On busy weekday mornings, you might rush through a bowl of cold cereal for breakfast, or even just grab a protein bar on your way out the door. But, on the weekends and over the holidays, it’s a different story—there’s time to actually enjoy breakfast. A nice omelet, some poached eggs, or pancakes should be on the menu. Pancakes are always a must! Even if you follow a gluten-free or paleo diet, the good news is that you can still enjoy gluten-free pancakes whenever you like (thank goodness!). Just be sure to make them with gluten-free flour, such as gluten-free all purpose flour or gluten-free oat flour. Or, you can even make a protein-packed version with just egg and bananas—and you won’t miss the batter one bit.
Below are three delicious gluten-free pancake recipes that you’ll want to stick a fork into immediately. Don’t forget the syrup!
If you’ve done Whole30 or have been on a high-protein, low-carb diet before, you probably already know about banana pancakes. Plus, because they contain no flour, so they’re also ideal for a gluten-free lifestyle.
“Traditional pancakes tend to contain lots of refined carbs, thanks to white sugar and flour, which isn’t exactly the best way to start your morning,” notes Sam Presicci, R.D., C.P.T., at MindfulBitesRD.com. “Gluten-free pancakes, on the other hand, are often lower in carbs and higher in fat and protein, meaning a more filling [and] balanced start to your day. I love this banana pancake recipe because not only is it super easy, but it’s way more filling and nourishing than your standard pancakes.”
2 bananas (ripe)
1-½ tablespoons maple syrup
1 tablespoon almond butter
1-½ teaspoons vanilla extract
¾ teaspoon lemon juice
½ teaspoon cinnamon
2 large eggs
¼ teaspoon baking powder
¼ teaspoon nutmeg
- With a fork or electric mixer, combine the ripe bananas and the eggs.
- .Stir in the remaining ingredients until well combined.
- Grease a skillet with coconut oil or butter and set to medium heat. Pour batter into the skillet, using approximately ¼ cup of batter for each pancake.
- Let pancakes cook until the first side is golden brown, then flip. Finish cooking on the other side for one to two minutes.
- Eat as is, or serve with your desired toppings. Some delicious options include nut butter, berries, and coconut whipped cream; or, a pat of butter and maple syrup.
Fluffy Gluten-Free Pancakes
Source: Bob’s Red Mill
If you’re following a gluten-free diet and miss the traditional pancakes you grew up with, follow this recipe. It substitutes gluten-free all-purpose flour for the usual all-purpose, plus adds a touch of baking powder. That results in fluffy, light pancakes that your loved ones will want you to make again and again.
Serve these topped with bananas and walnuts, Greek yogurt, or any fruit for added fiber and a bit of protein.
1-⅓ cups gluten-free all-purpose baking flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 eggs, beaten
½ cup milk or dairy alternative, add up to ½ cup more, if needed
2 tablespoons extra virgin olive oil
- Begin preheating a griddle to medium or medium-high heat (350 – 375 degrees Fahrenheit.)
- Combine the flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, whisk together the eggs, milk, and oil.
- With a wire whisk, stir wet ingredients into dry ingredients until smooth.
- Ladle approximately ⅓-cup pancake batter onto hot griddle.
- Flip when bubbly and edges are slightly dry, about three to four minutes per side. Serve hot.
Apple Oat Pancakes
Another option for a flour substitute in your pancakes is gluten-free oats, which is how Dreena Burton, author of Plant-Powered Families and several other healthy cookbooks, likes to prepare them with her family. Add fruit like apples to increase the nutritional value.
“Growing up, our daughters often called Sundays ‘pancake day’,” Burton says. “Pancakes have always been their favorite breakfast, and I’m happy to indulge them! Using gluten-free oat flour and fresh fruit, pancakes can be a healthy breakfast at any age.”
1 cup gluten-free oat flour
2 teaspoons baking powder
¼–½ teaspoon cinnamon
⅛–¼ teaspoon ground cardamom
⅛ teaspoon sea salt
1 cup vanilla non-dairy milk
2 teaspoons neutral flavored oil*
1 small apple, or ½ large apple, peeled and cored, cut into quarters and then thinly sliced
- In a large bowl, add the ground oats and sift in the baking powder. Add the cinnamon, ground cardamom, and salt. Stir through to combine well.
- In a small bowl, combine the nondairy milk and two teaspoons oil and stir in the sliced apple. Add the wet mixture to the dry mixture and stir through. (The mixture will be rather loose at first, so let it sit for a few minutes to thicken.)
- Wipe a smidge of oil over the surface of a non-stick skillet.
- Heat the skillet over medium-high heat for a few minutes until hot, then reduce heat to low and let it rest for another couple of minutes.
- Using a ladle, scoop the batter into the skillet to form pancakes. Let cook for a few minutes, until small bubbles start to form on the outer edge of the pancakes and then the center. Check the bottom to see if it is golden brown, then flip to cook the other side, for a couple of minutes.
- As you work through the batter, it will thicken further. If desired, add a touch more milk about halfway through the batter to thin it out slightly, or spread out the batter more when ladling onto the skillet.
- Serve with pure maple syrup or a fruit sauce.
*Note: A small amount of oil helps keep the pancakes from sticking to the pan. If you’d like to omit the oil altogether, be sure to use a very good quality non-stick pan, with a very intact coating. Otherwise, it will be difficult to flip the cakes.
Just because you don’t eat gluten doesn’t mean that you can’t make a mean pancake now and again. Make one of these recipes for your family and friends for brunch and everyone will be asking for the recipe.