These gluten free pancakes will quickly become a weekly meal. They have become a weekend staple for my family. Pancakes seem to make my family excited, my kids jump up and down and get big smiles on their face. What about your family, do they get excited over pancakes?
I like to cut up fruit to top them with, this is what my daughter and husband like. My son prefers maple syrup with the fruit on the side. I like them any way. I’m very easy to please.
I have tried many different recipes to find one that truly tastes like a pancake with the right texture and one that doesn’t fall apart. Well, I have finally conquered it and came up with this recipe. These pancakes are quick and easy to make. They are fluffy, tender, and have a nice overall texture.
I use part almond flour and part gluten free flour (King Arthur Gluten Free Measure for Measure {affiliate link}). The rest of the ingredients are staples in the kitchen. The recipe is very easy to make. In a bowl just combine the wet ingredients into the dry ingredients. You can also put all the ingredients in a blender.
Since I can only make 3-4 pancakes on my griddle at a time I turn my oven to warm and keep the made ones in there so we can all eat together and the pancakes stay hot. This is also my way to keep those hands from sneaking them off the plate. My family won’t dare put their hands in a warm oven, hehe!
These also freeze nicely. You can make a big batch on the weekend and then just pull out what you need during the week for a quick, easy weekday breakfast. Just heat and serve!
You may also like my Old Fashioned Pancake Recipe.
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- 2 Tbsp butter, melted and slightly cooled
- 1 1/4 cup milk
- 2 eggs
- 1 cup almond flour
- 3/4 cup gluten free flour
- 3/4 tsp sea salt
- 1 Tbsp + 1 tsp baking powder
- 1 tsp coconut sugar
- Stir together melted, cooled butter, milk, and eggs.
- In a bowl place all dry ingredients and stir to combine.
- Stir wet ingredients into dry ingredients, stir until throughly mixed.
- Heat oiled griddle or skillet on medium heat and add your batter. ( I use 1/4 to 1/2 cup of batter depending on size of pancakes we want).
- Cook until bubbles form and then flip. Cook on other side until done.
- Repeat with remaining batter.
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