Gluten Free Pancakes Recipe

Name: Gluten Free Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pamela's baking & pancake mix; 1 cup bob's red mill gluten free all purpose baking flour; ⅓ cup coconut flour; 1 tablespoon ground flax seeds; ½ teaspoon baking soda; ½ teaspoon ground cinnamon (or to taste); 1 ⅓ cups kefir; 1 ⅔ cups whole milk; 1 egg; ⅓ cup coconut oil

Servings: persons

1
Combine the dry ingredients in a bowl big enough to give some mixing and expansion room.
2
Add the wet ingredients and stir just enough to make all the dry ingredients wet.
3
Melt the coconut oil if it is solid; very little heat should be needed.
4
A few lumps are not a problem.
5
Overmixing is likely to release some of the bubbles you want to make your pancakes light.
6
Warm a griddle or large skillet over medium heat, the same temperature you used to use for wheat pancakes.
7
Add your favorite oil or grease then spoon out pancakes.
8
Turn when the bubbles stay open.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup pamela's baking & pancake mix, 1 cup bob's red mill gluten free all purpose baking flour, ⅓ cup coconut flour, 1 tablespoon ground flax seeds, and more.

Yes, Gluten Free 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.

That's it — enjoy your meal!

Gluten Free Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions