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+ servings

Gluten-Free American Pancakes

These Gluten-Free American Pancakes are thick and fluffy and taste wonderful. The carefully chosen flours mean these healthy gluten-free pancakes are light in texture with a deep toasty vanilla flavour and have no xanthan gum in the mix. They are refined sugar-free and sweetened with dates alone. Quick and easy to make in the blender.
Prep Time10 mins
Cook Time12 mins
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 114kcal

Ingredients

  • 180 g whole milk
  • 1 tablespoon apple cider vinegar
  • 2 eggs medium size, about 60g shell on
  • 2 medjool dates stoned
  • 40 g butter unsalted at room temperature
  • 2 teaspoons vanilla extract
  • 75 g sorghum flour
  • 75 g buckwheat flour
  • 20 g sweet rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons ghee

Instructions

  • Weigh out the milk in a jug and stir in the vinegar. Rest for 5-10 minutes until the milk has thickened/curdled.
  • Pour the milk into a blender along with the eggs, dates, butter and vanilla and blend for a 1-2 minutes on high speed until the dates have completely blended in.
  • Whisk together in a large bowl the flours, baking powder, bicarbonate of soda, salt and spices then add to the blender.
  • Blend the dry ingredients into the wet ingredients until just blended.
  • Pour the pancake batter into a bowl and rest whilst you heat up the pan.
  • Heat up a cast iron skillet on low-medium heat for 5 minutes until it is hot but not smoking.
  • Brush ¼-½ teaspoon ghee around the pan, it should immediately bubble.
  • Use a trigger release ice cream scoop and fill ¾ with pancake batter, gently drop into the pan to form a circle. Repeat with the next pancake. Cook between 3-4 pancakes at a time.
  • Set the timer for 1 ½ minutes for the first side of the pancake, then flip each pancake which should be cooked and golden brown. Cook for 1 minute on the next side. Remove from the pan to rest on kitchen paper.
  • Brush more ghee around the pan then repeat the process with the next batch of pancakes until all the batter has been used up and you should have made about 12 pancakes.
  • Serve immediately.

Notes

Ingredient substitutions

  • Sorghum flour or buckwheat flour. You can substitute either of these flours for oat flour (but not both). If you do use oat flour the pancake batter will be slightly thicker.
  • Sweet rice flour. You can swap for tapioca flour.
  • Ghee. You can sub for half olive oil and half butter.

Dairy-free version

  • Whole milk. Swap for a plant based milk.
  • Butter and ghee. Swap for coconut oil.

Important tips

  • You do need to use a blender in this recipe so that the dates are blended properly into the ingredients.
  • It’s imperative that the pan is properly heated through before adding the fat or the pancake mixture. You want it to be hot but not smoking. Heat for up for 5 minutes on a low-medium heat should be right.
  • Use a silicone brush to brush the pan with the ghee. About ¼ teaspoon butter brushed over the surface of the pan. Brush the pan in between each batch of pancakes.
I have included even more in depth tips and troubleshooting in the full post above.

Make ahead

  • You can make the batter up to 12 hours in advance. Keep in the fridge and whisk well before cooking.
  • The finished pancakes can be made up to 2 days in advance.
  • To reheat then either place in the toaster until warmed up or re-heat in the pan greased with melted butter.

Freeze

  • The pancakes freeze well. Once they have been made and cooled then store in a ziplock bag in the freezer.
  • You can remove them one at a time as needed.
  • Defrost thoroughly before re-heating as above.

Ingredient measurements

  • Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
  • US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

  • Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
  • The nutrition serving is for 1 pancake, assuming you make 12 pancakes from this recipe.

Nutrition

Calories: 114kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 230mg | Potassium: 151mg | Fiber: 1g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg