Homemade Gluten-Free Pancakes

Craving a delicious breakfast without gluten? Look no further than our recipe for fluffy gluten-free pancakes! Say goodbye to boring breakfasts and hello to light and airy pancakes that everyone will love. Whether you follow a gluten-free diet or simply want to try something new, these pancakes are sure to become a favorite at your breakfast table.

My husband usually doesn’t like gluten-free recipes unless it’s my Chocolate Chip Peanut Butter Cookies or my Ooey Gooey Brownies.   When I made these gluten-free pancakes for him, he looked shocked.  I believe his exact comment was “these are actually really good!” Gluten-free baked goods can sometimes be… well, rubbery.  These pancakes are anything but.  You’ll only taste light, fluffy, and scrumptious pancakes.

Start your day off right with fluffy gluten-free pancakes! This recipe yields light and airy pancakes that are perfect for those following a gluten-free diet or anyone looking for a delicious breakfast option.

Fluffy Gluten-Free Pancakes

The main reason these pancakes are amazing is the Namaste all-purpose flour I discovered.  Ready to indulge in a breakfast treat that’s both gluten-free and incredibly tasty? In this blog post, we’re sharing our recipe for fluffy gluten-free pancakes that will delight your taste buds and satisfy your cravings. With simple ingredients and easy instructions, you can whip up a batch of these pancakes in no time and enjoy a breakfast that’s both satisfying and delicious.

Why You’ll Love This Recipe

• Delivers on both taste and texture. T
• These pancakes are light, airy, and perfectly fluffy, just like traditional pancakes, but without the gluten.
• Easy to make and require simple ingredients that you likely already have in your pantry.

Gluten Free Pancake Ingredients

• 1 and 1/2 cup gluten-free all purpose flour
• 1 Tbs baking powder
• 1/2 tsp salt
• 1 and 1/3 cups almond milk
• 4 eggs
• 1/4 cup olive oil
• 2 Tbs pure honey or pure maple syrup

FAQs about Ingredients:

How to Make Homemade Gluten-Free Pancakes:

1. In a large mixing bowl, whisk together the gluten-free all-purpo¹se flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the egg, milk, melted butter (or oil), and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4. Heat a lightly greased skillet or griddle over medium heat.
5. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake and the edges start to look set, then flip and cook until golden brown on the other side.
7. Repeat with the remaining batter.

FAQs about Gluten Free Pancake Recipe

Storage & Leftovers for Gluten Free Pancakes

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or toaster oven until warmed through before serving. Alternatively, freeze the pancakes for longer storage, as mentioned in the FAQs.

Gluten-Free Pancakes Recipe

5 from 1 vote

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Cuisine American

Ingredients

  

• 1 and 1/2 cup gluten-free all purpose flour
• 1 Tbs baking powder
• 1/2 tsp salt
• 1 and 1/3 cups almond milk
• 4 eggs
• 1/4 cup olive oil
• 2 Tbs pure honey or pure maple syrup

Instructions

 

• In a medium bowl, combine flour, baking powder, and salt. Stir well.
• Add almond milk, eggs, olive oil, and honey/pure maple syrup.
• With a hand mixer, beat mixture for 1 to 2 minutes until batter is fluffy and light.
• Heat griddle on 300 F for 1 to 2 minutes. Using a measuring cup, pour 1/2 cup of batter, about 1 inch apart, and gently press down batter with measuring cup to help evenly spread out the batter to form your pancake.
• Cook on each side for 1 to 2 minutes until golden brown and inside is cooked.

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