Gluten-free pancakes
Gluten-free pancakes are a delicious breakfast option for those with gluten intolerance or celiac disease. Made with alternative flours like rice, almond, or coconut flour, these pancakes are just as fluffy and tasty as the traditional version. They can be enjoyed with a variety of toppings such as fresh fruit or your favorite syrup. For a dairy-free option, substitute your milk alternative of choice. We used almond milk before our daughter outgrew her dairy intolerance. Gluten-free pancakes are a satisfying and healthy way to start your day without the worry of gluten.
Ingredients
- 1½ c 1-to-1 flour
- 1 Tbsp baking powder
- ½ tsp salt
- 2 Tbsp sugar
- 1 c milk
- ½ c water
- 2 Tbsp olive oil
- ½ tsp vanilla extract
Makes: 4inch round
Instructions
- Preheat the griddle to 375℉. Combine flour, baking powder, salt, and sugar in medium size mixing bowl.
- Combine milk, water, olive oil, and vanilla extract. Pour into dry ingredients while stirring. Mix by hand until smooth.
- Pour batter onto griddle in 4 inch rounds. The pancakes are ready to flip when the bubbles pop and the rest of the batter looks dull. Flip and cook approximately 4-5 minutes.
Notes
When we cooked these prior to our daughter outgrowing her dairy intolerance, we used almond milk. We've also replaced regular sugar with coconut sugar.
Nutrition
Serving: 4gCalories: 275kcalCarbohydrates: 42gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 634mgPotassium: 93mgFiber: 5gSugar: 11gVitamin A: 99IUCalcium: 283mgIron: 2mg
Tried this recipe?Let us know how it was!