I’ve never met a banana-flavored baked good I didn’t like. From gluten-free banana muffins to gluten-free banana cake, I love them all. So today we’re making gluten-free banana pancakes! These taste like the perfect combination of a fluffy pancake and a slice of warm banana bread. 

The key to this recipe is using two really overripe bananas. The browner and spottier the bananas, the better! They’re really the star of these pancakes. The natural sweetness combines with gluten-free flour and a little brown sugar to make the tastiest stack of pancakes ever. I like to serve these with a generous drizzle of syrup and a thick pat of butter. 

Ingredients and Substitutions

• Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different flour blend might change the way the recipe works.
• Overripe Bananas. It’s important to use very overripe bananas for these pancakes. The riper the banana, the sweeter and more flavorful. 
• Milk. Makes the batter smooth and creamy. Both traditional and dairy-free milk works in the recipe. 
• Egg. One egg adds protein and structure. For egg-free variation, use your favorite egg-replacer or a flax egg.
• Butter or Oil. A little melted butter or oil lends richness to the pancakes, making them nice and tender. 
• Brown Sugar. The combination of overripe bananas and brown sugar gives these pancakes a gentle sweetness. 
• Baking Powder. Gives the pancakes a light and fluffy texture. 
• Salt. Enhances all the other flavors. Use fine (table) salt. It blends easily into the batter.
• Cinnamon. (optional) A little ground cinnamon goes great with the banana flavor. It’s totally optional. If you don’t love cinnamon, skip it. 

How to Make Gluten-Free Banana Pancakes. 

You’ll need two bowls and a hot griddle to make these gluten-free pancakes. Here are the steps for making a perfect batch every time.

Make the Batter. 

Start this recipe by mashing the overripe bananas until they’re almost smooth. You want it to look like a lumpy banana puree. Then stir in the brown sugar and let the mixture sit for a few minutes. This gives the sugar time to melt.

In another bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. 

Add the remaining ingredients and stir until a batter forms. It’s fine if there are some lumps in the batter. 

Let the batter rest for 5 minutes. This gives the gluten-free flour a chance to absorb the liquid. If the batter seems too thick after the rest, stir in a little milk. 

Cook the Pancakes.

Heat a griddle or nonstick pan over medium heat. Grease it lightly with oil. This is important. These pancakes love to stick to the pan. So a light coating of oil is important. 

Spoon the batter onto the griddle. Cook the pancakes for about two minutes. When you see bubbles appear all over the surface of the batter, flip the pancake. Don’t press the pancake down with your spatula after flipping. This will make it dense and heavy. Just flip it and leave it alone. 

Cook for another minute or so or until the pancakes are brown on both sides.

How to Keep Pancakes Warm Before Serving. 

If you want everyone to eat at the same time, keep these pancakes warm while you cook the entire batch. To do this, heat your oven to 200℉. Place the cooked pancakes onto a parchment-lined baking sheet and keep them warm in the oven for up to 30 minutes.

Storing and Reheating Leftovers.

These pancakes keep really well. Store any leftover pancakes in the refrigerator for up to three days. Or freeze them. Place them in a freezer bag, separating each pancake with a piece of waxed or parchment paper to keep them from sticking. Freeze for up to three months. 

Reheating.

Reheat the pancakes in a toaster oven or air fryer until warm. You can also microwave them on low heat. 

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Gluten-Free Banana Pancakes

This gluten-free banana pancake recipe makes pancakes that taste like banana bread–in pancake form. They’re fluffy, light, and packed with flavor.

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 9 pancakes

Ingredients

• 2 medium ripe bananas
• 3 tablespoons brown sugar (1 ½ ounces; 42 grams)
• 1 ¼ cups gluten-free flour, Bob’s Red Mill 1:1 Gluten-Free Baking Flour suggested, see note (6 ¼ ounces; 177 grams)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup milk (6 ounces; 170 grams)
• 2 tablespoons melted butter (1 ounce; 28 grams)
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

• Place bananas in a small mixing bowl. Mash until almost smooth with a fork, potato masher, or handheld mixer. Add the brown sugar and stir to combine.
• In another mixing bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. Add the milk, melted butter, egg, vanilla extract and mashed banana mixture. Stir until a batter forms. It’s fine if some lumps remain.
• Heat a nonstick frying pan or griddle over medium heat, or turn an electric griddle to 375°F. Lightly grease the pan or griddle with oil. The pan is ready when a drop of water bubbles quickly on the surface and evaporates (disappears) immediately.
• Spoon batter, approximately ¼ cup, onto the griddle. Cook for approximately 3 minutes. Flip the pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook for another 1 to 1 ½ minutes.
• To keep warm, preheat the oven to 200℉. Place cooked pancakes on a parchment-lined baking sheet.
• Serve with butter and syrup, if desired.

Notes

Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using another gluten-free flour will change the recipes. If you use a blend that doesn’t contain xanthan gum, whisk 1/4 teaspoon into the flour before using.

The post Gluten-Free Banana Pancakes appeared first on Gluten-Free Baking.

Why You’ll Love This Recipe.

• Makes light and crispy almond flour waffles.
• Easy to make. Simply stir the batter together in minutes.
• Great flavor.
• Freeze beautifully.

Ingredients.

Here’s what you’ll need to make a batch of these waffles. 

• Almond Flour. Use a finely ground almond flour for the lightest waffles.
• Tapioca Starch. A little tapioca starch helps make these crisp. Sometimes tapioca starch is labeled tapioca starch flour or tapioca flour. Check the ingredient list. If it states “tapioca starch”, it’s what you want. 
• Milk. Use traditional or dairy-free milk. I’d avoid full-fat coconut milk. It’s a little too rich for this recipe.
• Coconut oil or butter. Adds richness. When made with butter, these waffles come out a little darker than those made with coconut oil. Use whichever one you love.
• Egg. One large egg adds a nice flavor and helps with the rise.
• Baking Powder. These give the waffles a nice light texture.
• Salt. Use fine table salt. If you’re using Diamond Kosher, double the salt called for in the recipe.
• Vanilla extract. The almond flour brings most of the flavor but a teaspoon of vanilla extract adds a nice flavor boost too.

