Gluten Free Pancake and Waffle Recipe
If there's any way to make pancakes better, it's to make them gluten free so everyone can enjoy them and to make them EASY! This recipe is for you!
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Servings: 4 -6 servings
Calories: 251kcal
Ingredients
- 1/2 mix 1 2/3 cup gfJules Pancake & Waffle Mix
OR
- 1 1/2 cups gfJules All Purpose Gluten Free Flour 202.5 gr OR 165 grams gfJules Nada Flour*
- 3 Tbs. GF instant vanilla pudding mix or milk powder dairy or non-dairy
- 1 Tbs. granulated cane sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
PLUS
- 2 eggs or egg substitute like applesauce or mashed banana
- 3 Tbs. mild oil of choice avocado oil, extra virgin olive oil, safflower oil, sunflower oil, vegetable oil, etc.
- 1 1/2 +/- cups milk (dairy or non-dairy)
- berries chocolate chips, chopped nuts, etc., if desired
- cooking oil if using regular skillet not necessary if using non-stick skillet
Instructions
To Mix Batter:
- In a medium bowl, combine all the liquid ingredients, using only 1 1/4 cups of milk at first. Gradually whisk in dry ingredients until well integrated and only a few lumps remain.
- Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery. You should be able to put a dollop of batter onto the pan and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny.
To Make Pancakes:
- If not using a non-stick pan, pour enough oil into a large skillet or griddle to have a thin covering over the entire surface; with a non-stick pan, no oil is necessary. Heat skillet or griddle to medium.
- Using a large spoon, drop batter onto skillet and spread the batter with the back of a the spoon so that it's not thick -- it will puff up when baking. Leave space between each pancake so that you can use a spatula to flip each one easily. If desired, drop berries, chocolate chips, etc. onto the uncooked side of the pancakes.
- Cook until bubbles begin to form in the batter, then gently flip, continuing to cook until light brown on the bottom. The thicker the pancakes, the longer they will take to fully cook on the inside, so make sure your pan isn't so hot that the pancakes burn while cooking.
- Serve warm with maple syrup, or layer with pieces of wax paper/parchment between the pancakes, and seal in a zip-top bag once cooled; refrigerate or freeze and reheat for later serving.
- Serves 4-6.
To Make Waffles:
- Follow directions above to mix the batter, then spoon out 1/2 - 2/3 cup of batter onto heated waffle iron (or follow your waffle maker's instructions).
- Spread with a silicone spatula to ensure the mixture is evenly distributed. Close the lid of the waffle iron and cook for 5 minutes. Open waffle iron cover and loosen the waffle, if necessary, with silicone spatula. Waffle is done when it is no longer sticking to the waffle iron.
- Remove to a plate to serve or cool while cooking remaining waffles.
Nutrition Facts
Gluten Free Pancake and Waffle Recipe
Serving Size
1
Amount per Serving
Calories
251
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
12
g
Cholesterol
78
mg
26
%
Sodium
478
mg
21
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
12
g
13
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.