Makes 8 pancakes (4 inches each) Coconut flour is made by drying and defatting coconut meat and then finely grinding it into flour. It lends a delicious coconut flavor and is a great ingredient for gluten-free baking because of its high fiber, high protein, and low carbohydrate content. I especially [...]

Makes 8 pancakes (4 inches each) Sour Cream–Raisin Pie was my inspiration for these pancakes. The sour cream makes these pancakes deliciously rich, and they are all the more irresistible with chewy raisins tucked inside.

Makes 8 pancakes (4 inches each) Adding cottage cheese to pancakes gives them a nice, substantial texture while boosting their calcium content. As with all pancakes, I recommend making a “test” pancake first, to see if the skillet is the right temperature.

Makes 8 pancakes (4 inches each) If you’ve only thought of mesquite as the wood that lends a wonderful flavor to grilled meats, this will be a pleasant surprise. Mesquite flour, ground from the pods of mesquite shrubs that grow in arid regions, has a wonderful cinnamonlike taste that can [...]

Makes 8 pancakes (4 inches each) I developed this recipe to showcase the mild flavor of millet, an incredibly healthy grain that adds wonderful nutrients to gluten-free meals. Rather than buy millet flour (which has a fairly short shelf life), buy whole-grain millet and grind it as you need it [...]

Makes 8 pancakes (4 inches each) Joel Schaefer is a chef at a major resort, where his responsibilities include meeting the requests of guests with food allergies and intolerances. He provides guests with innovative choices, such as these pancakes with sweet potatoes—one of the least allergenic foods on earth.

Makes 8 pancakes (4 inches each) Buckwheat is related to rhubarb and is not actually a grain; it is a seed in the fruit family. Rather than buy buckwheat flour, I always have Bob’s Red Mill Creamy Buckwheat Cereal on hand for my breakfast. I quickly grind what I need [...]