Nutriment Health & Fitness

Gluten Free Pancakes

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Quick and delicious gluten free pancakes. Simply scrumptious. That’s what we say every Sunday morning when we sit down for a plate full of these gluten free pancakes.

My goal was to create gluten free pancakes that were child friendly. Tested with many subscribers that said that they could not tell the difference from the wheat flours not being used.

Enjoy with vegan cream cheese and naturally sweetened jam, fruits, or the always favourite maple syrup.

If you prefer not to use the flour with xanthum gum then try the GLUTEN FREE PANCAKES RECIPE without Xanthum gum.

This recipe makes approximately 8 medium size pancakes.

Gluten Free Pancakes Recipe

Quick, easy and delicious gluten free pancake recipe. Children friendly recipe. Makes approximately 8 medium size pancakes.

  • 1 cup Gluten Free flour (I used the Bob's Red Mill All Purpose 1 to 1 Baking that contains xanthan gum)
  • 1/2 – 1 cup Almond milk unsweetened or any alternative milk
  • 1 1/2 tbsp Organic Brown Sugar or Coconut Palm Sugar (Alternative Maple Syrup, or Stevia)
  • 1 egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon using Ceylon if possible (Optional)
  • 1 tsp baking powder – aluminum free is possible
  • 1 tbsp extra virgin olive oil
  • Vegan butter or organic butter (Earth balance or Melts)

Optional:

  • 1/2 apple finely chopped or blueberries or banana chopped

  1. In a Small bowl whisk the egg.

  2. Before you begin, If you would like a thin pancake pancake, then use 1 cup of alternative milk. Or if you would like thicker pancakes, use only 1/2 cup of alternative milk

  3. In a Medium mixing bowl add the flour first, then add all of the dry ingredients,. Now add in the whisked egg, alternative milk, the vanilla extract and the olive oil. Whisk all together really well until there are no lumps. Let sit for 10 minutes

  4. Place the small frying pan on the stove on medium low heat to warm up.

  5. Add the chopped fruit of choice to the mixed pancake batter and stir in gently using the spoon. Roughly 3 – 5 stirs.

  6. Add a small amount of the butter using 1/2 tsp or the tip of a small spoon to the heated frying pan and stir around.

  7. Scoop out 3/4 of a ladle full of the pancake batter, or 1/2 full of the ladle full if you want your pancakes smaller, and add the batter to the heated buttered frying pan. In Roughly 1-2 minutes, and after the batter has bubbled, use the spatula to flip the pancake over to the other side to cook for another 1 minute. Do not burn the pancake. Then add that cooked pancake to a dish under a cover or in a slightly heated oven to keep warm.

  8. Now that the pan is ready and heated for the next pancake, simply repeat the process again by adding the small amount of butter to the pan and add in the 3/4 ladle full of pancake batter for 1-2 minutes. Flip the pancake over to continue cooking on the other side for 1 minute and careful not to burn it. Once done, set that pancake on top of the previously cooked pancake and repeat the process again until all the batter is gone.

  9. Makes approximately 8-10 depending on the side of the pan and how much batter you poured into the pan.

  10. Now you are ready to serve and enjoy with an option of adding sliced banana's, fruit of choice and maple syrup or honey or agave.