Enjoy the deliciousness of our soft and fluffy gluten-free pancakes – the perfect start to your day! We’ve combined rice flour, oat flour and almond flour for that light, airy feeling. A touch of brown sugar adds sweetness, and they’re cooked to golden perfection. Light, airy and oh so delicious! Top top it off with maple syrup or your favorite berries for a delicious treat!
Ingredients:
Milk at room temperature: 345 grams
Apple cider vinegar: 1 tbsp
White rice flour: 120 grams
Gluten certified oat flour: 50 grams
Blanched almond flour: 50 grams
Potato starch: 145 grams
Xanthan gum: ½ teaspoon
Pink salt: ½ teaspoon
Baking powder: 2 teaspoons
Baking soda: ½ teaspoon
Brown sugar: 50 grams
Melted butter: 60 grams.
Room temperature eggs: 2
Vanilla essence: 2 teaspoons
Comments:
Keep in mind that weights (in grams) are often more accurate when baking.
Method:
1. Heat the milk in the microwave for 20 seconds.
2. Add apple cider vinegar. Mix well and set aside for 10 minutes.
3. In a large bowl, sift together white rice flour, gluten-free oat flour, almond flour, potato starch, xanthan gum, salt, baking powder and baking soda.
4. Add brown sugar to the mixture.
5. Beat with a wire whisk for 2 minutes until well combined.
6. In another bowl, add buttermilk (milk + apple cider vinegar mix), melted butter, eggs and vanilla.
7. Beat for 3 minutes.
8. Pour the wet ingredients into the dry mixture and stir well with a spatula until everything is combined.
9. Let the batter rest for 10 minutes to allow the flour to absorb the liquid.
10. Heat a non-stick pan over medium heat and lightly grease it with a little butter.
11. Pour ⅓ cup batter for each pancake.
12. Cook until bubbles appear at the top (2 to 3 minutes), then flip and cook for another 1-2 minutes until golden brown.
13. Don’t press your pancake with the spatula! Leave them alone after flipping, and you’ll get a larger, fluffier pancake.
14. Repeat with the remaining batter, adding more butter if necessary.
15. Serve the gluten-free pancakes warm with your favorite toppings such as maple syrup, fresh berries or whipped cream.
Click here to watch the simple, step-by-step video tutorial.
Tips for making the perfect gluten-free pancakes
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Let the batter rest for a few minutes before cooking so that the ingredients can be fully combined.
- Use a 1/3rd measuring cup to pour the batter into the pan for evenly sized pancakes.
- Do not turn the pancakes too early. Wait for bubbles to form on the surface before turning it over.
- Use a spatula to gently press the pancakes while cooking to ensure they cook evenly.
- Do not overcrowd the pan. Leave enough space between each pancake so you can easily flip it.
Save: To store these pancakes, let them cool completely. Place them in an airtight container and separate each pancake with parchment paper to prevent sticking. Store in the refrigerator for up to 2-3 days. For longer storage, you can freeze them by placing parchment paper between each pancake and storing them in a sealed freezer bag for up to 1-2 months. When you are ready to eat, reheat in a toaster or microwave until warmed through.
Don’t forget to tag me and share your delicious creations! Your photos and experiences are not only culinary delights, but an inspiration to me! Please feel free to reach out via DM to share your thoughts and experiences with this recipe. Let’s continue making gluten-free baking a joyful and flavorful journey together! Enjoy every bite of these gluten-free pancakes!
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