Easy Gluten Free Pancakes
YES, your pancakes can be tall, light, and fluffy — and gluten free, too! These gluten free pancakes are made in minutes with a handful of everyday ingredients. Add any toppings you like, and/or add chocolate chips, or blueberries. Ready, set, flip!
PRINTABLE RECIPE HERE ????????
INGREDIENTS:
1 cup measure for measure / 1:1 gluten free baking flour blend
2 Tablespoons granulated sugar
2 teaspoons baking powder
small pinch of salt
scant 1 cup milk (any kind, I use unsweetened almond milk)
1 large egg
2 Tablespoons melted butter, plus more for brushing (optional)
1 teaspoon vanilla extract
DIRECTIONS:
1. Add gluten free flour blend, sugar, baking powder, and salt to a medium-sized mixing bowl then whisk to combine. Add milk, egg, butter, and vanilla extract to a small mixing bowl then whisk to combine. Pour wet ingredients into dry ingredients then whisk until smooth and let batter sit for 5 - 10 minutes.
2. While the batter is resting, preheat a large, cast iron skillet over medium-low heat, or an electric griddle set to medium heat, then spray with nonstick spray OR brush with melted butter. Scoop 1/4 cup batter onto the hot surface then, when lots of bubbles form on the top and sides of the pancakes and pop, and the bottom of the pancake is golden brown, flip then cook until the second side of the pancake is golden brown.
3. Serve immediately, or place pancakes onto a parchment paper-lined baking sheet and keep warm in the oven set to the warming setting, typically 100-200 degrees, for no longer than 20 minutes.
NOTES:
- I tested this recipe using King Arthur Gluten Free Measure for Measure Flour and Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Whatever blend you use, ensure it includes a binder such as xanthan gum.
- This particular recipe WILL NOT turn out with un-blended flours without a binder, such as coconut flour or almond flour.
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HOW TO MAKE GLUTEN FREE PANCAKES (Fluffy Buttermilk Pancakes)
If you're looking for an easy gluten free pancake recipe, which you can drown in lashings of maple syrup, look no further than these gluten free buttermilk pancakes. These super fluffy gluten free pancakes are an American-style pancake, which are delicious with blueberries, syrup or bacon! You'll want to make them over-and-over again, they're so easy!
FULL RECIPE ON THE BLOG:
INGREDIENTS
(Serves 2 people)
175g gluten free self-raising flour
1/2 tsp baking powder
1 tbsp caster sugar
100ml buttermilk
200ml semi-skimmed milk
1 large egg
A knob (approx 15g) butter (plus extra for frying)
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Gluten Free Korean Pancakes and Esq.
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HEALTHY PANCAKES | gluten + grain-free pancakes
Healthy, grain and gluten-free pancakes that are light, fluffy and delicious (made two ways!). One recipe with almond flour and the other with coconut flour.
Visit Bob's Red Mill: *SAVE 20% by using code: CLEAN20 (EXP 4/30/19)
While both pancake recipes are very similar, you will learn how to adjust the ingredients depending on the flour that you choose.
Almond Flour Pancakes:
Coconut Flour Pancakes:
INGREDIENTS & PRODUCTS USED:
12-Inch Non-Stick Saute Pan:
Storage Containers:
MORE HEALTHY BREAKFAST RECIPES:
Vegan Pancakes:
Freezer Friendly Breakfast Sandwich:
Healthy Breakfast Cookies:
How-To Make an Omelette:
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ALMOND FLOUR PANCAKE RECIPE:
1 cup almond flour
2 tablespoons tapioca starch
1 teaspoon baking powder
Pinch of kosher salt
1/3 cup unsweetened almond milk
1 egg
1 tablespoon maple syrup
1 teaspoon vanilla extract
In a large bowl combine almond flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
In a separate bowl or spouted cup combine aloud milk, egg, maple syrup and vanilla extract.
Whisk everything together and then add the wet ingredients to the dry ingredients and gently stir until everything has come together.
Makes 6-8 pancakes
NUTRIENTS PER SERVING: Calories 410 | Total Fat 30.4g | Saturated Fat 2.8g | Cholesterol 105mg | Sodium: 328mg | Carbohydrate 27g | Dietary Fiber 6.2g | Sugars 7.9g | Protein 15.1g
COCONUT FLOUR PANCAKE RECIPE
Coconut Flour Pancakes
1/3 cup coconut flour
2 tablespoons tapioca starch
1 teaspoon baking powder
pinch of salt
3/4 cup milk
2 eggs
1 tablespoons maple syrup
1 teaspoon vanilla extract
In a large bowl combine coconut flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
In a separate bowl or spouted cup combine almond milk, eggs, maple syrup and vanilla extract.
Whisk everything together and then add the wet ingredients to the dry ingredients and gently stir until everything has come together.
Makes 8-10 pancakes
NUTRIENTS PER SERVING: Calories 228 | Total Fat 7.7g | Saturated Fat 4.2g | Cholesterol 210mg | Sodium: 419mg | Carbohydrate 32g | Dietary Fiber 7g | Sugars 13.2g | Protein 9.1g
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#healthypancakes #glutenfreepancakes #breakfastidea #healthyrecipes
The Best Gluten Free Fluffy Pancakes Ever! | Healthy Breakfast Recipe
These are the best fluffiest gluten free pancakes! Made with real, simple ingredients makes these flapjacks a Sunday morning staple.
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Buckwheat Pancakes - How to Make Buckwheat Flour Pancakes - Gluten-Free Pancakes
Learn how to make a Buckwheat Pancakes Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy these easy Buckwheat Pancakes!