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!