Gluten Free Pancakes

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Total Time
15mins
Prep
10 mins
Cook
5 mins

Don't be afraid of these if you don't have a gluten allergy or intolerance. These are excellent in texture and flavor! Cook 'em up in a cast iron skillet with shortening! Crispy and soft, yummy combination!

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Ingredients

Nutrition

Directions

  1. Mix the Flour Mixture and set aside.
  2. Mix baking soda, baking powder, salt, and sugar with just 1 cup of the Flour Mixture.
  3. Pour the TBS of vinegar in a measuring cup and add enough milk to make 1 cup of liquid. Add the egg white and whisk to combine.
  4. In a separate dish, melt the butter and add the yolk and vanilla, and whisk to combine.
  5. Add all liquid ingredients to the dry and mix until combined.
  6. Use approximately 1/4 cup batter per pancake and fry up in your favorite hot pan or griddle.
  7. We like these with Maple Syrup & butter. Mmmm!
Most Helpful

5 5

Fabulous! My family's favorite. I do mix a big jar of the flour and keep it on hand for a quick breakfast. Thanks again!

5 5

I am giving it 5 stars because it looks like a good recipe.. but I just wanted to put this out there because I am going to try it the first time I make it.....

If you make the flour mixture and triple the dry ingredients in the main recipe, you can just save that in a container for any time you want to make them, then just add your wet ingredients.. it would seem..... Will have to get some ingredients today to try this... but I look forward to! it looks yummy!

5 5

Mmmmmm...we have made these three times since I found this recipe. These are better than regular old pancakes in my opinion. Thanks for posting. We made them once with 1/2 cup of frozen blueberries added to the batter and they were yummy!