Celiac.com 02/28/2026 - Pancakes have been a breakfast standby for centuries because they are simple, filling, and easy to customize with whatever you have on hand. In many households, bananas became a popular pancake ingredient during the twentieth century as home cooks looked for natural sweetness and ways to use overripe fruit. Coconut, meanwhile, has long been used in tropical cuisines for its richness and aroma, and coconut milk has been a dairy-free staple in countless savory and sweet dishes around the world.

This sheet-pan version brings those ideas together in a modern, practical format. Coconut flour creates a tender, hearty crumb, mashed banana adds sweetness and moisture, and coconut milk keeps everything naturally dairy-free. Instead of standing over the stove flipping batch after batch, you pour the batter into a pan, bake once, and slice into easy squares for a family-style breakfast or make-ahead meal prep.

Recipe: Coconut Banana Sheet-Pan Pancake

Yield: 9 squares (from a 9x13-inch pan)

Time: 10 minutes prep, 18–22 minutes bake

Ingredients

• Cooking spray or oil for the pan
• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 4 large eggs
• 1 cup coconut milk (canned or carton; well mixed)
• 2 ripe bananas, mashed (about 1 cup)
• 2 tablespoons maple syrup or honey (optional)
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil (or neutral oil)

Optional Toppings and Mix-Ins

• ½ cup sliced banana on top before baking
• ⅓ cup toasted coconut flakes
• ½ cup blueberries or chopped strawberries
• 1 tablespoon chia seeds for extra texture

Instructions

1. Preheat and prep. Preheat the oven to 375°F. Grease a 9x13-inch baking pan well with cooking spray or oil.
2. Mix dry ingredients. In a medium bowl, whisk the coconut flour, baking powder, salt, and cinnamon (if using).
3. Mix wet ingredients. In a large bowl, whisk the eggs until smooth. Whisk in coconut milk, mashed banana, maple syrup (if using), vanilla, and melted coconut oil.
4. Combine. Add the dry ingredients to the wet ingredients and stir until fully combined. Let the batter sit for 3–5 minutes so the coconut flour can absorb liquid and thicken.
5. Pour and top. Pour the batter into the prepared pan and spread evenly. Add any optional toppings, like sliced bananas or berries, if desired.
6. Bake. Bake for 18–22 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.
7. Cool and slice. Let cool for 5 minutes, then slice into squares and serve warm.

Serving Ideas

• Serve with fresh fruit and a light drizzle of maple syrup.
• Top with almond butter or peanut butter for extra protein.
• For a dessert-like twist, add toasted coconut flakes and sliced bananas on top.

Meal Prep and Storage

• Refrigerate: Store cooled squares in an airtight container for up to 4 days.
• Freeze: Freeze individual squares for up to 2 months. Separate layers with parchment paper.
• Reheat: Warm in the microwave for 20–30 seconds, or reheat in a toaster oven until hot.

Conclusion

This coconut banana sheet-pan pancake delivers the cozy comfort of pancakes without the stovetop juggling. Coconut flour and coconut milk keep it naturally gluten-free and dairy-free, while ripe bananas provide sweetness and a fluffy, cake-like texture. Slice it into squares for an easy family breakfast, or stash portions in the freezer for a quick, satisfying meal-prep win any day of the week.

Celiac.com 02/21/2026 - Pumpkin and warm spices have long been associated with autumn cooking, especially in North America, where pumpkins were a staple crop long before modern baking traditions developed. Early cooks used pumpkin not just for desserts, but also as a practical way to add substance, moisture, and nutrition to everyday meals. Over time, the familiar blend of cinnamon, nutmeg, and other spices became a seasonal favorite, often tied to sweet treats rather than nourishing breakfasts.

These gluten-free pumpkin spice protein pancakes bring that traditional flavor profile into a more balanced, everyday recipe. By using gluten-free oat flour, real pumpkin purée, and eggs, this version focuses on steady energy and fullness rather than sweetness alone. The result is a slightly dense, hearty pancake that feels comforting while still supporting blood sugar stability.