How to Make Almond Flour Waffles.

Whisk the dry ingredients together in a medium mixing bowl. You don’t want to skip this step. It helps evenly distribute the baking powder throughout the almond flour and tapioca starch, making for evenly light waffles. A

Add the wet ingredients and mix just until the batter comes together. If you over-mix batters with almond flour, the oil can run out of the flour. In this case, that can make the waffles dense and heavy. A quick mix is all you need.

Once the batter is mixed, preheat your waffle iron. A hot iron ensures the waffle is brown on the outside and light in the middle. 

Grease the waffle iron and then spoon the batter into it. Cook the waffles until they’re golden brown. The exact cook time varies by waffle iron. 

How to Freeze and Reheat.

These almond flour waffles freeze beautifully. 

1. Prepare waffles as directed. 
2. Allow them to cool completely.
3. Stack the waffles with a piece of parchment or waxed paper in between each one. This keeps them from sticking. 
4. Place the stack into a freezer bag or container. Freeze them for up to six weeks. 
5. When you’re in the mood for waffles, thaw them in 30-second intervals in the microwave until warm. Or allow them to thaw overnight and reheat them in a toaster.

Why is there tapioca starch in this recipe?

The tapioca starch helps with texture. It makes the waffles crispy and light. If you want, you can omit the tapioca starch and replace it with an equal amount of almond flour. Just note the texture of the waffles might be a little denser.

Can I replace the almond flour with coconut flour?

Coconut flour doesn’t work in this recipe. 

Can I use gluten-free flour?

This recipe was developed to use almond flour. Here’s a gluten-free waffle recipe that uses gluten-free flour.

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Almond Flour Waffles

There’s a lot to love about this almond flour waffle recipe. The waffles turn out light and crispy—and they’re so easy to make. Just stir together the ingredients, spoon the batter into a hot waffle iron and bake. And if you want to freeze them for a quick breakfast, you’re in luck. They freeze beautifully.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 waffles

Ingredients

• 1 ¼ cups finely ground, blanched almond flour (5 ounces; 142 grams)
• ½ cup tapioca starch (2 onces; 57 grams)
• 2 teaspoons baking powder homemade or store-bought grain-free
• ½ teaspoon salt
• ½ cup milk, traditional or dairy-free (4 ounces; 113 grams)
• 1 large egg (50 grams out of shell)
• 2 tablespoons coconut oil, ghee, or unsalted butter, melted (1 ounce; 28 grams)
• 1 teaspoon vanilla extract
• nonstick cooking spray (coconut oil, ghee, or butter for greasing the griddle)

Instructions

• Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl. Add the milk, egg, melted coconut oil, and vanilla extract. Whisk until smooth. Let batter stand for about 5 minutes.
• Preheat the waffle iron.
• Lightly grease the waffle iron. Pour batter into iron as directed by the manufacturer. Bake until waffles are brown and crisp. Repeat with remaining batter.

Notes

Almond flour. Use a finely ground almond flour. Break up any lumps before making the batter. 

Tapioca starch. The tapioca starch makes the waffles really light. If you want to leave it out, replace it with ½ cup (2 onces; 57 grams) of almond flour. 

Freezing. You can freeze these waffles for up to six weeks. Prepare them as directed. Let them cool. Then stack the waffles. To keep them from sticking to each other, you can place a piece of parchment or wax paper between the waffles. Store them in a freezer container or bag.

The post Easy Almond Flour Waffles appeared first on Gluten-Free Baking.

Why you’ll love these pancakes.

• The prep. – This batter couldn’t be easier to make. Just put all the ingredients into one bowl and mix. That’s it. There’s no need to whip egg whites for this recipe.
• The flavor. – The combination of brown sugar, vanilla, and chocolate chips makes for really flavorful pancakes.
• The texture. – Just like my classic gluten-free pancake recipe, these are light and fluffy.

Tips for Making Gluten-Free Chocolate Chip Pancakes.

1. Use a medium bowl. Use a medium or large mixing bowl. This way the batter won’t overflow when you mix the ingredients. 
2. Let the batter rest. After mixing the batter, let it rest in the bowl for about 10 minutes. This gives the gluten-free flour a little time to absorb the liquid in the recipe. Giving you light, fluffy pancakes. 
3. Stir the chocolate chips into the batter. A lot of recipes call for adding the chocolate chips to the pancake batter on the griddle. I found this caused the chocolate chips to burn. Mixing them right into the batter prevents this. 
4. Preheat the griddle. Cook your pancakes on a hot griddle or nonstick pan. This way the pancakes brown beautifully. 
5. Cook pancakes on medium heat. A hot, smoking griddle is too hot for pancakes. Use a medium heat for the best results. You want the batter to sizzle gently when you spoon it onto the griddle. If you see your griddle smoking, turn down the heat. And if your pancakes are too pale, increase the heat a little.
6. Keep them warm in the oven. To keep the pancakes warm before serving, place them into a preheated 225℉ oven on a parchment-lined baking sheet.

What are the best chocolate chips to use for pancakes? 

I love milk chocolate chips in pancakes. But the real answer is: use whatever chocolate chips you love. They all work. As with any ingredient, check the label to ensure the chocolate chips are gluten-free.

Can I make these dairy-free?

Yes. To make these pancakes dairy-free, use your favorite dairy-free milk. And remember to use dairy-free chocolate chips.

Recipe originally posted January 23, 2016. Updated to include new photos. Recipe updated to use a gluten-free flour blend by reader request. Enjoy!

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Gluten-Free Chocolate Chip Pancakes

These fluffy gluten-free pancakes are easy to make. The brown sugar and vanilla extract give them an almost chocolate chip cookie flavor. This easy recipe is perfect for weekend mornings.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Rest Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 pancakes

Calories 195kcal

Ingredients

• 1 cup gluten-free flour–Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended, see note (5 ounces; 142 grams)
• ¼ cup light brown sugar (2 ounces; 56 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk (6 ounces; 170 grams)
• 1 large egg (2 ounces; 56 grams)
• 2 tablespoons oil or melted butter (1 ounce; 28 grams)
• 1 teaspoon vanilla extract
• ½ cup chocolate chips, use more or less to taste (3 ounces; 85 grams)

For Serving

• maple syrup
• butter

Instructions

• Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Mix until smooth. Stir in the chocolate chips. Let the batter rest for 10 minutes. (Batter can rest up to 30 minutes.)
• Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.
• Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
• Flip the pancake and cook until golden brown, about two additional minutes.
• Repeat with the remaining batter. If the chocolate chips settle to the bottom of the batter between cooking batches, give the batter a gentle stir.

