These gluten free pancakes are my family’s favorite make ahead breakfast to meal prep! Customize these dairy free gluten free pancakes with everyone’s favorite mix-ins for a tasty and easy weekday breakfast. Perfect to make a whole batch to heat up during the week, or freeze them for later. You can even prep the batter and keep in your fridge for a couple days to make a hot batch of homemade pancakes during the week- so fancy! This post contains affiliate links for products I’m obsessed with.
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.
My kids are obsessed with pancakes. Like they beg everyday for me to make them. In fact, we have made these gluten and dairy free pancakes so many times, over the past few months especially, that my ten year old and six year old can mix up the batter without any help from me.
Look at me – killing it at this parenting thing!
If you are a regular reader of my blog, you might recognize the base of this recipe from my 21 Day Fix Pancakes with Caramelized Bananas and Walnuts which are my husband’s favorite breakfast.
But we also make these on the reg for meal prep without the bananas, so I wanted to share the batter recipe alone + all of my kids favorite mix-ins. For all of you, like my kids, who aren’t banana fans.
How to make gluten free pancakes from scratch
Guys…it’s so easy to make your own gluten free pancakes from scratch without having to resort to a box mix (that might be yummy, but often contain a TON of extra sugar). The most important part is choosing the right flour. After trying many brands, I always go back to Bob’s Red Mill Gluten Free 1-1 Baking Flour for all my gluten-free baking needs! It’s the perfect flour to sub in all your cakes, cookies, and quick breads and it’s made in a dedicated gluten free facility.
In addition to the flour, you need the following pantry friendly ingredients to make this gluten free pancake recipe:
- baking powder
- baking soda
- maple syrup
- unsweetened almond milk
- vanilla extract
- vegan butter (or regular if you aren’t dairy free)
If you aren’t gluten free, yes, you can sub in whole wheat flour for these pancakes and they will still be delicious AND healthy!
Making these homemade pancakes is really so easy!
- Grab two bowls. Whisk together wet ingredients in one bowl. Use the second bowl for dry ingredients.
- Add dry ingredients to the wet ingredients and stir until combined, but don’t overmix!
- Heat a nonstick or cast iron frying pan or skillet (click here for My Favorite Safer Cookware Brands ) on medium low heat and spray with cooking spray. Melt 1/4 tsp of butter and pour a scant ¼ cup of the pancake batter into pan. Cook until the edges begin to crisp up and the pancake bubbles are open.
- Carefully flip and cook the second side until cooked through.
- Repeat with remaining batter or pour extra batter into a mason jar and top with an Ergo Spout (use confessions10 for 10% off) for a quick and yummy breakfast during the week!
Gluten Free Pancake Mix-Ins
We like mixing and matching different kinds of pancake for variety and, let’s face it, to keep everyone here happy.
Some of our favorite mix-ins include:
- dairy free chocolate chips
- bananas (I love to top these with peanut butter!)
- bacon (ok, that’s just me, lol!)
Are gluten free pancakes healthy?
Not all gluten free pancakes are healthy, but these are, especially when eaten in the proper portion. They are made with real, clean ingredients, and they are low in sugar. Of course you need to be mindful of your mix-ins and the amount of maple syrup you are using as a topping!
Can I make these healthy dairy free gluten free pancakes in advance for meal prep?
Yes! You have two options: 1.) make enough pancakes for your week and reheat them (I wrap in paper towel and heat in the microwave for 30 seconds) or 2.) just make your batter and fry up some fresh pancakes throughout the week- the batter will be safe in the fridge for about 3 days. When the batter is already made, cooking them only takes minutes!
Can I freeze these homemade pancakes?
Yes! Pancakes are great in the freezer! Once your pancakes are cooled, you can freeze them in gallon sized ziplock bags. I like to separate each layer with some parchment paper. Freeze for 2-3 months. To reheat your pancakes, lay them on a microwave safe plate and heat for 20 seconds per serving. You could also reheat them on a baking sheet in your oven at 375 for ten minutes.
Can these Dairy Free Pancakes be vegan?
There are three eggs in this recipe, so it’s not vegan. I haven’t tested without eggs, but I would think an egg replacer like this one could work. If you try it, please let us know! Or you could try these vegan and gluten free pancakes from Minamilist Baker.
Looking for more ways to use this Bob’s Red Mill Gluten Free 1-1 Baking Flour? Check out these recipes:
- Healthy Banana Bread | Gluten Free Banana Bread [21 Day Fix | Dairy Free]
- Gluten Free Chocolate Chip Zucchini Muffins [ Dairy-free] | 21 Day Fix Zucchini Muffins
- 21 Day Fix Pancakes with Caramelized Bananas and Walnuts (Gluten free/Dairy free Option)
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen every day!Print
These gluten free pancakes are my family’s favorite make ahead breakfast to meal prep! Customize these dairy free gluten free pancakes with everyone’s favorite mix-ins for a tasty and easy weekday breakfast. Perfect to make a whole batch to heat up during the week, or freeze them for later. You can even prep the batter and keep in your fridge for a couple days to make a hot batch of homemade pancakes during the week- so fancy!
- 1 1/2 cups of Bob’s Red Mill Gluten Free 1-1 Baking Flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 4 tsp maple syrup
- 1 1/3 cup of unsweetened almond milk
- 2 tsp vanilla extract
- 3 eggs
- 2 tablespoons of melted butter (I used dairy free) plus 3 tsp butter for cooking the pancakes
- Optional mix in ideas: strawberries, blueberries, chocolate chips, peaches, pears, bananas & PB, bacon- get creative!
- Whisk together milk, eggs, melted butter, vanilla extract, and maple syrup. In a separate bowl, mix flour, baking soda, baking powder, and salt. Add dry ingredients to the wet ingredients and stir until combined. Batter will be lumpy! Don’t overmix – those lumps are the key to fluffy pancakes! Let batter rest for a few minutes.
- Heat a nonstick skillet or cast iron skillet to medium low heat and spray with cooking spray. Melt 1/4 tsp of butter and pour a scant ¼ cup of the pancake batter into pan. Cook until the edges begin to crisp up and the pancake bubbles are open. Optional – add in fun mix ins – diced strawberries, blueberries, choc chips
- Carefully flip and cook the second side until cooked through.
- Repeat with remaining batter. You should get approximately 12 pancakes.
- Top with a small tsp drizzle of maple syrup.
For 2 pancakes –
21 Day Fix: 1 Yellow, 1 1/2 tsp, 2/3 sweetener tsp, plus optional mix ins (per serving)
WW: Green, Blue, and Purple- 6 points plus optional mix ins (per serving)
- Serving Size: 2 pancakes
Keywords: gluten free pancakes, gluten free pancake recipe, dairy free pancakes, 21 day fix pancakes, healthy gluten free pancakes, bobs red mill flour