Finally, the perfect gluten free pancake recipe! Get your maple syrup and side of bacon ready, because you aren’t going to want to miss out on these pancakes.
I have a secret to share with you today- its how I make my perfect gluten free pancakes!
Are you like me and have been forever in search of a great gluten free pancake recipe? Is your Pinterest board full of used and failed oddly textured and flavored pancake recipe flops too?
Fear no more! Because today is the day I share my favorite gluten free pancake recipe! So you too friend, can enjoy pancakes that won’t make you break out in hives and will keep your tummy happy.
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So what is my secret to making the perfect gluten free pancakes?
It’s all in the flour, baby.
I get the absolute best results when I mix almond flour with an all purpose gluten free flour. Adding the two flours together creates great texture and flavor too! Read on to see the exact ratios of each flour I use…
The resulting texture is fluffy, not dense. These pancakes don’t take ages to cook up on the stove like most gluten free pancakes do either and the taste is very neutral…like you’d expect to find in a regular wheat filled pancake.
Which all purpose flour do I mix with almond flour for these gluten free pancakes?
My absolute tried and true favorite is the Namaste Flour Blend! I have had some luck with finding it at the Costco Warehouse but only the Costco all the way up in the state of Washington. So…you better believe that I buy it in bulk when I do find it, otherwise you can order directly from their website or through Amazon.
For almond flour, I do like the blue diamond brand I find at Costco. But I have also ordered this brand from Amazon as well.
Cant I make this recipe using JUST almond flour or JUST a gluten free flour blend?
Sorry but no. You will not get the same results that I am speaking of here in this post.
Using just almond flour will give you very flat and runny pancakes. While using just the gluten free blend will give you dense funky tasting pancakes that take forever to cook.
You really need the mixture of almond flour and gluten free flour blends to get this type of pancake!
Give this recipe a try to see how perfect these gluten free pancakes are!
So what are the other ingredients in these perfect gluten free pancakes?
Besides the gluten free all purpose flour and almond flour you will need:
Milk- you can sub plant based milks if need
Tips for cooking the perfect gluten free pancakes
The right pan matters! I absolutely love using my cast iron griddle for these pancakes. When greased with butter in between batches nothing sticks, each pancake browns nicely and I can cook 6 pancakes at a time! I seriously love this thing and it lives atop my stove 24/7.
Follow the exact ratio of almond flour and gluten free flour listed in the recipe below. I can not account for less than desirable pancakes if you don’t follow those measurements!
Use your spatula to check the underside of your pancakes before flipping. The times listed in the recipe below are approximate, I always visually check my pancakes before flipping! You are looking for some nice brown and golden coloring before giving them a flip.
If your batter is not spreading out as you would like on your pan, use whatever you’re using to pour the batter to spread it out a bit as you pour it on the griddle.
Keep each batch of pancakes warm as you finish cooking the rest of breakfast by putting them on a plate in a warmed oven. This is my trick to cooking multiple dishes for one meal and serving them all warm when its time to eat. No microwave needed!
Here is the recipe for perfect gluten free pancakes:
- 1 cup almond flour
- 1/2 cup gluten free all purpose flour
- 3 tsp baking powder
- 1 egg
- 1 1/4 cup milk
- 3 tbsp melted butter
- 1 tsp vanilla (optional)
- 2 tbsp sugar (optional)
- Extra butter for greasing your griddle after each batch
- Melt butter in small sauce pan over low heat
- While waiting for butter to melt, mix dry ingredients in a medium bowl and mix well
- Add in milk and egg and mix again
- Add in melted butter and optional ingredients at this time- and mix again
- Preheat your griddle to medium/low heat
- Grease griddle with additional butter
- Using a 1/4 cup measuring cup, pour batter to griddle once preheated
- Let pancakes cook 5-6 minutes. You will see small bubbles starting to appear in the pancake when its just about ready to flip. I usually gently take a peak at the underside before flipping to see how done it is. I look for some nice browning.
- Flip the pancakes and let cook another 3 or so minutes, feel free to check that underside again before deciding they are done.
- Serve warm and enjoy with syrup, fruit and bacon!