Oh, I love pancakes. Really. They are tied to childhood memories of weekend breakfasts with my family. My early awake father would make pancakes from scratch on Sunday mornings. And when the weather was warm, we’d eat on the terrace under the oak trees, waking up together serenaded by the birds. But really, pancakes are just yummy, family memories or not. And I knew that finding a good recipe for gluten free pancakes was necessary.
This recipe delivers. And even more, it’s kind of healthy and so simple. I’ve been making these gluten free pancakes for the kids for breakfasts before school, and I eat one too with Greek yogurt and fruit. Perfect, right? Here’s there recipe.
Gluten Free Pancakes
- 1/3 cup Gluten free, quick-cooking oats (I used Bob’s Red Mill)
- 3 egg whites
- 1 tsp gluten free baking powder (like Rumford or Clabber Girl)
- 1 1/2 tsp vanilla
- Cinnamon and Nutmeg to taste
Combine all the ingredients in a bowl. Grease your griddle or pan lightly (I used olive oil), and heat it over medium heat. Scoop the batter into your pan. A 1/4 cup of batter will make a good size pancake. I spread the batter around just a little since it’s thicker than traditional pancake batter. When small bubbles form on the pancakes, they’re ready to flip. Brown both sides, and they’re ready.