Best Gluten-Free Pancakes
Warm, fluffy, moist Gluten-Free Pancakes are so tasty and easy to make. Made with gluten-free flours, applesauce, coconut oil, and maple syrup. Top them with fresh berries and a drizzle of maple syrup for a delicious breakfast or brunch.
Ingredients
- 2/3 cup unsweetened applesauce
- 2 eggs
- 2 tbsp coconut oil (plus more for greasing)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- 1 tsp ground cinnamon
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
Instructions
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In a large mixing bowl whisk together egg, applesauce, maple syrup, coconut oil and vanilla extract until ingredients are well combined. Add cinnamon and salt and continue to whisk until spices are well blended into mixture.
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Next, fold in dry ingredients; almond flour, tapioca flour, and baking powder. Whisk until batter is formed making sure there aren't any traces of flour left.
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Grease a griddle or cast iron skillet with coconut oil and heat up at 350 degrees Fahrenheit or heat up on medium-high heat if using a pan on stovetop.
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Pour increments of about 1/4 cup of batter onto heated surface. Allow pancakes to cook for about 3-4 minutes. When you start to see little bubbles popping up throughout the pancakes, it's a sign that it has cooked through the first side. Gently stick a spatula under the pancake and if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won't easily slide under the pancake, don't force it. Remove spatula and allow pancake to continue cooking for another few seconds.
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Flip pancake and allow to cook for another 3-4 minutes on the opposite side. Continue process until batter is done and all pancakes have been cooked through. Keep cooked pancakes on a cooling rack if possible and keep them warm.
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Serve immediately with maple syrup and any preferred toppings such as butter and fresh fruit. Enjoy!
Recipe Notes
Tips and Substitutions:
- Use a griddle to make pancakes- if you don't have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won't stick to the bottom and you can make more at a time.
- No applesauce? No problem- Substitute for a large ripe banana. The applesauce in this recipe helps the pancakes get fluffy. A ripe banana will help achieve the same result.
- Not a fan of coconut oil or you're out of it?- Substitute for olive oil, unsalted butter, or ghee.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won't easily slide under the pancake, don't force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.