50+ Flavorful Friday Gluten-Free Griddle Recipes to Kickstart Your Weekend

When it comes to Friday meals, there’s nothing like the joy of gathering around the griddle for delicious, homemade recipes.

For those who follow a gluten-free lifestyle, finding easy, satisfying, and flavorful dishes can sometimes feel like a challenge.

That’s where this curated list of 50+ Friday gluten-free griddle recipes comes in.

Whether you’re planning a laid-back family breakfast, a casual brunch with friends, or a hearty dinner to kick off the weekend, these recipes have something for everyone.

From savory options like chickpea flour pancakes and spinach-stuffed griddle cakes to sweet treats like blueberry cornmeal pancakes and cinnamon apple fritters, these recipes are proof that gluten-free cooking can be versatile and exciting.

With simple ingredients and creative twists, you’ll never run out of ideas to make your Fridays extra special.

Fire up your griddle and let’s dive into a world of gluten-free possibilities!

50+ Flavorful Friday Gluten-Free Griddle Recipes to Kickstart Your Weekend

With 50+ Friday gluten-free griddle recipes at your fingertips, there’s no reason to settle for bland or boring meals.

These recipes are packed with flavor, texture, and creativity, ensuring that every Friday becomes a memorable culinary adventure.

Whether you’re flipping savory griddle cakes, whipping up sweet breakfast treats, or experimenting with bold flavors, these dishes cater to every craving and dietary need.

Cooking on a griddle not only brings out the best in these recipes but also creates opportunities for family bonding and shared meals.

So, embrace the gluten-free lifestyle with confidence and joy, knowing that deliciousness is always within reach.

Bookmark this list, share it with fellow food enthusiasts, and make your Fridays griddle-perfect every week!

Gluten-Free Banana Oatmeal Pancakes

These gluten-free banana oatmeal pancakes are a perfect breakfast treat for anyone looking for a healthy, hearty, and naturally sweet option. Made with ripe bananas, oats, and a blend of gluten-free flour, these pancakes are fluffy, moist, and packed with fiber. They’re ideal for those with dietary restrictions, offering a satisfying meal that tastes as good as it feels. Topped with fresh fruit and a drizzle of maple syrup, this recipe is a morning favorite!

Ingredients:

• 1 ripe banana, mashed
• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free flour
• 1/2 cup almond milk (or any milk alternative)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Coconut oil for cooking

Instructions:

1. In a blender or food processor, blend the rolled oats until they form a fine flour-like texture.
2. In a large bowl, mix together the oat flour, gluten-free flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the eggs and combine with the mashed banana, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. If the batter is too thick, add a little more milk to reach your desired consistency.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
6. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through.
7. Serve with your favorite toppings, such as fresh berries, nuts, and a drizzle of honey or maple syrup.

These gluten-free banana oatmeal pancakes are a nutritious and delightful way to start your day. The combination of bananas and oats gives them a natural sweetness and a hearty texture, while the gluten-free flour ensures they are easy on the stomach. Perfect for those following a gluten-free diet or anyone who loves a delicious breakfast option, these pancakes are versatile and can be enjoyed with a variety of toppings to suit your taste. Whether you’re preparing them for a family breakfast or a weekend brunch, they are sure to be a hit!

Savory Gluten-Free Zucchini Fritters

These savory gluten-free zucchini fritters are a wonderful option for a light meal or side dish. With grated zucchini, gluten-free breadcrumbs, and a blend of fresh herbs, they are crispy on the outside and tender on the inside. These fritters are an easy way to sneak in some veggies and can be enjoyed with a dollop of sour cream or a side of fresh salsa. Ideal for lunch, dinner, or even as a snack, these fritters bring savory satisfaction without the gluten!