Recipe: Pumpkin Spice Protein Pancakes

Yield: 6 pancakes (about 4 inches each)

Time: 10 minutes prep, 12–15 minutes cook

Ingredients

• 1 cup gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon fine salt
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ¼ cup plain yogurt or dairy-free yogurt alternative
• 2 tablespoons maple syrup or honey
• 1 tablespoon olive oil or melted butter
• ½ teaspoon vanilla extract
• Oil or butter for the pan

Optional Add-Ins

• ¼ cup chopped walnuts or pecans
• 1 tablespoon ground flaxseed
• ¼ teaspoon ground cloves for extra spice

Instructions

1. Mix dry ingredients. In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. Mix wet ingredients. In a separate bowl, whisk the pumpkin purée, eggs, yogurt, maple syrup, olive oil, and vanilla until smooth.
3. Combine. Add the dry ingredients to the wet ingredients and stir until fully combined. Fold in any optional add-ins if using. The batter should be thick but spoonable. If it feels too thick, add 1–2 tablespoons water or milk.
4. Rest the batter. Let the batter sit for 5 minutes to allow the oat flour to hydrate and thicken.
5. Cook. Heat a nonstick skillet or griddle over medium heat and lightly grease it. Scoop about ¼ cup batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form and the edges look set.
6. Flip and finish. Flip carefully and cook another 2 minutes, until the pancakes are cooked through and lightly golden.
7. Serve. Serve warm with fresh fruit, a dollop of yogurt, or a light drizzle of maple syrup.

Tips for Best Texture

• Keep the heat moderate: These pancakes are thicker and cook best over medium heat.
• Use pure pumpkin purée: Sweetened pumpkin pie filling will throw off the texture and flavor.
• Let them set: Avoid flipping too early so the center cooks evenly.

Storage and Reheating

• Refrigerate: Store cooled pancakes in an airtight container for up to 4 days.
• Freeze: Freeze pancakes with parchment between layers for up to 2 months.
• Reheat: Warm in a skillet, toaster oven, or microwave until heated through.

Conclusion

These pumpkin spice protein pancakes offer a satisfying way to enjoy classic seasonal flavors in a gluten-free, nutrient-dense form. With fiber from oats and pumpkin and protein from eggs and yogurt, they provide lasting fullness without relying on refined flour or excess sugar. Whether you enjoy them as a cozy weekend breakfast or a make-ahead weekday option, they deliver comfort, balance, and dependable energy in every bite.

Celiac.com 02/20/2026 - Savory pancakes show up in many food traditions, from griddle breads cooked for quick meals to vegetable-studded batters fried until crisp at the edges. Long before “brunch” became a thing, cooks used whatever flour they had, mixed it with water, herbs, and onions, and turned it into a warm, filling dish that could be eaten any time of day. Chickpea flour has a particularly old culinary history in Mediterranean and South Asian kitchens, where it is valued for its nutty flavor, golden color, and satisfying texture.

This gluten-free version leans into that heritage: chickpea flour for structure and protein, scallions for sweetness and bite, and fresh herbs for a bright, garden-y finish. The pancakes cook up tender in the middle with crisp edges, making them just as good alongside eggs at breakfast as they are next to a salad at dinner.

Recipe: Savory Herb & Scallion Pancakes

Yield: 6 pancakes (about 4-inch each)

Time: 10 minutes prep, 12–15 minutes cook

Ingredients

• 1 cup chickpea flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt (or ¾ teaspoon fine salt)
• ½ teaspoon ground cumin (optional, for warmth)
• ¼ teaspoon black pepper
• 1 cup water
• 2 tablespoons olive oil (plus more for the pan)
• 3 scallions, thinly sliced (white and green parts)
• ½ cup chopped fresh herbs (choose one or mix: parsley, dill, cilantro)
• 1 small garlic clove, finely grated (optional)
• ½ teaspoon lemon zest (optional, for brightness)

