Perfect Gluten Free Pancakes – a delicious recipe with oats, almond flour, coconut flour, cinnamon, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1.
2
Place dry ingredients in blender and pulse to a fine flour.
3
2.
4
Add wet ingredients and blend until completely combined and smooth.
5
3.
6
Preheat skillet on medium high heat and put 1 tsp butter or oil in pan to prevent sticking.
7
4.
8
Pour about a 4 inches circle in pan and let sit until bubbles begin to form on top, then flip.
9
Let sit about 20 seconds, then it is done.
10
5.
11
Top with organic butter, peanut butter, almond butter, pure maple syrup, yogurt, or applesauce and enjoy!
12
Optional fillers or toppers -- mmmm --
13
Blueberries.
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coconut.
15
Nuts.
16
banana slices.
17
Peanutbutter.
18
Strawberries.
19
Applesauce.
20
Yogurt.
21
Trying to be healthier and cut calories?
22
Try applesauce ontop instead of butter and sugary maple syrup.
544
kcal
Calories
31
g
Fat
54
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: ½ cup oats, ½ cup almond flour, 2 tablespoons coconut flour, 1 teaspoon cinnamon, and more.
Yes, Perfect 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.
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