These gluten-free pancakes are a fluffy, golden delight that will make your mornings unforgettable. Made with wholesome ingredients, they boast a light, airy texture and a subtly sweet flavor that pairs perfectly with your favorite toppings.
Ready in just 25 minutes, they’re a quick and satisfying way to start your day without compromising on taste or quality.
Each bite offers a comforting warmth and a delicate crispness around the edges, making them irresistible. Whether you’re gluten-free or simply exploring new flavors, these pancakes are a crowd-pleaser.
Drizzle them with maple syrup, add fresh berries, or sprinkle with nuts for a breakfast that feels indulgent yet wholesome. Perfect for lazy weekends or busy weekdays, they’re a treat you’ll want to make again and again.
Ingredients for Gluten-Free Pancakes
- 2/3 cup gluten-free oat flour (ensure it’s certified gluten-free if needed)
- 2/3 cup almond flour (or substitute with another nut flour)
- 1/4 cup tapioca starch (can use arrowroot starch as an alternative)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup whole milk or almond milk (use dairy-free for vegan option)
- 2 tablespoons maple syrup (or honey, if preferred)
- 2 eggs, separated (use flax eggs for vegan version)
- 1 tablespoon vanilla extract
- Extra-virgin olive oil or butter, for the pan
- Maple syrup, fruit, and/or yogurt, for serving
Step-by-Step Instructions
- Prepare the batter: In a medium bowl, whisk together the oat flour, almond flour, tapioca starch, baking powder, and salt. Add the milk, maple syrup, egg yolks, and vanilla, and whisk until smooth. Let the batter sit for 5 minutes to thicken.
- Whip the egg whites: In a clean bowl, whip the egg whites to soft peaks. Gently fold them into the batter, being careful not to deflate them too much.
- Heat the pan: Place a non-stick skillet over medium-low heat. Add a small dab of butter or a drizzle of olive oil to the pan.
- Cook the pancakes: Pour 1/3 cup of batter into the pan. Cook until a few bubbles appear on the surface, about 1 1/2 to 2 minutes, then flip and cook for another 1 1/2 to 2 minutes or until set. Adjust the heat as needed to prevent burning.
- Repeat: Continue with the remaining batter, adding a dab of butter or oil to the pan each time.
- Serve: Enjoy the pancakes warm with maple syrup, fresh fruit, and/or yogurt.
Delicious Toppings and Pairings
Take your gluten-free pancakes to the next level with creative toppings! Drizzle them with warm maple syrup, fresh berries, or a dollop of Greek yogurt. For a decadent twist, try a spoonful of almond butter, a sprinkle of toasted coconut, or a handful of dark chocolate chips. Pro tip: Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
Perfect Pancake Prep: Time-Saving Tips
Short on time? Prep the dry ingredients the night before and store them in an airtight container. In the morning, simply whisk in the wet ingredients and whip the egg whites. Bonus tip: Use a large skillet or griddle to cook multiple pancakes at once, cutting down on cooking time.
Storage and Reheating Made Easy
Leftover pancakes? No problem! Let them cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet over low heat for a crispy exterior. Quick hack: Place a piece of parchment paper between each pancake before freezing to prevent sticking.
Recipe Variations to Try
Switch things up by adding 1/2 cup of mashed banana or pumpkin puree to the batter for a fruity twist. For a protein boost, mix in a scoop of your favorite gluten-free protein powder. Craving something savory? Skip the maple syrup and top with avocado, a fried egg, and a sprinkle of everything bagel seasoning.
Essential Equipment for Pancake Success
A good non-stick skillet or griddle is key for perfectly cooked pancakes. Use a 1/3 cup measuring cup to ensure even-sized pancakes every time. Don’t forget a sturdy spatula for easy flipping! Pro tip: If you’re whipping egg whites by hand, a stainless steel bowl works best for achieving soft peaks.
Gluten Free Pancakes
Ingredients
- 2/3 cup gluten-free oat flour
- 2/3 cup almond flour
- 1/4 cup tapioca starch
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup whole milk or almond milk
- 2 tablespoons maple syrup
- 2 eggs, separated
- 1 tablespoon vanilla extract
- extra-virgin olive oil or butter, for the pan
- maple syrup, fruit and/or yogurt, for serving
Instructions
- In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt. Whisk in the milk, maple syrup, egg yolks, and vanilla. Let the batter sit for 5 minutes.
- Meanwhile, in a clean bowl, whip the egg whites to soft peaks. Fold them into the batter, being careful not to deflate it too much.
- Heat a non-stick skillet over medium-low heat. Add a dab of butter or a drizzle of olive oil to the pan and pour in 1/3 cup of the batter. Cook until a few bubbles appear on the surface, about 1 1/2 to 2 minutes, then flip the pancakes over and continue cooking for another 1 1/2 to 2 minutes or until set. Watch the pancakes closely to make sure they don’t burn, adjusting the heat and the cooking time as needed. Repeat with the remaining batter, adding a dab of butter or more oil each time.
- Serve the pancakes with maple syrup, fruit, and/or yogurt for serving.