Easy Gluten Free Pancakes

Easy Gluten Free Pancakes

You have to try these easy, gluten free pancake recipe.  They are absolutely to die for!

For those of you who have asked for gluten free pancakes look no further! The secret to making light fluffy pancakes is whipping the egg whites to stiff peaks.  

Most of us prefer light and fluffy pancakes.  When you make pancakes using other flours than wheat,  you need extra help with texture to avoid pancakes tasting like cardboard. When you are not using wheat flour,  eggs and arrowroot or cornstarch provide the binder to hold everything together.  

Eggs and arrowroot also help the body and create light texture in this gluten free pancake.   The recipe is suitable for people who are following Paleo diets.  Nowadays they have 1 to 1 gluten free flours to make substituting very easy. If you have that in your pantry feel free to just use that instead and I added a recipe for that as well. If you are looking for other breakfast/brunch ideas see quiche or granola. Here is the recipe I hope you enjoy it!

Gluten Free Pancakes

Gluten free Pancakes

  • 1 cup almond meal
  • 1/4 cup corn starch (or arrowroot )
  • 1/4 cup tapioca starch (or buckwheat )
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2/3 cup milk
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 whole eggs (separate yolks from the whites)
  • 2 tbsp butter (for cooking the pancakes)

Alternative if you are using 1 to 1 flour (slightly bigger batch 15-20 medium size pancakes)

  • 1 3/4 cup 1 to 1 flour
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1 3/4 cup milk
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 2 whole eggs (separated )
  • 3 tbsp butter (to cook the pancakes )

How to make gluten free pancakes

  1. Using two separate bowls,  mix dry ingredients in one and wet ingredients in the other ( but not the egg whites).  Combine the dry ingredients with the wet and set aside the batter.  In a stainless steel bowl,  whip egg whites to stiff peaks and fold into the batter.  

    On a hot griddle or cast iron skillet add a little butter. When it's melted,  add 2 oz of batter for each pancake.  Cook for about 45 seconds on the first side or until you see bubbles on the top of the pancakes and then flip them over and cook for another 30 seconds.  

    These will be light and puffy.  Try Adding a third 3 egg white to the whipping will insure very light pancakes.

    Serve hot with butter and your favorite maple syrup.  

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