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup gluten-free breadcrumbs
• 2 large eggs
• 1/4 cup grated parmesan cheese (optional)
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or paper towel to squeeze out excess moisture.
2. In a large bowl, combine the grated zucchini, gluten-free breadcrumbs, eggs, parmesan (if using), parsley, garlic powder, salt, and pepper. Stir until the mixture holds together.
3. Heat a skillet over medium heat and add a tablespoon of olive oil.
4. Scoop about 2 tablespoons of the zucchini mixture and form it into a small patty. Carefully place it into the hot skillet. Repeat with the remaining mixture, cooking a few fritters at a time.
5. Fry each fritter for 3-4 minutes on each side, until golden and crispy.
6. Transfer the cooked fritters to a paper towel-lined plate to remove excess oil.
7. Serve warm with sour cream, a squeeze of lemon, or your favorite dipping sauce.

Savory and satisfying, these gluten-free zucchini fritters offer a delicious and nutritious way to enjoy vegetables. The combination of zucchini, gluten-free breadcrumbs, and fresh herbs gives them a light yet hearty texture, while the crispy exterior adds a perfect crunch. These fritters are incredibly versatile, allowing you to serve them as an appetizer, side dish, or even a snack. Whether paired with a refreshing yogurt dip or served alongside a main course, these fritters will easily become a go-to recipe in your gluten-free meal rotation.

Gluten-Free Cinnamon Apple Griddle Cakes

These gluten-free cinnamon apple griddle cakes are a warm and comforting breakfast or brunch option. With chunks of sweet apple and a touch of cinnamon, these griddle cakes offer the perfect balance of sweetness and spice. The gluten-free flour blend makes them soft and fluffy, while the apples provide a burst of natural sweetness. These griddle cakes are perfect for fall mornings but can be enjoyed any time of the year!

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup almond milk (or milk of choice)
• 1 large egg
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 small apple, peeled and diced
• 1 tbsp coconut oil for greasing

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the almond milk, egg, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable. Gently fold in the diced apple.
4. Heat a non-stick griddle or skillet over medium heat and grease lightly with coconut oil.
5. Pour about 1/4 cup of batter for each griddle cake onto the pan.
6. Cook each griddle cake for 2-3 minutes on each side, flipping when bubbles start to form on the surface. Cook until golden brown and cooked through.
7. Serve with extra maple syrup, a dusting of cinnamon, or whipped cream for an extra treat.

These gluten-free cinnamon apple griddle cakes are a delightful way to celebrate the flavors of fall or any time you crave something comforting. The combination of soft, fluffy griddle cakes and the burst of juicy apples makes every bite a warm, satisfying experience. Whether you’re enjoying them on a weekend morning or serving them for a special brunch, these griddle cakes will add a touch of sweetness to your day. Plus, they’re easy to make, ensuring a quick and delicious breakfast for the whole family!

Gluten-Free Sweet Potato Pancakes

These gluten-free sweet potato pancakes are a hearty and flavorful breakfast choice, offering a comforting blend of sweet potatoes, warm spices, and fluffy texture. Packed with nutrients, they provide a healthy alternative to traditional pancakes, making them perfect for a satisfying meal any time of day. Whether you’re looking for a gluten-free option or a way to enjoy the flavors of fall, these sweet potato pancakes are sure to become a favorite in your breakfast rotation.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 cup gluten-free flour
• 2 large eggs
• 1/2 cup almond milk (or milk of choice)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• Coconut oil for frying

Instructions:

1. Start by boiling or baking the sweet potato until soft. Once cool, mash the sweet potato until smooth and set aside.
2. In a bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the mashed sweet potato, eggs, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. If the batter is too thick, add a little more milk to thin it out.
5. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, flipping once golden brown.
7. Serve with a dollop of Greek yogurt, maple syrup, or fresh fruit for added flavor.

These gluten-free sweet potato pancakes are a delicious and healthy twist on the classic breakfast dish. The natural sweetness of the sweet potato, combined with cinnamon and nutmeg, makes them both comforting and nutritious. Whether you enjoy them as a weekend brunch or a quick weekday breakfast, they are sure to satisfy your taste buds. The soft, fluffy texture pairs perfectly with a variety of toppings, making each bite a treat. These pancakes offer a great way to enjoy seasonal produce while staying gluten-free!

