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Gluten Free Pancakes

These easy Gluten Free Pancakes are easily made with Bob's Red Mill Gluten Free Flour and require no xanthan gum.  
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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
Author: Karen Kelly


  • 1 ⅓ cups Bob's Red Mill Gluten Free All Purpose Flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ tablespoon butter, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • 1 ¼ cups almond milk, add more or less to desired consistency


  • 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.  


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
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