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, soy and gums making them perfect for allergy sufferers.
Gluten free pancakes are no easy feat at first. I had a lot of pancake fails when I went gluten-free.
- Some were as hard and heavy as stone
- Some were so thick and dense they resembled a brick instead of a pancake
- Some looked great on the outside but had a terrible gummy/undercooked texture that made them impossible to eat
Not these pancakes. These gluten free pancakes are everything you would expect from a pancake.
- A pure delight to eat
What are gluten free pancakes?
If you’ve stumbled across this post and you’re wondering what are gluten free pancakes let me put your mind at ease.
First let’s define gluten
According to the Celiac Disease Foundation gluten is a general name for the proteins found in wheat (wheat berries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.
Gluten free pancakes therefore are pancakes made using flours free from gluten.
Gluten Free Flours
- Brown Rice Flour
- White Rice Flour
- Buckwheat Flour
- Millet Flour
- Amaranth Flour
- Teff Flour
- Quinoa Flour
- Corn Flour
- Almond flour
- Chestnut Flour
- Coconut Flour
The secret(s) to fluffy gluten free, dairy free, egg free pancakes
Even though I’m the only one with a gluten sensitivity in the family everyone from my hubby to my 2 year old enjoys (and prefers) these pancakes over their gluten filled counterparts. And so I would like to share some tips and tricks I’ve learnt along the way to help you achieve gluten free, dairy free pancake perfection.
1)Use a mix of flours or an all purpose gluten free blend
The best flour for gluten free pancakes is one which is actually a mix of flours. If you browse around this blog you will notice that all of the gluten free baked goods call for more than one type of flour. Gluten free flours do not behave the same way as wheat and so you need a blend of flours to replicate the texture. Aim for a blend of starchy & whole grain gluten free flours like I have used in this light and fluffy gluten free pancake recipe. Too much starch and your pancake will turn out gummy, too much heavy whole grain flours and your pancake will turn out dense and heavy.
2)Enlist the help of egg free binders
Gluten helps foods maintain their shape, acting as a glue that holds food together. Without gluten your baked good is likely to just fall apart. That’s why you’ll find most baked gluten free goods contain eggs, even bread. Eggs are excellent binders. So what are you to do if you’re egg free? There are a wide variety of excellent egg replacements but my go to is a flax egg and fruit puree.
3)Make your pancakes light and fluffy with this secret ingredient
Over the years I have discovered that the secret ingredient for fluffy, gluten-free pancakes is apple cider vinegar. Apple cider vinegar together with baking soda creates a chemical reaction to produce carbon dioxide and gives the pancake batter a lift as it cooks.
Besides these insider tips for fluffy gluten free pancakes here are some general tricks for making pancakes you’ll be proud of.
Use a non stick frying pan. I love my cast iron skillet but pancakes do not turn out right in them.
Use a glass easy pour measuring cup for pouring batter to get even round pancakes.
Always wait for bubbles to appear on the surface of the pancake before flipping.
Sift your gluten free flours to avoid lumps.
Why gluten free pancakes?
If you have been diagnosed with celiac disease or have a gluten sensitivity as myself then living gluten free is your only option. Besides that individuals with conditions such as Hypothyroidism, Hashimoto’s, Endometriosis and PCOS have seen a great improvement in their symptoms after the elimination or at least a reduction of gluten in the diet.
Further Reading : The Benefits of a Gluten Free Diet
Weekends and weekdays are made for these 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. That means you can whip up a batch for #pancakesunday and still have leftover to enjoy come Wednesday. So be sure to double or triple your batch.
How to store gluten free pancakes
- Store your gluten free pancakes in the fridge for up to 4 days.
- Flash freeze them, then wrap them individually in wax paper and freeze them for up to two months.
Tip! Use Stasher bags for storing your light and fluffy pancakes in the fridge and freezer.
What to put on pancakes besides syrup?
My family NEVER puts maple syrup on pancakes. For one, we live in Spain and maple syrup costs an arm and a leg and for two I just don’t get the whole syrup on pancakes thing, sorry. Here are some healthy topping ideas for your light and fluffy gluten free pancakes.
Healthy and Nutritious Pancake Toppings
- homemade coconut yogurt
- homemade almond butter
- coconut butter
- chia seed jam
- fresh fruit
- homemade granola
- seed cycling seeds sprinkles
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.
If you like this recipe please share this post to give your family and friends a chance to try it out too.
Newbie Gluten Free Pancakes
Or substitute all of the above flours for an equal measurement of your favourite all purpose gluten free flour
- 1 ½ cups almond milk or milk of your choice
- ½ banana mashed
- 1 tablespoon raw honey or maple syrup
- 1 teaspoon apple cider vinegar
- 1 flax egg mix 1 tablespoon flaxseed meal plus 3 tablespoons hot water & let sit for a couple mins
- 1 teaspoon vanilla extract
- 1 teaspoon organic cinnamon
- 1 teaspoon gluten free baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 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 1/4 cup for each pancake. Brown on both sides and serve hot.