Optional Serving Ideas

• Plain yogurt mixed with a squeeze of lemon and a pinch of salt
• Mashed avocado with lime, salt, and chili flakes
• Sliced tomatoes and cucumbers with olive oil

Instructions

1. Make the batter. In a medium bowl, whisk together chickpea flour, baking powder, salt, cumin (if using), and black pepper. Add water and 2 tablespoons olive oil, then whisk until smooth and pourable.
2. Rest briefly. Let the batter sit for 5 minutes. This helps the flour hydrate and gives you a better texture.
3. Add the flavor. Stir in sliced scallions, chopped herbs, garlic (if using), and lemon zest (if using). The batter should be like a thick crepe batter. If it feels too thick, add 1–2 tablespoons water.
4. Cook. Heat a nonstick or well-seasoned skillet over medium heat. Add 1–2 teaspoons oil and swirl to coat. Pour about ¼ cup batter per pancake. Cook 2–3 minutes, until the edges look set and the underside is golden. Flip and cook 1–2 minutes more, until cooked through.
5. Repeat. Add a little more oil as needed between batches. Keep finished pancakes warm on a plate loosely covered with foil.
6. Serve. Serve warm with yogurt sauce or avocado, or alongside a salad or soup.

Tips for Best Results

• Control the heat: Medium heat gives you a golden crust without burning the herbs.
• Don’t skip the rest: A short rest helps chickpea flour thicken and cook more evenly.
• Make it your own: Add a pinch of smoked paprika, chopped spinach, or finely diced roasted red pepper.

Storage and Reheating

• Refrigerate: Store cooled pancakes in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat with a tiny bit of oil to re-crisp, or microwave briefly for softness.
• Freeze: Freeze with parchment between pancakes for up to 2 months. Thaw and reheat in a skillet.

Conclusion

These savory herb and scallion pancakes are a simple reminder that gluten-free cooking can be both practical and deeply satisfying. Chickpea flour brings protein and a naturally hearty texture, while scallions and herbs keep every bite bright and fresh. Whether you serve them with tangy yogurt, creamy avocado, or a crisp salad, they make an easy, flexible dish that fits comfortably into breakfast, lunch, or dinner.

Celiac.com 02/14/2026 - Pancakes have been showing up on breakfast tables for centuries, from thin griddle cakes cooked on hearth stones to the fluffy stacks we know today. What changes from place to place is the grain: wheat in many modern kitchens, cornmeal in others, and buckwheat in regions where hardy crops were needed to survive short growing seasons. Buckwheat is not actually a wheat at all, but a seed, and it has a long history in rustic cooking because it is hearty, flavorful, and reliable.

These gluten-free blueberry buckwheat pancakes lean into that tradition while keeping the texture bright and tender. Buckwheat brings a nutty, slightly earthy flavor, while gluten-free oat flour softens the crumb so the pancakes do not turn heavy. Blueberries add pops of sweetness, and a touch of cinnamon makes the whole kitchen smell like a weekend morning.

Ingredients

• 1 cup gluten-free buckwheat flour
• ½ cup gluten-free oat flour
• 2 tablespoons sugar (or maple sugar)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon fine salt
• 2 large eggs
• 1 ¼ cups milk (dairy milk or unsweetened non-dairy milk)
• 2 tablespoons melted butter or neutral oil, plus more for the pan
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon zest (optional, but great with blueberries)
• 1 cup blueberries (fresh or frozen)

Optional Toppings

• Warm maple syrup
• Greek yogurt or coconut yogurt
• Extra blueberries
• Lemon wedges
• A sprinkle of cinnamon

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the buckwheat flour, oat flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. Mix the wet ingredients. In a separate bowl, whisk the eggs until smooth. Add the milk, melted butter (or oil), vanilla, and lemon zest if using. Whisk again.
3. Combine and rest the batter. Pour the wet mixture into the dry ingredients and stir just until no dry patches remain. The batter will look slightly thick and rustic. Let it rest for 5 minutes so the flours hydrate and the pancakes cook up more tender.
4. Fold in the blueberries. Gently fold in the blueberries. If using frozen blueberries, do not thaw first; this helps prevent the batter from turning purple.
5. Heat the pan. Warm a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil and swirl to coat.
6. Cook the pancakes. Scoop about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes, until golden and cooked through.
7. Serve warm. Serve immediately with your favorite toppings, or keep pancakes warm on a baking sheet in a 200°F oven while you finish the batch.

