The Best Gluten Free Pancakes
These gluten free pancakes are so delicious; you won’t even suspect they’re different from your favorite less healthy recipe. Light, fluffy, golden brown and delicious, these make the perfect lazy weekend breakfast with fresh summer fruit. Alternatively, you can make up a batch for yourself, and freeze the leftovers for a warm and healthy breakfast for weeks to come.
By Elizabeth Palmer Califano
Total Time: 30 minutes
- 2 cups sifted all-purpose gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 2 eggs, beaten
- 2 cups buttermilk (or 1 cup yogurt, and 1 cup milk mixed with 2 tablespoons apple cider vinegar)
- 1 tablespoon vanilla extract
- 2 tablespoons melted coconut oil (or butter if you prefer)
- Coconut oil or butter to grease the pan
- Maple syrup, butter, and fresh fruit, to serve
- In a large bowl, whisk together the dry ingredients, and in another bowl, whisk together the wet ingredients. Slowly pour the wet ingredients into the dry ingredients, whisking while you pour, and whisk everything together until smooth.
- Heat a skillet or griddle over medium heat. Add a bit of coconut oil or butter to lightly coat the surface, and pour or ladle 3-4 tablespoons of the batter into circles (they will expand as they cook).
- Cook the pancakes until small bubbles form on the surface (1-2 minutes), then flip them and cook for another 1-2 minutes on the other side until golden brown. (for larger pancakes, use more batter for each one and cook for slightly longer).
- Repeat with the remaining batter. Serve with butter, syrup, and sliced fruit if desired. Enjoy!
Note: These pancakes refrigerate and freeze well. To reheat, just cook them in the oven at 400 degrees until warmed through.