RECIPES
Delicious Gluten Free Pancake Recipe
Who loves pancakes?!! If you’ve been looking for a delicious gluten free pancake recipe for your family, you’re in the right place! For many years, I tested out dozens of gluten free pancake recipes that used different kinds of flours, and my kids never loved them. Or I found recipes that used a cup of flour, which isn’t going to feed a family of five who all love pancakes and real maple syrup.
Oat Flour Gluten Free Pancake
My easy gluten free pancake recipe uses oat flour. It’s been the big winner in flavor over any other gluten free pancake recipe using almond flour, or buckwheat flour (the second being a hard no according to my 10 year old.)
Oat flour is fairly easy to shop for, but you can also make your own in a high speed blender using rolled oats. We try to shop for oats that are both organic AND gluten free. Oat are heavily sprayed out in the fields, similar to wheat, so we look for brands that are both certified organic and gluten free. (This was just one of the many takeaways about food quality I learned at the Academy of Culinary Nutrition I attended.)
Currently I am ordering the Nature’s Path Oats from Amazon as a Subscribe and Save so I am stocked up for the month. (We make a lot of homemade granola, oatmeal, and sometimes even our own oat flour.) It’s not certified gluten free, so beware.
I’ll also order oat flour online, and prioritize certified organic over gluten free here as well. Oats are naturally gluten free, although could be cross contaminated in certain facilities during production. We are not dealing celiac in our house, so we can be flexible. My go to choice currently is the Arrowhead Mills Oat Flour and it comes as a 6 pack. I store the extras in the freezer and grab them as needed.
Easy Gluten Free Pancakes
Ingredients
- 3 cups oat flour organic
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp cinnamon
- 2 tbls coconut sugar or swap maple syrup with the wet ingredients
- 3 eggs pastured, organic (Vital Farms)
- 1 1/2 cups almond milk sub milk, cashew, or oat milk
- 1 cup yogurt plain, dairy or plant based
- 1 tsp vanilla extract
- 2 tbls coconut oil melted, sub butter for dairy free
- 1 cup blueberries optional
- 1/2 cup chocolate chips optional, I suggest Enjoy Life brand.
Instructions
- Preheat griddle to 350 degrees, or set to medium low to warm up.
- In a large bowl, combine the dry ingredients. Whisk to combine.
- In a second medium sized bowl, crack the eggs. Whisk well.
- Add the additional wet ingredients, except for blueberries and chocolate chips to the eggs and stir to combine. Add to the flour mixture and stir until combine. Avoid over stirring!
- Add a little coconut oil (or butter) to your griddle to help prevent sticking. Pour 1/3 cup of pancake batter on the hot griddle and top the pancakes with the blueberries, chocolate chips, or any other favorites. (My kids love when I make bacon pancakes!) Cook 2-3 minutes per side, or until you see a couple of bubbles form on the surface. That's a sneaky way to know when to flip your gluten free pancake.
- Keep pancakes warm while you repeat the cooking process. Serve with your favorite real maple syrup, yogurt, fresh fruit, or ghee. They disappear fast, but if you have leftovers, store them in an airtight container in the refrigerator. Freezing works well too. I reheat them in the toaster, or send them for school lunch as a sandwich.
My gluten free pancake recipe is easy because it uses simple ingredients. These are gluten free pancakes without xantham gum, or any other strange fillers. I find oat flour is the easiest to work with, and all other recipes stuck to my griddle. (So NOT fun to clean.) The recipe also indicates how to make this into both gluten free and dairy free pancakes.
I included measurements for toppings, but feel free to choose your own. Need some oat flour banana pancakes? Just slice a banana into 1/2″ thick slices and lay them on top after pouring the batter onto the griddle. I find it so much easier to customize everyone’s pancakes with this approach, instead of mixing topping into the batter. It’s also a lot easier to see which is which.
This recipe is also very forgiving. My daughter asked me for the recipe early in the morning one time so she could make it during summer vacation with a friend. I dictated it and she wrote it all down…close enough. They came out delicious, and no one would have guessed they were gluten free. The recipe is flexible and I’ve done it with less non-dairy milks, and used water in a pinch. No yogurt on hand? No worries, just add a little more liquid and maybe an egg. Trust me, this delicious gluten free pancake recipe is super simple for your busy family.
