Easy Gluten Free Pancakes for Breakfast or Bread Substitute

gluten free pancakes on a plate



These gluten free pancakes are quick and easy to make. They can be made in the traditional sweet version for a great gluten free breakfast. Below is also the recipe for a savory version that you can use to substitute for bread with lunch meat, peanut butter, or whatever strikes your fancy. They can also be made without egg if you are avoiding eggs.

Breakfast Pancakes

Dry Ingredients:

  • 1 cup white rice flour

  • 1/2 cup tapioca starch

  • 1/2 cup potato or corn starch

  • 4 tsp baking powder

  • 1/4 tsp salt
  • 2 Tablespoons Sugar

Wet Ingredients:

  • 2 medium eggs or 1 large egg (if egg intolerant use 1 tsp guar gum and 1 additional tsp baking powder)

  • 1 Tablespoon oil

  • 1 3/4-2 cups milk or milk substitute (I used Pacific unflavored rice milk)



Directions:

In a medium bowl, add flour, starches, baking powder, salt and guar gum if using. Mix well by stirring until all is blended evenly. Add milk and oil. Stir in. If your batter is too dry, add more milk, a little at a time, until it resembles medium thick cake batter. It should just barely pour from the spoon.

Mix until most lumps are gone. Let batter sit for a few minutes while you heat a pan or griddle, with just enough oil to prevent sticking. I used a setting of 6, which is just over halfway to high. pancake frying

When griddle or pan is hot, take a 1/4 or 1/3 cup measuring cup and scoop up enough batter to fill it. Pour into center of pan or griddle. When upper side of pancake is filled with bubbles and the edges are cooked enough to be dry compared to the center, flip pancake and allow to finish cooking.

A 1/4 cup of batter will make a pancake about the size of a regular hamburger bun in circumference. If you want larger pancakes you can use 1/3 or even 1/2 cup per pancake. Makes about 8 small or 4-6 larger pancakes. Pure maple syrup is very tasty on these.



Savory Sandwhich Type Pancakes

Dry Ingredients:

  • 1 cup white rice flour

  • 1/2 cup tapioca starch

  • 1/2 cup potato or corn starch

  • 3 Tablespoons sorghum flour

  • 4 tsp baking powder

  • 2 teaspoons sugar



Wet Ingredients:

  • 2 medium eggs or 1 large egg (if egg intolerant substitute 1 tsp guar guam and 1 additional tsp baking powder)

  • 1 Tablespoon oil

  • 1 cup milk or milk substitute


The directions for making the pancakes are the same as written above. These savory style pancakes can be used to make school lunches (blot oil away first)if no bread is available. They make a good snack for something quick, easy and similar to what you are craving in gluten containing versions.

If you like, you can try adding a little bit of oregano or other herbs to the batter. (Just a pinch).

I hope you will find this easy gluten free pancake recipe tasty and helpful.

from Gluten Free Pancakes back to Gluten Free Recipes

from Gluten Free Pancakes back to Gluten Free Diet Help Home

Back to Quick Start Gluten Free Breakfast Menu

drupal statistics