Tips for the Best Texture

• Do not overmix. Stirring too much can make pancakes dense. Mix just until combined.
• Let the batter rest. Buckwheat and oat flour benefit from a short rest for a softer crumb.
• Control the heat. Medium heat gives the centers time to cook before the outside browns too fast.
• Want thinner pancakes? Add 1 to 2 tablespoons more milk to loosen the batter.

Conclusion

Blueberry buckwheat pancakes are a perfect example of how gluten-free cooking can still feel classic, hearty, and satisfying. Buckwheat delivers that cozy, old-world griddle-cake flavor, while oat flour keeps the texture balanced and fluffy. Whether you top them with maple syrup, yogurt, or a squeeze of lemon, these pancakes make a breakfast that feels both wholesome and special—and they are sturdy enough to power you through the day.

Celiac.com 02/13/2026 - Pancakes have traveled through history in countless forms, from simple griddle cakes cooked over open flames to the fluffy stacks that became a brunch favorite in modern kitchens. In Mediterranean regions, cooks have long paired fresh cheese with citrus for desserts and breakfast pastries, balancing richness with bright, fragrant flavor. Ricotta and lemon are one of those classic pairings: creamy, mild cheese tempered by the lift of zest and juice.

These gluten-free lemon ricotta almond pancakes borrow that idea and turn it into a light, tender breakfast. Almond flour adds a gentle nuttiness and natural moisture, while ricotta keeps the center soft without feeling heavy. The result is a pancake that tastes fresh and sunny, with crisp edges and a fluffy interior—perfect with berries, a drizzle of honey, or a spoonful of yogurt.

Ingredients

• 1 cup finely ground almond flour
• ¼ cup gluten-free all-purpose flour (or gluten-free oat flour)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 2 large eggs
• ¾ cup ricotta cheese
• ½ cup milk (dairy or unsweetened non-dairy)
• 2 tablespoons melted butter or neutral oil, plus more for the pan
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest (about 1 large lemon)

Optional Toppings

• Fresh berries (blueberries, raspberries, or sliced strawberries)
• Honey or maple syrup
• Powdered sugar (optional)
• Greek yogurt or coconut yogurt
• Extra lemon zest for garnish

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the almond flour, gluten-free flour, sugar, baking powder, baking soda, and salt.
2. Mix the wet ingredients. In a second bowl, whisk the eggs until smooth. Add the ricotta and whisk again (it is okay if a few small ricotta lumps remain). Whisk in the milk, melted butter (or oil), vanilla, lemon juice, and lemon zest.
3. Combine the batter. Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but scoopable. Let it rest for 5 minutes so it thickens slightly and cooks up more tender.
4. Heat the pan. Warm a nonstick skillet or griddle over medium-low to medium heat. Add a small amount of butter or oil to coat the surface.
5. Cook the pancakes. Scoop about ¼ cup batter per pancake onto the skillet. Cook until the edges look set and the surface begins to show small bubbles, about 2 to 3 minutes. Flip carefully and cook another 1 to 2 minutes, until golden and cooked through.
6. Serve warm. Plate the pancakes and top with berries and a drizzle of honey or syrup. For extra brightness, add a little more lemon zest on top.

Tips for Success

• Use medium-low heat if needed. Almond flour browns faster than wheat flour, so gentler heat helps prevent over-browning before the center cooks.
• Keep the pancakes small. Smaller pancakes flip more easily and cook evenly with this thicker batter.
• Do not overmix. Stir just until combined to keep the texture light.
• Want extra fluff? Separate the eggs, whip the whites to soft peaks, and fold them in at the end for a more airy pancake.

