How to Make Gluten Free Pancakes

Last Updated: August 6, 2020

Best enjoyed fresh and warm, you almost can’t tell that these pancakes are gluten-free. You can make a big batch and freeze them, but try not to eat them cold – they can get tough and dry. If you do have some left over, try popping them in the toaster.

Servings:4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

1 and 3/4 cups brown rice flour
¼ cup buckwheat flour
¼ cup almond flour
¼ cup tapioca starch
1 ½ teaspoon baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon xanthan gum
1 cup milk
1 cup water
2 pastured eggs, beaten
4 tablespoons organic coconut oil
1 tablespoon raw honey or raw agave nectar
1 teaspoon bourbon vanilla extract
1 teaspoon almond extract

Steps

1
Set up your griddle and start heating it on a medium-high heat while you assemble your ingredients and mix up your batter.

Part 1

Part 1 of 3:

Make the Pancake Batter

1
Add the flours, tapioca starch, baking powder, salt and xantham gum to a large mixing bowl.
2
Whisk the dry ingredients well and make sure there are no clumps in the mixture.
3
Create a well in the center of your dry ingredients.
4
Put your coconut oil in a small, microwave-safe bowl and heat it in the microwave for 10-second intervals until it completely melts.
5
Add the milk, water, eggs, melted coconut oil, honey, vanilla and almond extract into the well of your dry ingredients.
6
Using your whisk, beat all the ingredients together until your batter is silky and smooth. Do not over mix.

Part 2

Part 2 of 3:

Cook the Pancakes

1
Ladle 1/4 cup of the pancake batter onto the heated griddle to make one pancake.
2
Repeat for as many pancakes as you can fit onto your griddle.
3
Flip the pancakes with a spatula when their edges start to bubble.
4
Continue to cook the second side of the pancakes for another minute or two until they are firm.
5
Remove the pancakes from the heat and set them aside on a large plate.
6
Repeat this process until you've used up all your batter.