  To keep pancakes warm before serving, place them in a preheated 250℉ oven on a parchment-lined baking sheet.
• Serve with butter and syrup.

Notes

Gluten-Free Flour–This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different flour might change the texture of the pancakes. 

Chocolate Chips–Use your favorite chocolate chips. And adjust the amount to suit your taste. 

The post Gluten-Free Chocolate Chip Pancakes appeared first on Gluten-Free Baking.

The recipe includes egg-free and dairy-free variations. And if you love breakfast foods, try my recipes for gluten-free pancakes or almond flour waffles.

This recipe makes a classic breakfast waffle: crispy on the outside; tender and light in the center. And the style is up to you! Use the batter to make traditional (thin) waffles or thick Belgium-style waffles. 

Ingredients.

• Gluten-Free Flour. This recipe starts with a premade gluten-free flour blend. For the best results, use a gluten-free blend that contains either xanthan gum or guar gum. Without it, the waffles can turn out dense and heavy. If your blend doesn’t contain xanthan or guar gum, add a half teaspoon to the flour before using.
• Granulated Sugar. One tablespoon of granulated sugar helps the waffles brown.
• Baking Powder. Baking powder gives the batter a rise and gives the waffles a nice texture.
  
  Note: Always use fresh baking powder. If you’re unsure about its freshness, test it. Stir one teaspoon of baking powder into a half cup of hot water. The mixture should bubble immediately.
  
• Salt. Gluten-free waffles made without salt taste bland. This is because salt is a flavor enhancer. A half-teaspoon of salt gives them a nice flavor without tasting salty. Use table salt (fine salt). It mixes evenly throughout the waffle batter. 
• Milk. Both traditional and dairy-free milk work in this recipe. If you prefer the flavor of buttermilk, use an equal amount to replace the milk.
• Eggs. Two large eggs add protein (think of this as structure) and give the waffles a nice flavor. To make the waffles egg-free, see the note below. 
• Melted Butter or Oil. A touch of melted butter or oil adds richness. If you’re using coconut oil, melt it before adding it to the batter.
• Vanilla Extract. A little vanilla extract adds a lovely flavor. You can also add a ¼ teaspoon almond extract for a little extra flavor.

How to Make Gluten-Free Waffles. Step-by-Step.

Step One: Make the batter.

You only need one bowl to make this waffle batter. First, whisk together the gluten-free flour with the other dry ingredients. This helps mix the baking powder and salt evenly throughout the gluten-free flour. It’s a small step that makes a big difference.

Then add the eggs, milk, melted butter, and vanilla extract. Stir until the batter is smooth and thick. I like to run a rubber spatula along the sides and bottom of the bowl. This way, if there’s any flour clinging to the bowl, you can mix it into the batter.

Step Two: Let the batter rest.

After mixing, let the batter rest for 10 minutes. This gives the gluten-free flour time to absorb the liquid, making the waffles less gritty. While the batter rests, turn on your waffle maker. It’s important to cook gluten-free waffles in a hot iron. Remember to grease the iron with nonstick cooking spray or brush with melted butter–even if it’s a nonstick iron. 

Step Three: Cook until brown.

Spoon the batter into your hot and greased iron. Most waffle irons use about a half cup of batter per waffle. Since they’re all different, it’s best to check the manual to see how much batter to use. 

Cook the waffles until brown. If you’re making the recipe as written and including dairy and eggs, the waffles brown nicely. Waffles made without dairy or eggs don’t brown as much. Look for the waffles to be crispy. The cook time will vary by waffle maker.

Variations.

Gluten-Free and Dairy-Free Waffles.

Use your favorite dairy-free milk. If you’re making dairy-free waffles, they might be a little lighter in color than those made with milk. Some brands of dairy-free milk don’t brown as nicely as others. (See photo above. Dairy-free and egg-free waffle is on the right.)Note: Full-fat coconut milk is very rich and makes for dense and somewhat heavy waffles. While it works, it’s not my favorite. 

Gluten-Free and Egg-Free Waffles. 

Gluten-free and egg-free baking is challenging. I’m happy to report this recipe works without eggs. I tested the recipe with Bob’s Red Mill Egg Replacer. When made without eggs, the batter is very thick. Don’t add additional liquid or the waffles will turn out gummy. Gluten-free and egg-free waffles tend to be a little heavier than waffles made with eggs.

How to Freeze and Reheat Gluten-Free Waffles. 

Frozen waffles make a quick gluten-free breakfast. Here’s how to freeze and reheat them. 

How to Freeze Waffles

1. Make the waffles as directed. 
2. Cool on a wire rack. This allows steam to escape. 
3. Place cooled waffles into a freezer bag or container. 
4. Freeze for up to three months. 

How to Reheat Homemade Gluten-Free Frozen Waffles.

1. Thaw waffles overnight in the refrigerator or on the thaw/defrost setting of the microwave. 
2. Heat the thawed waffles in a toaster oven, air-fryer, or oven until crispy. 

Recipe Note.
This recipe was first posted in 2015. It’s been updated to include new photos and now uses a gluten-free flour blend. Here is the link to the original recipe for classic gluten-free waffles.

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Gluten-Free Waffles

These gluten-free waffles are crispy and light with a delicate interior. To make things easy, this one-bowl recipe uses a gluten-free flour blend. (Egg-free and dairy-free variations are included.)

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

• 1 ¾ cups gluten-free flour blend (8 ¾ ounces; 248 grams.)
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar (½ ounce; 14 grams)
• ½ teaspoon salt
• 1 ¼ cups milk (10 ounces; 283 grams)
• 2 large eggs (about 3 ½ ounces; 100 grams)
• ¼ cup vegetable oil (1 ¾ ounces; 50 grams)
• 1 teaspoon vanilla extract

Instructions

• Whisk together the gluten-free flour blend, baking powder, granulated sugar, and salt. Add milk, eggs, oil, and vanilla extract. Mix until the batter is smooth. Let batter rest for 10 minutes.
  
