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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.
Course Breakfast
Cuisine Greek
Keyword Blueberry Pancakes, Pancakes, Gluten Free
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 pancakes
Calories 201kcal
Author Emily Walker

Equipment

  • Electric Griddle

Ingredients

Gluten Free Pancakes Batter:

Coconut Syrup (optional)

Additional Toppings (optional)

Instructions

For the Gluten Free Pancakes:

  • Mix together 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 skillet, over a low-medium heat, with some cooking spray. Then add 1/2 cup of the pancake mixture. 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.

To serve:

  • Top pancakes with the coconut syrup, fresh berries, and coconut flakes.

Notes

Nutrition value calculations are for the gluten free pancakes only.
*Make sure the gluten free flour used is a cup for cup flour substitute.

Nutrition

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