How to Make Pancakes the Fluffy, Gluten Free Way!

Are you one of the increasing number of people who can't stomach gluten? Do you feel like you're missing out on life's little treats?

Here's the good news! Gluten-free pancakes are a thing now.

Keep reading for more on how to make pancakes that suit your gluten-free lifestyle as well as your craving for a first-thing-in-the-morning feast.

How to Make Pancakes Without Gluten

Since gluten free bread became a reality, it was only a matter of time before a gluten-free pancake recipe came along.

Try this healthy, easy pancake recipe and you'll soon be munching on this classic breakfast dish every day of the week.

Ingredients

1¼ to 1½ cups all-purpose gluten-free flour
3t baking powder
½ t salt
1 T sugar
1¼ cups milk
1 egg
3 T melted butter (optional)

Method

Sift the flour, salt, baking powder, and salt together in a large bowl.
Add the sugar and mix
Mix the milk, egg and melted butter together
Add the wet ingredients to the dry and whisk or mix with a fork until smooth.
Heat a large pan or non-stick griddle over medium-high heat.
Scoop or pour ¼ cup of batter per pancake into the pan.
Cook until bubbles form on the surface.
Flip the pancakes and cook until golden brown on the bottom.

Please note that gluten-free flour mixes can be variable in their consistency. It's best to start with the smaller amount of flour and add more if needed.

"What about toppings?" is probably the question on your mind right now. Here you go...

Gluten-Free Pancake Toppings

Take your gluten-free pancakes up a notch with these awesome toppings made from real ingredients. They are way better and healthier than store-bought syrups.

Blueberry Syrup Ingredients

2 cups of fresh or frozen blueberries
½ cup honey or sugar
1 cup of water
2 T water in a separate cup
1 T tapioca starch

Instructions

Combine the starch with 2 tablespoons of water in a small bowl and set aside.
Add the cup of water and blueberries to a medium saucepan with the sugar or honey.
Bring the mixture to the boil, stirring occasionally.
Reduce the heat and simmer for 10 minutes. The blueberries will start to burst open.
Add the water and starch mixture and blend well.
The sauce will thicken and you'll smell the aroma of blueberry pie.
Pour generously over your freshly made gluten-free pancakes.

If desired, you can keep this topping in a sealed container in the refrigerator for up to two weeks and warm it slightly before serving.

For a strawberry version of the above, use two cups of diced strawberries instead of the blueberries.

There's More

If you enjoyed this quick tutorial on how to make pancakes from scratch to suit your gluten-free life, you might enjoy some of our other recipes too. If you aren't following a grain-free path, our traditional super-yummy caramelized banana pancakes might be just what you need.

Keep reading our blog and you'll also find plenty of tips and tricks on how to master the other things you want and need to do, the hassle-free way.