The BEST Grain-free Pancakes
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These are the BEST Grain-free Pancakes! This easy pancake recipe is made with only a few ingredients, and they make light, fluffy pancakes every time!
Pancakes are a regular thing in our house, just like waffles. My kids love them, my husband loves them, and well, I will totally say, I love them too. I mean, there is just something about a nice fluffy stack of pancakes that just makes the morning a little bit sweeter to start our day. We will even have breakfast for dinner on a fairly regular basis. I did say we love pancakes, haha.
I've never personally loved any of the gluten-free pancake mixes. Most are made with filler gluten-free grains, and they always left that grainy taste in my mouth. I was not a fan. Before we went gluten-free, I had a fantastic go-to recipe that I loved, and I wanted that texture in my pancakes again, even though they were gluten-free. Let me just say that it was a tall order, and it wasn't easy. However, after many, many good recipes, none of them compare to this pancake recipe.
This is the recipe that I've made at least 100 times with so many different tweaks that it's now my go-to recipe for all things pancakes.
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Ingredients in Grain-free Pancakes
- Cassava Flour
- Arrowroot Starch
- Psyllium Husk Powder
- Butter or Ghee
- Baking Soda
- Cream of Tartar
- Milk of Choice
Notes on Ingredients
Cassava Flour – I get many messages about people not liking the texture or a recipe is not acting like it should as written, and here is where the problem probably lies.
How to Measure Cassava Flour
Cassava flour settles A LOT. If you do not want to have to bring out your kitchen scale to measure it, here is my trick. Whisk, whisk, and whisk some more. What does that mean? When I measure cassava flour, I always do the following steps.
- Whisk the flour in whatever container you are storing it or the bag.
- Spoon the desired amount into a measuring cup to measure. Pour that into a larger bowl or measuring cup and whisk it again. You will notice when you whisk it, the amount increases. This is because the cassava has settled, so you measured more than what you wanted for the recipe.
- If you have more, merely remove the excess and repeat until you have the amount you need.
Making it Dairy-free
I have tried this recipe several times for getting to be dairy-free. This recipe works better with a dairy-free butter substitute as opposed to ghee (which works better in the waffle recipe). Ghee does work, but I can tell the difference in texture just a bit.
Making it Nut-free
You are in luck; I have done the work for you. Previous pancake recipes have used coconut flour to help with the texture, but these use psyllium husk powder instead, which makes these already wholly nut-free. Just make sure you use nut-free milk to keep them that way.
Making it Egg-Free
I have tested this recipe using Bob's Red Mill egg replacement, and it works with pretty close results. I can tell a slight difference, but they are still delicious.
You can easily toss in blueberries or chocolate chips. I have even put in lemon zest and poppy seeds for an added twist. The only thing I would say if you are adding fruit is to make sure it is fresh or defrosted and drained. Make sure you are not adding too much-added liquid to the batter. While it does not matter as much as it does in the waffle recipe, you still do not want them to have more than they need.
Tips and Tricks
How thick should the batter be?
Unlike the waffles, where the batter is much thicker, this pancake recipe is thinner but not runny. You should be able to put it on the skillet and effortlessly spread it out as needed without it running all over the pan.
Cooking the Pancakes
I always use a non-stick griddle pan for cooking pancakes. I also always add some sort of fat, usually butter, to the pan to help keep them from sticking even more. These pancakes work best over medium heat. You will know they are ready to flip once you start to see the bubbles form and the edges begin to look a little dry. Do NOT overcook them.
I usually use my ¼ C measuring cup to portion out the batter.
Can You Freeze Pancakes?
YES! Pancakes freeze beautifully. When I want to make a batch for freezing, I will let them cool and stack them between parchment paper pieces. Unlike waffles that reheat much better in the oven, these work just fine in the microwave since pancakes are softer than waffles.
You can also make the mix ahead of time and then make the pancakes whenever you want them. All I do is mix the dry ingredients with the butter until crumbly. Then place that into a ziplock bag in the freezer. When I am ready to make the pancakes, I will pull Them out, sit for a few minutes, add the wet ingredients, and cook them like normal.
More Breakfast Fun
The Best Grain-free Pancakes
- 1 C Cassava Flour 120 g
- ⅓ C Arrowroot Starch
- 1 TBS Psyllium Husk Powder
- ¼ C Sugar
- ½ C Butter or dairy-free alternative
- ½ TSP Baking Soda
- ¼ TSP Cream of Tartar
- ¼ TSP Salt
- 3 Large Eggs
- 1 ½ C Milk of Choice
- 1 TSP Vanilla
- Measure the flours, psyllium husk powder, sugar, baking soda, cream of tartar, and whisk together in a bowl.
- Add the butter and break it up until the mixture resembles wet sand. If you see small clumps of butter, it is okay.
- Add the eggs and vanilla and whisk till combined.
- Slowly add the milk to the mixture until a thick but pourable batter is created. It might seem a little loose at first, but it will thicken a bit as it sits.
- Preheat your skillet over medium heat and lightly grease it.
- Pour about ¼ C of batter onto the pan and let it cook until you start to see little bubbles and the edges begin to look slightly dry.
- Flip the pancakes and let them cook about another 1-2 minutes on the other side.
- Top with your favorite toppings and enjoy!