Sometimes I crave pancakes… not often, but every now and then they call my name. Topped with fresh fruit & smothered with Syrup, this Gluten Free Pancake Recipe does the trick.
The Tools & Ingredients Used in this Recipe:
Gluten Free Pancake Recipe
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 20 Pancakes 1x
- Category: Breakfast
- Cuisine: Gluten Free
Description
If you’re craving Pancakes, then this Gluten Free Pancake Recipe will do the trick. You can also prepare it Dairy Free.
Ingredients
Scale
Wet Ingredients:
- 4–5 Ripe Bananas (peeled)
- 2 1/2 – 3 Cups Milk or Milk Alternative – you may need a bit more or less depending on how the batter consistency is.
- 1 Cup Applesauce
- 4 Eggs (slightly beaten)
- 2 Tbsp. Pure Vanilla Extract
- 1/4 Cup Coconut Oil
Dry Ingredients:
- 2 1/2 – 3 Cups Erika’s All Purpose Gluten Free Flour Mix you may need more or less depending on how the batter consistency is.
- 2 Tablespoons Flax Meal (optional)
- 1 1/2 Tablespoons Baking Powder
- 1 Teaspoon Salt
Optional Ingredients & Toppings:
- Fresh Blueberries – Mix In or Topping
- Pure Maple Syrup
- Fresh Fruit Topping
Instructions
- In large mixing bowl, mash 4-5 ripe bananas.
- Add in remaining Wet Ingredients and Whisk or Beat on low until all wet ingredients are well blended.
- Combine Dry Ingredients and pour slowly in to wet ingredients as you beat the mixture on Medium/Low speed. Do your best to avoid lumps in mixture.
- Mixture should be just between runny and thick… this is where you may have to play with the milk/flour ratio a bit until the batter is just right.
- Pre-Heat your pan or griddle on a Medium heat. If need be, use a non-stick spray to keep the pancakes from sticking to the bottom of your pan.
- Pour a ladle full of batter into the center of the pan – the batter should spread quickly, then set-up on the sides within a few seconds and start cooking.
- Within 30 seconds or so, little bubbles should start to rise on the top of the batter… this is an indication that the pancake is almost ready to flip. Just as those bubbles come to a stop, use a spatula to carefully flip the pancake in the pan.
- Let the pancake cook another 30 seconds or so before checking for doneness.
- Remove pancake from pan when both sides are cooked.
- Repeat cooking steps until all of the batter has been cooked into pancakes.
- Top with Maple Syrup & Fresh Fruit & Enjoy!
Notes
Feel free to scale this recipe down if you don’t want or need so many in one batch.
Nutrition
- Serving Size: 1 Pancake
- Calories: 100
Hi Erika,
I have thoroughly enjoyed searching through your site for vitamix recipes. I have a strong desire to be healthy for my family and I desperately need energy. I’m sad to say that I’ve owned a vitamix for 2 years but I didn’t really like their recipes. I tried for months but gave up. Now you’ve inspired me to try again. I too have adopted children with health issues. I hesitate to tell you this because you have done a much better job than I do at the raw living for your family, but we have found relief for our family from those horribly debilitating allergies. I am not a Dr. or a representative, just a mom trying to help my son not have migraines anymore and to watch him eat without getting sick. Your comment about not wanting to make 5 meals each night due to different allergies led me to share with you.
We have a local Alternative Healthcare Chiropractor we started seeing last summer. Using a program called AAT, she has blessed my son with less food allergies and he has only had a handful of migraines this whole year! We didn’t even have to get steroid shots for his poison ivy this year! It has been the biggest blessing in our life these last 2 years. I searched to see if there is a clinic in Hawaii and there are 2. I don’t know where you live exactly but here is a link to the AAT clinics around the US and Hawaii is listed.
https://www.allergytx.com/locations.html
We haven’t worked through all of the allergies yet because it is not cheap. She does try to help us but we can only do so much. We did resolve the major scary allergies and have a whole new lease on life. My son can eat things without nearly the pain of before. My daughter’s asthma is almost gone. I still supplement her with herbs to keep her lungs strong during the cold/flu season it she hasn’t had inhalers or anything medically for 3 years between herbs and her -AAT treatment. This has been the best money we have ever spent for them. All the heart specialists, neurologists, and ridiculous number of doctor visits never gave once ounce of help. We saw major changes within 24 hours when we went to the AAT clinic. It was truly life changing for my son.
These treatments are one time and permanent. I highly recommend them for your children if you have a clinic near you. May The Lord bless you as you keep striving to bless your children with health and a normal life.
In His faithful hands,
Traci
Aloha Traci!
I loved your comment & insight… thank you!! I am definitely going to look up the information about allergies that you suggested – I’m constantly learning about alternative therapies & ideas and am open to anything that really works. We have a naturapathic doctor we see, and I’m going to check with him about this in Hawaii. It sounds like you’ve had great success with it!
You sound like such a wonderful, caring mother – May the Lord bless you and your family as well! =)
God Bless!
~ Erika
Hey…we like your flour mix and your bread recipe. These pancakes were a bit too gummy for me and my 3 1/2 year old daughter. My 2 year old liked them just fine though. I’m thinking I’ll use this flour, but find a recipe that doesn’t include bananas and applesauce. I’m wondering if that helped create the gumminess.
Hi Erika, just found your site and love your natural outlook. You are a breath of spring air…a wonderful mother, and someone I would love to know.
My husband and I have been vegans for the past 3 years and were vegetarians before that. I am also bringing into our diet raw foods, which we of course eat lots of, being vegans anyway. We live in a small town in N.H. and we don’t have the very fresh produce available as you do in Hawaii. We do have a very large organic garden for the two of us in the summer, and I have always froze tons of veggies for winter. I received a very nice deluxe Cabela dehydrator for Christmas and have been looking at YOUR site to get ideas on dehydrating. I really like the fact that you dehydrate your food on a setting between 100-115. I feel this is the best way to preserve all the nutrients. Although, most of the video’s out there are dehydrating at 125 or higher.
