top of page

Best Gluten Free Pancakes Ever

Updated: Feb 20, 2022


Best Gluten Free Pancakes Ever!

serves 5-6 INGREDIENTS:

  • 2 cups of Graziella’s Gluten Free Flour Blend (if using a different blend that doesn’t contain xanthan gum, add 1 teaspoon)

  • 1/4 cup coconut sugar

  • 21/4 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 eggs

  • 2 cups coconut milk mixed with 2 tablespoons white or apple cider vinegar to create a faux buttermilk

  • 1/4 cup melted unsalted butter, plus some for frying

  • 2 tspn vanilla

Directions: In a large bowl sift together the flour, coconut sugar, baking powder, baking soda, and salt and set aside. Beat the eggs in a medium bowl and set aside. Add the melted butter to the coconut buttermilk in a measuring cup (with vinegar mixed in), and then slowly pour it into the egg bowl while stirring. Slowly stir together the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Note*. Heat some butter in a skillet or griddle over medium heat. Using a small ladle, pour the batter into circles onto heated pan. Cook for 2 to 3 minutes on each side. Best when hot off the griddle. Enjoy!

P.S. You can make a double batch and freeze some, then heat them like any store- bought frozen pancake in the toaster oven.

*Note: Over mixed batter will result in flat, heavy pancakes. Lumps are good!

Watch my video recipe for technique on Youtube! Please note: the type of flour I use has now changed (with growing knowledge of course), so please use the one listed in this written recipe, my own very easy and versatile Gluten Free Flour Blend

59 views0 comments

Recent Posts

See All
bottom of page