Gluten-Free Pancakes - Fluffy & Light Breakfast

Gluten-Free Pancakes

Posted on: Jan 10, 2024

Fluffy and light gluten-free pancakes made with a simple blend of rice flour and almond flour. Perfect for a hearty breakfast!

Ingredients

1 cup rice flour
1/2 cup almond flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk (dairy or non-dairy)
2 large eggs
1 tsp vanilla extract
2 tbsp melted butter or oil

Stovetop

In a large bowl, whisk together rice flour, almond flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, vanilla, and melted butter. Combine wet and dry ingredients and stir until smooth. Heat a non-stick skillet over medium heat and grease lightly. Pour 1/4 cup of batter onto the skillet and cook until bubbles form on top, then flip and cook the other side until golden brown.

Serving Suggestions

Top with fresh fruit, maple syrup, or whipped cream.
Serve with a side of bacon or sausage for a complete breakfast.

Storage Instructions

Store in an airtight container in the refrigerator for up to 3 days.
To freeze, layer pancakes with parchment paper and store in a freezer-safe bag for up to 3 months.