The Best Gluten-Free Pancakes

A stack of gluten-free pancakes on a white plate. Blueberries and maple syrup are topping the pancakes.

The Best Gluten-Free Pancakes

This is the best gluten-free pancakes recipe! Light and fluffy with no refined sugar or dairy. You’ll never have to purchase boxed pancake mix again!

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 303kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

2 tablespoons coconut oil, melted
1 large egg, room temperature
1 tablespoon honey or sugar
2 teaspoons vanilla extract
¾ cup almond milk, room temperature

Dry Ingredients

1 cup + 2 tablespoons gluten-free flour (153g)
1 tablespoon baking powder
¼ teaspoon salt

Instructions

In a large bowl whisk together the egg, melted oil, vanilla extract, and honey until well combined. Slowly add the milk to the mixing bowl, and mix together for 1 minute.
Add the dry ingredients to the wet ingredients. Continue to mix until well combined.
Take a teaspoon of coconut oil and grease the bottom of a medium-sized nonstick pan. Place the frying pan on the stovetop and turn the burner to medium-low heat.
Using a spoon, pour the pancake batter onto the pan, about ¼ cup at a time. Cook the pancake until the batter starts to produce air bubbles in the middle and the edges begin to lift, then flip. Continue to cook pancakes until golden brown, about 2-3 minutes on each side.
Serve immediately with a pat of butter and a drizzle of maple syrup!
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.

Notes

Vegan Option:

Use dairy-free milk
Replace honey with sugar or maple syrup
Replace egg with a flax egg

How to Freeze Gluten-Free Pancakes:

Allow the pancakes to come to room temperature.
Stack each pancake with a layer of parchment paper in between, and store them inside a freezer bag or airtight container.
If you want to avoid the tedious task of layering parchment paper, try freezing the pancakes individually first. Place the room temperature pancakes onto a baking sheet, spread apart, and freeze for 30 minutes.
Remove the baking sheet from the freezer and proceed to fill the freezer bag.
Label the outside of the bag with today's date and freeze up to three months.

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