Gluten Free Pancakes


I love pancakes.  They are delicious in a big stack served with maple syrup and peanut butter.  Whenever I try to make gluten free pancakes, the whole ‘big stack of pancakes’ fantasy never seems to happen.


I have attempted several different times to make good gluten free pancakes.  I tried the two ingredient ones where you use eggs and a banana, and realized that those are not true pancakes.  I made ones using all oat flour they were good but not great.  Then I added some rice flour to the oat flour pancakes and they ended up kind of weird.  Then I made these pancakes and I realized why my pancakes were never that good.


I realized that good gluten free pancakes do not come magically with only one flour, I had to try to use several different flour and starches for the right flavor and texture.  My mom had recently bought coconut flour to experiment with, but because coconut flour is very absorbent, I could not use a lot of it.  I came up with a recipe highlighting oat flour, and using a little of coconut flour and cornstarch.


According to my brother, these taste like whole wheat pancakes, but I honestly think it doesn’t too much.   Even my dad loved them!  Pancakes for dinner anyone?


This recipe is easy, and the mix can be made in bulk and then stored for later use.   This is the best gluten free pancake recipe I have tried, and I hope you like it too.


2/3 cup oat flour

2 tbsp coconut flour

2 tbsp cornstarch

1 ¼ tsp baking powder

2 ½ tsp sugar


For the mix:  In a medium bowl, stir together the oat flour, coconut flour, baking powder, and sugar.  Pour into a container or jar for later use, or follow the rest of the recipe to make your pancakes.  This recipe makes 1 cup of mix, but feel free to double or even triple the recipe so you can use it later.


1 cup of pancake mix (recipe above)

1/3 cup water + 1 tbsp of water

1/3 cup milk

1 egg


For the pancakes: 

In a bowl, stir together the pancake mix, water, and milk until no longer lumpy.  Add the egg into the batter and continue to stir.  Cook the pancakes on medium low heat in a lightly greased pan.  Pour about 1 tbsp of the batter in the pan for minis or a few tbsp. for bigger ones.  Cook for around 25 seconds on the first side (it will slightly bubble), and flip.  Cook on the other side until golden brown, just a few more seconds.  Serve with all of your favorite toppings (I love peanut butter or maple syrup) and enjoy!

Broccoli Cheddar Soup

Nothing beats comfort food. There is just something about it that makes you feel at home.  Some of my favorites? Mac and cheese, pancakes (is that even comfort food?), and this broccoli cheddar soup.  This rich soup is always the best on a cold day with a toasted gluten free dinner roll.

You might be saying, is this just a generic soup recipe I can find anywhere else? No, it’s not. For those with a gluten allergy, this soup is usually made with a roux, (a flour and fat paste that thickens soup) meaning gluten free-ers can’t have it. This recipe is made with tapioca starch instead of the usual white flour. Also, unlike other broccoli cheese soup recipes, this one is way less salty. One of the worst things with soup is when you go to take a spoonful, and all you get is a mouthful of salt.

If you don’t have a gluten allergy or intolerance, feel free to follow the recipe as is, but try serving it in a bread bowl, or maybe with croutons. For another variation, try adding a pinch of paprika for a slight spicy and smoky taste.

This simple supper is something quick to whip up on a week night, doesn’t require a ton of ingredients, and really delivers on taste and texture. It’s hearty, creamy, cheesy, and kids won’t be two disappointed to find out it has broccoli!           

Serves: 4

Preparation time: 25-30 minutes


  • 1 tbsp olive oil
  • 3 tbsp tapioca starch, divided
  • 2 ½ cups milk
  • 1 ½ cups water
  • 2 ½ cups chopped broccoli
  • 1 ¼ cups shedded cheddar cheese
  • Up to ½ tsp salt, to taste


In a medium pot, stir together the olive oil and 2 tbsp of tapioca starch until it forms a slight paste. Turn the heat to medium, and cook until the paste starts to thicken slightly, 1-2 minutes.  Slowly add in the milk and water, and stir until smooth. Cook on medium for about 10-12 minutes, until bubbling. Add in the remaining tapioca starch, and puree in a blender, or using an immersion blender until smooth. Immediately return to the stove, and cook on medium low heat until the broccoli is tender, about 10 minutes. Remove from the heat, and add in the cheese, stirring until melted. Add salt to taste. If you have in on hand, this soup is great with a touch of pumpkin pie spice. Serve with a dinner roll, or bread bowl if you desire.