This is my go-to recipe for quick and easy gluten-free pancakes. They taste so close to being made with regular all-purpose flour, without that gummy texture a lot of one-for-one gluten-free flours can give.
Gather Your Pancake making Supplies
I’m breaking this down as much as I can, so hopefully if you’ve never made homemade pancakes before, this will make sense! But if it doesn’t, ask your questions in the comments and I’ll help the best I can!
The equipment you will need:
- One Medium to Large Bowl.
- Measuring Cups & Spoons
- A whisk– (this makes combining the ingredients together a little easier, a spoon will work if you don’t have one).
- A Large Skillet or Griddle – see recipe notes.
- A Spatula– (sometimes referred to as a turner).
- A Rubber Spatula– (to scrape all of the batter out of the bowl, not necessary but really nice to have).
Ingredients:
- 1/2 cup of Whole Oat Flour- ( make sure its certified gluten-free if you’re not ok with cross contamination).
- 1/2 cup Gluten-free Flour Mix– (I’ve only tested this recipe with King Author Measure-for-Measure)
- 3 teaspoons Baking Powder– (if you double this recipe, you don’t need to double this).
- 1/2 teaspoon Salt.
- 1 Tablespoon Sugar– (optional, see recipe notes).
- 1 Egg
- 1 Tablespoon Neutral tasting oil- ( I use light olive oil).
- 1 cup Milk
- 1 teaspoon Vanilla Extract– (can be omitted if you don’t have any).
- Butter or Oil for cooking.
Let’s Make Pancakes!
Preheat your skillet on a medium high heat.
In a medium bowl, whisk together oat flour, gluten-free flour, baking powder, salt, and sugar if using.
Add in egg, oil, milk, and vanilla. Mix until just combined.
Let the mixture for a minute or two to allow the flours to absorb the liquid. If the mixture is too thick, add a small amount of milk, if it’s too thin, add a bit more flour. It should have a thick cake batter texture.
Reduce the heat to medium, and add a small amount of butter or oil to the skillet.
Scoop the pancake batter out in 1/4-1/3 cup scoops, and plop into the hot pan. You can spread them out a little if you want your pancakes to be thinner.
Want to Stay in Touch? Subscribe to our newsletter!
Allow pancakes to cook for a few minutes, until slightly dry looking on edges and the bubbles have popped.
Flip pancakes, and allow to cook for about 2-3 more minutes before removing from the pan.
Top your pancakes with whatever you’d like and enjoy!
Don’t Forget to Print the Recipe for Later!
Gluten-free Pancakes
Equipment
- 1 Medium to Large Bowl
- 1 Whisk
- 1 Skillet or Griddle –see notes
- 1 Spatula
- 1 Rubber Spatula -optional
Ingredients
- 1/2 cup Whole Oat Flour
- 1/2 cup Gluten-free flour Mix -I like King Authors
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 Tbsp Sugar -optional, see notes
- 1 Egg
- 1 Tbsp Neutral Tasting Oil
- 1 cup Milk
- 1 tsp Vanilla
- Butter or Oil for cooking
Instructions
- Preheat a large skillet on a medium high heat.
- In a medium size bowl, whisk together oat flour, gluten free flour, baking powder, salt, and sugar if using.
- Add egg, oil, milk and vanilla. Mix until just combined.
- Let the mixture for a minute or two to allow the flours to absorb the liquid. If the mixture is too thick, add a small amount of milk, if it's too thin, add a bit more flour. It should have a thick cake batter texture.
- Turn down the heat to medium, and add a small amount of butter or oil to the pan.
- Scoop out the pancake batter in 1/4-1/3 cup scoops into the hot pan,
- Allow pancakes to cook for a few minutes, until slightly dry looking on edges and the bubbles have popped.
- Flip pancakes, and allow to cook for 2-3 more minutes before removing from pan.
- Top your pancakes with whatever you like and enjoy!
Notes
I’m not completely gluten-free but, I do like to be mindful of how much gluten I consume because too much will make my histamine intolerance worse. So having this as an easy breakfast or snack option, is wonderful.
If you enjoyed this simple gluten-free pancake recipe, don’t forget to share it with your friends!
