Gluten Free Pancake Recipe

Gluten free recipes are popping up more and more as people have begun to change their diet for health concerns and for a healthier diet. Whatever your reason for going gluten free, there is no doubt there are things you are missing while eating this way.

When you can’t have gluten, you can’t have things with grains in them that contain gluten. That could mean giving up cookies, breads, pastas, and other treats. Fortunately, some very smart cooks have come up with ways to make these foods even without flour by using substitutions.

Pancakes are on the ‘bad foods’ list for gluten free eaters. However, there are several options for those trying to go gluten free who MUST have their pancakes in the morning, at least from time to time.

Pancake Mix

To get the best pancakes, gluten free or not, I highly recommend getting some of Pamela’s Ultimate Baking and Pancake Mix found here. I find that cooking gluten free requires getting lots of different unusual flours and ingredients. Getting a mix that has all you need without the gluten or odd ingredients is a lot easier.

On top of that, this is one of the best pancake mixes out there, even if you aren’t going gluten free. You don’t have to make “real pancakes” and gluten free pancakes when serving other people because everyone will love them.

It’s easy to whip up a batch of pancakes because you don’t have to mix so many ingredients together. Plus, you can use this to bake all sorts of baked goods. It’s not just a pancake mix, it’s a baking mix, too.

Gluten Free Pancakes from Scratch

If you’re feeling ambitious or you happen to have a lot of different gluten free flours on hand because you’ve been at it for a while, here is how to make gluten free pancakes from scratch. It’s pretty easy to put together, and the pancakes turn out quite tasty.

The xanthan gum is optional. It helps to bind the pancakes together. Without it, the pancakes may be a little more crumbly, but they will still taste good.

Ingredients

1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (optional)
2 eggs , lightly beaten
3 tablespoons vegetable oil
2 cups milk, almond milk, or soy milk

Directions

In a bowl, sift together the rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Stir it together to combine with a wooden spoon or whisk.

In a separate bowl, mix together the eggs, vegetable oil, and milk. Beat it thoroughly with a whisk. Pour the wet ingredients over the dry ingredients. Stir it just until most of the lumps are gone. Put it into the refrigerator and let it rest for 15 to 30 minutes.

Heat a griddle to medium high heat. Once it’s hot enough, lightly grease it with oil. Pour 1/4 cup of the rested batter (without stirring it) onto the griddle. Space the pancakes about 1 to 2 inches apart to make it easier to flip them. Let them cook until bubbles form across the top and until the other side is golden brown. Flip and brown on the other side for 1 to 2 minutes.

Serve the pancakes hot with butter and maple syrup or any other toppings such as sliced fruit, nuts, etc.