5 from 16 votes
Gluten Free Pancakes
Gluten Free Pancakes combine a cup-for-cup gluten-free flour blend with sugar, baking agents, milk, and egg to create batter that cooks into golden pancakes. Optionally, fresh berries can be gently folded in for added texture and flavor. An optional coconut syrup made with sugar, coconut-flavored Greek yogurt, butter, and coconut extract complements the pancakes, enhanced by toppings like coconut flakes and fresh berries for variety in presentation and taste.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
8
pancakes
Calories:
201 kcal
Course:
Breakfast
Cuisine:
Greek
Ingredients
Gluten Free Pancakes Batter:
- 1 1/4 cups gluten-free flour blend I like Namaste
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 large egg
Coconut Syrup (optional)
- 1 1/2 cups sugar
- 5 ounces Greek yogurt 1 small container, coconut flavored
- 1/2 cup butter
- 1/2 teaspoon coconut extract
Additional Toppings (optional)
- coconut flakes
- Blueberry
- raspberry
- blackberry fresh
Instructions
For the Gluten Free Pancakes:
- Mix all the dry ingredients in a medium sized bowl.
- Then stir in the milk and egg. If you are adding fresh berries, gently stir them in now.
- Line a griddle or skillet, over a medium-low heat, with some cooking spray. Fill a 1/2 cup measuring cup with the pancake batter, and then pour it on the hot griddle. Cook until golden brown and the first side, then flip and repeat.
- Serve with hot syrup and fresh berries.
Cup of Yum
For the Coconut Syrup (optional):
- Add the sugar, yogurt, and butter to a small saucepan over low heat. When the sugar has dissolved, turn the heat up to medium high and bring to a boil.
- Remove from heat and stir in the coconut extract.
To serve:
- Top pancakes with the coconut syrup, fresh berries, and coconut flakes.
Notes
- Use a cup-for-cup gluten-free flour blend to maintain proper texture.
- The coconut syrup is optional but adds a creamy, coconut flavor that complements the pancakes.
- You can prepare a larger dry mix ahead and add the milk and egg when ready to cook, making pancake preparation quicker.
- Gently fold in fresh berries to prevent breaking and to distribute them evenly.
Nutrition Information
Calories
201kcal
(10%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
25mg
(8%)
Sodium
316mg
(13%)
Potassium
128mg
(3%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
102IU
(2%)
Calcium
102mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 pancakes
Amount Per Serving
Calories 201
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 316mg | 13% |
| Potassium | 128mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 102IU | 2% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.