• Heat waffle iron according to manufactuer’s directions. Grease with oil and cook waffles until crispy.
  
• Serve with butter and maple syrup or other toppings of your choice.
  

Notes

Gluten-Free Flour. This recipe was created with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Use a gluten-free flour that contains xanthan or guar gum. If it doesn’t, whisk ½ teaspoon xanthan gum into the flour and then make the recipe as directed.

Variations

Dairy-free. Replace the milk with an equal amount of dairy-free milk. 

Egg-Free. Replace the eggs with 2 tablespoons Bob’s Red Mill Egg Replacer and 4 tablespoons warm water. Whisk the mixture together until smooth. Allow to rest until thick, about five minutes. When made without eggs, the batter will be very thick. Don’t add additional liquid or the waffles will turn out gummy and heavy.

The post Gluten-Free Waffles appeared first on Gluten-Free Baking.

These pancakes are for everyone. Dairy-free and egg-free variations are included with the recipe.

Looking for a gluten-free and grain-free pancake recipe? Try these fluffy almond flour pancakes or these cute coconut flour pancakes.

This recipe for gluten-free pancakes is so easy you can make a batch while still half asleep. Grab a bowl, whisk everything together, and cook. That’s it! No whipping egg whites. Not buttermilk. Just light and fluffy pancakes that gluten-free eaters will gobble up.

Gluten-Free Pancakes: Key Ingredients.

• Gluten-Free Flour. To make life easy, this recipe uses a gluten-free flour blend. Unlike wheat flour, gluten-free flour blends vary greatly from brand to brand. This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Flour blend. 
• Granulated Sugar. A little granulated sugar helps the pancakes to brown and adds a touch of sweetness. 
• Baking Powder. The fluffy texture of these pancakes comes from baking powder. Always use fresh baking powder. The container should have an expiration date on it. If you’re unsure about its freshness, test it. Stir one teaspoon of baking powder into a half cup of hot water. The mixture should bubble immediately.
• Salt. A little salt helps to bring out the flavor of the pancakes. Without it, the pancakes taste bland. Use table salt (fine salt) for this recipe. It blends easily into the batter. 
• Milk. Any milk works. If you want to make gluten-free and dairy-free pancakes, use your favorite dairy-free milk. 
• Egg. One large egg helps to give the pancakes structure and flavor. 
• Oil or Melted Butter. The best pancakes are a little rich and tender. This richness comes from the egg yolk and the addition of oil or melted butter. Oil works great for dairy-free pancakes (and you don’t have to melt it!) and butter, whether traditional or dairy-free, adds flavor. If you’re using melted butter, allow it to cool a little before adding it to the batter. 
• Vanilla Extract. The half teaspoon of vanilla extract is totally optional. I like the flavor it brings to the pancakes. I think it makes them taste more pancake-y. Lemon or almond extract are also great in pancakes.

Steps for Success. 

1. Make the Batter.

Grab a large bowl and whisk the dry ingredients together. Doing this mixes the baking powder throughout the gluten-free flour, making sure each pancake is light and fluffy. It’s a simple but important step.

Add the wet ingredients. Mix the batter until smooth. It should be thick but easily drop from a spoon. Run a rubber spatula along the bottom and sides of the bowl. Sometimes gluten-free flour clings to the bowl and doesn’t mix into the batter. If you see a clump of dry flour, mix it gently into the batter.

2. Let the Batter Rest.

After mixing, let the batter rest (sit on the counter) for between 5 and 15 minutes. This rest doesn’t just give you time to sip coffee. It also helps the gluten-free flours and starches fully absorb the liquid in the batter. Why does this matter? It improves the pancake’s texture, making it less gritty, and the pancakes spread less on the griddle. 

The batter thickens as it rests. If after resting the batter is too thick to drop from a spoon, stir in a tablespoon or so of milk.

3. Cook on a Hot, Greased Griddle.

A nonstick or cast-iron griddle is the perfect pan for pancakes. Its flat, even surface and lack of sides makes it easy to flip the pancakes.

Before cooking, heat and grease the griddle. If you cook pancakes on a cold pan, they won’t brown or rise nicely.

Heat the griddle to about 350 degrees.  If you’re using an electric griddle, it’s easy to know when it reaches the right temperature. But how can you tell if you’re using the stove? Do the water test. Place a few drops of water on the pan. They should bubble and then disappear. If the water sits on the griddle for more than a few seconds, the pan isn’t hot enough. If the water sizzles and quickly disappears, it’s probably too hot. 

4. Test the Batter. 

If pancake batter is too thick, you get heavy pancakes that don’t cook in the center. If it’s too thin, the batter spreads all over the pan before the pancake cooks. 

To avoid this: make a small test pancake. Spoon about one tablespoon of batter onto the hot, greased griddle. 

If you like how the batter cooked, you’re ready to go. If it seemed thick, add milk. If the batter seemed thin, stir in a little more gluten-free flour.

5.Use a ¼ Cup Measure.

Once the batter has rested and your griddle is greased and hot, it’s time to make pancakes.

For even pancakes, use a small 2-ounce ladle, a muffin scoop, or a ¼ cup measuring cup. When all the pancakes are the same size, they cook evenly. No big pancakes that are underdone and tiny ones that are too dark.

6. Check for Doneness.

Before flipping the pancakes, check them for doneness. After about two minutes, look for the batter to lose its shine, especially along the edges. You should notice a few bubbles all over the surface of the pancake. When this happens, gently slide the spatula under the pancake and carefully lift the edge. Look for the bottom of the pancake to be golden brown. If it’s still pale, let it cook for another minute or so.

7. Flip Quickly and Gently.

The best tool for flipping pancakes is a wide, thin, flexible spatula. I like to use a plastic spatula so I don’t have to worry about scratching my pan. If the spatula is too small, it’s hard to get under the pancake to flip it.

