The secret to making good pancakes ALL the time is finding the secret to making good pancakes. Doesn’t make sense, but it does.
Just like cookies, there’s a so-called formula for making pancakes. Once you find the right recipe to make basic gluten-free pancakes is the key. Here is my recipe for some chocolate chip pancakes I posted a while ago. Minus the chocolate chips, you can use this pancake recipe for any add-ins you decided to use.
When it comes to using different kinds of flours, such as almond, coconut, etc., you can use a similar recipe except replace the all-purpose gluten-free flour with the other flours. Depending on which flours you use, some have stronger flavors or absorb more liquid than others. When this is the case, all you have to do is make the recipe to your liking. If the consistency is too thick, just add more liquid.
In any case, it takes time and practice. But in the meantime, here’s a pretty good recipe for some almond-oat pancakes I experimented with the other day — for those wanting a “healthier” version of pancakes.
- 2 eggs
- 3 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1/2 cup almond flour
- 1 1/2 cups oat flour
- 1/2 teaspoon salt
- 1/4 coconut oil
- 1 3/4 cup almond milk (original unsweetened)
- Set stove or griddle to medium-high heat (about 350ºF or lower)
- Combine flours, baking powder, salt and sugar in mixing bowl.
- Once thoroughly combined, add in eggs, oil and milk, and mix using an electric mixer. If consistency is too thick, add milk or water as needed.
- Pour batter onto pan or griddle as you would to make pancakes.
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