These gluten free pancakes are easy to make, create a balanced breakfast, and taste delicious! Add your favorite toppings and syrup and enjoy a great start to your day.
A Tip for the Perfect Rise
Baking powder is the key to making these gluten free pancakes fluffy and light. It is the rising agent. However, baking powder significantly loses its rising power after 9 months. So if your pancakes aren’t rising, then it might be time to switch out this pantry staple for a fresh one. Personally, I like to use Bob’s Red Mill Baking Powder.
Gluten Free Pancake Ingredients:
2 eggs separated
3 tablespoons of sugar
3/4 cup of milk (whole, almond, or coconut milk all work well)
1 teaspoon of vanilla
2 tablespoons of butter melted (vegan or real butter)
1 teaspoon of vanilla extract
1 cup of oat flour
1/4 cup of millet flour
1/2 cup of buckwheat
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 teaspoons of baking powder
1/2 teaspoon of salt
Directions:
First, separate the whites from the yolks of two eggs into two separate bowls.
Then, beat the egg whites with an electric mixer on high until it begins to form soft peaks. Set the egg whites aside.
In a large bowl, add 2 egg yolks, 3 tablespoons of cane sugar, 3/4 cup of milk, and 2 tablespoons of melted butter.
Mix everything together until smooth.
Next, add the following dry ingredients:
1 cup of oat flour
1/4 cup of millet flour
1/2 cup of buckwheat flour
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 teaspoons of baking powder
Add 1/2 teaspoon of salt.
Mix again. The batter will feel thick, but the egg whites will give it the rest of the moisture it needs soon.
Add 1 teaspoon of vanilla extract.
Melt 2 tablespoons of vegan butter in a cast iron skillet.
Pour the melted butter into the bowl.
Mix again.
Lastly, fold in the egg whites.
Cook the pancakes on a hot cast iron skillet with vegan butter or coconut oil.
Pour out the desired amount of gluten free pancake batter. I like to make mine with roughly a 1/4 cup of batter.
Cook for around 1 minute until you see the edges start to cook and bubbles on the surface.
Then, flip the pancake and finish cooking it for about another minute.
To keep your gluten free pancakes warm till you are ready to serve them, layer them on a cooling rack stacked on a baking try and place them in a warm oven (170 degrees Fahrenheit).
Gluten Free Pancake Topping Ideas
A dab of butter and a splash of maple syrup is the simplest and one of the most enjoyable ways to eat gluten and pancakes. However, you can switch it up by topping them with:
- Fresh fruit
- Dairy free whipped cream (truwhip for a dairy free option)
- Berry reduction
- Sweet Apple syrup
- Any nutbutter
- Applebutter
Enjoy!
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