These homemade soft and Fluffy Gluten-Free Pancakes will be the highlight of your breakfast table. They are easy to make, and completely dairy-free.
The ultimate breakfast: Gluten-Free Pancakes!
My family loooooovvvveees pancakes. Like seriously loves. Breakfast, lunch, dinner… they don’t care when I make them, as long as they get to eat them.
While I don’t make these Fluffy Gluten-Free Pancakes all the time, I do make them on special occasions. My favorite thing to do is get up before my kids do; the smell of pancakes frying always gets them out of bed!
Who doesn’t like getting out of bed to the smell of pancakes?!
My girls think these Fluffy Gluten-Free Pancakes taste like vanilla cake. 🙂 Our favorite way to eat them is with a bit of ghee and pure maple syrup, but you can top them with whatever you like.
Do pancakes have gluten?
Yes. Most pancakes are made with flour containing both wheat and gluten, so if you’re gluten-free, it’s important to make a gluten-free pancake recipe, or use a gluten-free pancake mix.
Fluffy gluten-free pancakes mix in
This batter will also stand up to a slew of mix ins: chocolate chips, blueberries, raspberries, mashed bananas, pumpkins puree, etc. Sky is the limit for this recipe, so please have fun experimenting!
The best way to cook gluten-free pancakes
I like to cook these on my Lodge Cast Iron Griddle. but if you don’t have a gas range (like I do), I recommend using an electric griddle like this one.
I hope you enjoy these gf pancakes as much as we do!
Gluten-Free Pancakes Recipe:
- Whisk all of the dry ingredients together in a large-sized mixing bowl.
- Add in the vanilla, honey, and dairy-free milk. Mix until smooth, then beat in the eggs.
- Fry pancakes in a bit of oil in a preheated pan or griddle over medium heat. Just like normal pancakes, these bad boys will bubble when they are ready to be flipped.
- Top with pure maple syrup and enjoy!
**The almond meal helps add to the flavor and texture of the pancakes; however, it can be left out if almonds cannot be tolerated. (I do highly recommend using it though, if you can!)
If you double the recipe, only 1 tablespoon of baking powder is needed, not 4 teaspoons.
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