Gluten Free Pancakes

These gluten free pancakes require no special flours or wacky ingredients: just whole foods you’ll have in your pantry. And they’re so, so tasty.

Gluten free pancakes

If you eat gluten free, you’ll know that many recipes ask you to buy lots of funky ingredients. Tapioca flour? Xanthan gum? Or many recipes call for special gluten free flour, which can be full of additives. These pancakes though: these pancakes! They are gluten free pancakes that are made with only natural foods you’ll find in your pantry. Think: Oats. Eggs. Bananas. How do we do it? Keep reading for this delicious gluten free pancakes recipe that will change your breakfast table forever!

Related: Gluten Free Breakfast Ideas for Everyone

gluten free pancakes

How to make gluten free pancakes

OK, so how to make gluten free pancakes without using gluten free flours or starches? Our first secret is old fashioned oats. This recipe is made in a blender, which blends the oats into a fine flour consistency. So, you don’t need separate flours at all! Basically, eating these gluten free pancakes are like eating a big bowl of oatmeal. Because they’re made with just oats and we have no gluten present, we’ve used eggs to hold them together. If you eat plant based, you can use flax eggs in place of the egg too. (More info on flax eggs is in this post.)

Another key here is bananas! The bananas help to add natural sugars and to add texture and binding. This also allows the gluten free pancakes to have no refined sugar: they’re just lightly sweetened with maple syrup.

How does it all work? Simply whiz up everything (with some spices and baking powder) in a blender! Somehow, using a blender makes it seem like magic and easier than stirring it together in bowl. (Maybe because there’s a little less mess? Who knows.)

For cooking these gluten free pancakes, you’ll use the traditional method on a griddle. One note is that because they have less gluten, you’ll need a gentle touch when flipping the pancakes. It should feel essentially the same a normal pancake, just try to be a bit more careful and precise. And that’s it! You’re left with all natural, incredibly delicious gluten free pancakes.

Related: 13 Gluten Free Desserts Everyone Will Love | Best Gluten Free Dinner Recipes

gluten free pancakes

Pancake topping ideas

The easiest topping for these gluten free pancakes is, of course, a light drizzle of maple syrup! However, if you’re looking for some other ideas, here are some of our favorites:

  • Add peanut butter or almond butter. Adding a nut butter adds a hit of extra protein: try our homemade almond butter.
  • Add fresh or frozen blueberries. Place them right onto the pancakes after you’ve poured them onto the griddle (not right into the batter).
  • Serve with homemade jam, like our chai cherry jam, rhubarb jam (or compote), or cranberry jam.
  • Top with berries like strawberries, raspberries or blackberries.
Breakfast ideas

Looking for gluten free breakfast ideas?

Outside of these gluten free pancakes, here are a few of our favorite gluten free breakfast ideas:

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Gluten Free Pancakes


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  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 9 large or 12 small pancakes 1x

Description

These gluten free pancakes require no special flours or wacky ingredients: just whole foods you’ll have in your pantry. And they’re so, so tasty.


Scale

Ingredients

  • 3 large very ripe bananas
  • 2 large eggs
  • 1 1/2 cups rolled oats, plus more for topping
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)
  • 1/2 cup milk or almond milk
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • Oil, for brushing the griddle

Instructions

  1. In a blender, combine all ingredients. 
  2. Lightly grease a skillet with butter and wipe off any extra grease with a paper towel. Heat the skillet to medium heat.
  3. Before you start, make sure the batter is at a pourable consistency and not too thick: if so, add a splash of milk. 
  4. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip and heat until cooked through and lightly browned. Serve immediately or keep warm in a 300F oven until serving. 

  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Gluten free pancakes, Gluten free breakfast ideas, Gluten free brunch ideas, Gluten free recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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