Pancakes are a breakfast staple that can easily be transformed to fit various dietary needs without sacrificing flavor or texture. These Gluten Free Pancakes are light, fluffy, and incredibly satisfying, making them the perfect start to your day. Whether you’re gluten intolerant or just looking to try something new, this recipe is sure to please everyone at the table. With just a handful of wholesome ingredients, you’ll be flipping pancakes in no time!

Why This Recipe Belongs in Your Rotation

This Gluten Free Pancakes recipe should definitely have a spot in your breakfast lineup for several reasons. First, they are easy to whip up and require minimal prep time, making them perfect for busy mornings or lazy weekends. Second, the combination of oat flour, almond flour, and tapioca starch creates a delightful texture that rivals traditional pancakes. Finally, they’re versatile! Top them with your favorite fruits, a drizzle of maple syrup, or a dollop of yogurt for a personalized touch.

The Ingredient Lineup

To create these delicious pancakes, you will need the following ingredients:

2/3 cup gluten-free oat flour – This adds a mild flavor and a great texture.
2/3 cup almond flour – Provides a nutty taste and moisture.
1/4 cup tapioca starch – Helps bind the ingredients and gives the pancakes a chewy texture.
1 tablespoon baking powder – Essential for that fluffy rise.
1/2 teaspoon sea salt – Enhances the overall flavor.
1/2 cup whole milk or almond milk – Adds moisture; choose almond milk for a dairy-free option.
2 tablespoons maple syrup – Natural sweetener that complements the pancakes beautifully.
2 eggs, separated – The yolks add richness, while the whipped whites provide lift.
1 tablespoon vanilla extract – Adds a lovely aromatic flavor.
Extra-virgin olive oil or butter – For cooking the pancakes.
Maple syrup, fruit, and/or yogurt – For serving and extra flavor.

Must-Have Equipment

To make these Gluten Free Pancakes, gather the following kitchen tools:

Mixing bowls – For combining your dry and wet ingredients.
Whisk – To mix the batter until smooth.
Spatula – For flipping the pancakes with ease.
Non-stick skillet or griddle – Ensures even cooking and easy flipping.
Measuring cups and spoons – Precision is key in baking!

Mastering Gluten Free Pancakes: How-To

Creating your Gluten Free Pancakes is straightforward. Just follow these easy steps:

Step 1: Prepare the Batter

In a large mixing bowl, combine the gluten-free oat flour, almond flour, tapioca starch, baking powder, and sea salt. Mix well until the dry ingredients are evenly distributed.

Step 2: Mix the Wet Ingredients

In another bowl, whisk together the milk (or almond milk), maple syrup, egg yolks, and vanilla extract until well combined.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry mixture. Stir gently until just combined; be careful not to over-mix.

Step 4: Whip the Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. This will give your pancakes an airy texture. Gently fold the whipped egg whites into the batter, being careful to maintain the fluffiness.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and add a little olive oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

Step 6: Serve and Enjoy

Serve your pancakes warm with a drizzle of maple syrup, fresh fruits, or a dollop of yogurt. Enjoy the fluffy goodness!

Substitutions by Diet

If you’re looking to adapt this recipe for various dietary needs, consider the following substitutions:

Dairy-free: Use almond milk or another plant-based milk in place of whole milk.
Nut-free: Substitute almond flour with a seed flour like sunflower seed flour.
Egg-free: Replace eggs with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit for 5 minutes).
Lower-carb: Use a low-carb flour blend instead of almond and oat flour.

Notes on Ingredients

When selecting your ingredients, here are a few additional tips:

Ensure your oat flour is certified gluten-free if you have severe gluten intolerance.
Feel free to adjust the sweetness by adding more or less maple syrup to taste.
For a flavor twist, consider adding cinnamon or nutmeg to the dry ingredients.
Experiment with different toppings like berries, nuts, or chocolate chips for variety!

Make Ahead Like a Pro

These Gluten Free Pancakes can be made ahead of time for convenience. Here’s how:

Batter: Prepare the batter the night before and store it in the refrigerator. Give it a gentle stir before cooking.
Cooked Pancakes: Make a big batch and freeze the pancakes. Place parchment paper between them to prevent sticking, and reheat in the toaster or microwave when ready to eat.

Quick Q&A

Can I use all-purpose gluten-free flour instead of the combination of flours?

Yes, you can use an all-purpose gluten-free flour blend. However, the texture may vary slightly from the original recipe.

How do I know when the pancakes are done cooking?

Pancakes are generally done when they are golden brown on both sides and the center is cooked through. Bubbles forming on the surface is a good indicator that it’s time to flip.

What can I use instead of maple syrup for serving?

You can use honey, agave nectar, or a fruit compote. Yogurt is also a delicious and creamy alternative!

Can I make these pancakes vegan?

Yes, by using plant-based milk and a flax egg, you can easily adapt this recipe to be vegan-friendly.

Save & Share

If you enjoyed this recipe, consider saving it to your favorite recipe board or sharing it with friends. These Gluten Free Pancakes are not just for those with dietary restrictions; they can be a delightful breakfast for anyone. The next time you’re craving something fluffy and sweet, whip up a batch of these pancakes and enjoy every bite!