Gluten free pancakes that are as light and fluffy as their gluten filled counterparts? Oh yes please! These pancakes are free from gluten, dairy, eggs and soy making them perfect for allergy sufferers.
Last week I shared my Newbie Gluten Free Bread. Over on Pinterest that recipe is getting a TON of love. Today I want to share my absolute favourite gluten free pancakes. I had a lot of pancake fails when I went gluten-free.
Some didn’t cook all the way through. Some were as hard and heavy as stone. Not these. These are everything you would expect from a pancake. Every bit as light and fluffy as their gluten filled counterparts. Everyone in my family loves them.
Weekends are for these gluten free pancakes
How to store gluten free pancakes
Because these pancakes are free from perishable ingredients such as eggs and dairy they keep for up to 4 days in the fridge. You can also wrap them individually in wax paper and freeze them for up to two months! So be sure to double or triple your batch.
These pancakes are truly delicious but don’t just take my word for it. I asked my daughter what I should say about these pancakes. Her response. They taste like normal pancakes, try them you will like them. There you have it. Just do what she said.
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Meet the perfect partner for these pancakes!
- ½ cup / 83g white rice flour
- ½ cup / 65g corn flour
- ½ cup / 63g oat flour (buckwheat or chestnut flour also works)
- 1 ½ cups / 363ml almond milk or milk of your choice
- 2 teaspoons GF baking powder
- ¼ teaspoon salt
- 1 tablespoon raw honey or maple syrup
- ½ banana mashed
- 1 flax egg (mix 1 tablespoon flaxseed meal plus 3 tablespoons hot water & let sit for a couple mins)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Prepare flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of hot water and allow to rest while you prepare the other ingredients
- Sift the dry ingredients into one bowl and mix the wet in another. I usually give my wet ingredients a blitz in my blender.
- Combine the wet and dry ingredients. Don’t forget to add the flax egg
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.