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Pancakes are a classic breakfast favorite, but if you follow a gluten-free diet, finding the perfect recipe can be a challenge.
The good news is that you don’t have to miss out on this fluffy, satisfying treat!
With the magic of gluten-free all-purpose flour, you can create pancakes that are just as delicious as the traditional kind.
Whether you’re looking for something simple and quick or want to experiment with flavors and toppings, we’ve rounded up 28+ gluten-free pancake recipes that will make your mornings brighter.
These recipes are not only free from gluten but are also a great way to start your day on a tasty note!
28+ Mouthwatering Gluten Free All Purpose Flour Pancake Recipes You Need to Try
There you have it—28+ gluten-free all-purpose flour pancake recipes that promise to elevate your breakfast game. From classic buttermilk to fun, creative variations, there’s something for everyone to enjoy.
These pancakes are easy to make, delicious to eat, and most importantly, gluten-free!
So next time you’re craving a stack of warm, fluffy pancakes, you’ll have plenty of options to choose from.
Grab your skillet, pick a recipe, and start flipping your way to a scrumptious breakfast that the whole family will love!
Fluffy Gluten-Free Pancakes
These fluffy gluten-free pancakes are a delightful way to start your morning. They have a light, airy texture that is a perfect balance of soft and slightly crispy on the edges. Made with a blend of gluten-free all-purpose flour, they offer a delicious, tender bite that is just as good as traditional pancakes. This recipe is quick and easy, and it uses ingredients you likely already have in your pantry.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk (dairy or non-dairy)
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter (or oil for dairy-free option)
- Cooking spray or extra butter for greasing
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – it’s okay if there are a few lumps.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.
- Pour about 1/4 cup of the pancake batter onto the hot skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, until golden brown.
- Repeat with the remaining batter, greasing the skillet as needed.
These pancakes are perfect for a lazy weekend breakfast or a special treat for your family. They are soft and airy, with a slight crisp on the edges, making them the ideal texture for stacking high. You can serve them with fresh berries, maple syrup, or whipped cream to add a personalized touch to your breakfast spread.
Banana Almond Gluten-Free Pancakes
Banana almond pancakes are a healthy and delicious gluten-free option for those who love a bit of natural sweetness in their breakfast. The bananas add a wonderful soft texture to the pancakes, while the almond flour gives them a nutty flavor that pairs perfectly with the banana. This recipe is not only gluten-free, but also dairy-free, making it a versatile choice for anyone with dietary restrictions.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- Pinch of salt
- Coconut oil or butter for greasing
Instructions:
- In a medium bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, cinnamon, and salt.
- In another bowl, whisk the eggs and almond milk together. Add the mashed bananas and vanilla extract, mixing well until smooth.
- Pour the wet ingredients into the dry ingredients and stir to combine. The batter should be slightly thick, but pourable.
- Heat a skillet over medium heat and lightly grease with coconut oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until the edges start to set and small bubbles form on top. Flip the pancakes and cook for an additional 1-2 minutes on the other side.
- Serve warm with a drizzle of honey, more banana slices, or chopped nuts for extra crunch.
The banana almond pancakes are a nutrient-packed breakfast that keeps you full and satisfied throughout the morning. The banana provides natural sweetness, while the almond flour boosts the flavor and adds protein, making this breakfast choice both delicious and nutritious. These pancakes can easily be made in advance and stored in the fridge for a quick breakfast during the week.
Lemon Poppy Seed Gluten-Free Pancakes
If you love a bit of citrusy brightness in your pancakes, these lemon poppy seed pancakes will be a delightful surprise. The zest of fresh lemon gives them a refreshing flavor, while the poppy seeds add a subtle crunch and lovely texture. These pancakes are ideal for a spring or summer breakfast, but their zesty flavors are enjoyable year-round.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp sugar
- 2 tsp poppy seeds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- Butter or oil for cooking
Instructions:
- In a large bowl, combine the gluten-free all-purpose flour, sugar, poppy seeds, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a splash more milk.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
- Serve with a dollop of whipped cream, fresh berries, or a dusting of powdered sugar for a refreshing treat.
These lemon poppy seed pancakes are perfect for those who love a bright, citrusy twist on a traditional pancake. The lemon zest adds a refreshing contrast to the soft, slightly nutty pancakes, and the poppy seeds bring a pleasant crunch. These pancakes are a great option for a brunch gathering or to brighten up your morning routine with something a little different.
Chocolate Chip Gluten-Free Pancakes
These indulgent chocolate chip gluten-free pancakes are perfect for a treat-yourself breakfast or a special brunch. The gooey melted chocolate chips paired with the soft, fluffy pancake base make these pancakes irresistible. This recipe is great for anyone with a sweet tooth or those looking for a dessert-style breakfast that is gluten-free.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Butter or oil for cooking
Instructions:
- In a bowl, combine the gluten-free all-purpose flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, eggs, and vanilla extract together until smooth.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the chocolate chips.
