This gluten free pancakes recipe is also refined sugar-free, dairy free and flour-less.
Growing up across North America, there were a couple of breakfast staples I loved as a kid. High on the list are fluffy buttermilk pancakes. Unfortunately, most buttermilk pancake recipes have milk (hence the ‘milk’ in ‘buttermilk’) and loads of sugar – two things which are problematic in my kitchen!
After much experimenting, I have worked out the best gluten-free pancake recipe that still has that fluffiness I love and the texture of a ‘normal’ buttermilk pancake.
You can mix this recipe up by adding blueberries, sugar-free chocolate chips or a couple of tablespoons of maple syrup if you prefer a sweeter taste. I added some of my favourite autumnal spices and maple syrup!
Gluten Free Pancakes Recipe – Ingredients
1 and 1/2 cup of gluten-free oats
1 cup of almond milk
1/2 teaspoon of baking powder
I added some spices to give the pancakes an autumn taste:
(Optional) 1 tablespoon of cinnamon
(Optional) 1/2 tablespoon of nutmeg
Toppings of choice – I suggest pure maple syrup, berries or chopped banana
Gluten Free Pancakes Recipe – Method
Start by putting the oats into a blender (I use a nutribullet) and mill into a flour consistency – this usually only takes about 30 seconds
In a mixing bowl, whisk together the egg and milk of choice
Add the baking powder and oat flour and mix well into a batter
Pop the batter aside for 10 minutes
Heat a stick free pan on medium heat and carefully pour the mixture into the pan, making even circles. The size you pour is totally up to you!
When you start to see bubbles forming on the surface of the pancake, flip it over
Serve up with your choice of toppings and enjoy!
The batter will keep in the fridge for 24 hours
You can substitute the almond milk with any nut milk of your choice or cow’s milk
Still Hungry? Check out my other breakfast recipes here