Ever thought of making your own homemade gluten free pancakes?
We all love gluten free pancakes. People often buy pre-made pancake mix from supermarkets and there are plenty of gluten free pancake mixes available. But, depending on your household consumption of pancakes, buying pre-mixes can be costly.
In this recipe, you will learn how to make your own homemade pancake mix to make these lovely gluten free pancakes. The best part is that you can store this homemade gluten free pancakes mix for later use.
- 1/4 cups (185 grams) of all purpose gluten-free flour blend
- 1 tablespoon granulated sugar
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
Homemade gluten free pancakes mix
Gluten free pancake mixes are usually made by combining the above mentioned dry ingredients. Later on, we need to add milk, eggs, oil and some other ingredients to make a wet batter. The best part of making this at home is that you can make the batter depending upon your requirement and also keep it for later use.
Also, it is very economical if you eat gluten free pancakes often. You can make a couple of these pancakes and store them as batches in your freezer. And when you are running late for your work, all you need to do is take out the pancakes from the freezer and microwave them for a quick and delicious healthy breakfast.
- 1 egg
- 1 cup buttermilk (or 1 cup flax milk + 1 teaspoon white vinegar)
- 1/4 cup of oil (preferred canola oil)
- Prep time: 10 minutes
- Cook time: 10 minutes
- Calories: 150
- Total Fat: 8.5g
- Saturated Fat: 0g
- Trans Fat: 0g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 16g
- Fiber: 0g
- Sugar: 0g
- Protein: 3.5g
How to make batter for homemade gluten free pancakes
- Mix all the dry ingredients in a medium sized bowl and keep them in an airtight container, if you wish to use it later. Label your container with the date to ensure its freshness.
- If you are ready to make the pancakes then pre-heat a non-stick griddle or a non-stick pan.
- Take the dry pancake mix in a large bowl. If you have increased the quantity of dry ingredients to store it for later use, then make sure that you add enough wet ingredients. Else you can measure out the exact dry and wet ingredients as mentioned above. One batch of dry pancake mix will be around 1½ cup (200 grams).
- Add the wet ingredients and stir the mixture till they are just combined. Your batter is now ready to use.
Cooking the batter of homemade gluten free pancakes
- Take ¼ cup of this gluten free pancake batter and pour it on the pre-heated griddle or pan. Spread the batter evenly using the back of your measuring cup.
- Cook for 2-3 minutes until you notice bubbles forming around the edges of your pancake. Wait for the edges to turn golden brown. When you notice some bubbles popping through the center of your pancake, use forks or spatula and take a peek to notice a medium brown color underneath the pancake.
- Flip the gluten-free pancake and cook the other side for another 2-3 minutes. Ensure that they are cooked evenly before you take them out of your pan or griddle.
- Your homemade gluten free pancakes are ready to serve and eat.
If your batter is too thick to spread, you might have added too much flour or your buttermilk might be thick. To get it sorted, simply add a tablespoon of water or more till you get the desired consistency.
You can store the dry mixture in an airtight container for upto 3 months, but do ensure its freshness before use. Also, try to make small batches upto 4-5 at a time. This way your pancakes will always remain fresh and will taste good.
If you are uncertain that your pancakes are properly cooked, then use a fork and press it inside the pancake to check its fluffiness.
If you like this homemade gluten free pancakes recipe, share it with your friends and leave a comment below for any suggestions.