why make this recipe
Gluten-free pancakes are a delicious way to start your day. They are light, fluffy, and packed with flavor. Using gluten-free flours, this recipe allows those with gluten sensitivities or celiac disease to enjoy a classic breakfast favorite. Plus, these pancakes are incredibly easy to make and can be customized with your favorite toppings.
how to make Gluten Free Pancakes
Ingredients
- 2/3 cup gluten-free oat flour
- 2/3 cup almond flour
- 1/4 cup tapioca starch
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup whole milk or almond milk
- 2 tablespoons maple syrup
- 2 eggs (separated)
- 1 tablespoon vanilla extract
- Extra-virgin olive oil or butter (for the pan)
- Maple syrup (fruit and/or yogurt, for serving)
Directions
- In a medium bowl, whisk together the gluten-free oat flour, almond flour, tapioca starch, baking powder, and sea salt.
- Next, whisk in the milk, maple syrup, egg yolks, and vanilla extract. Let the batter sit for 5 minutes.
- In another clean bowl, whip the egg whites until soft peaks form. Gently fold the egg whites into the batter, being careful not to deflate it too much.
- Heat a non-stick skillet over medium-low heat. Add a little butter or olive oil to the pan. Pour in about 1/3 cup of the batter for each pancake.
- Cook the pancakes until you see bubbles forming on the surface, which takes about 1.5 to 2 minutes. Flip them over and cook for another 1.5 to 2 minutes, or until they are set. Keep an eye on the pancakes to prevent burning, and adjust the heat as needed.
- Repeat with the remaining batter, adding more butter or oil each time.
- Serve the pancakes warm with maple syrup, fresh fruit, and/or yogurt.
how to serve Gluten Free Pancakes
Serve your gluten-free pancakes warm, topped with a drizzle of maple syrup, some fresh fruit, or a dollop of yogurt. You can mix and match toppings to suit your taste. Feel free to get creative with sliced bananas, berries, or even a sprinkle of nuts for added texture!
how to store Gluten Free Pancakes
If you have leftover pancakes, let them cool completely before storing them in the refrigerator. Place them in an airtight container, and they will stay fresh for about 2-3 days. For longer storage, you can freeze them. Layer the pancakes with parchment paper in a freezer bag, and they will remain good for up to 2 months. To reheat, just pop them in the toaster or microwave until warmed through.
tips to make Gluten Free Pancakes
- Make sure to measure your flours accurately for the best results.
- Letting the batter sit helps to improve the texture of the pancakes.
- Always preheat your skillet to ensure even cooking.
- Adjust the heat as needed to prevent burning and to get a nice golden color.
- You can add spices like cinnamon or nutmeg to the batter for extra flavor.
variation
You can easily customize this recipe by adding chocolate chips, blueberries, or shredded coconut to the batter. For a savory twist, try mixing in spinach or cheese for a breakfast option.
FAQs
1. Can I use other gluten-free flours?
Yes, you can substitute other gluten-free flours, but make sure they are light and fluffy to keep the pancakes tender.
2. Can I make these pancakes vegan?
Yes, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) in place of the eggs and almond milk instead of whole milk.
3. How can I prevent the pancakes from sticking to the pan?
Using a good non-stick skillet and adding enough butter or oil to coat the surface will help prevent sticking. If you’re still having trouble, you can also try a cooking spray that is suitable for high heat.