Even with the best spatula, there’s a bit of an art to flipping pancakes. Slide the spatula under the pancake. It should slide easily. If it doesn’t the pancake hasn’t cooked long enough. 

Lift the pancake a little. There’s no need to lift it very high off the pan. Then, using your wrist, quickly flip the pancake. Think of it more like a turn, than a flip.

8. Keep Them Warm Before Serving. (If you want.)

If you want to keep the pancakes warm before serving, place a parchment-lined baking sheet into the oven before you mix the pancake batter. Heat the oven to 225°F. As you make the pancakes, transfer them to the warm baking sheet. Pancakes keep for about 30 minutes in a warm oven. After that, they start to dry out.

Tip: Make Spotless Pancakes. Ever notice your first batch of pancakes sometimes look spotty? Here’s why! When you grease the pan, sometimes there are tiny puddles of oil all over the pan. These small puddles create a barrier between the hot pan and the batter and heat doesn’t move as quickly from the pan to the batter. The result is pale spots.

If you want to prevent this, wipe your griddle lightly with a paper towel after greasing it. Don’t wipe it too hard. You want some oil on the pan so the pancakes don’t stick.

How to Freeze and Reheat Gluten-Free Pancakes. 

Premade pancakes make for a quick gluten-free breakfast. These pancakes freeze and reheat beautifully. 

Freezing.

1. Prepare the pancakes as directed. 
2. After cooking, place the pancakes on a wire rack to cool. Doing this lets steam escape, preventing soggy pancakes. Don’t top with any syrup or butter.
3. When the pancakes are cool, place them into a freezer bag or container. If you’re going to stack them, place a piece or waxed or parchment paper between the pancakes. 
4. Frozen gluten-free pancakes maintain their freshness for about two months. After that, they start to dry out in the freezer.

Reheating. 

1. Microwave. Place frozen pancakes in a single layer on a microwave-safe plate. Heat on medium-high for one minute. Flip the pancakes and heat for another 30 seconds or until warm. Time varies depending on your microwave.
2. Toaster. If you want to reheat one or two pancakes, use your toaster. Place one pancake(s) in the toaster slot. Toast on low until warm.
3. Air Fryer. Place the frozen pancakes in a single layer on the tray of your air fryer. (If you
4. Oven. If you’re serving a group and need to reheat a lot of pancakes, this is the best method. Heat the oven to 325 degrees F. Place the frozen pancakes on a baking sheet. Heat until warm, this usually takes about 10 minutes. 

Variations.

• Blueberry Pancakes: Stir ½ cup of fresh or thawed blueberries into the batter.
• Chocolate Chip Pancakes: Replace the granulated sugar with light brown sugar and sprinkle a few chocolate chips onto the batter immediately after you spoon the batter onto the griddle. Serve with a dollop of whipped cream.

Note: This recipe was originally published in 2017. It has been updated to use a gluten-free flour blend. Here is the link to the original gluten-free pancake recipe.

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Fluffy Gluten-Free Pancakes

These gluten-free pancakes are incredibly light and fluffy. For the best texture and rise, let the batter rest for at least five minutes before cooking. A hot, greased skillet ensures the pancakes don’t stick.

Course Breakfast

Cuisine American

Keyword gluten-free, gluten-free pancakes, pancakes

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Resting Time 5 minutes minutes

Total Time 13 minutes minutes

Servings 6 pancakes

Calories 150kcal

Equipment

• measuring cups
• measuring spoons
• bowl
• whisk
• ladle
• griddle
• spatula

Ingredients

• 1 cup gluten-free flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended) (5 ounces; 142 grams)
• 2 tablespoons granulated sugar (1 ounce; 28 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk (6 ounces; 170 grams)
• 1 large egg (2 ounces; 56 grams)
• 2 tablespoons oil or melted butter (1 ounce; 28 grams)
• ½ teaspoons vanilla extract

Instructions

• Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Let the batter rest for 5 minutes. (Batter can rest up to 30 minutes.)
  
• Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.
• Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
  
• Flip the pancake and cook until golden brown, about two additional minutes.

  Repeat with the remaining batter. Serve with butter and syrup.
  

To Keep Pancakes Warm

• Before making the batter, place a parchment-lined baking sheet in the oven. Heat oven to 225°F.

  Transfer cooked pancakes to the baking sheet. Don't overlap the pancakes. Keep warm for up to 30 minutes.

Notes

Ingredients and  Substitutions

Gluten-Free Flour. For best results, use a gluten-free flour blend that contains xanthan or guar gum. If your blend doesn’t, whisk in ¼ teaspoon. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. 

Milk. If you want to make gluten-free and dairy-free pancakes, use dairy-free milk. 

Egg. Use a large egg. If you’d like gluten-free and egg-free pancakes, use an egg replacer and follow the directions on the package for replacing one egg. Please note: I tested the recipe using Bob’s Red Mill’s egg replacer and a flax egg. Both work. The pancakes made with Bob’s egg replacer turned out a bit lighter than those made with the flax egg. Both were a little heavier than pancakes made with an egg. Since egg-replacers vary from brand-to-brand, use your favorite. 

Oil. Any neutral oil, like corn or canola oil, works. Melted butter may also be used. After melting the butter, let it cool for a few minutes before adding it to the batter.

Freezing and Reheating

Place pancakes in a freezer bag or container. To keep them from sticking, place a piece of waxed or parchment paper between each pancake. 

To reheat in the microwave: heat on low power for one minute. Flip and heat an additional minute as needed.

To reheat in the oven: Preheat the oven to 325℉. Place frozen pancakes on a baking sheet. Heat for about 10 minutes. 

For additional information, including air fryer and toaster directions, see above.

The post The Best Gluten-Free Pancakes appeared first on Gluten-Free Baking.

How to Make Fluffy Almond Flour Pancakes.

