Recipes // Breakfast // Gluten-Free Pancakes

Gluten-Free Pancakes


By Chef Tryg Siverson

This mouth watering, gluten-free pancake recipe took years to perfect. We serve them to friends and family who aren't gluten-free, and they don't know the difference. Breakfast will never be the same!

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 10 minutes

*Special Equipment: Non-stick pan or griddle


  • 1 cupgluten-free flour mix, recipe follows
  • 1 cup milk
  • 2 eggs, separated white and yolks
  • 2 tablespoons canola oil
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • dash of cinnamon
  • cooking spray or butter, to coat pan


  1. Combine gluten-free flour mix, milk, egg yolks, oil, agave, vanilla extract and cinnamon in a medium bowl, mix ingredients together and set aside.
  2. In a separate medium bowl, beat egg whites for about 3-4 minutes using a hand mixer until “stiff peaks” form. Gently fold in the beaten egg whites to the batter, taking care not to over mix.
  3. Heat a nonstick pan or griddle over medium heat and coat with cooking spray or butter. Pour ¼ cup of batter onto the skillet for each pancake, and cook until bubbles appear on the surface about 2 minutes. Flip with a spatula. Cook until browned on the other side about 2-3 minutes.
  4. Top your pancakes with fresh blueberries, strawberries or bananas!

Gluten-Free Flour Mix

This gluten-free flour mix can be stored for up to six months. Keep in a cool, dry place and in airtight container(s).

Serves: 5 cups


  • 20 ounces finely ground rice flour
  • 2 Tablespoons baking powder
  • 3 ounces potato starch
  • 1/2 teaspoon Xanthan gum
  • 1 teaspoon salt
  • 3 ounces sugar


  1. Combine ingredients in a large glass mixing bowl and whisk together.
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