Gluten-Free Cornmeal Griddle Cakes

These gluten-free cornmeal griddle cakes are a savory, slightly sweet option for breakfast or a light meal. With the rich texture of cornmeal and a hint of sweetness from the sugar, they create a perfect balance of flavor and crunch. Ideal for pairing with fresh fruit, yogurt, or even a savory topping like avocado or eggs, these cornmeal griddle cakes offer versatility and a unique texture compared to traditional pancakes. Enjoy them with your favorite toppings for a simple yet satisfying meal.

Ingredients:

• 1 cup gluten-free cornmeal
• 1/2 cup gluten-free flour
• 1 tsp baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• 1 cup almond milk (or milk of choice)
• 2 large eggs
• 2 tbsp melted butter or coconut oil
• Olive oil for greasing the pan

Instructions:

1. In a medium bowl, whisk together the cornmeal, gluten-free flour, baking powder, sugar, and salt.
2. In a separate bowl, mix the almond milk, eggs, and melted butter.
3. Add the wet ingredients to the dry ingredients, stirring until the batter is well combined. The batter should be thick but pourable. If it’s too thick, add a little more milk.
4. Heat a griddle or skillet over medium heat and lightly grease with olive oil.
5. Spoon about 1/4 cup of batter onto the griddle for each griddle cake.
6. Cook for about 3-4 minutes on each side until golden brown and crispy.
7. Serve warm with toppings like fresh fruit, maple syrup, or savory options like sautéed spinach and a poached egg.

These gluten-free cornmeal griddle cakes provide a unique and satisfying option for a quick breakfast or snack. The slightly crunchy texture of cornmeal adds a lovely contrast to the fluffy interior, making each bite a delicious experience. They’re wonderfully versatile and can be topped with anything from sweet fruit to savory ingredients, depending on your mood or mealtime. This recipe is perfect for anyone craving a gluten-free griddle cake with a bit of extra texture and flavor!

Gluten-Free Coconut Flour Pancakes

These gluten-free coconut flour pancakes are a great choice for anyone following a gluten-free or low-carb diet. Coconut flour gives the pancakes a slight sweetness and a fluffy texture, making them perfect for breakfast or brunch. They are light yet filling, providing a satisfying meal that pairs well with fresh fruit, nut butter, or a drizzle of honey. These pancakes are also a great way to introduce coconut flour into your gluten-free cooking repertoire.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/2 cup almond milk (or any milk alternative)
• 1 tsp vanilla extract
• 1 tbsp honey (or sweetener of choice)
• 1 tsp baking powder
• 1/4 tsp salt
• Coconut oil for frying

Instructions:

1. In a bowl, whisk together the coconut flour, baking powder, and salt.
2. In a separate bowl, whisk the eggs, almond milk, vanilla extract, and honey.
3. Combine the wet ingredients with the dry ingredients, stirring until the mixture is smooth. Let the batter sit for a few minutes, as coconut flour tends to absorb liquid quickly.
4. Heat a skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour 2-3 tablespoons of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, flipping when golden brown.
6. Serve warm with fresh berries, maple syrup, or a dollop of whipped cream.

These gluten-free coconut flour pancakes are a tasty and nutritious alternative to traditional pancakes. The natural sweetness of coconut flour, combined with the light, fluffy texture, creates the perfect pancake experience without the gluten. Whether you enjoy them with a touch of syrup or fresh fruit, these pancakes are sure to satisfy your cravings. They’re simple to make and a great way to start your day with a gluten-free breakfast that’s both filling and delicious!

