the best gluten-free pancakes
The best gluten-free pancakes I’ve ever made! Super basic, thick, and fluffy pancakes – melt in your mouth, golden brown, and burst with flavor.
The best gluten-free pancakes anyone?
These gluten-free pancakes are a staple in our household and I’m sure will quickly become a go-to for your family too! My oldest child is always requesting these daily. Of course, chocolate chips are a must for him.
Did you know you can still enjoy yummy pancakes without inflammatory ingredients? Therefore, as a foodie myself, we’re always searching and sharing better-for-you ingredient swaps, so you can keep eating what you enjoy most, but without the inflammatory ingredients.
What we swapped to keep the best gluten-free pancakes anti-inflammatory:
- We swapped all-purpose flour for an all-purpose gluten-free baking flour to aid in better digestion.
- We swapped refined table sugar for a better-for-you sugar like honey.
- We swapped whole eggs for a lighter option like beaten egg whites.
- We swapped standard sugary and dairy chocolate chips for non-dairy and minimal sugars like Enjoy Life dark chocolate chips.
Thus, our focus is always on the ingredients because what you put into your body matters. When you nourish your body with better ingredients, you, in turn, can better serve those around you.
These simple ingredient swaps can help reduce inflammation caused by food and also fuel your digestive system with better ingredients.
Feel free to replace the chocolate chips with these options instead:
You could use banana slices, walnuts, pecans, blueberries, etc just to name a few.
Our kids are chocolate fans, so chocolate chips are always our go-to, but feel free to swap your favorite add-in or enjoy the gluten-free pancakes plain.
Are you ready to cook the best gluten-free pancakes?
Let’s dive in, friend!
the best gluten-free pancakes
- Total Time: 20 minutes
- Yield: 4-5 1x
Description
Super thick and fluffy gluten-free pancakes! Melt in your mouth, golden brown, and will have you coming back for more.
Ingredients
- 1 1/3 cups gluten-free all-purpose baking flour (1:1 ratio)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 2 tbsp oil
- 3/4 cup water +2 tbsp (warm)
- 2 egg whites stiffly beaten (set aside)
- dark chocolate chips, optional (I used the Enjoy Life brand)
- maple syrup, optional
Instructions
- In a large bowl, combine all the ingredients (except the beaten egg whites).
- Then gently fold in the egg whites. Add in chocolate chips, if using, and fold in.
- Heat a griddle or pan to medium heat and spray with olive oil or melt butter for a yummy golden brown crust. Ladle pancake batter onto the pan, flip pancakes over when they begin to puff, and become lightly browned on the edges, about 3-4 minutes per side.
- Serve with maple syrup or your favorite fruit. Enjoy!
Notes
Add in’s: You can replace the chocolate chips with options like blueberries, strawberries, or sliced bananas. Or, leave add in’s out.
- Prep Time: 10 mins
- Cook Time: 10 mins
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One More Thing!
This recipe is part of our collection of breakfast recipes. Check it out!
