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Tremendous Fluffy Gluten-Free Pancakes (1 Bowl!)

It’s no secret we LOVE pancakes right here at MB. Our first published recipe was a pancake recipe and there have been many more pancakes since then! However an excellent traditional, FLUFFY gluten-free take just like your favourite pancake house-style brief stack? It’s an overdue addition to the gathering!

These pancakes are simple to make in 1 bowl in simply 25 minutes. Get able to flip — you’re gonna love ‘em!

Eggs, oil, salt, vanilla, brown rice flour, cassava flour, potato starch, coconut sugar, almond flour, and dairy-free milk

These EASY, fluffy, AMAZING gluten-free pancakes start by whisking collectively the traditional pancake moist components: (dairy-free) milk, eggs, oil, and vanilla.

Subsequent, we add a mix of gluten-free flours: almond flour, brown rice flour, potato starch, and cassava flour. We experimented with many various mixtures and ratios till we landed on this good combine!

Dry ingredients in a bowl over wet ingredients

The ultimate pancake necessities embrace (coconut) sugar for sweetness, baking powder for carry, and sea salt for taste.

Stirring gluten-free pancake batter

Prepare dinner them in your favourite pan identical to you’d every other pancake, and it’s showtime!

Cooking pancakes in a cast iron skillet

We hope you LOVE these pancakes! They’re:

Undetectably gluten-free
& Pancake perfection!

We love topping these pancakes with (dairy-free) butter and maple syrup for a traditional pancake-house really feel. They’re additionally scrumptious with our 4-Ingredient Nutella (Vegan + GF), Simple Berry Compote, sliced fruit, nut butter, and extra!

Extra Gluten-Free Pancake Recipes

In case you do that recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Close up shot of a bite of fluffy gluten-free pancakes on a fork

Prep Time 10 minutes

Prepare dinner Time 15 minutes

Complete Time 25 minutes

Servings 12 (Pancakes)

Course Breakfast

Delicacies Dairy-Free, Gluten-Free

Freezer Pleasant 1 month

Does it hold? 3-4 Days

Forestall your display from going darkish

  • 2/3 cup dairy-free milk (we used almond // dairy milk would additionally work)
  • 2 giant eggs (natural, pasture-raised when attainable)
  • 1 Tbsp avocado oil (or sub melted dairy-free butter, butter, or different impartial oil // plus extra for greasing pan)
  • 2 tsp vanilla extract
  • 1/2 cup almond flour*
  • 1/3 cup brown rice flour
  • 1/3 cup potato starch (NOT potato flour)
  • 1/4 cup cassava flour (we like Otto’s)
  • 1/4 cup coconut sugar (or sub cane sugar // can use rather less, however we advocate this quantity for pancake house-style muffins)
  • 2 tsp baking powder
  • 1/2 tsp sea salt

FOR SERVING elective

  • Dairy-free butter
  • Maple syrup
  • To a medium mixing bowl, add dairy-free milk, eggs, oil, and vanilla. Whisk properly to mix.

  • Subsequent, add almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt. Whisk till no flour streaks stay. Let the batter relaxation for about 5 minutes when you preheat your pan.

  • Warmth a cast iron or non-stick skillet (or a griddle) over medium warmth. Add sufficient oil or butter to flippantly coat the underside of the pan. As soon as sizzling, spoon ~1/4 cup batter onto the pan and cook dinner for 1-3 minutes till the bubbles begin to “stick” and the sides are barely dry. Flip and cook dinner on the opposite facet for an additional 1-2 minutes, lowering the warmth to medium-low if browning too rapidly. Repeat with the remaining batter.
  • Serve heat with elective butter and maple syrup or your favourite toppings. Leftovers will be saved within the fridge for 3-4 days or within the freezer for 1 month (or longer). To freeze, lay in a single layer on a parchment-lined baking sheet and freeze till agency, then switch to a freezer-safe container. Reheat within the toaster oven, microwave, or oven till sizzling.

*If egg-free/vegan, we’d counsel utilizing this recipe as an alternative. We tried flax and chia eggs on this recipe and sadly neither labored in addition to we’d hope!
*Almond flour is vital for making the pancakes gentle and fluffy! The subsequent best choice could be cashew flour. If nut-free, you possibly can attempt sunflower seed meal, however we haven’t examined it this fashion and may’t assure the consequence.
*Vitamin info is a tough estimate calculated with out elective components.

Serving: 1 pancake Energy: 107 Carbohydrates: 14.4 g Protein: 2.4 g Fats: 4.6 g Saturated Fats: 0.6 g Polyunsaturated Fats: 1 g Monounsaturated Fats: 2.8 g Trans Fats: 0 g Ldl cholesterol: 31 mg Sodium: 201 mg Potassium: 80 mg Fiber: 0.9 g Sugar: 3.5 g Vitamin A: 45 IU Vitamin C: 0 mg Calcium: 88 mg Iron: 0.5 mg

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