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Gluten Free Pancakes

Gluten Free Recipes

Many delicious recipes for gluten free pancakes! Basic, buckwheat, chestnut, cranberry, garbanzo, super fine and even blender pancakes!

Gluten Free Pancakes

Basic Gluten Free Pancakes

1-1/4 cups rice flour
2 teaspoons gluten-free baking powder
1 teaspoon soda
1/2 teaspoon salt
1-1/4 cup buttermilk or sour cream
2 eggs
1/4 cup olive oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs.

Mix and cook on hot griddle.


Garbanzo Pancakes

Garbanzo Pancakes are made with garbanzo bean flour, seasoned with cinnamon and sweetened with honey.

1/4 cup super fine gluten free white rice flour
1/4 cup potato starch
1/2 cup Garbonzo bean flour
1 tablespoon tapioca flour
1-1/2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 to 1 teaspoon of cinnamon (optional)
1/4 teaspoon gluten-free vanilla powder
2 tablespoons honey
2 tablespoons cooking oil
1 egg or egg substitute equivalent
1/2 to 1 cup of water

Beat egg or mix egg substitute first in a separate bowl. Mix all dry ingredients together. Add gluten-free vanilla powder, cooking oil, egg (or substitute) and honey.

Add water a little at a time while stirring batter. The total amount of water you add will depend on the thickness you prefer your pancakes. The less water equals thick pancakes, more water equals thin pancakes.

Over medium heat, place large, nonstick skillet that's been lightly coated with oil. Using a ladle or large spoon, pour batter into skillet and cook until tops are bubbly. Turn and cook until golden brown.


Super Fine Pancakes

Tender super fine pancakes made with super fine gluten free flour, potato starch and tapioca flour. A bit of honey lends a touch of natural sweetness.

1/4 cup super fine gluten-free white rice flour
1/4 cup potato starch
1 tablespoon tapioca flour
1-1/2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon (optional)
1/4 teaspoon gluten-gree vanilla powder
1 tablespoon honey
1 tablespoon cooking oil
1 egg or egg substitute
1/2 to 1 cup water

Beat egg or mix egg substitute first in a separate bowl.

Mix all dry ingredients together. Add vanilla extract or the gluten-free vanilla powder, cooking oil, egg (or substitute) and honey.

Add water a little at a time while stirring batter. The total amount of water you add will depend on the thickness you prefer your pancakes. The less water equals thick pancakes, more water equals thin pancakes.

Over medium heat, place large, nonstick skillet that's been lightly coated with oil. Using a ladle or large spoon, pour batter into skillet and cook until top are bubbly. Turn and cook until golden brown. Yields eight, 4-inch pancakes.


Cranberry Pancakes

Fresh Cranberries

These delicious cranberry pancakes use superfine gluten free white rice flour and quinoa flour.

Dry ingredients:
1/2 cup superfine gluten-free white rice flour
1/2 cup quinoa flour
1 tablespoon sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup coarsely ground or finely chopped pecans
1/2 cup dried cranberries (or fresh blueberries if preferred)

Wet ingredients:
1 whole egg and one egg white
2/3 cup milk
1/2 cup applesauce
2 tablespoons oil

Mix dry ingredients in a bowl and set aside. Whip wet ingredients in a blender for about a minute. Pour wet indredients into dry ingredients and stir until well blended.

Pour batter from tip of a large spoon onto hot griddle. Turn pancakes as soon as the Cranberry Pancakes are full of bubbles and cook until done.

Cranberry Sauce

Cranberry Pancake Sauce

Three simple, natural ingredients make up this delicious Cranberry Pancake Sauce. Cranberries, sugar and orange juice. If you prefer, you can use water in place of the orange juice.

1 bag fresh cranberries
1 cup sugar
1 cup orange juice or water

Mix all ingredients in a medium sauce pan. Bring to boil over medium-high heat. Simmer until berries pop. Chill until ready to serve.

Did you know? When a Russian child gets a cold, the doctor recommends cranberry drinks.


Sweet Chestnut Pancakes

Chestnuts

Chestnut makes these Sweet Chestnut Pancakes extra special. The use of a smooth chestnut puree gives them their distinctive flavor. Rice flour and cornmeal replace standard flour.

3 eggs
1/2 pint water or milk
4 ounces sweet chestnut puree
4 ounces rice flour
4 ounces cornmeal
Pinch salt to taste
1/2 teaspoon bicarbonate of soda
1/4 teaspoon tartaric acid
1 tablespoon olive oil
1/2 ounce sugar

Beat the eggs,sweet-chestnut puree, oil and milk together.

Mix all the dry ingredients.

Next, quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before cooking.

Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again.

Cook until both sides are light brown. Serve Sweet Chestnut Pancakes hot with butter and jam.

Make Your Own Sweet Chestnut Puree

12 ounces roasted chestnuts (peeled)
1 cup sugar
2 cups water
1 tablespoon pure vanilla extract

n a saucepan, combine nuts, sugar and water and bring to a boil. Reduce heat to medium low and simmer for 25 to 35 minutes until the majority of the liquid is evaporated. Remove from heat and add the vanilla.

Strain the chestnut, reserving the sugar syrup and transfer to a food processor and blend until smooth. Add syrup slowly until desired consistency is obtained. Allow to cool before refrigerating.


