Pasta&Co.

Here’s a quick recipe for fluffy gluten-free pancakes using oat, almond, and buckwheat flour

We’ve made gluten-free pancakes for years and this is our favorite recipe. They’re fluffy, soft, and quick to make, especially if you have your flour mix ready. We grind our own flours and make our own mixes so we always have an OXO with the pancake mix ready to go in the fridge.

[Stock photo above – pending a good photo when we manage to take one]

Ingredients

Yield: 15 3-inch pancakes

• 2/3 cup of gluten-free oat flour
• 1/3 buckwheat flour
• 1/3 almond flour
• 1/4 tapioca starch

• 3/4 tablespoon of baking powder
• 1/2 cup of rice milk (or oat, almond, cashew)
• 3 eggs separated
• Seeds from a 1/2 vanilla bean

• 4 tablespoons of raw honey (we used date syrup for the longest time, but honey gives you a softer, fluffier texture)

How to make fluffy gluten-free pancakes

Take three bowls – two bigger ones and a smaller one.

• In the first big bowl, mix the flours with the baking powder
• In the second big bowl, pour the whites (don’t whip them yet)
• In the small bowl, mix the liquids – milk, yolks, vanilla seeds and honey and whisk well
• Pour the liquids into the flour and mix well
• Whip the whites to soft peaks and incorporate with the wet mixture of flours and liquids using a spatula. Work it in an downward-upward movement like you would do with pâte à choux to bring air in.
• Heat up a cast iron griddle and cook them. I like to use a 1/4 measuring cup so they’re consistent in size
• Serve to your liking – we love them with fresh fruit