Gluten-Free Pancakes (Best Recipe)
This BEST gluten-free pancake recipe makes wholesome, light and fluffy pancakes you'll want to make over and over!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 300 g almond flour
- 300 g raw buckwheat groats
- 300 g potato starch
- 100 g arrowroot powder
- 2 cup flour blend
- 1/4 cup ground flaxseed
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1+1/2 cup milk (or almond milk)
- 1 egg
- 1/4 cup applesauce (unsweetened)
- 1/4 cup butter (melted)
- butter (for cooking)
Instructions
- 1
Grind the raw buckwheat groats into a fine flour. I do this in a dry blender container. Be sure to shake the mixture down and blend a few times to get a very fine, even flour.
- 2
Combine the buckwheat flour and the rest of the ingredients for the flour blend in a storage container. Shake or mix to evenly combine.
- 3
In a large bowl, mix together the dry ingredients (flour blend, ground flaxseed, sugar, baking powder and salt) until incorporated.
- 4
In a separate bowl or large measuring cup, mix together the wet ingredients (milk, egg, applesauce and melted butter) breaking up the egg to totally combine.
- 5
Add the wet ingredients to the dry and stir with a rubber spatula until just combined. Let the batter sit for 5 minutes.
- 6
Heat a non-stick skillet over medium-high heat until hot. Add a 1-2 tablespoons of butter and swirl until it sizzles. Scoop out about 1/4 cup batter and cook on one side until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Serve immediately and enjoy!