These gluten free pancakes are hearty, fluffy, healthy, and extremely flavorful! They can be easily made with wheat or all purpose flour too if you don’t have gluten free flour (See tip 2). These pancakes are a great way to start your weekend, or any day, off right.
Make these with gluten free all purpose flour (1 cup) if you don’t have oat flour or brown rice flour!
Try them with this homemade raspberry sauce! The raspberry sauce is a delicious way to get your natural sugars in addition to flavor for a perfect topping to the pancakes!
Instructions to Make Gluten Free Pancakes
- In a large bowl, whisk the eggs and then add the oil and milk to the to it.
- In a separate small bowl, combine the dry ingredients
- Slowly add the dry ingredients into the wet ingredients and continue to stir until well mixed. Let the batter sit for a few minutes. You may need to add additional milk if the batter is too thick.
- Over medium-medium low heat on a large greased pan or a griddle, add in 1/4 cup batter to create the size for 8 pancakes. Let them cook until the bubbles form on top and they are brown on the bottom.
- Flip the pancakes, let them brown on the bottom, then serve!
Tips
- It is important to let the batter sit for a few minutes to allow better hydration of the batter and to let all the ingredients combine to allow them to turn out just the way you want them to. This can cause the batter to thicken, so you might need to add additional milk.
- If you want to substitute gluten-free flour for wheat flour, either use 1 cup of all purpose white flour, or use 1/2 cup whole wheat flour and 1/2 cup white all purpose flour). You can use 1 cup of wheat flour but they will be dense pancakes.
Gluten Free Pancakes
Course: Breakfast, Recipes, VegetarianServings
8
servingsPrep time
15
minutesCooking time
15
minutesCalories
136
kcalTotal time
30
minutesIngredients
1/2 oat flour
1/2 cup brown rice flour
1/2 teaspoon sugar
1/2 teaspoon salt
2 tsp baking powder
1 egg
1 cup milk
1 tbsp oil
2 tsp cinnamon
1/4 cup superseeds
Directions
- In a large bowl, whisk the eggs and then add the oil and milk to the to it.
- In a separate small bowl, combine the dry ingredients
- Slowly add the dry ingredients into the wet ingredients and continue to stir until well mixed. Let the batter sit for a few minutes. You may need to add additional milk if the batter is too thick.
- Over medium-medium low heat on a large greased pan or a griddle, add in 1/4 cup batter to create the size for 8 pancakes. Let them cook until the bubbles form on top and they are brown on the bottom.
- Flip the pancakes, let them brown on the bottom, then serve!
Notes
- It is important to let the batter sit for a few minutes to allow better hydration of the batter and to let all the ingredients combine to allow them to turn out just the way you want them to. This can cause the batter to thicken, so you might need to add additional milk.
- If you want to substitute gluten-free flour for wheat flour, either use 1 cup of all purpose white flour, or use 1/2 cup whole wheat flour and 1/2 cup white all purpose flour). You can use 1 cup of wheat flour but they will be dense pancakes.
