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3 Tasty Gluten Free Pancake Recipes You Need to Try This Pancake Tuesday!

Pancake Tuesday is the 1st March in 2022. 

Pancakes can sometimes be considered an annual event whereas they really are a fantastic recipe to bring out for so many different occasions. Quick to whip up, top them with sweet or savoury extras, make them gluten free, dairy free and healthy and you have a super recipe!

I’ve included 3 different Pancake Recipes here so you find the one that works best for you. They are all Gluten Free but can be subbed for regular ingredients easily with no difference to the results. Most have no added refined sugars (vote for the healthy camp!) and they can are dairy free too so if you’re on a health kick and want to improve your lifestyle, then pancakes can very much be part of that voyage.

These light and fluffy pancakes will keep you full and satisfied. You can whip them up in a blender, traditionally in a bowl or in your smoothie maker which really helps for a busy lifestyle. They only take minutes to cook and minutes to eat!!

I find you can get ahead by putting the dried ingredients together in a zip lock bag and combine the wet ingredients in a large jar. Keep the combined wet ingredients in the fridge till you’re ready to use, give the jar a good shake and you have taken a lot of the effort out of making these delicious Pancakes.

1. The Fluffy Pancake Recipe

I’m starting with one of my most popular and most made pancake recipes – The Fluffy Pancake Recipe – which is included in my Gluten Free Baking From The Heart Recipe Book. By adding a little bit of a pure maple syrup, date syrup or agave syrup, the pancakes are sweet enough and you don’t need to top them with lots of sugary extras.

Ingredients:

• 250g gluten free plain flour (use your own flour)
• 1/2 tsp xanthan gum (not needed for GF)
• 4 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 250ml plant milk (use your favourite milk)
• 60ml vegetable oil
• 2 tbsp. organic, pure maple syrup
• 1 tsp vanilla extract

Method

Use a hand whisk – no need for any special equipment. In a medium bowl, whisk together the dry ingredients and set aside.

In a large bowl, combine the wet ingredients well together.

Add the dry ingredients to the wet ingredients and stir until completely combined. The batter will be thick and will puff up a bit as it sits waiting to cook.

Heat whatever pan you use to make pancakes and use a bit of vegetable oil spray or butter if you prefer. When it’s hot, use a 1/4 cup scoop measure – about 3 tablespoons and use the back of the spoon to form a circular shape.

Once bubbles appear on the first side, then flip the pancakes over and brown on the other side until cooked through. Repeat till you use up all the batter.

2. Buckwheat Pancakes Recipe

Have you tried baking with Buckwheat Flour?

It’s a great alternative to use but what makes it so special is that not only is it naturally Gluten Free but Buckwheat is also Grain Free! So even though it’s name has wheat in it and it sounds like a regular flour, it’s the total opposite and so handy for those who need to keep off grains in their diets.

Buckwheat also has more protein, fibre and Vitamin B than oats or wholewheat flour so it’s a superfood! Buckwheat tends to be more absorbent than regular wholewheat flour and even though it might not give you light and fluffy results in your bakes, it definitely adds richness and moisture to cakes and cookies. Definitely one to try and see if you enjoy that gorgeous earthy, nutty flavour.

Ingredients:

• 4 tbsp. golden caster sugar or coconut sugar (this is optional)
• 140g buckwheat flour
• 85g gluten free plain flour
• 2 tsp cinnamon
• 1 tsp bicarbonate of soda
• 3 large eggs
• 285ml buttermilk (If you don’t have buttermilk to hand or want to keep these dairy free, then add 1 tbsp lemon juice or white vinegar to your milk of choice. If you’re using plant milk, then heat it in the microwave for a few minutes first but regular milk doesn’t need any special treatment. Stir and leave to sit for about 5 – 8 minutes and you’ll see it thicken up. Use as normal buttermilk)

Method

In a large bowl, mix the sugar (if using), both flours, cinnamon and bicarbonate of soda. Make a well in the centre and crack in the eggs. Gradually whisk in the buttermilk to make a smooth batter.

Melt your oil of choice and add a spoonful of the batter to make about a 3″ to 4″ wide circle. A tablespoon or 1/3 cup size will work well.

A word here to pay heed to – these cook very fast. Literally about 1 minute per side. Once you see bubbles on the surface, then it’s time to turn the pancakes. You’re looking for a light, golden colour. Continue to cook until you have used up all the batter and serve. These pancakes are really very filling so you don’t have to make quite as many as the regular ones.

3. Oat & Banana Pancakes Recipe

The final pancake choice is one where oats are used in place of flour. It’s simple to make these Gluten Free by subbing your choice of GF oats in place of regular flour. This recipe is quick and easy to make in a blender and I like to blitz the oats first to give them a closer consistency to regular flour for easier mixing. That means that I just add the oats to my blender first and blitz them before continuing on. Adding ground cinnamon to the pancake batter gives them a rich flavour and it does darken the end result so if you have fussy eaters, maybe leave it out.

Using oats to make pancakes is very popular now as it adds a healthy dimension to your breakfast or midday snack. Oats release their carbs slowly so you stay full for longer. The addition of maple syrup is optional but it’s only 1 teaspoon so it’s not too much of an issue but of course you can omit completely or replace it with agave syrup or date syrup.

Don’t use a very, very ripe banana as that will add liquid to the pancakes so a nice banana that’s not too soft or not too hard will be perfect.

Ingredients:

• 1 ½ tablespoons GR oats – blitzed to make them resemble flour
• Pinch of GF baking powder
• 1 egg
• 1 banana
• 1 tsp ground cinnamon (optional)
• 1 tsp vanilla extract
• 1 tsp maple syrup (optional)

Method

Blitz the oats in your blender and then add the baking powder and cinnamon and pulse to combine. Chop the banana into pieces and add along with the egg, vanilla extract and if using, the maple syrup. Blend everything together to get a thick batter.

Heat your pan of choice and drop 2 tbsp of the batter to fry gently. Once cooked on one side, then gently turn over and brown the other side. You should get about 6 pancakes out of this recipe.

Top with Greek Yoghurt and some fresh berries for a wonderful, healthy snack.

These and other great Gluten Free, Dairy Free and Vegan recipes can be found in my book, Gluten Free Baking from the Heart

Written by Soraya Quigley

For more gluten free baking, check out my ‘Baking From The Heart’ recipe book.

Enjoy your gluten free pancakes and let us know in the comments below which recipe is your favourite!

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