Gluten Free Pancakes
These Gluten Free Pancakes are light and fluffy and incredibly tasty! If you're new to being gluten free, this is a perfect recipe to try.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: Greek
Keyword: Blueberry Pancakes, Gluten Free, Pancakes
Servings: 8 pancakes
Calories: 201kcal
Author: Emily Walker
Gluten Free Pancakes Batter:
Coconut Syrup (optional)
- 1 1/2 cups sugar
- 5 ounces Greek yogurt, coconut flavored (1 small container)
- 1/2 cup butter
- 1/2 teaspoon coconut extract
Additional Toppings (optional)
- coconut flakes
- fresh blackberries, blueberries, or raspberries
For the Gluten Free Pancakes:
Mix all the dry ingredients in a medium sized bowl.
Then stir in the milk and egg. If you are adding fresh berries, gently stir them in now.
Line a griddle or skillet, over a medium-low heat, with some cooking spray. Fill a 1/2 cup measuring cup with the pancake batter, and then pour it on the hot griddle. Cook until golden brown and the first side, then flip and repeat.
Serve with hot syrup and fresh berries.
For the Coconut Syrup (optional):
Add the sugar, yogurt, and butter to a small saucepan over low heat. When the sugar has dissolved, turn the heat up to medium high and bring to a boil.
Remove from heat and stir in the coconut extract.
Recipe Tips:
- Nutrition value calculations are for the gluten free pancakes only.
- Make sure the gluten free flour used is a cup for cup flour substitute.
- This easy gluten-free pancake recipe can be made into a mix to make life simpler. I usually double or triple the recipe and mix together all the dry ingredients. Leave out the milk and egg! Then when you are ready to make pancakes use 1 3/4 cups of the pancake mix and add the wet ingredients
Calories: 201kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 316mg | Potassium: 128mg | Fiber: 3g | Sugar: 18g | Vitamin A: 102IU | Calcium: 102mg | Iron: 1mg