Conclusion

Lemon ricotta almond pancakes are a bright, satisfying way to bring a little sunshine to breakfast—without relying on gluten. Ricotta and almond flour create a naturally moist, high-protein pancake that stays tender, while lemon adds a clean, fresh lift that keeps each bite from feeling heavy. Whether you serve them with berries, honey, or a simple dusting of powdered sugar, these pancakes are proof that gluten-free can still feel indulgent, classic, and beautifully balanced.

Celiac.com 12/12/2019 - In addition to highly rated recipes for amazing gluten-free pancakes, our list includes great paleo, dairy-free, and vegan pancake options. Whether you're going savory or sweet, traditional or buckwheat, blueberry or banana, this list of amazing gluten-free pancakes will help to make your breakfast, and even lunch and dinner, delicious and reliably gluten-free. You can also consult Celiac.com's Gluten-Free Forum for some tips and insights on great gluten-free pancake recipes.

Speaking of the Gluten-Free Forum, someone posted a recipe for really good gluten-free Finnish pancakes called Pannucakakku. And even though I'm pretty sure that 'Panncakakku' is plain old Finnish for 'pancake,' I just can't resist the fun of saying it. 

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• Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon
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• Easy Gluten-Free Pancakes (Dairy-Free & Vegan Option)
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• Hearty Oatmeal Pancakes with Flax and Chia Seeds
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• King Arthur Flour Gluten-Free Blueberry Pancakes
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• Oprah Winfrey's Gluten-Free, Egg-Free, Dairy-Free "Larry Gordon" Pancakes
  Okay, so this is a bit of a teaser. Oprah will feature this recipe in O Magazine, so it's not included just yet. However, these gluten-free, egg-free, dairy-free cakes are definitely on our radar screen. They are so enticing that celiac.com did an article on them. And, we added an extra recipe below, just to be fair.
• Really Good Gluten-Free Buckwheat Pancakes
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• Savory Gluten-Free Pancakes with Fresh Peas
  Savory pancakes make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to use your favorite veggies as desired. Serve them warm with butter for a yummy spin on lunch or dinner.
• Swedish-style Gluten-Free Pancakes
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Ingredients:
1 1/4 cup Jules Gluten Free All Purpose Flour
1 tsp. baking powder, gluten-free
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 large egg or egg substitute (¼ cup mashed banana works well here)
2 Tbs. canola oil
1 Tbs. brown sugar, packed
1/2 cup puréed pumpkin
1 1/2 cup milk (dairy or non-dairy)
1/2 cup raisins, cranberries or chocolate chips (optional)
High heat cooking oil for the pan

Directions:

Sift the flour, baking powder and spices together and set aside.

Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using.

Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface.

Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown.

Serve warm with maple syrup or confectioner's sugar.

Serves 4.

However, in summer, when the blueberries and peaches are here, I like to whip up a batch of blueberry or peach pancakes, or, if I'm feeling especially summery, a batch of blueberry-peach pancakes. I like to use Bob's Red Mill, but I've used Sylvan Border Farms with equally good results.

Tip: When using milk, I use raw unpasteurized milk.
Raw milk is hypo-allergenic and does not trigger lactose intolerance. If you can't use raw milk, try buttermilk or yogurt.

Ingredients:
1 ½ cups Bob's Red Mill Gluten-free Pancake Mix
¾ cup milk, buttermilk, or yogurt
1 tablespoon olive oil
1 large egg
A few blueberries
1 peach

Directions:
Mix ingredients thoroughly in a large bowl. (Batter should be somewhat thick, not runny, and come off the spoon in larger individual clumps, rather than a stream). Let batter stand a few minutes. Coat a griddle or frying pan lightly with olive oil. Heat cooking surface to medium-high.

Once hot, apply a small bit of oil and test a small portion of batter, and adjust temperature accordingly. I find a slightly lower temperature and longer cooking time allow the batter around the fruit to cook more fully.

