Healthier Gluten Free Pancakes Recipes

FLUFFY GLUTEN-FREE PANCAKES

Fluffy Gluten-Free Pancakes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g

ONE POINT HEALTHY GLUTEN FREE PANCAKE RECIPE

One Point Healthy Gluten Free Pancake Recipe image

Light and fluffy, these healthy gluten free pancakes are made with applesauce and plain Greek-style yogurt for a low-fat, filling gf breakfast. If you're on WW, they're only 1 SmartPoint each!

Provided by Nicole Hunn

Categories Breakfast Pancakes

Number Of Ingredients 9

Ingredients

1 1/2 cups gum free gluten free flour blend ((140 g superfine white rice flour + 45 g potato starch + 25 g tapioca starch/flour))
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 packet granulated alternative white sugar sweetener (like Monkfruit in the Raw (optional))
1/2 cup nonfat plain Greek-style yogurt (at room temperature)
2/3 cup unsweetened smooth applesauce (at room temperature)
2 eggs (at room temperature, lightly beaten)
2/3 cup unsweetened low-fat or nonfat milk ( (I like unsweetened almond milk), at room temperature)
Cooking oil spray

Steps:

In a large bowl, place the gum-free gluten free flour blend, baking powder, salt and optional granulated sweetener, and whisk to combine.
Add the yogurt, applesauce, eggs and milk, and mix gently until just combined. Don't try to smooth out any lumps. The batter should be thickly pourable. Add water by the teaspoonful if your batter seems too thick to pour.
Heat a griddle to 350°F or a skillet until hot, and coat lightly with cooking oil spray.
Using a medium-sized ice cream scoop or large spoon, place about 1 1/2 tablespoonsful of batter into portions on the hot surface and spread gently into a round.
Allow to cook for about 1 minute or until bubbles have broken through the surface and the edges are set about 3/4-inch all around. Flip and continue to cook until set on the underside.
Remove the pancakes, spray the surface again lightly with cooking oil spray, and repeat with the remaining batter.
Serve immediately or wrap tightly and store in the refrigerator or freezer. Warm in the microwave or toaster oven before serving leftovers.

HEALTHIER GLUTEN-FREE PANCAKES

Healthier Gluten-Free Pancakes image

These are very tender and filling pancakes, excellent with maple syrup. No butter or oil is needed! They don't even need xanthan gum, which lowers the cost.

Provided by Emily

Categories Whole Grain Pancakes

Time 19m

Yield 10

Number Of Ingredients 17

Ingredients

⅔ cup white rice flour
⅔ cup oat flour
⅓ cup tapioca starch
⅓ cup flax seed meal
⅓ cup oatmeal
⅓ cup potato starch
2 tablespoons potato starch
2 tablespoons brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 ¼ cups milk
2 eggs, beaten
⅓ cup applesauce
1 ½ teaspoons vanilla extract
cooking spray

Steps:

Combine white rice flour, oat flour, tapioca starch, flax seed meal, oatmeal, 1/3 cup plus 2 tablespoons potato starch, brown sugar, baking powder, salt, cinnamon, and baking soda in a large bowl.
Mix milk, eggs, applesauce, and vanilla extract together in a bowl. Make a well in the center of the flour mixture and add the milk mixture. Stir batter until liquids are fully incorporated.
Heat a skillet over medium heat and lightly spray with cooking spray. Ladle the batter onto the pan using a 1/3-cup measuring cup. Cook until edges of pancake begin to dry, about 2 minutes. Flip and cook until other side is browned, about 2 minutes more.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 30.1 g, Cholesterol 39.6 mg, Fat 4.2 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 398.1 mg, Sugar 5.1 g

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