Gluten-Free breakfasts were quite a struggle in our home. We love sourdough waffles, and my daughter loved those premade waffles and pancake treats you can buy in the freezer section. Neither of those are gluten-free and both would make my daughter extremely sick. So, we have made a lot of eggs, which is not her favorite, and hash browns with sausage. We really needed a switch up. This recipe is actually primarily my daughters’ creations, she used it for her little heart waffle maker. I took it and actually lowered the sugar content and switched a few things around and created delicious gluten-free pancakes.

They are still on the sweeter side, and I can eat them without any syrup. They almost taste like the premade pancakes you can buy in the freezer aisle, which is why it is one of her favorite things to whip up. We like to make a homemade fruit syrup to pour on top of our gluten-free pancakes. These also freeze extremely well, so if you make a double batch, you can freeze the leftovers for those busy mornings.

FREEZING GLUTEN-FREE PANCAKES

If you are just starting out cooking from scratch meals for every meal, I have tip for you. Make extra! Almost any meal you make you can make extra and freeze the leftovers. We do this with soups, cooked meat and you guessed it pancakes. For pancakes all you need to do is let them cool completely, I mean no warmth at all. It would be great if you could put them on a cooling rack. Once cool place in a freezer bag and pop in the freezer. When you are ready to eat them, take out how many you want and heat them up. We don’t own a toaster right now, so I just put on a piece of foil in the oven. They will defrost and heat up as the oven preheats to 400 degrees and then I turn off the oven when done.

COLOR YOUR WAY GLUTEN-FREE E-BOOK

$10.00

Color Your Way Gluten-Free is a fun and unique approach to teaching children how to cook gluten-free.  This is the perfect book for parents of children 6-11 years old who have an allergy or sensitivity to gluten.  We talk about what gluten is, products it’s found in and teach how to make a few staple…

Category: E-Books

Tags: Coloring Book, E-book, Gluten Free, Recipes

Sourcing Bulk Ingredients

Most of my ingredients I try to source in bulk. I do enough cooking and baking from scratch that it is more cost effective for me to purchase in bulk. If you are interested in building your pantry on a budget, I highly suggest checking out Azure Standard. I can order from them once a month if I want to, which I don’t need to do that. I then meet a semi-truck at a specific drop location. Everyone purchasing helps unload all the product for that drop and then we take our goods and head home. I have saved so much money this way.

I also have a great source for vanilla beans and make my vanilla extract and vanilla sugar in bulk. If you have not started to purchase in bulk, I highly suggest you start. Take the time to do a price comparison, especially on spices and flours. Now let’s get to the recipe…

Gluten-Free Pancakes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Servings 7 Pancakes

Calories 362 kcal

Equipment

• 1 Large Bowl
• 1 Whisk
• 1 Measuring Cups & Spoons
• 1 Cast Iron Skillet
• 1 Spatula

Ingredients

  

1x2x3x

• 2 cups all purpose gluten-free flour We use Bob’s Red Mill.
• 1/4 cup granulated sugar
• 1 Tablespoon & 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups coconut milk
• 1/4 cup avocado oil
• 1 Tablespoon vanilla extract
• *Optional Mix in’s chocolate chips and frozen blueberries are our favorites

Instructions

 

• Measure all of the ingredients into a large bowl.
• Using a whisk, mix together all ingredients until you see no dry spots.
• Pre-heat pan on medium/low heat. If using cast iron, use avocado oil. If using another type of pan, use butter or avocado oil. Less is more. You can always add more in between pancakes.
• Scoop 1/3 cup of batter onto hot pan. (optional add fun additions like chocolate chips or frozen blueberries to make flavored pancakes)
• Cook for a minute or two until bubbles form and pop throughout entire pancake. If it is ready to flip, it will easily release from pan and bottom should be golden brown.
• Flip and cook pancake for another 2 minutes or until golden brown.
• Remove from pan and allow to cool on plate while you cook remaining pancakes.
• Enjoy plain or with your favorite syrup.

Video

Notes

This batch will make 7-8 pancakes.

You can freeze extra pancakes and heat as needed.

Video instruction is being release on YouTube and Rumble on Wednesday 1/31/2024.

Nutrition

Calories: 362kcalCarbohydrates: 35gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 47mgSodium: 328mgPotassium: 162mgFiber: 4gSugar: 9gVitamin A: 68IUVitamin C: 1mgCalcium: 168mgIron: 4mg

Keyword Breakfast, Gluten Free

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If you liked this recipe, you should check out our Gluten-Free Chocolate Chip Surprise Cookies, Oatmeal Christmas Cookies and our Gluten and Dairy Free Peppermint Brownies. All of three of these recipes can be found in our E-book The Christmas Kitchen – A Gluten-Free Holiday Made Easy. We will be launching new recipes and projects weekly so keep checking back to see what is new.