Slice peaches about 1/8 inch thick.

Spoon about a 6-inch circle of batter into pan. Fruit pancakes can be a bit heavier than regular pancakes, so I make a cake about 6 inches across.  Once the batter is in the pan and cooking, add peach slices in a pinwheel pattern.  Add blueberries between the peach slices. When the bottom of the cake is nicely cooked, and the top is bubbling, flip it over and cook the fruit side. It's okay if the sugars in the fruit caramelize a bit from the heat.

Makes sure bottom is well-cooked and cake is done. To ensure it's done, poke the center with a toothpick. If the toothpick comes out clean, it's done.

Garnish with peach slices and blueberries. Serve with butter and pure maple syrup.

Other fruit possibilities:
Nectarines
Bananas
Apples
Strawberries
Blackberries

I haven't had pancakes in over a year. I have tried many gluten-free, vegan pancake recipes only to end up throwing out a big pile of goo; which is why when I discovered this recipe, I was elated!  Not only does this gluten-free vegan pancake recipe actually work, it makes delicious pancakes that are gluten-free, dairy-free, egg-free, nut-free and low glycemic. I really like that this recipe does not call for egg replacer like so many other vegan pancake recipes.  I accidentally added 2 tablespoons apple cider vinegar instead of 3 teaspoons, but my pancakes still turned out delicious. I saved some batter and used it to make biscuits which also turned out fabulous!

Allergen-Free Whole-Grain Pancakes (Gluten-Free)

• 1¾ Cups Rice milk
  
• ⅓ Cup Grapeseed oil
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Ground Flax seed
• 2 Tablespoons Agave Nectar
• 3 Teaspoons Apple Cider Vinegar
• 1 Tablespoon Gluten-Free Baking Powder
• ½ Teaspoon Aluminum/ Gluten-Free Baking Soda
• 2 Cups Gluten-Free  All Purpose Flour Blend
• Dash Himalayan Salt- or salt of your choice
  

1.  Add rice milk to a medium glass bowl, stir in  ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
   
2. In a large glass bowl, sift the flour, baking soda, baking powder and salt.
3. Add liquid ingredients and mix well.
4. Heat your pan over medium heat and oil the pan.
   
5. Pour  about ⅓ cup the batter into the pan.
6. Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes.
7. Flip and cook the other sides for another 5 minutes, or until  thoroughly cooked.
   
8. Enjoy!
   

This recipe comes to us from Lin Goldkrantz.

Mix dry ingredients in a large bowl:
1 cup rice four
½ cup tapioca flour
¼ cup corn starch
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon xanthan gum

Add 2 large eggs and stir until egg is mostly absorbed. Add 1 cup of milk and stir again. Add a little less than 1 cup water, and only add the rest if needed. Be careful stirring. Dont beat. You need to get past the gelatinous, sticky stage, but you shouldnt over mix pancake batter. It should still have some lumps. Consistency should be a little thick, but liquid enough to pour.

Melt butter in frying pan or on griddle. Scoop batter onto pan. When the top side starts to have bubbles or holes around the edges, flip pancakes.

Makes 10 four inch pancakes.

Make Betty Hagmans gluten-free flour mix:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Use 1 cup of gluten-free flour from above and add:
¼ teaspoon baking soda
½ teaspoon baking powder
1/6 teaspoon salt
1 teaspoon sugar
Mix together and set aside.

Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk.

Melt 2 tablespoons butter and add separated egg yolk and mix.

Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; flip, cook until other side slightly browns. Eat topped with maple syrup.

Mix in bowl:
1 cup brown rice flour
½ cup potato starch flour
¼ cup tapioca flour
¼ cup cornstarch
1 tablespoon gluten-free baking powder
1 tablespoon sugar
½ teaspoon salt

Mix in a second bowl:
1 ½ cups almond milk
3 eggs
4 tablespoons vegetable oil

Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to plate and serve with real maple syrup.

To use this recipe for waffles, use only 2 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.