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    Home » Recipes » Breakfast

    Gluten Free Pancakes

    Published: Mar 27, 2019 Modified: Feb 13, 2023 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    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}

    gluten free pancakes on a white plate

    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.  

    bob's red mill gluten free pancakes with syrup

    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 ½ tablespoons of water. 

    Let it sit for a minute and it should thicken up. That's it!

    bob's red mill gluten free pancakes

    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

    bob's red mill gluten free pancakes with berries

    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.  

    gluten free pancakes with syrup

    Need More Gluten Free Breakfast Recipes?  Try These...

    • Gluten Free Apple Cider Doughnuts
    • 4 Ingredient Chocolate Pancakes
    • Gluten Free Egg Casserole
    • Gluten Free Chocolate Chip Banana
    • Keto Blueberry Muffins

    Gluten Free Pancakes

    These easy Gluten Free Pancakes are easily made with Bob's Red Mill Gluten Free Flour and require no xanthan gum.  
    4.34 from 12 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Keyword: gluten free pancakes
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 170kcal

    Ingredients

    • 1 cup Bob's Red Mill Gluten Free All Purpose Flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 ½ tablespoon butter, melted and cooled
    • 1 egg
    • 1 teaspoon vanilla
    • 1 tablespoon sugar
    • 1 cup 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

    Calories: 170kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 333mg | Potassium: 104mg | Fiber: 2g | Sugar: 3g | Vitamin A: 225IU | Calcium: 125mg | Iron: 1.3mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

    Adapted from Bob's Red Mill.  

     

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach, freelance food writer, and blogger. At Seasonal Cravings, you will find wholesome gluten-free recipes and healthy lifestyle tips.

    Reader Interactions

    If you make this recipe, be sure to tag #seasonal_cravings on Instagram.  Please leave a comment below and rate the recipe. Thanks so much!

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    Comments

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      Recipe Rating




    1. wynn

      April 27, 2019 at 12:02 pm

      the best gluten free ones i have ever made. all of you make these when in doubt!!!! thank you for the recipe

      Reply
      • Karen Kelly

        April 27, 2019 at 1:02 pm

        Thanks so much for letting me know Wynn! Glad you liked them.

        Reply
    2. Sandra Harvey

      October 26, 2019 at 9:53 am

      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

      Reply
      • Karen Kelly

        October 26, 2019 at 1:03 pm

        Thanks so much for letting me know Sandra! I'm glad they worked for you!

        Reply
    3. T Brown

      February 08, 2020 at 1:46 pm

      2 stars
      Very watery. I couldn't get it to thicken. It also did not mix well at all.

      Reply
      • Karen Kelly

        February 08, 2020 at 6:09 pm

        Hi there, I'm sorry to hear that. Did you use Bob's Red Mill 1 to 1 Flour and did you make any other substitutions. I've made these a lot and haven't had trouble with them. Thanks!

        Reply
        • Mariví

          February 24, 2023 at 8:02 pm

          I think being in Florida I’ll have to try with 1/4 cup milk to start and add more if needed; today I used 3/4 cup milk and they were very thin.

          Reply
    4. Kaiti

      March 05, 2020 at 10:44 am

      5 stars
      This has been my go-to recipe for a while now! These are by far the fluffiest pancakes!

      Reply
      • Karen Kelly

        March 05, 2020 at 10:54 am

        Thanks so much for letting us know Kaiti!

        Reply
    5. Silvia G

      September 19, 2020 at 2:51 pm

      5 stars
      Today I cooked this pancake recipe. It was delicious!!! I loved it. I ate it with different toppings.

      Reply
    6. Brian

      April 24, 2021 at 10:29 am

      Very good; no “off flavor “ to them. Good consistency and fluffy factor.

      Reply

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    Hello!

    I'm Karen Kelly a food and travel writer, health coach and recipe creator. At Seasonal Cravings you will find quick, healthy recipes and the best travel tips!

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