Before I stopped eating gluten, I really loved breakfast food. Pancakes were my favorite. I never made them from scratch, I just bought the Krusteaz stuff from the store and added water. After I became gluten free I craved good pancakes. I tried lots of recipes that I found online. Some were good, and some were downright terrible. Is it so hard to make something gluten free that doesn’t fall apart when you try to flip it! Well with some experimenting myself and a lot of tweaking, I created these beauties. Finally a pancake that tastes good, is fluffy, airy and doesn’t fall apart. I gave my non gluten free family this recipe and now they make them once a week. The best thing about it, less carbs and more protein than your typical pancakes. Well, enough backstory. Here’s the recipe!
- 1 cup brown rice flour
- 1/2 cup flax seed meal
- 1/2 cup coconut flour
- 1 tbs baking powder
- 1 1/2 tbs corn starch
- 1/2 tsp salt
- 1 tbs brown sugar
- 2 tbs canola oil
- 3 cups almond milk
- 2 tsp vanilla extract
- 3 large eggs
Instructions:
Add all ingredients to your bowl in the same order that I have them listed above. Then mix with a fork or whisk. Mix should come out relatively thick and sticky. If you prefer your pancakes thin, add a little extra almond milk as these come out thick and fluffy. Heat your griddle or pan to medium-high heat. If you sprinkle water on the pan and it splatters, then it’s the right temperature. Then, using a 1/4 cup spoon a measure of your mix and pour onto your griddle or pan. It’s helpful to spread them around a bit with a fork to help them cook a little faster. The pancakes will take about 5 minutes on both sides. Watch them though, they will be ready to flip when you see the edges are cooked through.
The end result is a light and fluffy gluten free pancake that was easy to flip, tastes delicious and doesn’t fall apart on you. Top with berries, syrup, and/or anything else you feel like putting on it! Unlike ordinary pancakes these will fill you up with a high protein content and will satisfy your gluten cravings.
Good luck. Let me know if you try the recipe and if you have any suggestions on how I can make these babies better! Here’s to healthy and delicious, it is possible to have both!
Yummy Pancakes! I need to remember that they take longer to cook than wheat flour pancakes but well worth the wait.
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Thanks dad!
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Yum! These look great 🙂
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Thank you!
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Love these pancakes! I found that spreading them a little after dropping the batter on the griddle helps them cook a little faster.
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Looks great! Are they thinner than flour pancakes?
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They are the same as regular flour pancakes. The picture is of a batch where I added some water to thin them out but usually they are thicker than that
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Thanks for this awesome looking recipe! I know quite a few People who would be thrilled with some gluten free pancakes! 🙂
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Thank you! Let me know how it goes!
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