There is nothing like fresh pancakes waking up in the morning, but when you have Gluten-Free Pancakes, the guilt is sheared away. These pancakes do cook and taste like a perfect morning pancake. Now, let’s have some fun with it!

Here is the confession: My husband recently (this year) realized that gluten upsets his stomach. Not knowing what was making him feel bad came with several trial runs— dairy free, egg free, gluten free, keto…you name it! So, with that came many ideas to keep his belly happy. 🙂

Gluten-free can mean many things.

This recipe is a basic pancake, so feel free to make it your own and what your family likes. I’m not sure you’ll start bodybuilding with this recipe; it’s meant for a simple and yummy breakfast. Here are some ideas to top your pancake and to “beef up” (add protein additives) for healthier versions.

NOTE: For every type of pancake, keep a little extra to garnish on top (of course with real maple syrup, salted butter, and/or honey).

Add flavors to batter before frying (with those that are exceptions)

Banana Nut Pancakes: add 1/2 cup fresh thinly sliced bananas and 1/4th cup pecans)
Blueberry Vanilla: (recommend wild blueberries) 1/2 cup blueberries and 1 tbsp Organic Vanilla Bean Paste
Lavender Vanilla Pancakes (one of my favorites): 1 tbsp dried lavender and 1 tbsp Organic Vanilla Bean Paste.
Maple Bacon Pancakes: (Don’t put in batter) Add 1/2 cup cooked, bite-size bacon pieces covered in maple syrup. Add a small amount of cold syrup to a cooking pancake, drop in maple bacon pieces, then flip.
Sour cream and chive pancakes: (this is real!) add 1/2 cup of sour cream to batter and drop in small slices of green onion. (no white parts or very green parts—too spicy!)

What kind of flour should I buy?

I prefer Bob’s Red Mill flour. Its easy 1:1 ratio makes for seamless measuring. Almond flour is an option, but it tends to make a much thicker pancake. The advantage of an almond flour pancake is that it is low in carbs and more protein-packed. Most gluten-free flours have advanced to this point, making it more seamless than ever. It never hurts to go try some new brands.

Bob’s Red Mill Flour is a combination of flours, including rice and potatoes. Therefore, it is fluffier!

How to Make Gluten-Free Pancakes (with Video)

Step One: Gather ingredients and supplies

These are just like traditional pancakes, so if you already know how to make pancakes, this will be easy for you!

Gather all the ingredients on the table: a large frying pan, a spatula, a mixing bowl, a fork, and a plate. If adding extras like blueberries or bananas, cut them and put them to the side.

Step two: Mix dry ingredients

Add the dry ingredients, such as flour, baking soda, baking powder, salt, and sugar, to a mixing bowl.

Step Three: Whip the egg & add the liquid ingredients.

Add eggs to the center of the dry mix and beat with your fork a couple of times to break up the yolk and egg white. Add buttermilk, milk, melted ghee, and vanilla.

Step four: Start your stovetop.

Turn the stovetop on medium and lightly spray the pan with oil. Wait for about 30 seconds for your pan to get warm. Use a measuring cup to dish out each pancake onto the pan. (Add any other additive here, if desired)

Step five: Add any toppings & flip

When the pancake bubbles at the top, carefully flip it to the other side. Let it cook for about 15 more seconds, then place it on a plate with the hot side up (so the steam can release from the pancake and it doesn’t become wrinkly).

Step six: Plate and garnish. 🙂

Add garnish of what type of pancake it is, place a pad of salted butter, and drizzle of organic maple syrup.

Gluten-Free, Easy!

The whole family was clueless about the difference in pancakes. They loved them and ate every last bite! Love to you and your family!!

Lisa