These delicious gluten free pancakes are light, fluffy and practically foolproof. And, you'd never know they're gluten free!
- 3/4 cup all-purpose gluten-free flour (I used Bob's Red Mill 1:1 Gluten Free Flour Blend; see notes)
- 1/2 cup blanched almond flour (I used Bob's Red Mill Super-Fine Almond Flour)
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 2 teaspoons granulated sugar
- 3/4 cup milk (any kind)
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted, plus more to grease
Prepare the dry ingredients: Whisk the flours, baking powder, salt and sugar in a medium mixing bowl and set aside.
Prepare the wet ingredients: In a separate larger mixing bowl, whisk the milk, egg, vanilla and butter together.
Incorporate: Add the dry ingredients to the wet ingredients and use a large mixing spoon to mix together until just incorporated (don't over mix; some small lumps are okay.)
Cook: Warm a large skillet over medium heat. For each batch of pancakes, add a little butter to coat the pan and then pour in a large spoonful of batter for each pancake. Cook the first sides for a couple minutes until you see small holes appear in the batter. Flip and cook another minute until the bottom is golden brown in color. Keep the pancakes warm in an oven set to low heat, or on a warming burner.
Enjoy: Serve immediately, and enjoy! Leftover pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months.
After testing multiple flours, I found that Bob's Red Mill 1:1 Gluten Free Flour produced the best texture for this pancake recipe but other gluten free flours still work fine. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these pancakes.
Keywords: gluten free pancake recipes, gluten free breakfast