Gluten-Free Pancakes Tips
How can I keep these gluten-free pancakes from tasting gummy?
White rice flour is often the culprit behind gummy gluten-free pancakes, breads and cakes. For the best gluten-free pancakes, try using brown rice flour or sorghum flour—or a combo of both. It’s easier than you think to
convert your recipes to be gluten-free.What are some additional mix-ins for this gluten-free pancake recipe?
Dress things up by mixing a handful of blueberries or chopped nuts into this pancake batter. You can also add a bit of cinnamon or swap out the vanilla extract with almond extract. Get creative! Gluten-free cooking doesn’t have to be boring. See what we mean with some of our top
gluten-free baking recipes.
How can I make this recipe dairy-free or egg-free?
If you’re looking to cut dairy from this gluten-free pancake recipe, replace the milk with an equal amount of almond, soy or oat milk. Replacing eggs is a bit more tricky. A mixture of 1 teaspoon baking soda and 1 tablespoon vinegar is equal to one egg in a recipe. You can also use 1/4 cup applesauce for each egg a recipe requires. If you’re looking for more gluten-free and dairy-free dishes, try some of
these tasty recipes.How can I freeze gluten-free pancakes?
Pancakes freeze well whether they’re gluten-free or not. Let your homemade gluten-free pancakes cool to room temperature, then stack them between layers of waxed paper. Freeze in a freezer-proof container or storage bag. Pancakes can last in the freezer for up to 2 months.
—Mark Hagen, Taste of Home Executive Editor Gluten-Free Recipe
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.
Nutrition Facts
2 pancakes: 233 calories, 10g fat (3g saturated fat), 73mg cholesterol, 508mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