I was wondering if you could give me some info about the safety of dehydrating foods at such a low temp. This would be only fruits and vegetables of course for me. Also I just did some apples the other day and they took about 18 hrs to dehydrate to the pliable stage. Not real crunchy…is this safe or should they be real crunchy? They taste delicious. I just love the idea of dehydrating instead of freezing my food.
I will need to purchase a food sealer next. I am putting my stuff in mason jars. Lots of controversy about which one to buy. Any ideas on that?
My husband is drying some mushrooms this morning, this is really quite funny as he hardly ever does anything in the kitchen for cooking, and now that we have the dehydrator, he has become very interested in learning more. Love it. We have been married for 45 years now and just love being together and are sort of glued at the hip, as they say.
I am certainly going to watch your videos and read your site for recipes daily..thank you. Never been to Hawaii, but it certainly would be a wonderful place to become full raw foodist, I am sure.
Preserve what God has created,
Enjoy your family…
Teresa
Aloha Teresa!
Thank you for all of your sweet comments! =) This blog has given me an opportunity to ‘meet’ so many wonderful people – I wish we could all live next door to each other!
You may be experiencing longer dehydrating times due to the moisture in the air… However, there are many fruits and veggies that never achieve a ‘crunchy’ texture (like bananas) – And if you over-dehydrate, you will have food that has ‘hardened off’ and is not good for eating or preserving. Also it sounds like you live in a very cold location which can substantially cool the foods depending on where your dehydrator is located. You may need to turn your dehydrator up to 125 degrees to achieve the best & safest results – I don’t think this would result in much nutrient loss since the temp of the dehydrator is kept cooler by the moisture in the food itself.
I’ve been through a couple of the Food Saver Sealers and I don’t love any of them… since they’re all about the same. If money were no object, I’d buy this Weston sealer from Amazon (https://goo.gl/YRCc7) since it can seal using any type of bag… but this Food Saver V2460 seems to get good reviews (https://goo.gl/0ewfY) for nearly 1/4 of the cost.
I hope this helps a little! =)
God Bless!
~Erika
Hi, Erika!
My son and I recently started a gluten free diet due to multiple food allergies and health issues. I was excited to find your All Purpose Gluten Free Flour (APGFF) recipe because it doesn’t contain potato like so many gluten free mixes (and pre-made gluten free products). For some reason, potato causes rash for us so we can’t use it. We can eat eggs and milk and I wanted to share the pancake recipe I adapted from your pancake recipe. I know you only make dairy free pancakes so everyone in your family can eat them, but I thought some of your readers using your APGFF might want to know how well it works in a more traditional pancake recipe.
Gluten Free Pancakes
Preheat your griddle, have butter on hand for frying.
In bowl, combine dry ingredients:
3 cups APGFF
1 1/2 Tbsp Baking Powder
1 tsp sea salt
In another bowl, combine until well blended:
4 beaten eggs
1 Tbsp vanilla extract (gluten free)
2 cups whole milk
1/2 cup water
Pour wet ingredients into dry and thoroughly combine with wire whisk until smooth. You can add more water if you want thin pancakes, but the thick ones I made with recipe were light and fluffy, not gummy in the center, just be sure your griddle is hot and don’t flip until the whole thing looks a little “puffed”.
I used organic butter on the griddle to make them brown nicely and have just a slight crisp on the edges.
We serve them with organic homemade red plum jam and they are fantastic. My daughter who is not on a gluten free diet, but will eat some of our food when it looks good, tried one bite and said, “Can I have some?” After a few bites she said, “These are the best pancakes I’ve ever had!” And she is used to homemade, so that really counts for something!
Thanks for posting this!!!! This is EXACTLY was I was hoping to find in the comments!! I’m making this right now!!
Just made this, using your recipe and Erika’s flour mix. Wonderful! Because its hard to get fresh ingredients these days, I used dried eggs and dry goat milk and added the appropriate amount of water. And i added a splash of maple syrup to the batter for flavor. These were the best I have had. Thanks!
★★★★★
Thank you! I ran out of bananas.
★★★★★
Hello Erika,
My son and I ate these pancakes for breakfast this morning and we have some left over. They’re delicious and I want to save them if I can. Do they freeze well? We’re experimenting to see if my 2 year old has a gluten allergy and are new to using gluten free flour blends.
Thanks!
Nicole
Hi Ericka,
I was just wondering what I can substitute the eggs with. I have tried your chickpea brine whip in your bread recipe which I am gathering is an egg replacement but not sure how many eggs this replaces. So curious on that but if I am not able to use that with the pancake batter do you have a suggestion for something to replace the eggs?
Thanks so much. When I found all your recipes it was like Christmas morning, you have given me some foods back that I thought would be gone or I would have to pay a fortune for in the store.
Carrie
I am allergic to bananas. I made your flour mix, but would love to be able to use it for pancakes. Any recipe without bananas?
if u make this vegan, can u just use applesauce and maybe add chia instead? i know that applesauce is used as a binder for some vegan recipes
Hi Erika,
Can I use an egg replacer in this recipe instead? I’ve failed too many times to waste more product so humbling myself and asking!
Many Thanks, Blessings
Alyssa
These came out good … but I was wondering if you have a Skillet German Pancake recipe. I substituted the flour with your flour and with dairy and soy free butter, almond milk. But, it never rises as good as you see on tv. What am I doing wrong? Does it need more xanthum gum? I use 6 eggs… that should do the trick.