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Gluten Free Pancakes that Taste Just Like the Real Deal

 I’ve been searching the Internet for ages trying to find a gluten-free pancake recipe that wouldn’t be flat as a crepe or taste like bread. Finally, I found this recipe that yields the fluffiest, most perfect pancakes every time and the best part is that this delicious treat topped with fresh fruit and drizzled with maple syrup tastes just like the pancakes my mom used to make, but much healthier. This recipe doesn't contain gluten, dairy, or added sugar, so if any of those are a concern to you, this recipe is a perfect fit for you.
 

Gluten Free Pancake Recipe

Gluten Free Pancake Recipe
Cooking time: 20 minutes
Servings: 8 servings
Difficulty: easy

Ingredients
Dry ingredients

  • 130 g brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • A pinch of salt

Wet ingredients

  • 2 large eggs
  • 1 ripe banana, mashed up with a fork until smooth
  • 100 ml almond or oat milk
  • 1 ripe banana, mashed up with a fork until smooth
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil* 

 

*I prefer to use refined coconut oil because it doesn’t impart that often overpowering coconut flavor, but feel free to use virgin coconut oil if you love the taste and need as much coconut in your life, as possible.


Directions

1. Lightly whisk the eggs in a medium bowl, then add the mashed up banana, eggs, vanilla and half of the milk until they form a smooth mixture.

2. Slowly sift in all the dry ingredients and whisk until a clumpy dough forms. Don’t overmix the batter to prevent your pancakes from falling flat in the cooking process. Slowly add in the rest of the milk (you might not have to add all of it) until the batter becomes about the consistency of a thick pudding.

3. Finally, add in the melted coconut oil and give it a final whisk. Don’t be afraid if any clumps form, embrace them, as they will make your pancakes flavorful and fluffy.  

4. Bring a pan to medium-low heat, brush with coconut oil, and start scooping out your batter onto the pan. Use about 3 tablespoons of batter per pancake (I use a ¼ cup measuring cup to make mine). 

5. Cook your pancakes until bubbles form on the surface, and the sides become golden brown (around 2-3 minutes), then flip and cook for another 2 minutes.

6. Transfer your pancakes to a cooling rack and let them cool down to keep them super fluffy. Then, stack them up on a serving plate and serve with fruit, maple syrup, nut butter, or any topping of your choice. Enjoy!

H/T: healthnutnutrition

Craving Even More Sweetness? Here Are 6 Additional Articles With Excellent Dessert Recipes

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A Tasty Cinnabon Recipe

Healthy Carrot and Nut Muffin Recipe

How to Make Delicious Pecan Cookie Balls

A Tasty Cherry Pie Recipe

Baked Apples with Walnuts and Cider

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