Gluten-Free Banana Oat Griddle Cakes

Gluten-free banana oat griddle cakes are a wholesome and satisfying breakfast option. These griddle cakes are naturally sweetened with ripe bananas and made with gluten-free oats, making them a nutritious start to your day. Their hearty texture and subtle sweetness make them a versatile dish that can be enjoyed with various toppings like fresh fruit, nut butter, or honey. Perfect for busy mornings or leisurely weekend brunches, these griddle cakes are both delicious and nourishing.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 ripe bananas
• 2 large eggs
• 1/4 cup almond milk (or milk of choice)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• Pinch of salt
• Coconut oil for frying

Instructions:

1. Blend the gluten-free oats in a food processor until they form a fine flour.
2. In a bowl, mash the bananas until smooth. Add the eggs, almond milk, and vanilla extract, mixing until well combined.
3. Stir in the oat flour, cinnamon, baking soda, and salt to form a batter. Let it sit for 5 minutes to thicken.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Scoop 1/4 cup of batter onto the griddle for each griddle cake. Cook for 2-3 minutes on each side until golden brown.
6. Serve warm with your favorite toppings, such as sliced bananas, berries, or a drizzle of maple syrup.

These gluten-free banana oat griddle cakes are a fantastic way to enjoy a hearty and healthy breakfast. Packed with fiber and natural sweetness, they’re perfect for fueling your day. The combination of oats and bananas creates a delightful texture that’s soft and slightly chewy. Whether topped with fruits or syrups, these griddle cakes are sure to please everyone at the table.

Gluten-Free Zucchini Fritters

For a savory twist on griddle recipes, gluten-free zucchini fritters are the perfect choice. These fritters are made with fresh zucchini, gluten-free flour, and a blend of herbs and spices for a light and flavorful dish. They make an excellent option for breakfast, lunch, or even a side dish for dinner. Crispy on the outside and tender on the inside, these fritters are a delicious way to include vegetables in your meal.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup gluten-free flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much liquid as possible.
2. In a bowl, combine the grated zucchini, gluten-free flour, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix well to form a batter.
3. Heat a skillet over medium heat and add olive oil.
4. Scoop about 2 tablespoons of batter onto the skillet for each fritter. Flatten slightly and cook for 3-4 minutes on each side until golden and crispy.
5. Serve warm with sour cream, yogurt, or a sprinkle of fresh herbs.

Gluten-free zucchini fritters are a versatile and satisfying dish that’s perfect for any time of the day. Their crispy texture and savory flavor make them a hit with both kids and adults. Pair them with a dipping sauce or enjoy them as is for a nutritious and delicious meal that highlights the natural goodness of zucchini.

Gluten-Free Buckwheat Pancakes

Gluten-free buckwheat pancakes are a hearty and earthy alternative to traditional pancakes. Made with buckwheat flour, these pancakes have a nutty flavor and are naturally gluten-free. They’re a great option for those looking for a filling breakfast that’s also rich in nutrients. Perfect with sweet or savory toppings, these pancakes are an excellent choice for a satisfying start to your day.

Ingredients:

• 1 cup buckwheat flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp sugar (optional)
• 1 cup almond milk (or milk of choice)
• 1 large egg
• 2 tbsp melted butter or coconut oil
• Coconut oil for frying

Instructions:

1. In a bowl, mix together the buckwheat flour, baking powder, salt, and sugar.
2. In another bowl, whisk the almond milk, egg, and melted butter.
3. Combine the wet and dry ingredients, stirring until smooth. Let the batter sit for 5 minutes.
4. Heat a skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, flipping when bubbles form on the surface.
6. Serve warm with maple syrup, fresh fruit, or a dollop of Greek yogurt.

These gluten-free buckwheat pancakes are a wonderful way to enjoy a wholesome and flavorful breakfast. The rich, nutty taste of buckwheat pairs well with a variety of toppings, making these pancakes versatile and satisfying. Their hearty texture ensures they’ll keep you full and energized throughout the morning. Try these pancakes for a nutritious and delicious start to your day!