- Preheat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles start to form, then flip and cook for another 1-2 minutes.
- Serve warm with extra chocolate chips, whipped cream, or a drizzle of syrup.
The chocolate chips melt into the pancakes, creating a rich, sweet flavor that complements the fluffy texture perfectly. These pancakes are the ideal way to start a day or end a meal with a little decadence. You can also customize this recipe by adding nuts, fruit, or even a sprinkle of sea salt for a balance of sweet and salty.
Cinnamon Roll Gluten-Free Pancakes
If you love the warm, comforting flavors of cinnamon rolls but need a gluten-free option, these cinnamon roll pancakes are the perfect choice. These pancakes are flavored with cinnamon and topped with a sweet glaze that mimics the taste of your favorite cinnamon roll. A cozy and delicious way to start your morning.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
- 1/4 tsp vanilla extract (for glaze)
Instructions:
- In a medium bowl, whisk together the gluten-free all-purpose flour, sugar, cinnamon, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter together until smooth.
- Combine the wet ingredients with the dry ingredients, stirring until just combined. Be careful not to overmix.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes on the other side.
- For the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Serve the pancakes with the glaze drizzled over the top.
These cinnamon roll pancakes provide all the delicious flavors of a classic cinnamon roll, but in a quick, gluten-free pancake form. The glaze gives a perfect sweet finish, making each bite melt in your mouth. You can enjoy these as a special breakfast treat, and they are perfect for family brunches or holiday mornings.
Pumpkin Spice Gluten-Free Pancakes
Warm up with these cozy pumpkin spice gluten-free pancakes, which are perfect for fall but are great any time you’re craving a seasonal flavor. The rich pumpkin flavor combined with the warm spices creates a comforting and aromatic pancake that is soft and fluffy. These pancakes are a great way to enjoy the flavors of fall while keeping things gluten-free.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, whisk the pumpkin puree, milk, eggs, and vanilla extract together until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles start to form, then flip and cook for an additional 1-2 minutes.
- Serve with maple syrup, whipped cream, or toasted pecans for added flavor and texture.
The pumpkin spice pancakes are flavorful and light, perfect for anyone craving a warm, cozy breakfast. The pumpkin provides moisture and a subtle sweetness, while the pumpkin pie spice adds depth to each bite. These pancakes are a crowd-pleaser and a fantastic option for autumn mornings.
Coconut Flour Gluten-Free Pancakes
Coconut flour pancakes are a great low-carb gluten-free option for those looking for a different texture and flavor. Coconut flour adds a mild sweetness and a light, airy texture to the pancakes, and they are naturally gluten-free and dairy-free. These pancakes are a wonderful choice for a nutritious breakfast, especially when paired with fresh fruit or a drizzle of honey.
Ingredients:
- 1/4 cup coconut flour
- 3/4 cup gluten-free all-purpose flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil (or butter)
- Butter or oil for cooking
Instructions:
- In a bowl, whisk together the coconut flour, gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, vanilla extract, and melted coconut oil together until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Let the batter sit for 5-10 minutes to allow the coconut flour to absorb the liquid.
- Preheat a skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes on the other side.
- Serve with fresh fruit, syrup, or a dusting of powdered sugar.
These coconut flour pancakes offer a delicious, slightly nutty flavor that pairs wonderfully with a variety of toppings. They are a fantastic gluten-free and dairy-free option, and the coconut flour gives them a unique twist. Plus, they are perfect for those following paleo or low-carb diets.
Apple Cinnamon Gluten-Free Pancakes
These apple cinnamon gluten-free pancakes are like a warm, comforting hug in the form of pancakes. The soft texture of the pancakes combined with tender apple pieces and a hint of cinnamon creates a flavor profile that is both nostalgic and delicious. Perfect for breakfast or even an afternoon snack, these pancakes are a fantastic choice for anyone who loves the flavors of fall.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 apple, peeled and diced
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter
- Butter or oil for cooking
Instructions:
- In a bowl, whisk together the gluten-free all-purpose flour, sugar, cinnamon, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter together until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the diced apple.
- Heat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes on the other side.
- Serve warm with maple syrup or additional apple slices.
These apple cinnamon pancakes offer the warmth of cinnamon and the sweetness of apples in every bite. The juicy apples provide a nice contrast to the soft pancakes, and the cinnamon ties everything together beautifully. You can make these pancakes year-round but especially enjoy them in the fall, when apples are in season.
