Pancakes are so good you’ll say “I can’t believe they’re gluten-free.”
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Pancakes have been around for thousands of years. Needless to say, once humans got a taste of them, there was no reason to ever stop making them. But it hasn’t been that long that people decided to even attempt to make pancakes that are gluten free. While gluten-free pancakes may seem like a contradiction, you might never guess that there’s something missing from these pancakes.
This recipe is perfect for anyone with a gluten allergy or someone looking for a healthier alternative to traditional pancakes. They are just as tasty and fluffy as any other pancake recipe you’ll find. Keep in mind that you’ll have the same freedom of toppings that you’ll have with any other pancake recipe. That makes these fluffy gluten-free pancakes the perfect way to start the day but also good for lunch or dinner.
If you’re not convinced that gluten-free pancakes are just as good as any other pancake recipe, feel free to compare them with other recipes. You can try baking the best fluffy pancakes or the best protein pancakes. You can even explore other varieties of pancakes like cottage cheese pancakes or sweet cream pancakes. Feel free to try them all and then see how gluten-free pancakes stack up.
Are Fluffy Gluten-Free Pancakes Healthy?
With all-natural ingredients, this is one of the healthiest pancake recipes you’re likely to find. It’s obviously ideal for anyone with an allergy to gluten. Depending on the type of milk/butter you use, this recipe could also be considered dairy-free. With organic sugar cane in the recipe, these pancakes are also free of any refined sugar, which is always a health-conscious option as well. The bottom line is that if you follow this recipe, you’ll end up with gluten-free pancakes that are as low in calories and fat as you’re ever likely to find.
The perfect batter
With this or any other pancake recipe, the batter holds the key to fluffy, delicious pancakes. With these pancakes, make sure you don’t mix the batter too much. Only mix until it’s blended, leaving a few chunks in the batter. This means there are small pockets of flour that will help the final product be fluffy. It’s also a good idea to let the batter sit for 5 or 10 minutes before pouring it onto the griddle. Finally, even if you choose to add fruit or nuts, don’t mix these extra ingredients in with the batter. Instead, throw them into the pan only after the pancake mix hits the griddle.
INGREDIENTS
- 1 cup gluten-free all-purpose flour blend
- 2 tablespoons organic cane sugar
- 2 teaspoons aluminum-free baking powder
- Pinch of sea salt
- 1 cup unsweetened almond milk or any preferred milk
- 1 large free-range egg
- 2 tablespoons unsalted butter melted (plus more for cooking)
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
Whisk & Rest
Combine your dry ingredients and whisk together your wet ingredients separately. Mix them to form a smooth batter and let it rest, allowing the baking powder to work its magic for fluffiness.
Prep & Cook
Preheat your skillet and cook the pancakes until bubbles form and the edges are set. Flip once to achieve that perfect golden-brown finish.
Serve & Enjoy
Serve your pancakes hot with your favorite toppings for a delightful and nutritious start to your day.
Store or Freeze
Keep them warm in the oven if not serving immediately, or freeze for a quick breakfast option on busy mornings.
Devour!
FAQs & Tips
If there is leftover batter or you want to make it ahead of time, gluten-free pancake batter can be stored in an airtight container and stays good for up to 24 hours in the fridge. It can also be stored in the freezer, where it’ll be good for 2 or 3 months.
Compared to traditional pancakes, gluten-free pancakes have more liquid ingredients, so they take a little longer to cook.
There is plenty of leeway when it comes to the amount of sugar you include in this recipe. Add as much or as little as you want. Alternative sources of sweetness like honey can also be used in place of sugar.
Serving Suggestions
Bacon is one of the best side dishes for any type of pancakes. For a healthier option, try microwave bacon. But if you want a little more flavor, there is baked brown-sugar bacon. You can also try complementing your pancakes with air fryer breakfast sausage. Of course, if you want something to drink, a smoothie blends perfectly with a few pancakes. That can be anything from a classic strawberry banana smoothie to a peanut butter keto low carb smoothie with almond milk.
Ingredients
- 1 cup gluten-free all-purpose flour blend
- 2 tablespoons organic cane sugar
- 2 teaspoons aluminum-free baking powder
- Pinch of sea salt
- 1 cup unsweetened almond milk or any preferred milk
- 1 large free-range egg
- 2 tablespoons unsalted butter melted (plus more for cooking)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, cane sugar, baking powder, and sea salt until well combined.
- Prepare the wet ingredients: In a separate small bowl, beat the egg and then whisk in the almond milk, melted butter, and vanilla extract until the mixture is homogenous.
- Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Let the batter rest for 5 to 10 minute to allows the baking powder to activate. This will make your pancakes fluffy!
- Preheat a non-stick skillet or griddle over medium-low heat. Brush lightly with melted butter or use a non-stick spray to prevent sticking.
- Ladle 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip the pancakes gently and cook for another 2 minutes or until the underside is golden brown.
- Serve the pancakes hot with fresh berries, a drizzle of pure maple syrup, or some Greek yogurt for a healthy twist.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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