Recipes.

Foolproof Gluten-free Pancakes

By Meg Yonson


Fool-Proof Gluten-Free Pancakes
Photo by: Benito Martin.
  • 4 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
Fool-Proof Gluten-Free Pancakes
Photo by: Benito Martin.

If you’ve been looking for a foolproof gluten-, dairy- and sugar-free pancake mix, this is it! We’ve combined buckwheat flour and almond meal for the perfect fluffy pancake consistency that holds together, cooks well and is the perfect vehicle for add-ins and toppers. Pulled together in an easy to remember ratio 2:1:1:1:1 you will make this recipe for the rest of your cooking days!  

Servings: 4
Preparation: 10 mins
Cooking: 15 mins

Ingredients

  • 2 eggs.
  • 1 cup milk of your choice (full-fat, almond, oat, rice).
  • 1 cup buckwheat flour.
  • 1 cup almond meal.
  • 1 teaspoon baking powder.
  • butter or coconut oil, for frying.

Directions

1. Place eggs and milk in a large mixing bowl. Whisk together.

2. Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.

3. Heat a large frypan over medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for one minute.

4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.

5. Serve pancakes with your choice of toppings.


Note

Styling by Gemma Lush. 

If you’ve been looking for a foolproof gluten-, dairy- and sugar-free pancake mix, this is it! We’ve combined buckwheat flour and almond meal for the perfect fluffy pancake consistency that holds together, cooks well and is the perfect vehicle for add-ins and toppers. Pulled together in an easy to remember ratio 2:1:1:1:1 you will make this recipe for the rest of your cooking days!

Ingredients

  • 2 eggs.
  • 1 cup milk of your choice (full-fat, almond, oat, rice).
  • 1 cup buckwheat flour.
  • 1 cup almond meal.
  • 1 teaspoon baking powder.
  • butter or coconut oil, for frying.

Directions

1. Place eggs and milk in a large mixing bowl. Whisk together.

2. Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.

3. Heat a large frypan over medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for one minute.

4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.

5. Serve pancakes with your choice of toppings.

Note

Styling by Gemma Lush. 

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