Blueberry Lemon Gluten-Free Pancakes
These blueberry lemon gluten-free pancakes are bursting with fresh fruit and bright citrusy flavor. The combination of juicy blueberries and zesty lemon makes for a refreshing, flavorful breakfast that’s perfect for any time of the year. The pancakes are light and fluffy, offering a delicious balance of sweetness and tang.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, vanilla extract, and lemon zest until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries, being careful not to overmix.
- Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes on the other side.
- Serve with extra blueberries, a drizzle of honey, or a dusting of powdered sugar.
These blueberry lemon pancakes are perfect for anyone craving a fruity breakfast with a tangy twist. The blueberries burst in each bite, and the lemon adds a refreshing citrus punch. They are a great way to brighten up your morning and add some freshness to your pancake routine.
Sweet Potato Gluten-Free Pancakes
Sweet potato gluten-free pancakes are hearty and nutritious, offering a warm, slightly sweet flavor that is perfect for colder mornings. Packed with fiber and vitamins from the sweet potato, these pancakes are not only delicious but also healthy. A great option for anyone looking for a filling and satisfying gluten-free breakfast.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup mashed cooked sweet potato
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, brown sugar, cinnamon, baking powder, and salt.
- In a separate bowl, combine the mashed sweet potato, milk, eggs, and vanilla extract. Stir until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but smooth.
- Heat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3 minutes, until bubbles form, then flip and cook for another 1-2 minutes.
- Serve with maple syrup, a dollop of yogurt, or toasted pecans.
These sweet potato pancakes are perfect for breakfast or brunch, offering a comforting and nutrient-packed option. The natural sweetness of the sweet potato shines through, making each bite satisfying and full of flavor. These pancakes are a great way to enjoy the benefits of sweet potatoes in a delicious way.
Strawberry Banana Gluten-Free Pancakes
Strawberry banana gluten-free pancakes are a fruity, refreshing breakfast option that combines two of the most beloved fruits in one delicious stack. The sweetness of ripe bananas and the tartness of strawberries complement each other perfectly, creating a balance of flavors that everyone will love.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 1/2 cup chopped strawberries
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, vanilla extract, and mashed banana together until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chopped strawberries.
- Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes on the other side.
- Serve with extra banana slices, strawberries, and maple syrup.
These strawberry banana pancakes are a fruity delight that combines two classic flavors in one dish. The soft, fluffy pancakes are full of sweet banana flavor, while the strawberries add a burst of freshness. These pancakes are great for a refreshing and satisfying breakfast that is both gluten-free and delicious.
Carrot Cake Gluten-Free Pancakes
Carrot cake gluten-free pancakes bring the flavors of your favorite dessert into a wholesome breakfast. With the addition of grated carrots, walnuts, and warm spices, these pancakes are full of flavor and offer a comforting, healthy twist on a classic breakfast favorite. They’re perfect for anyone who loves the combination of sweet and spice.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup grated carrot
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts (optional)
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, brown sugar, cinnamon, nutmeg, baking powder, and salt.
- In a separate bowl, combine the grated carrot, milk, eggs, and vanilla extract. Stir until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. If desired, fold in the walnuts for added crunch.
- Heat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes on the other side.
- Serve with a dollop of cream cheese frosting, a sprinkle of cinnamon, or extra walnuts.
These carrot cake pancakes are a fun and healthy way to enjoy the flavors of carrot cake without the gluten. The carrots add moisture and texture, while the spices make each bite flavorful and aromatic. These pancakes are perfect for a cozy breakfast or brunch, especially for anyone who loves a little sweetness and spice.
Chia Seed Gluten-Free Pancakes
Chia seed gluten-free pancakes are packed with nutrients and a great option for anyone looking to add extra fiber and omega-3s to their breakfast. The chia seeds add a slight crunch and make these pancakes both hearty and filling, while the light and fluffy texture makes them just as satisfying as any regular pancake.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp chia seeds
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, chia seeds, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, and vanilla extract together until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes.
- Serve with fresh fruit, honey, or a sprinkle of extra chia seeds for crunch.
These chia seed pancakes are a great option for a nutritious breakfast. They’re filled with fiber, protein, and healthy fats, and the chia seeds add texture and crunch. These pancakes are satisfying and perfect for a wholesome, energy-boosting meal.
Almond Flour Gluten-Free Pancakes
Almond flour gluten-free pancakes are a wholesome option for anyone looking for a low-carb, nutrient-dense breakfast. The almond flour gives the pancakes a slightly nutty flavor and adds protein and healthy fats. These pancakes are light, fluffy, and perfect for anyone following a paleo or grain-free diet.
Ingredients:
- 1 1/2 cups almond flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions:
- In a bowl, combine the almond flour, sugar (if using), baking powder, and salt.
- In another bowl, whisk the eggs, milk, and vanilla extract together until smooth.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Heat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes.
- Serve with fresh fruit, syrup, or a dusting of powdered sugar.
