Yummy Gluten Free Pancakes

Gluten free, Egg free, Dairy free, Wheat free, Soy free

I just discovered a new way to make these and they taste better than ever. They taste great as snacks without any toppings or you can use them for gluten free toast and top with almond butter and jam and make what we call at home, a Panwich (pancake sandwich). Leftovers save easily in the fridge for about 5 days or in the freezer for longer.


1 cup Rice flour
1/2 cup Millet flour* or teff flour or other gluten free grain
1/2 cup Garbanzo bean flour
1/2 tsp xanthum gum
3 1/2 tsp aluminum-free baking powder
1-2 tbls honey or maple syrup or 1/8 tsp stevia powder
2 eggs**
1/3 cup melted butter***
3 tsp vanilla
2 cups Hemp, Almond, Rice or Coconut milk or other milk substitute

Mix dry ingredients. Mix wet ingredients in a separate bowl or in a glass measuring cup. Add wet to dry ingredients and mix. If needed to make the consistency you want add more milk. If you like thinner pancakes you will need to add more milk. Pour onto griddle or non-stick pan. Flip when sheen is lost from edge of pancakes and surface is bubbling.

Top with pure maple syrup (Not Mrs Buttersworth or Log cabin…these are maple flavored corn syrup. Use actual Maple syrup). Or top with blueberry jam/sauce found in the sauce recipe area.

* Millet is a sweeter flour so it is great for pancakes. I have also used Teff and Sorghum and both work well as a millet replacement. I haven't yet tried to use coconut flour, but I think it would work well.

** Egg Substitute: use 2 tbls ground flax seed and add 6 tbls of hot water. Let sit for 5 minutes.

***Butter makes the pancakes more moist and adds a glutenish feel, but if you are cutting calories or are sensitive to butter you can replace it with coconut oil.

NOTE: If you use Hemp milk your pancakes will be fluffier. If use you Rice milk your pancakes will be thinner, a little thicker than a crepe.