These easy Gluten Free Pancakes are simple to prepare and made easily with Bob’s Red Mill Gluten Free Flour. No need to add an extra xanthan gum! These can be made vegan by subbing flax eggs. {gluten free, vegan}
You guys these are the easiest Gluten Free Pancakes ever and it’s all thanks to Bob’s Red Mill All Purpose Flour. I love this stuff because I can feel good about the ingredients and it’s so easy to replace regular flour with it.
I have two Bob’s Red Mill Flours that I use all the time. The first one is this All Purpose Flour and it does not contain xanthan or guar gum. The other is Bob’s Red Mill 1 to 1 Gluten Free Flour. Both are great for baking but the 1 to 1 does contain the binder xanthan gum. This can make for a thicker batter and can be good for cakes and breads.
AND you can make these VEGAN by replacing the eggs with flax eggs.
How To Make Flax Eggs…
Mix one tablespoon of flaxseed meal with 2 1/2 tablespoons of water.
Let it sit for a minute and it should thicken up. That’s it!
If you are gluten free you need a simple Gluten Free Pancake recipe like this one. They are extremely versatile and can be used to make all sort of yummy pancake variations…
Pancake Add-Ins
- Enjoy Life Chocolate Chips
- sliced bananas
- berries
- pumpkin puree
- pumpkin spice mix
- dried fruit
- oatmeal
- peaches
- ricotta or cottage cheese
- greek yogurt
- nut butters
- coconut flakes
- chopped nuts
How To Make Gluten Free Pancakes…
To make gluten free pancakes simply whisk all the dry ingredients together in one large bowl. Melt the butter and allow to cool for a minute or two, then mix all the wet ingredients in another bowl.
Fold the wet ingredients into the dry and stir well. Add more almond milk in small amounts until you get the consistency you want. I kept mine thick but you can easily get thinner pancakes by adding more milk. Add any add ins as desired. (optional)
Heat the griddle to 350 degrees and melt some butter on it. Grill pancakes a few minutes per side until cooked through. The butter helps the pancakes to brown but these do not brown like regular pancakes.
Need More Gluten Free Breakfast Recipes? Try These…
- Gluten Free Apple Cider Doughnuts
- Gluten Free Egg Casserole
- Gluten Free Chocolate Chip Banana
- Keto Blueberry Muffins
Gluten Free Pancakes
Ingredients
- 1 1/3 cups Bob's Red Mill Gluten Free All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tbsp butter, melted and cooled
- 2 eggs
- 1 tsp vanilla
- 1 tbsp sugar
- 1 1/4 cups almond milk, add more or less to desired consistency
Instructions
- Preheat the griddle or pan to medium high and add some butter to pan.
- Whisk together all dry ingredients in a large bowl. In a small bowl mix together all wet ingredients. Pour wet ingredients into dry and stir well.
- Add more milk if you want a thinner pancake. You will have to adjust this to your desired consistency.
- Cook for a few minutes per side or until cooked through. Serve immediately with lots of butter and syrup.
Nutrition
Adapted from Bob’s Red Mill.
the best gluten free ones i have ever made. all of you make these when in doubt!!!! thank you for the recipe
Thanks so much for letting me know Wynn! Glad you liked them.
These were quick and easy, made about 20, 2-3 inch pancakes, I didn’t even need syrup they were so good without!. I could see adding some small fruit pieces to make even more delicious
Thanks so much for letting me know Sandra! I’m glad they worked for you!