Home
Heart Healthy
Gluten Free Pancakes

Heart Healthy Gluten Free Pancakes Recipe

                   
Gluten Free Pancakes
Enjoy a gluten-free breakfast hot off the griddle with this hearty pancake recipe. Use simple supermarket ingredients to serve up a classic pancake stack that is as easy as it is delicious.
Facebook
Bread icon
Ingredients
Recipe yields 10 servings
3 Tbsp tapioca flour
1/3 cup potato starch
1 cup white rice flour
4 Tbsp dry buttermilk powder
1 packet sugar substitute
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
2 eggs
2 cups water
3 Tbsp canola oil
Play icon
Helpful how to videos
Play icon
Directions
Step 1

In a large bowl, mix or sift together the tapioca flour, potato starch, rice flour, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt and xanthan gum. In a bowl, whisk eggs until frothy. Add whisked eggs, water, and oil to dry ingredients and mix until well blended and few lumps remain.

Step 2

Lightly coat a skillet or griddle with nonstick cooking spray and heat over medium-high heat.

Step 3

Spoon batter onto skillet by 1/4 cupfuls and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom, about 2 to 3 minutes. Serve immediately.

Time: 30 minutes
Servings: 10
Calories: 256
Make this for: Gluten Free Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
Play icon
Nutrition facts
Serving Size: 2 pancakes
Per serving:
calories:256
total fat:8g
sat fat:0g
cholesterol:44mg
sodium:262mg
total carb:42g
fibers:0g
proteins:6g

You might also like

About This Healthy Recipe

This gluten free pancake recipe will have everyone coming back for seconds. Made with tapioca flour, white rice flour and potato starch, these pancakes are 100% celiac friendly. In addition to being gluten-free, these pancakes are also low in saturated fat (0g per serving) and sodium (262 mg per serving) making them a deliciously heart healthy breakfast choice. The best part about these pancakes? They are just 256 calories per serving (2 pancakes) and contain 6 grams of protein, so you can be sure to indulge in this gluten free breakfast recipe guilt-free. While these pancakes do contain eggs, they are the perfect option for those following a vegetarian diet. Adults and kids will love these pancakes, and since they are so easy to make, so will you. Enjoy!

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Gluten Free Pancakes
account
Add rating & review

Leave a Reply

Your email address will not be published. Required fields are marked *

Heart Healthy Gluten Free Pancakes Recipe
Ingredients
Recipe yields 10 servings
3 Tbsp tapioca flour
1/3 cup potato starch
1 cup white rice flour
4 Tbsp dry buttermilk powder
1 packet sugar substitute
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
2 eggs
2 cups water
3 Tbsp canola oil
Directions
Step 1

In a large bowl, mix or sift together the tapioca flour, potato starch, rice flour, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt and xanthan gum. In a bowl, whisk eggs until frothy. Add whisked eggs, water, and oil to dry ingredients and mix until well blended and few lumps remain.

Step 2

Lightly coat a skillet or griddle with nonstick cooking spray and heat over medium-high heat.

Step 3

Spoon batter onto skillet by 1/4 cupfuls and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom, about 2 to 3 minutes. Serve immediately.

Share to Email