Super Fluffy Gluten-Free Pancakes (1 Bowl!)
Super FLUFFY gluten-free pancakes that taste like your classic pancake house favorites. Naturally sweetened, optionally dairy-free, made in 1 bowl, and oh-so delicious!
Servings 12 (Pancakes)
Ingredients
- 2/3 cup dairy-free milk (we used almond // dairy milk would also work)
- 2 large eggs (organic, pasture-raised when possible)
- 1 Tbsp avocado oil (or sub melted dairy-free butter, butter, or other neutral oil // plus more for greasing pan)
- 2 tsp vanilla extract
- 1/2 cup almond flour*
- 1/3 cup brown rice flour
- 1/3 cup potato starch (NOT potato flour)
- 1/4 cup cassava flour (we like Otto's)
- 1/4 cup coconut sugar (or sub cane sugar // can use a little less, but we recommend this amount for pancake house-style cakes)
- 2 tsp baking powder
- 1/2 tsp sea salt
FOR SERVING optional
- Dairy-free butter
- Maple syrup
Instructions
- To a medium mixing bowl, add dairy-free milk, eggs, oil, and vanilla. Whisk well to combine.
- Next, add almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt. Whisk until no flour streaks remain. Let the batter rest for about 5 minutes while you preheat your pan.
- Heat a cast iron or non-stick skillet (or a griddle) over medium heat. Add enough oil or butter to lightly coat the bottom of the pan. Once hot, spoon ~1/4 cup batter onto the pan and cook for 1-3 minutes until the bubbles start to "stick" and the edges are slightly dry. Flip and cook on the other side for another 1-2 minutes, reducing the heat to medium-low if browning too quickly. Repeat with the remaining batter.
- Serve warm with optional butter and maple syrup or your favorite toppings. Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. Reheat in the toaster oven, microwave, or oven until hot.
Video
Notes
*If egg-free/vegan, we'd suggest using this recipe instead. We tried flax and chia eggs in this recipe and unfortunately neither worked as well as we'd hope!
*Almond flour is important for making the pancakes light and fluffy! The next best option would be cashew flour. If nut-free, you could try sunflower seed meal, but we haven't tested it this way and can't guarantee the result.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Almond flour is important for making the pancakes light and fluffy! The next best option would be cashew flour. If nut-free, you could try sunflower seed meal, but we haven't tested it this way and can't guarantee the result.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 12 servings)
Serving: 1 pancake Calories: 107 Carbohydrates: 14.4 g Protein: 2.4 g Fat: 4.6 g Saturated Fat: 0.6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 31 mg Sodium: 201 mg Potassium: 80 mg Fiber: 0.9 g Sugar: 3.5 g Vitamin A: 45 IU Vitamin C: 0 mg Calcium: 88 mg Iron: 0.5 mg