In an attempt to use up the last of the gluten-free flours I had bought and experimented with, I came up with this delicious recipe. I love currants, known as ribiz in my household, but you can use any kind of fruit such as blueberries, strawberries, blackberries, etc. as a substitute. For this recipe, I prefer red currants because the lemon compliments them very well with the greek yogurt lessoning the bite of the currant, but not detracting from the flavor.
Note: you can easily substitute regular all-purpose flour for the sorghum and tapioca.
- 2 large eggs
- 1 cup of greek yogurt
- 1 tablespoon almond milk (substitute: any kind of milk)
- 4 tablespoons butter
- the zest of one lemon
- 1/2 teaspoon Madagascar Bourbon vanilla extract or paste
- 3/4 cup organic tapioca flour
- 1/2 cup gluten free sweet sorghum flour
- 4 tablespoons cane sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups of red currants, rinsed and dried
Melt butter in the microwave for about 30 seconds on high and remove to cool.
In a medium-sized bowl, add all of the ingredients (save 1 tablespoon of butter and 1 tablespoon of sugar, to be used for the sauce), blending well.
Heat your pan to low-medium. Add a bit of oil to the bottom of the pan and ladle in some batter. Press currants into the top of each pancake. When you can see bubbles start to form on the top of the pancake, flip them and cook on the other side until golden brown on the underneath. Lower the heat, if you notice the pancakes cook too quickly.
In the meantime, add 1 cup of red currants, 1 tablespoon of butter, and 1 tablespoon of sugar to a small pan over medium heat. Cook, stirring constantly as the currants break down. Taste and add sugar if needed. Place to the side.
Optional: Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them. I almost never do this, as my husband eats them as I make them, but it works!
Serve topped with additional greek yogurt and the red currant sauce.