In a shocking turn of events, I just discovered that gluten free pancakes are actually EASIER to make than wheat-based pancakes!
Last year I posted the Perfect Vegan Pancake recipe which has helped innumerable people deliver fresh, fluffy, plant-based pancakes to breakfast tables worldwide. Yet, some people have gluten allergies, some just avoid wheat because it’s the cool thing to do (not naming any names…), but I get a lot of questions asking about how to make that recipe gluten free. Thus, I have been working hard to put a GF version together that meets all the same criteria as the original (easy, fluffy, delicious, and foolproof), only minus the wheat.
It turns out, this is an incredibly easy thing to do. You see, I spent a ton of time in that previous pancake article talking about the finicky nature of gluten, how it becomes rubbery and mushy if you even look at it wrong. But the surprising thing about gluten free pancakes is that they don’t have any gluten! This means you can overmix and adjust ingredients to your heart’s content and it will never turn rubbery. In the pursuit of fluffy pancakes, this is a huge advantage.
To achieve this magic, we’re using Bob’s Red Mill gluten free baking flour, which is a pre-mixed blend of garbanzo bean flour, potato starch, tapioca flour, sorghum flour, and fava bean flour. This mix is easy to find and works great in this recipe. The combo of flours give these pancakes a wonderfully light and fluffy and slightly sweet taste. Call me crazy, but these might be even better than the wheat-based variety.
Makes about 6 pancakes
- 1 cup flour Bob’s Red Mill Gluten Free Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground flax seed
- 2/3 cup non-dairy milk
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut oil
Make a Flax Egg
Rather than using banana or xanthan gum or eggs to hold these pancakes together (binding is a huge issue in Gluten Free baking), we’re using a ‘flax egg’ which is 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Whisk these together in a bowl and set aside for 5 minutes to thicken.
Prepare the Batter
Add the dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl and toss together with a whisk or fork.
In a separate bowl, add the non-dairy milk and apple cider vinegar to create vegan “buttermilk.” Then add one tablespoon melted coconut oil, vanilla, and finally the ‘flax egg.’ Stir vigorously to integrate these ingredients.
Finally, pour the wet ingredients into the dry and stir together. If we were using gluten-based flour, this is where I would tell you to be careful of over-mixing, which would result in rubbery pancakes. But since there is no gluten, whisk thoroughly until no lumps remain.
Cook the Pancakes
Just like the original pancake recipe, it’s essential that the skillet be very hot to ensure maximum fluffiness. You’ll want to warm a drop of oil in a nonstick pan over medium-high heat. Then, use a paper towel to spread evenly and wipe away the excess.
Test one pancake first. Use a 1/4 cup measurement to create the perfect 4-inch pancake and drop it into the skillet (if you don’t hear a distinct sizzle, the oil isn’t hot enough). Wait approximately 90 seconds for large bubbles to form, then flip and cook for another 60 seconds. If the batter was too thick or thin on this test pancake, feel free to add another 1-2 tablespoons of flour or non-dairy milk, accordingly. Then, continue cooking in 1/4 cup measures until all the batter is used.
Finally, top with blueberries, maple syrup, chocolate, peanut butter, coconut whipped cream, and/or whatever else you love on pancakes.