Gluten-Free Honey-Nuts-n-Oats Pancakes Recipe

Name: Gluten-Free Honey-Nuts-n-Oats Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (435 grams) white rice flour; 1 1/2 cups (187 grams) tapioca flour; 3/4 cup (123 grams) potato starch; 1 tablespoon (8 grams) xanthan gum; 1 1/2 teaspoons (5 grams) salt; 1/4 cup almond flour; 1/4 cup millet flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 3/4 cups milk; 2 large eggs, at room temperature; 1/4 cup canola oil, plus more for the griddle; 2 tablespoons honey; 2 teaspoons pure vanilla extract; 1/2 teaspoon pure almond extract, optional; 1/4 cup gluten-free old-fashioned rolled oats; Unsalted butter, for greasing; Sliced almonds, toasted, for topping; Pure maple syrup, warm, for topping

Servings: persons

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1/4 cup almond flour
1/4 cup millet flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs, at room temperature
1/4 cup canola oil, plus more for the griddle
2 tablespoons honey
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract, optional
1/4 cup gluten-free old-fashioned rolled oats
Unsalted butter, for greasing
Sliced almonds, toasted, for topping
Pure maple syrup, warm, for topping

1
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
2
For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt.
3
(Reserve the remaining gluten-free flour blend for another use.)
4
In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
5
Heat a large nonstick skillet or griddle and grease with butter.
6
Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds.
7
Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes.
8
Flip and cook until fluffy and cooked through, about 2 minutes more.
9
Transfer the pancakes to plates and top with the almonds and maple syrup.

969

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups (435 grams) white rice flour, 1 1/2 cups (187 grams) tapioca flour, 3/4 cup (123 grams) potato starch, 1 tablespoon (8 grams) xanthan gum, and more.

Yes, Gluten-Free Honey-Nuts-n-Oats Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Honey-Nuts-n-Oats Pancakes

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