Gluten-Free Sweet Potato Griddle Cakes

These gluten-free sweet potato griddle cakes are a perfect combination of sweetness and heartiness, offering a delicious way to enjoy a nutrient-packed breakfast or snack. Made with mashed sweet potatoes and gluten-free flour, these griddle cakes are naturally sweet and flavorful. They pair wonderfully with both savory and sweet toppings, making them versatile for any meal.

Ingredients:

• 1 cup mashed cooked sweet potato
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup almond milk (or milk of choice)
• 1 large egg
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• Pinch of salt
• Coconut oil for frying

Instructions:

1. In a bowl, combine the mashed sweet potato, egg, almond milk, and cinnamon. Mix until smooth.
2. Stir in the gluten-free flour, baking powder, and salt to form a thick batter.
3. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
4. Scoop 1/4 cup of batter onto the griddle for each cake. Flatten slightly with the back of a spoon.
5. Cook for 2-3 minutes on each side until golden brown.
6. Serve warm with a dollop of Greek yogurt, maple syrup, or sautéed apples.

These gluten-free sweet potato griddle cakes are a delightful way to use leftover sweet potatoes and enjoy a filling, nutritious dish. The subtle sweetness of the sweet potatoes shines through, creating a dish that’s comforting and packed with flavor. Whether for breakfast, lunch, or a snack, these griddle cakes are sure to become a family favorite.

Gluten-Free Spinach and Cheese Griddle Muffins

For a savory and protein-rich option, gluten-free spinach and cheese griddle muffins are an excellent choice. These compact and flavorful muffins are perfect for a quick breakfast or snack on the go. With fresh spinach, melted cheese, and a hint of garlic, they’re both nutritious and indulgent.

Ingredients:

• 1 cup fresh spinach, chopped
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup grated cheddar or mozzarella cheese
• 1/4 cup almond milk (or milk of choice)
• 1 large egg
• 1 garlic clove, minced
• 1/2 tsp baking powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a bowl, mix the gluten-free flour, baking powder, salt, and pepper.
2. Whisk in the egg, almond milk, and garlic until smooth.
3. Fold in the chopped spinach and grated cheese.
4. Heat a griddle or skillet over medium heat and add olive oil.
5. Scoop 2 tablespoons of batter for each griddle muffin and cook for 2-3 minutes per side until golden brown and set.
6. Serve warm with a side of sour cream or a sprinkle of fresh herbs.

These gluten-free spinach and cheese griddle muffins are a versatile and satisfying dish that works as a meal or a snack. The combination of tender spinach and melted cheese creates a rich, savory flavor that will keep you coming back for more. Pair them with your favorite dipping sauce or enjoy them as they are for a hearty and healthy option.

Gluten-Free Blueberry Cornmeal Pancakes

Gluten-free blueberry cornmeal pancakes are a sweet and slightly tangy take on the classic pancake. The combination of cornmeal and juicy blueberries creates a unique texture and flavor profile. These pancakes are perfect for weekend brunches or whenever you crave a delightful and wholesome treat.

Ingredients:

• 1/2 cup gluten-free cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp sugar
• 3/4 cup almond milk (or milk of choice)
• 1 large egg
• 1/2 cup fresh or frozen blueberries
• Coconut oil for frying

Instructions:

1. In a bowl, combine the cornmeal, gluten-free flour, baking powder, salt, and sugar.
2. In another bowl, whisk together the almond milk and egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Scoop 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes per side until golden and cooked through.
6. Serve warm with maple syrup or a sprinkle of powdered sugar.

These gluten-free blueberry cornmeal pancakes are a delightful way to add variety to your breakfast menu. The sweet-tart burst of blueberries complements the hearty texture of the cornmeal, creating a dish that’s both satisfying and full of flavor. Perfect for any time of the day, these pancakes are a must-try for pancake lovers!

