I have searched high and low for a good gluten-free pancake recipe, but it took me until finding this one to really be able to re-create the deliciousness of the original.
Not only do these easily imitate regular pancakes, I dare say they are even better.
Read on for my new favorite pancake recipe. I’ll write it up just after I finish this batch…
Not only are these pancakes gluten-free, they are also vegan! If you don’t have a go-to gluten-free flour mixture or prefer to make your own, make sure you use one that has xanthan gum. My favorite gluten-free flour mixes are Pamela’s Artisan Blend and Bob’s Red Mill All-Purpose Flour.
The Best Gluten-Free Pancakes Ever (adapted from http://blog.freepeople.com/)
1 cup gluten-free flour mixture
2 tsp baking powder
1 tsp cinnamon
1 pinch sea salt
¼ cup unsweetened applesauce or ¼ cup mashed banana
1 cup unsweetened almond milk (substitute regular milk if you’d like)
1 tsp vanilla extract
1 Tbsp agave nectar
- In a medium bowl, whisk together all of the dry ingredients.
- Add the rest of the ingredients and whisk until well-combined.
- Heat a griddle or pan on your stovetop over medium heat, and cook the pancakes as you would normally. You can add a bit of coconut oil, ghee, or butter to grease the pan if you’d like.
- Serve with whatever toppings you wish! I love adding a bit more agave nectar, maple syrup or silan (date honey) along with fresh blackberries and sea salt. Yum!!
What’s your go-to pancake recipe?