Pancakes in my house is one of our favorite breakfast foods. So when trying to eliminate gluten, I was on the quest to make the perfect gluten free pancake, and I think I finally have! These pancakes are light and fluffy like the real thing and freeze very well for later use. I also think you could use this as a waffle batter! This recipe doesn’t have much sugar in it because that’s how we like it, but if you need to add more, then add more, keeping in mind you’ll probably use maple syrup.
1 1/2 cups all purpose gluten free flour – I suggest using my recipe click HERE for the recipe or use any store bought brand
1 tablespoon egg replacement powder – I suggest using my recipe click HERE for the recipe, I cannot guarantee other brands work as good
1 cup nondairy milk (I used unsweetened almond milk)
2 whole eggs (flax seeds can be used for vegan version 2 tablespoons ground flax + 6 tablespoons hot water, let sit 5 minutes)
1 1/2 tablespoons olive oil
2 tablespoons sugar
1/4 – 1/2 cup water as needed for texture
a very good nonstick skillet is highly suggested
Mix all the ingredients in a bowl except water, stir well. Let set 3-5 minutes to allow it to thicken slightly, then adjust thickness with water. A thinner pancake is fluffier and vice verse, so do this to your taste.
In a nonstick pan set to medium, cook approximately 2 minutes or until surface is covered in lots of bubbles. Flip and cook approxomately 2 more minutes or until golden and center has set. Serve warm.
PLEASE TAKE NOTE: If you are making this and cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.
Prep time: about 5 minutes Cook time: Approx 4 minutes per pancake Makes 8-10 pancakes
Allergies: eggs* (use vegan version if needed)
This recipe is safe for those on a gluten free diet and vegan diet (if suggestions are followed).
Here is a time saving tip: Instead of spending a small fortune on frozen pre-made pancakes, double or triple this recipe and store in a zip lock bags with wax paper between each pancake. You can reuse both the bag and the wax paper many times.
(Nutritional information assumes you’re using my recipes, whole eggs, unsweetened almond milk, variations in recipe will affect calories:)