breakfast
Perfect Gluten-Free Pancakes
This hearty and delicious gluten-free pancake recipe is made with a blend of almond and oat flour. We wanted to create a recipe that doesn't use gummy gluten-free flour mix. These pack a lot of flavor and are a breakfast the whole family will love (plus they freeze well!).
A little about this recipe
Like most families, before we cut gluten out of our diet, one of our favorite weekend pastimes was cooking mounds of pancakes together. At first, we suffered through quite a few disappointing gluten-free recipes: too gummy, too bland, off-putting texture or unhealthy store-bought mixes were a few of the problems. We worried that Saturday morning pancakes would be ruined forever.
But as soon as these almond and oat flour pancakes were created, our weekends were saved and we’ve never looked back. These perfect gluten-free pancakes are the single most cooked recipe at our house. Even our five-year-old could probably recite the recipe from memory. With equal parts almond and oat flour, these pancakes are hearty, nutritious, and naturally sweetened. That’s right, there is no need for sugar or syrup in the batter at all! If you’re new to cooking with minimal added sweeteners, you could try adding a tsp of vanilla extract if you’d like them a little sweeter tasting.
Keep in mind, these pancakes do not taste like IHOP pancakes. They do not taste like boxed pancake mix pancakes. They do not taste like bland processed pancakes which rely on copious amounts of syrup to make them edible. These pancakes are thick and hearty and full of flavor. They taste homey and old-fashioned, and like you should be eating them in front of a log fire in Vermont on a snowy morning. Promise me you’ll cover them in grass-fed butter and real maple syrup, and I promise you they will revolutionize your weekend pancake making.
GREEN BEE GLUTEN FREE
Perfect Gluten-Free Pancakes
Ingredients
Instructions
In a large bowl, whisk together all your dry ingredients. Store bought oat flour will be ground finer, and your pancakes will have a little less texture. If you don’t have oat flour, making your own can be easy and much more cost effective. Just blend regular (not quick cook) oats in a blender or food processor. The pancakes will be slightly nuttier, because the oats won’t be as fine. But they cook and taste the same. Homemade oat flour can add to the rustic charm of these beauties!
Melt your butter in a sauce pan, then add the milk to heat it slightly. We want to avoid adding cold milk to the melted butter since it will make the butter clump back up again.
Whisk the eggs with the slightly warm milk and butter combo in a large bowl. We don’t want the milk too hot, because it could start cooking the eggs, and we want to avoid a cooked egg flavor in our pancakes. Don’t overthink it though. The milk should be warm enough to keep the butter liquid, but not too hot to cook the eggs. There is a sweet spot there, but this recipe is very, very forgiving. Don’t stress. Pancakes are a no stress ordeal.
Add your dry ingredients into your wet ingredients and stir well, until there are no clumps left . It helps to let the batter sit and rest for a few minutes before cooking, as the oat flour will absorb the liquid and thicken slightly.
Bake on a preheated skillet or cast iron pan for a few minutes per side. If the batter gets too thick you can add up to an additional ½ cup of milk.
Brittany’s notes
These pancakes freeze very well and make a perfect quick breakfast for busy mornings. They reheat quickly in a toaster oven or even in a skillet for a few minutes. We’ve taken to making comically large quadruple batches just to have enough to freeze for breakfast during the week. And if you want to avoid a school day sugar crash from too much maple syrup, these taste wonderful topped with just butter, nuts, fruit, or peanut butter. They are hardy enough to easily keep you full and happy until lunch.