Buckwheat and Blueberry Pancakes

Buckwheat and Blueberry Pancakes

People who love pancakes can enjoy these Buckwheat and Blueberry Pancakes without being overly concerned about their waistline. This makes a special breakfast or brunch for lazy weekends or holidays. This recipe is gluten free, dairy free and detox friendly!

1 cup gluten free self raising flour
1 cup buckwheat flour
2 tablespoons gluten substitute
2 teaspoons gluten free baking powder
1/2 teaspoon ground cinnamon
3/4 ounce hazelnut meal flour
1-1/4 cup low fat soy or rice milk
4 eggs, separated
1 tablespoon pure maple syrup
1-1/2 cup fresh or frozen thawed blueberries
Macadamia oil, to grease

Hazelnut Syrup

1/3 cup hazelnuts
2 cups unsweetened apple juice
1 vanilla bean, split lengthwise
1 cinnamon stick
1-1/2 tablespoon pure maple syrup

To make Hazelnut Syrup: Spread hazelnuts on an oven tray and toast at 350 degrees for 7 to 8 minutes or until lightly browned and fragrant. Place nuts in a clean tea towel and rub vigorously to remove skins. Roughly chop the nuts and set aside.

Bring apple juice, vanilla and cinnamon to the boil in a saucepan over medium heat. Simmer, uncovered, for 8 to 10 minutes or until reduced by half. Stir in hazelnuts and maple syrup and set aside to cool slightly.

Sift flour, buckwheat flour, gluten substitute, baking powder and cinnamon into a large bowl. Stir in hazelnut meal and make a well in the center. Whisk together milk, 1/3 cup water, egg yolks and maple syrup. Gradually stir into the flour mixture and whisk to a smooth batter. Stir in blueberries.

Use electric beaters to whisk egg whites in a clean bowl until firm peaks form. Gently fold egg whites into pancake batter until combined.

Heat a large non stick frying pan over medium heat and brush with oil. Use a 1/3 cup measure to scoop two lots of pancake batter into pan, allowing room for spreading. Cook for 2 minutes or until browned underneath. Carefully turn pancakes and cook for 2 minutes or until puffed, browned underneath and cooked through. Line an oven tray with baking paper and place pancakes on tray in oven at 200 degrees to keep warm. Repeat with remaining batter to make 12 pancakes, lightly brushing pan with oil between batches.

To serve, place pancakes on serving plates and drizzle the syrup over the top.

Recipe Notes

  • Batter can be made several hours ahead; whisk egg whites and fold through just before cooking.
  • Pancakes will keep warm in oven for up to an hour.
  • Syrup will keep for up to 1 week in refrigerator.

Blue Buck Cakes

Blue Buck Cakes

These are great Blue Buck Cakes that get their name from the use of blue cornmeal in addition to blueberries in the recipe.

1 cup blue cornmeal
1 cup buckwheat flour
3/4 teaspoon sea salt (optional)
1-1/2 tablespoons gluten-free baking powder
2-cups milk or soy milk
1-1/2 teaspoon unrefined vegetable oil
1/2 cup blueberries

Mix dry ingredients and liquids separately. Stir mixtures together just until lumps disappear. Pour batter onto hot, oiled griddle, turning once. Serve Blue Buck Cakes hot with your favorite sweetener.

Recipe Notes

  • If you cannot find blue cornmeal, you can use 1/2-cup regular and 1/2-cup corn flour. If that is too much cornmeal for you, you could try 1/4-cup cornmeal and 3/4-cup corn flour.
  • Add a little more flavor by increasing the salt to 1-1/4-teaspoon and the blueberries to 1-cup.

Blender Pancakes

Easy as can be Blender Pancakes. Just fire up your griddle, put all your ingredients into a blender, blend and cook! On its own, cornmeal is relatively low in fat (about 2 to 3 grams per 100 grams of cornmeal). And, since most cornmeal has been enriched with iron and B Complex Vitamins, cornmeal is also a great source of energy.

1 cup buttermilk *
2 eggs
1 tablespoon cooking oil
2 tablespoons brown sugar
1/2 teaspoon baking soda
1 teaspoon gluten-free baking powder
1/2 cup rice flour
1/2 cup potato flour
1/4 cup corn meal
Pinch salt

Place milk, eggs and oil in blender. Blend at low speed. Add sugar and dry ingredients. Pour 6-inch rounds into greased skillet or non-stick pan. Flip when bubbles appear through out and edge of cake looks dull. Makes 4 servings.

* Add more milk for thinner pancakes or more flour for thicker ones.


Secrets to Great Pancakes

Secrets

  1. When cooking pancakes, use just enough butter to keep the batter from sticking. Too much butter causes the pancakes to brown before they are cooked through. Or you can lightly brush the pan with a little bit of corn oil instead of using butter.
  2. Shredded apples, pears, or zucchini are great add-ins to the batter, as are chopped walnuts or pecans, mashed bananas, miniature chocolate chips, or a tablespoon of peanut butter.
  3. If you always serve maple syrup for a topping, surprise your family with new toppings like cherry or strawberry sauce, cinnamon maple butter, blueberry syrup, apple cinnamon syrup, or maple rum syrup.