• Whisk the dry ingredients together. Almond flour tends to clump. Before adding other ingredients, break up any clumps with either a fork, whisk, or your fingers. Then add the tapioca starch, baking powder, and salt. Whisk to combine. This step distributes the baking powder throughout the flour, giving you fluffy pancakes.
• Make the batter. Stir in eggs, milk, and vanilla extract. If you like almond flour pancakes with a hint of sweetness, add a little maple syrup.
• Check the thickness. Almond flours vary by brand. If your pancake batter seems too thick, add additional milk. If the batter seems thin, add a tablespoon of almond flour.
• Cook on a hot griddle. Pancake batter to sizzle when it hits the pan. This gives you pancakes with a lovely golden color. To test the griddle, drop a little water onto it. The water should bubble and evaporate quickly.
• Flip once. The pancakes are ready to flip when the edges look set and a few bubbles appear on the batter. Cook the first side for about two minutes and the second side for about a minute.

Almond Flour Pancakes: Key Ingredients. What to use. What to avoid.

Almond Flour.
The main flour in this recipe is almond flour. It gives the pancakes a wonderful flavor. Due to the oil content, almond flour tends to clump. If your flour contains a lot of large pieces, sift it or whisk it with a fork to break up the clumps.
Use finely ground blanched almond flour for light and fluffy pancakes.
Avoid: very coarse almond flour. If the almond flour is gritty and coarse, the pancakes turn out heavy and lumpy.

Tapioca Starch.
The addition of tapioca starch makes the batter smooth and pancakes tender. It also helps the pancakes hold together and makes them easier to flip.
Use: tapioca starch. This is sometimes labeled “tapioca flour” or “tapioca starch flour.”
Avoid: Tapioca pearls. 

Baking Powder.
Helps the pancakes to rise. Commercial baking powder is “double-acting.” This means it rises when it comes in contact with liquid and again when it’s heated. If you use homemade baking powder, it only rises once, when it comes in contact with a liquid. Almond flour pancakes made with homemade baking powder don’t rise as high.

Salt. 
Adding salt to pancake batter enhances the other flavors.
Use: table salt (fine salt).

Eggs.
The eggs help pancakes to rise, lend important structure since the batter is gluten-free, and give the pancakes a nice flavor.
Use: large eggs.

Maple Syrup. 
The addition of maple syrup is optional. It gives the pancakes a subtle sweetness and helps them brown.
Use: dark maple syrup for the best flavor.

Milk.
Helps to smooth out the batter and adds color and flavor.
Use: Any milk you love. Almond milk, cow’s milk, soy milk, and oat milk work great in this recipe.
Avoid: full-fat coconut milk. It’s too thick and rich for the batter.

Vanilla Extract. 
A teaspoon of vanilla extract helps balance the almond flavor and makes these pancakes taste like…pancakes!

Ingredient Questions

Does baking powder contain grain?

It depends on the brand. If you want to use a grain-free baking powder, look for one made with tapioca starch or make homemade baking powder.

Can I replace the almond flour with coconut flour?

Coconut flour doesn’t work in this recipe. If you’d like to make pancakes with coconut flour, use the recipe for coconut flour silver dollar pancakes.

Can I use gluten-free flour?

This recipe was developed to use almond flour. Here’s a gluten-free pancake recipe that uses gluten-free flour.

Common Pancake Questions Answered.

What’s the Best Griddle Temperature for Pancakes?

If you use an electric griddle, set it to 350 degrees F. If you a burner, set it to medium-high.

To test that your griddle or pan is at the right temperature, spoon about a tablespoon of batter onto the griddle. Cook the pancake for about a minute and then flip. If it’s too pale, increase the heat. If it’s too dark, decrease the heat. And if it looks perfect, the pan is ready.

How do you know when to flip a pancake?

Look for the edges to look set and almost dry. The batter in the middle will have a few bubbles. Gently lift the pancake with a spatula. If it releases easily from the pan, the pancake is ready to flip.

How long do you cook a pancake?

These almond flour pancakes take about two to three minutes to cook on the first side and about a minute on the second side. Cook time varies depending on your griddle and your burner. It’s best to cook a test pancake and adjust the cooking time for each batch.

Why are there light and dark spots on my pancakes?

If you’ve ever made pancakes and they turned out “spotty”, you’re not alone. The cause of this is usually oil on the griddle. If there are tiny pools of oil on the pan, they keep heat from transferring from the pan to the batter, resulting in light spots. To prevent spotty pancakes: grease your griddle and then wipe it with a paper towel to remove any puddles of oil.

Why do my almond flour pancakes fall apart when I flip them?

Almond flour pancakes are gluten-free. This means they’re delicate since there is no gluten to hold them together.

When developing this recipe, I noticed that pancakes made with only almond flour often fell apart during cooking. Adding tapioca starch helps the pancakes keep their shape. 

As important as the tapioca starch is when you flip the pancakes. Allow the pancakes to cook on the griddle until the edges are set. If you flip them too soon, they won’t be cooked all the way through. Undercooked pancakes tend to break. 

How to Freeze Pancakes and Reheat

Cook the pancakes as directed. Let them cool on a wire rack. Place the pancakes in a freezer bag or container. To keep them from sticking, place a piece of parchment or wax paper between each pancake. Freeze the pancakes for up to two months. 

When you’re ready to eat, heat the pancakes in a 350° F oven. A toaster oven is perfect for this.

Almond Flour Pancake Variations

Almond-Blueberry Pancakes. Spoon batter onto the griddle as directed. Place fresh or frozen blueberries onto each pancake. This ensures each pancake contains as many (or as few!) blueberries as you like. If you’re not comfortable placing blueberries onto the pancakes while in the pan, stir about 1/2 cup of fresh or frozen blueberries into the batter.

Almond-Chocolate Chip Pancakes. Spoon batter onto griddle as directed. Sprinkle each pancake with chocolate chips. Cook pancakes as directed.

Almond-Lemon Pancakes. The flavor of almond and lemon are fantastic. Stir in the zest of one lemon or 1/2 teaspoon lemon extract into the batter along with the eggs, milk, and vanilla extract. Cook pancakes as directed.

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Almond Flour Pancakes

Fluffy and light almond flour pancakes. These are perfect for weekend mornings. Grain-free, gluten-free, and dairy-free recipe.

