The Best Gluten-Free Pancakes
This is the only gluten-free pancake recipe you'll ever need! Customize it with your favorite add-ins and toppings and enjoy the epic pancake breakfast you deserve!
Servings: 14 pancakes
Calories: 104kcal
Ingredients
- 1 cup quinoa flour
- 1 cup oat flour
- 2 teaspoons baking powder
- 1 1/4 cup almond milk (or milk of choice)
- 2 large eggs (or flax eggs)
- 2 tablespoons maple syrup
- 2 tablespoons oil
for the mix ins (choose 1 of):
- 1/3 cup blueberries
- 1/3 cup chocolate chips
- 2 tablespoons lemon zest
- 1 cup grated apple (from 1 small apple)
Instructions
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
- Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
- Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.
Video
Notes
To store: You can store leftover pancakes in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat them in your toaster, microwave, or a 350ºF oven.
Nutrition
Serving: 1pancake | Calories: 104kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 43mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Calcium: 66mg | Iron: 1mg