0 Comments Posted on Apr 08, 2012 Last Updated Sep 27, 2012
Gluten-free pancakes are a staple in our home. We come up with new variations often, so when we come back to a recipe it time and again, we know it’s a keeper!
These simple, delicious pancakes can be made from scratch. If you’re short on time or making these on a weekday, you can easily substitute in a mix and embellish with our remaining ingredients. When we do this we prefer to use Arrowhead Mills Gluten-Free Pancake and Waffle Mix.
These pancakes are so lovely and lightly sweet that in the words of my daughter “these don’t even NEED syrup!” So if you’re short on syrup, or out, this is the recipe for you, because these little gems are best served up with a bit of butter, ghee or dairy-free Earth Balance. We add a touch of cinnamon and cardamom and the taste is just right!
This recipe makes approximately 16 dollar-size pancakes. We often make the recipe on the weekend and double the batch so that we can keep the rest in the fridge for the week. Simply put the cakes in the toaster oven to reheat!
ENJOY and let us know if you add anything:-) In fact, stop by our community on Facebook to post your pancake pics!
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Basic Gluten-Free Pancakes Recipe
OR Make your own Flour Mix using:
- 1/4 cup coconut flour
- 1/4 cup quinoa flakes
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour
- 1-1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 Tablespoons Unsweetened Apple Sauce (if you have the single serve on hand you can use one of those and have a bit left over to serve with your pancakes)
- 1 Teaspoon Grapeseed Oil, melted Ghee or melted Butter (optional)
- 2 eggs
- 2 Tablespoons Succanat
- 2 Teaspoons Cinnamon (to taste)
- 1 Teaspoon Cardamom (to taste)
- 1/2 Cup + 2 Tablespoons Unsweetened Coconut Milk
In a medium to large mixing bowl, combine dry ingredients if using from scratch variation.
If substituting Arrowhead Mills mix add 2 cups to a medium mixing bowl.
In a small bowl combine wet ingredients.
Add wet to dry mix.
Mix the batter until it is smooth. Add more coconut or non-dairy milk as needed.
Heat large skillet or griddle.
Scoop about 1/4 cup of batter at a time onto griddle.
Spread to a thin layer (about ¼-1/2” thick)
Watch for bubbles to form atop each cake before flipping.
Cook until lightly browned and cooked through.