These almond flour pancakes are light, fluffy, and rich in flavor. They are naturally gluten-free and provide a great alternative to traditional pancakes. The added protein and healthy fats from almond flour make these pancakes both satisfying and nutritious.
Mocha Gluten-Free Pancakes
For coffee lovers, mocha gluten-free pancakes offer the best of both worlds: the richness of chocolate combined with the bold taste of coffee. These pancakes are deliciously indulgent, making them perfect for a special treat or a decadent breakfast. The mocha flavor adds a sophisticated touch to your pancake experience.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp cocoa powder
- 1 tbsp sugar
- 1 tsp instant coffee granules
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions:
- In a bowl, whisk together the gluten-free all-purpose flour, cocoa powder, sugar, instant coffee granules, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Preheat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes.
- Serve with whipped cream, chocolate chips, or a drizzle of chocolate syrup.
These mocha pancakes are perfect for anyone who loves coffee and chocolate. The combination of cocoa and coffee gives these pancakes a deep, rich flavor that pairs wonderfully with a cup of coffee or a latte. They make for a delicious and special breakfast treat.
Coconut Banana Gluten-Free Pancakes
Coconut banana gluten-free pancakes offer a tropical twist on the classic pancake recipe. The natural sweetness of ripe bananas combines beautifully with the coconut, creating a rich, flavorful pancake. This recipe is perfect for those who love the combination of fruit and coconut flavors in their breakfast.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp shredded coconut (unsweetened)
- 1 ripe banana, mashed
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions:
- In a bowl, whisk together the gluten-free all-purpose flour, shredded coconut, sugar (if using), baking powder, and salt.
- In another bowl, combine the mashed banana, milk, eggs, and vanilla extract. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes.
- Serve with fresh banana slices, toasted coconut flakes, or maple syrup.
These coconut banana pancakes are wonderfully tropical, offering a sweet and satisfying breakfast. The banana adds natural sweetness and moisture to the pancakes, while the coconut gives them a delightful crunch and a rich flavor. These pancakes are perfect for anyone craving a light, tropical breakfast.
Peach Melba Gluten-Free Pancakes
Inspired by the classic dessert, these peach melba gluten-free pancakes are a delicious combination of fresh peaches and raspberry sauce. The sweet, juicy peaches are the perfect topping for these light and fluffy pancakes, making them ideal for a summer brunch or a special treat.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or canned peaches, diced
- 1/2 cup raspberry jam or fresh raspberries (for sauce)
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Preheat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes.
- To make the raspberry sauce, heat the raspberry jam or fresh raspberries in a small saucepan until it becomes a sauce-like consistency.
- Serve the pancakes topped with diced peaches and a drizzle of raspberry sauce.
These peach melba pancakes are a fruity, flavorful treat that brings a bit of elegance to your breakfast. The fresh peaches and raspberry sauce create a deliciously sweet topping for the fluffy pancakes, making for a refreshing and satisfying dish.
Caramelized Banana Gluten-Free Pancakes
Caramelized banana gluten-free pancakes are a decadent breakfast treat that features sweet, warm banana slices cooked in butter and brown sugar. The caramelized bananas add a rich, syrupy sweetness that pairs perfectly with the soft pancakes.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
- 2 tbsp brown sugar
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Preheat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes.
- While the pancakes are cooking, melt butter in a pan over medium heat and add the sliced bananas and brown sugar. Cook for 2-3 minutes, until the bananas caramelize and soften.
- Serve the pancakes topped with the caramelized bananas.
These caramelized banana pancakes are incredibly indulgent and sweet. The caramelized bananas create a rich, sugary topping that enhances the soft pancakes underneath. It’s the perfect breakfast for anyone with a sweet tooth!
Zucchini Gluten-Free Pancakes
Zucchini gluten-free pancakes are a savory, light option for anyone who enjoys vegetables in their breakfast. The zucchini adds moisture and a mild flavor that pairs perfectly with a variety of toppings. These pancakes are a great way to sneak in some veggies while enjoying a delicious gluten-free meal.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 medium zucchini, grated
- 2 tbsp grated parmesan cheese (optional)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp lemon juice
- Butter or oil for cooking
Instructions:
- In a large bowl, combine the gluten-free all-purpose flour, grated zucchini, parmesan cheese (if using), garlic powder, salt, and black pepper.
- In a separate bowl, whisk together the milk, eggs, and lemon juice.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 1-2 minutes.
- Serve with a dollop of sour cream, fresh herbs, or a squeeze of lemon.
These zucchini pancakes are savory and light, making them a great option for breakfast or brunch. The zucchini adds moisture and freshness, and the garlic powder adds a savory depth. These pancakes are a great way to enjoy vegetables in a fun and gluten-free way
Note: More recipes are coming soon
