Enjoying homemade pancakes is very easy , and if you want them gluten-free, it's even simpler thanks to this recipe. Best of all, they're very easy to make and taste delicious.
To make these gluten-free pancakes, we'll replace the traditional wheat flour with a mixture of almond flour and cornstarch and rice flour. The result is delicious. We recommend choosing flours certified with the Crossed Grain symbol to ensure they are gluten-free. If you also want them lactose-free, simply choose lactose-free milk or a gluten-free plant-based milk of your choice.
To make the gluten-free pancakes fluffy , we'll use a little baking powder. Remember to check the label to make sure it's gluten-free, just like with the other ingredients, although most baking powders you can find in supermarkets these days are suitable for people with celiac disease.
We've flavored these pancakes with lemon zest and added very little sugar so they can be used with both sweet and savory toppings. Other flavoring options include orange zest, gluten-free cinnamon, or vanilla. You can also increase the amount of sugar if you prefer them sweeter.
Recipe Information
- Preparation time : 10 minutes
- Cooking time : 15 minutes
- Total time : 25 minutes
- Servings : 10 pancakes
- Category : Pastry
- Cuisine type: international
- Calories per serving (kcal) : 138
Ingredients for gluten-free pancakes
- 150g of ground almonds
- 1 pinch of salt
- 15 g of sugar
- 25g of rice flour
- 25 g cornstarch
- 5 g of chemical leavening agent
- 1 egg
- 50 ml of milk
- Zest of half a lemon
- 25g of butter
How to make gluten-free pancakes
To begin, place all the dry ingredients in a large bowl: 150g of ground almonds, a pinch of salt, and 15g of sugar. Using a sieve, sift 25g of rice flour, 25g of cornstarch, and 5g of baking powder over the ingredients in the bowl.
The next step is to add the liquid ingredients: first 1 egg, then 50 ml of milk. Once all the ingredients are in the bowl, whisk them together until the rest is added.
Grate half a lemon and add the zest to the pancake batter. You can use orange zest if you prefer, gluten-free cinnamon, or vanilla.
We melt 25g of butter and add it to the batter. Once the butter is added, we whisk the mixture before making the pancakes.
To make the pancakes, lightly grease a frying pan, wait until it is hot and spread portions of batter in it using a ladle.
We lower the heat to medium to cook the pancakes slowly. We'll know they're ready to flip when they're covered in small holes. At this point, we flip them and cook them for a few minutes on the other side. We repeat until all the batter is used.
Once made, we stack the pancakes for presentation. We can serve them with savory ingredients, such as a little cheese or ham. This time, we opted to serve them with strawberries and agave syrup.
Easy-to-prepare summary
- We put the dry ingredients in a large bowl.
- We add the liquid ingredients
- We add the zest of half a lemon
- We melt the butter and add it to the dough
- We cook the pancakes in the hot pan
- We flip the pancakes over
- We serve the gluten-free pancakes with your choice of sides.
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