Course Breakfast

Cuisine Gluten-Free

Keyword almond flour, grain-free, pancakes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 pancakes

Author Elizabeth

Ingredients

• 1 ¼ cups finely ground almond flour (5 ounces / 142 grams)
• ½ cup tapioca starch, see note (2 ounces / 57 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs (about 4 ounces / 113 grams out of shell)
• 2 tablespoons maple syrup, optional (about 1 ounce)
• 6 tablespoons almond milk or dairy-free or traditional milk (3 ounces/ 85 grams)
• 1 teaspoon vanilla extract

Toppings, optional

• maple syrup
• butter

Instructions

• Combine the 1 ¼ cups almond flour, ½ cup tapioca starch, 1 ½ teaspoons baking powder, and ½ teaspoon salt in a medium mixing bowl. Stir together with a fork to break up any lumps.
  
• Add 2 large eggs, 2 tablespoons maple syrup (optional), 6 tablespoons milk, and 1 teaspoon vanilla extract.

  Stir until a batter forms. If batter is too thick, add an additional tablespoon of milk.
  
• Grease a nonstick griddle lightly with oil. Wipe griddle with paper towel to remove any puddles of oil. Heat pan over medium-high heat.
• Spoon batter, about ¼ cup per pancake, onto the hot griddle. Cook until the edges look set and bubbles appear on the pancake, about two minutes. Flip and cook for an additional minute or two.
  
• To keep warm: Place cooked pancakes in a preheated 200°F oven on a wire rack set in a pan.
• Serve with maple syrup and butter.
• To freeze pancakes: allow pancakes to cool. Place a piece of parchment or wax paper between each pancake to prevent them from sticking. Place pancakes in a freezer bag or container. Freeze up to three months.

  To reheat: place frozen pancakes in a 350°F oven until warm.

The post Fluffy Almond Flour Pancakes appeared first on Gluten-Free Baking.

Why You’ll Love These Silver Dollar Coconut Flour Pancakes

• One bowl recipe
• Dairy-free
• Easy to make
• Small and tasty
• Grain-free

Do you LOVE pancakes?? Then you need to try these coconut flour silver dollars. They’re one of my favorite grain-free pancake recipes. (The other? My recipe for almond flour pancakes.) Not only are these the cutest pancakes you’ll ever make, but they might also be the tastiest!

Important Ingredients

Coconut Flour. Coconut flour makes these pancakes tender and flavorful. Be sure to use coconut flour, not desiccated or shredded coconut. Unlike almond flour, it absorbs a lot of liquid. The recipe uses only 1/3 cup (36 grams) of flour for the entire recipe.

Baking Powder. Helps the pancakes to rise, along with the eggs. If you are grain-free, you can use homemade baking powder or purchase a grain-free brand at the store. 

Salt. A little salt enhances the flavor. Use fine salt (not Kosher salt) for the best results.

Eggs. With no grain in this recipe, eggs provide structure to help the pancakes rise and keep their shape. Please note: the recipe has not been tested with an egg replacer. 

Milk. The batter for these pancakes needs a little milk to achieve the right consistency. Use dairy or dairy-free milk in this recipe but avoid full-fat coconut milk from the can. It is too thick for the batter.

Coconut oil or Butter: Adds richness to make the pancakes tender.

Vanilla Extract: For flavor. You can add a sprinkle of ground cinnamon too! 

Making Silver Dollar Coconut Flour Pancakes: Five Keys for Success

1. Whisk the coconut flour with baking powder and salt. This step ensures the baking powder is evenly distributed. 
2. Add the milk in two stages. Coconut flour loves to absorb liquid. Start by adding 4 tablespoons of milk, along with the eggs and vanilla. If the batter is too thick, add more milk. Also, as you make the pancakes, the batter might thicken. If it does, add milk as you work.
3. Keep them small. Coconut flour pancakes are so tender that they are sometimes hard to flip. Making small (silver dollar) pancakes solves this problem in the cutest way!
4. Cook on a hot griddle. Test the griddle before cooking your first pancake. To do this, drop a little water on it. You want the water to bubble and evaporate quickly. For the best pancakes, the batter should sizzle and bubble when ladled onto the griddle.
5. Look for bubbles. Flip the pancakes when small bubbles appear all over the surface.

The post Silver Dollar Coconut Flour Pancakes appeared first on Gluten-Free Baking.

Lately, I can’t stop tinkering with my gluten-free pancake recipe. There’s nothing wrong with the original recipe. Just the opposite, actually. I love the pancakes so much that it’s fun to see how different ingredients affect the recipe.

So when I craved multigrain pancakes, I replaced the rice flours and cornstarch in the original recipe with three of my favorite whole-grain, gluten-free flours: corn, sorghum, and oat. I hoped the pancakes would be flavorful, but not dense or gritty—two common problems with multigrain pancakes whether they’re gluten-free or not. The combination of flours worked. As with the original recipe, the pancakes were tender and incredibly light, but now they were really flavorful too. Dare I say it, I think I prefer them to the original.

And while I love the pancakes plain, I love them even more with blueberries. Sprinkle some washed berries on the pancakes right after you pour the batter onto a hot griddle. You can also throw some chocolate chips onto the cooking pancakes along with the berries. Not too many, just enough to surprise you every few bites. I think I’m done tinkering with the recipe…at least for now.

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Whole Grain Gluten-Free Pancakes

Gluten-Free Blueberry Pancakes taste fabulous when made with whole grain flours. A sprinkle of chocolate chips makes them even more special. 

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author GlutenFreeBaking.com

Ingredients

• 1 cup gluten-free corn flour (4 ounces; 113 grams)
• 1/2 cup gluten-free oat flour (1 1/3 ounces; 45 grams)
• 1/2 cup sorghum flour (2 1/2 ounces; 70 grams)
• 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 2 large eggs (about 3 1/2 ounces; 100 grams, out of shell)
• 1 cup milk (8 ounces; 226 grams)
• 1/4 cup vegetable oil, plus additional for griddle (1 3/4 ounces; 50 grams)
• 1 teaspoon vanilla extract
• 1 cup blueberries washed and dried (optional)
• 1/4 cup chocolate chips, optional
• Butter, for serving
• Maple syrup, for serving

Instructions

• Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.
• Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.
• Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.

The post Whole Grain Gluten-Free Blueberry Pancakes appeared first on Gluten-Free Baking.

If you love this recipe, enjoy it!

