp salt
1 egg
1 cup of soy milk (can substitute with cows milk)
1 tsp vanilla extract
2 tbs butter, melted

1 medium sized papaya, sliced
Homemade Yoghurt

Mix together the flour, baking powder and salt in a bowel.

Add the egg, milk, vanilla and honey and mix. Add the melted butter and mix all ingredients until combined.

Heat a fry pan over medium heat. Grease with butter. Pour the batter into your preferred sized pancakes. Cook until they bubble, then flip over and cook until golden brown.

Serve with homemade yoghurt, sliced papaya with a sprinkle of cinnamon.

Enjoy xx