Gluten Free Pancakes
Do you want pancakes that are delicious, slightly sweet, and fluffy that are sure to please? Then you are going to love these gluten free and dairy free pancakes!
No special flour blends required, just gluten free oats found in most pantries. Go ahead whip these up anytime and with so many great ways to use them make extras. Eat them as yummy pancakes all week long, as a dessert base loaded with fresh fruit and dairy free whipped topping or as a PB & J sandwich. The combinations are endless.
Ingredients
- 1 Cup Gluten Free Oat Flour (add GF oats to the NutriBullet and pulse)
- 1 Cup Gluten Free Oats
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Gluten Free Baking Powder
- 4 TBL Maple Syrup
- 2 Eggs
- 3/4 Cups Water
- Optional Fall Vibes add 2 drops of Cinnamon Vitality & 3 drops of Nutmeg Vitality oils into the maple syrup!
Instructions
- Whisk water, maple syrup and eggs together.
- Add dry ingredients. Stir well.
- Spray or brush nonstick frying pan with olive oil over medium heat.
- Measure out 1/4 cup of pancake batter for each pancake into the pan.
- Cook 2 minutes, flip and cook 1 minute longer.
- Top with fruit, syrup, nut butter etc.
Makes 11 pancakes.
Notes from the Cook
- For Gluten Free cooking be sure to choose a Gluten Free baking powder such as Clabber Girl, Hain Pure Foods or Bob's Red Mill. Beware Gluten can be found in baking powder to prevent caking.
- Another option for Baking Powder substitution is 2 tsp lemon juice combined with 1/2 tsp baking soda in a small bowl. Let it fizz and add to wet ingredients.
- Have extra pancakes at the ready in the freezer. Place a single layer of pancakes on a Silpat mat or parchment lined baking sheet to prevent pancakes from sticking together when you freeze them. Place frozen pancakes in a vacuum seal bag or zip loc. Grab out just what you need and store the rest in the freezer bag.
- For best results reheat pancakes in a skillet or in a toaster.
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