If you prefer a recipe that uses a gluten-free flour blend, I’ve got you covered! Here’s the link to the best gluten-free pancakes.

Gluten-Free Pancakes: Tips for Success

• Pre-measure the flour. The night before you plan to make pancakes, measure the dry ingredients. Then, in the morning, all you have to do is add the eggs, milk, and oil. Use either my suggested flours or your favorite gluten-free blend. Just be sure it contains xanthan gum, this ingredient makes for the fluffiest pancakes. If your gluten-free flour blend doesn’t include xanthan gum add a 1/4 teaspoon.
• Use a nonstick griddle. To prevent gluten-free pancakes from sticking to the pan, use a nonstick griddle or frying pan. I prefer a flay griddle because the lack of sides makes it easy to flip the pancakes.
• Grease the pan. Lightly oil the pan, even if it’s nonstick, with either cooking spray or a little vegetable oil. This step ensures the pancakes won’t stick and makes them easy to flip. For a different flavor, add a pat of butter to the pan and allow it to brown slightly. The brown butter adds a subtle flavor and crunch to the pancakes.
• Serve right away or keep warm. Pancakes are best served hot from the pan. If you’d prefer to cook all the pancakes and then serve, heat your oven to 225 degrees F. Place the pancakes on a baking sheet until you’re ready to serve.
• Freeze ’em.  If you have leftover pancakes, or want to make a batch to freeze, cook the pancakes as directed. Allow them to cool completely on a wire rack. Place a piece of waxed paper between each pancake, stack and slide into a freezer bag. Gluten-free pancakes keep in the freezer for about two months. To thaw, microwave for a few seconds.

Gluten-Free Pancakes: Step-by-Step

Whisk ingredients together in a medium bowl. To prevent clumping, first whisk all the dry ingredients together and then add the eggs, milk, oil, and vanilla extract. You don’t need an electric mixer for this. A regular balloon whisk works great.

Cook over medium-high heat.  The batter should sizzle when it hits the griddle but you don’t want it too hot. When your pan is too hot, the pancakes can burn on the outside while they are still raw on the inside. Raw pancakes = blerg. To test your griddle, add a few drops of water. It should bounce across the pan and quickly evaporate.

Use a Big Spatula. You don’t want to use a tiny spatula to flip a big pancake. Grab large spatula that’s firm enough to flip the pancake and flexible enough to get under it.

Cook until golden brown. Some gluten-free pancakes cook up light and pale. Not these! If the pan is at the correct temperature, the pancakes should be golden brown all over. Cook the first side until bubbles appear on the surface. Then flip. The second side usually only requires a minute or two.

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The Best Gluten-Free Pancakes

These gluten-free pancakes bake up light and fluffy. And, the recipe is so easy, you can whip up a batch of pancakes before your morning coffee kicks in. 

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 333kcal

Author Elizabeth Barbone

Ingredients

• 1 cup (113 grams) white rice flour*
• 1/2 cup (57 grams) cornstarch*
• 1/2 cup (57 grams) sweet rice flour *
• 1/4 cup (57 grams) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum*
• 2 large eggs
• 1 cup (226 grams) milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• nonstick cooking spray or vegetable oil for greasing the griddle

For Serving

• Butter
• Maple Syrup(If you have a maple allergy, Lyle’s Golden Syrup is a nice replacement.)

Instructions

• Whisk white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xanthan gum together in a medium mixing bowl. Add the eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth.
• Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should sizzle when it hits the pan.
• Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.
• Serve with butter and syrup, if desired.

Notes

*If desired, replace with 2 cups gluten-free flour blend. If the blend contains xanthan gum, omit the 1/4 teaspoon xanthan gum from the recipe. If the blend does not contain xanthan gum, be sure to include it for the fluffiest pancakes. 

The post Original Gluten-Free Pancake Recipe appeared first on Gluten-Free Baking.

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Paleo Marble Pancakes

For these pancakes, you’ll need a small plastic squeeze bottle for this recipe, which you can pick up at any local kitchen or cake decorating supply store.
Recipe from "World's Easiest Paleo Baking" by Elizabeth Barbone (Lake Isle Press, 2016)

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 12 four-inch pancakes

Author Elizabeth Barbone GlutenFreeBaking.com

Ingredients

• 1 1/4 cups finely ground almond flour (5 ounces; 142 grams)
• 1/2 cup tapioca starch (2 ounces; 57 grams)
• 1 1/2 teaspoons baking powder, homemade or grain-free store-bought
• 1/4 teaspoon salt
• 3 large eggs (about 5 ounces; 150 grams out of the shell)
• 3 tablespoons milk, dairy-free or traditional
• 2 tablespoons dark maple syrup (1 1/3 ounces; 36 grams)
• 1 tablespoon cocoa powder, natural or Dutch-process (1/4 ounces; 5.5 grams)
• 1 teaspoon vanilla extract

Instructions

• Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl. Add the eggs, 2 tablespoons of the milk, and the maple syrup and whisk until smooth.
• Pour about 1⁄2 cup of the batter into a small mixing bowl. Stir in the cocoa powder and the remaining 1 tablespoon milk until smooth. Pour the chocolate batter into a small squeeze bottle with a wide tip opening.
• Whisk the vanilla into the remaining batter.
• Heat a nonstick griddle over medium-high heat. Lightly grease it with nonstick cooking spray or brush lightly with melted coconut oil.
• Spoon about 3 tablespoons of the vanilla batter per pancake onto the griddle. You want the batter to sizzle as it hits the griddle. Using the squeeze bottle, drizzle some chocolate batter on each pancake. Make whatever type of design you want—a swirl, polka dots, a smiley face, or hearts are fun to do. Cook the pancakes until the edges are set, about 3 minutes. Flip and cook an additional minute or so, until lightly golden brown. Repeat with the remaining batter.* Enjoy right away.
• Leftover pancakes freeze well. Allow the pancakes to cool. Stack them with pieces of parchment or waxed paper in between. Slide the stack into a freezer bag, seal, and freeze for up to 6 weeks. When you are in the mood for pancakes, thaw in 30–second intervals in the microwave until warm.
• * At the end, you might have a little chocolate batter leftover. I cook this up and call the chocolate pancake a cook’s treat!

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