Looking for gluten-free pancakes?

There are a lot different kinds of gluten-free pancakes. These gluten-free pancakes are just as simple as traditional pancakes – just subbing gluten-free flour! Not only is it really easy to make gluten-free pancakes, but they’re also just as tasty as “regular” pancakes! Personally, I love this recipe because it’s a great pancake base. In essence, it can be personalized to your liking! Add berries, crushed nuts, or any kind of topping/filling you desire and it always goes perfectly. Equally, enjoying them plain or with some good ol’ 100% maple syrup is a satisfying, guilt-free treat in itself.

Making them right: gluten-free pancakes

I was hesitant about gluten-free pancakes at first. Because of the big hype surrounding gluten-free, I assumed it was a fad that would quickly end. However, fad or not, I’ve found many benefits to eating gluten-free myself! In fact, I plan to continue eating gluten-free meals long after the trend dies down. Unfortunately, most gluten-free pancakes┬áI’ve tried in the past were thin, gummy….nothing like the warm, fluffy pancakes I’d come to love. Eventually, I found the root of this issue: gluten-free flour. The type of flour you choose makes a WORLD of difference in how the pancake will turn out! Always opt for a high-quality flour. Personally, I love Bob’s Red Mill products, including the gluten-free flour. It cooks/bakes like traditional, gluten-ridden flour, which is exactly what’s needed to achieve a nice, warm, fluffy pancake!

Anyway, on to the pancakes! I hope you enjoy ­čÖé

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Gluten-Free Pancakes

Servings 4 Servings

Ingredients

Dry ingredients

  • 1 1/3 cups gluten-free flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt

Wet ingredients

  • 2 servings egg replacer
  • 1/2 cup non-dairy milk I prefer almond milk
  • 2 tbsp coconut oil can sub. olive oil

Instructions

  1. Combine the flour, baking powder, baking soda and salt in a medium bowl.
  2. In a separate bowl, combine the egg replacer, non-dairy milk, and oil. 
  3. Stir wet ingredients into dry ingredients until smooth. 
  4. Ladle approximately ┬╝ cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry.   

Give these gluten-free pancakes a try! You won’t be disappointed. I know I wasn’t.

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