We like pancakes. A lot. So when my oldest was diagnosed with her gluten issues and we decided to make our entire home gluten-free, there was more than a little resentment from her sisters about pancakes. Luckily, we quickly discovered that you just don’t need wheat flour to make delicious pancakes. In fact, we actually like gf pancakes even more than the wheaty version. I hope you will too.
If you like starting from a mix, we like making pancakes with Pamela’s Baking and Pancake Mix. You can use the same mix to make muffins, waffles, crepes, and other yummy goodies. I won’t lie though: these convenient, readymade mixes are a little pricey. If you want to save some money, you can still make delicious gf pancakes. It just takes a little more effort.
Gluten Free Pancakes
- 1 cup rice flour
- 1/2 cup potato starch
- 1/2 cup ground almonds
- 3 teaspoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup optional add-ins: chocolate chips, blueberries, nuts
- Mix dry ingredients, except for add-in, in a large bowl.
- In a separate bowl, combine wet ingredients . Whisk until well blended.
- Stir wet ingredients into dry ingredients just until moistened. Do not try to stir out all lumps! If you are using an add-in, stir it in now.
- Spray a griddle with cooking spray and heat it.
- Pour batter on griddle to desired size and shape. Flip when top bubbles.
- Pancakes are done when both sides are golden brown.
- Serve as desired with your favorite toppings: butter, syrup, jam, cream, nuts, etc.