Gluten-Free Apple Cinnamon Griddle Cakes

Gluten-free apple cinnamon griddle cakes are a warm and comforting way to start your day. Made with fresh grated apples and spiced with cinnamon, these griddle cakes are soft, flavorful, and naturally sweet. They pair beautifully with maple syrup or a dollop of Greek yogurt, making them a family favorite for cozy breakfasts or brunches.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 tbsp sugar or honey
• 1 large egg
• 1/2 cup almond milk (or milk of choice)
• 1 medium apple, grated
• Coconut oil for frying

Instructions:

1. In a bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and sugar.
2. In another bowl, beat the egg and mix with almond milk.
3. Gradually combine the wet and dry ingredients until smooth. Fold in the grated apple.
4. Heat a griddle or skillet over medium heat and grease lightly with coconut oil.
5. Pour 1/4 cup of batter for each griddle cake and cook for 2-3 minutes on each side until golden brown.
6. Serve warm with a sprinkle of cinnamon sugar or a drizzle of maple syrup.

These gluten-free apple cinnamon griddle cakes bring the flavors of fall to your breakfast table. Their soft texture and warm spices make them a comforting treat for any time of the year. Top them with fresh fruit or syrup for a dish that’s sure to brighten your morning.

Gluten-Free Savory Chickpea Flour Pancakes

Gluten-free savory chickpea flour pancakes, also known as socca, are a delicious and protein-rich option for any meal. Made with chickpea flour and simple spices, these pancakes are crispy on the outside and tender on the inside. They’re perfect as a snack, breakfast, or even as a side dish with your favorite soups and stews.

Ingredients:

• 1 cup chickpea flour
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1 cup water
• 1 tbsp olive oil (plus more for frying)
• Optional toppings: chopped fresh herbs, diced vegetables, or grated cheese

Instructions:

1. In a bowl, whisk together chickpea flour, salt, cumin, and black pepper.
2. Gradually add water and olive oil, whisking until smooth. Let the batter rest for 10 minutes.
3. Heat a skillet or griddle over medium heat and brush with olive oil.
4. Pour a thin layer of batter into the skillet, swirling to spread evenly. Cook for 2-3 minutes on each side until golden brown and crisp.
5. Serve warm with your favorite toppings, such as fresh herbs, veggies, or a dollop of yogurt.

These gluten-free savory chickpea flour pancakes are a versatile and healthy dish that’s easy to make and customize. Whether enjoyed plain or with your favorite toppings, they’re sure to impress with their unique flavor and crispy texture. Perfect for anyone looking to try something new and delicious!

Gluten-Free Lemon Poppy Seed Griddle Cakes

Gluten-free lemon poppy seed griddle cakes are a zesty and refreshing breakfast treat. These cakes combine the bright flavor of lemon with the subtle crunch of poppy seeds, creating a light and flavorful dish. Paired with a drizzle of honey or a lemon glaze, they’re an elegant way to elevate your morning meal.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp sugar
• 1 large egg
• 1/2 cup almond milk (or milk of choice)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• Coconut oil for frying

Instructions:

1. In a bowl, whisk together the gluten-free flour, poppy seeds, baking powder, salt, and sugar.
2. In another bowl, beat the egg and mix with almond milk, lemon juice, and lemon zest.
3. Gradually combine the wet and dry ingredients until a smooth batter forms.
4. Heat a griddle or skillet over medium heat and grease lightly with coconut oil.
5. Pour 1/4 cup of batter for each griddle cake and cook for 2-3 minutes on each side until golden brown.
6. Serve warm with a drizzle of honey, lemon glaze, or powdered sugar.

These gluten-free lemon poppy seed griddle cakes are a delightful way to bring a burst of sunshine to your breakfast. Their tangy lemon flavor and delicate crunch make them a unique and refreshing option for any morning. Pair them with your favorite toppings to create a dish that’s as beautiful as it is delicious!

Note: More recipes are coming soon!