Gluten-Free Pancakes Recipe
Gluten-Free Pancakes Recipe photo by Taste of Home

Gluten-Free Pancakes Recipe

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“I've made this recipe dozens of time since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup.” Kathy Rairigh - Milford, Indiana
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES: 6 servings

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup ground almonds
  • 3 teaspoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup miniature semisweet chocolate chips, optional

Nutritional Facts

2 pancakes (calculated without chocolate chips) equals 242 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 464 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Directions

  1. In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.
  2. In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.
  3. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Pancakes in Healthy Cooking December/January 2009, p11

Nutritional Facts

2 pancakes (calculated without chocolate chips) equals 242 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 464 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Reviews for Gluten-Free Pancakes

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 28, 2014

I substituted low fat buttermilk and cut the melted butter in half. It makes them lighter. My granddaughter who has celiac disease has used blueberries and even peaches in hers.

MY REVIEW
Reviewed Feb. 27, 2014

Delicious. I added some chocolate chips for fun.

MY REVIEW
Reviewed Aug. 24, 2013

This recipe was easy and came out great. The whole family loved it, even my husband who isn't always a fan of my gluten free substitutes. Much better than the store bought gluten free mixes. I also used lactose free milk because I can't tolerate lactose. This recipe is a keeper.

MY REVIEW
Reviewed May. 13, 2013

A winner! Serve these to your friends as "pancakes from scratch" and the omnivores will love them, as well as those who cannot have gluten. Light, with a roasty, nutty flavor, thanks to the almond meal. We did not have potato starch, so substituted tapioca flour, which worked fine. A great recipe!

MY REVIEW
Reviewed May. 19, 2010

Even those who do not eat GF in our family loved them! :D I've been looking for a good recipe for years for pancakes, and these are the best we've had yet! :D Thanks Taste of Home! You are the best! ;)

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