There’s nothing quite like a stack of fresh pancakes with syrup drizzling down the sides! And these gluten-free pancakes are so good you won’t even miss the wheat!
When I was a child, our family was invited over for dinner at a neighbor’s place.
After dinner, we rode with them to collect buckets of sap from their sugar maples. Then we went to their garage and watched as the sap cooked down into syrup.
Interesting how memories fog up over time. I cannot remember exactly how the cook-vats were set up, or how they stirred them or any of those details.
But, I will never forget tasting the sap at different stages as it cooked down. Nor will I forget the sweet smoky smell that resulted from the maple syrup making process.
To this day we still use real maple syrup. It’s just a thing. Maple syrup and pancakes is not a breakfast food around here, it’s a very popular dinner instead!
Just the other night as we were enjoying our pancake dinner, Jason turned to me and made this comment, “I’m not sure if I’m just getting used to them, or you’re getting better at making them, but these gluten-free pancakes are pretty good!“.
Well, I’ll take that compliment! Gluten-free pancakes ARE good once you have the right recipe!
Today I am giving you my recipe for gluten-free pancakes!
Gluten-Free Pancakes Recipe
- 1 egg
- ¾ cup milk
- 2 tablespoons melted butter
- 1 cup Bob's Red Mill gluten free flour mix
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar
- ½ teaspoon salt
- coconut oil for frying
- Sift gluten free flour mix, baking powder, sugar and salt together in a medium bowl.
- In a small bowl, whisk the eggs and milk, briskly stir in the melted butter.
- Pour egg mixture into the flour mix and stir briefly but well.
- Heat a tablespoon of coconut oil in a frying pan on med heat and fry pancakes ¼ cup at a time
- Cook until pancakes are puffed, dry around the edges and bubbled in the center. Flip and cook other side until golden brown. Remove.
- Add oil to your skillet each time you add more pancake batter.
What do we enjoy with our gluten-free pancakes? Why homemade breakfast sausage of course!
Another way to make fluffy pancakes is to seperate the eggs. Beat the egg whites until they stand up. Then after you batter is made you can fold in the egg whites. That will make your pancakes fluffy.
Yes, that works too, but I like easy lol
These look delicious, and are the perfect idea for dinner tonight! Thanks Kendra!
Kendra, do you use the 1 to 1 baking mix from Bob’s Red Mill for these? They look amazing!
Yes! That is exactly what I use. They are fantastic!
Gosh, we love pancakes and these are making me want them right now! Thanks for sharing this recipe with us at Funtastic Friday!
We love eating breakfast items for dinner. My kids aren’t allergic to gluten, but I know someone I can pass this recipe to that needs to eat gluten free. Thanks for sharing on Merry Monday.
We usually have pancakes for dinner too because we are not together for breakfast most mornings. Thanks for sharing at #HomeMattersParty