Farmhouse pancakes are often the main feature of a Saturday morning, cooked from scratch breakfast. This recipe will definitely satisfy your craving for a rich and hearty pancake breakfast the next time you want to whip one up on the weekend. No one will believe they’re gluten-free, with the kind of stick-to-your-ribs satisfaction that they deliver.
Even as the cook, I find it hard to believe these pancakes are a healthy alternative to the typical american pancake that so many of us grew up with. They just taste way too good for that to be the case. And yet, it is.
They’ve become a favorite in my house and I know they’re going to become a favorite in yours too.
GLUTEN FREE FARMHOUSE PANCAKE INGREDIENTS
ALMOND FLOUR – Almond flour gives these pancakes a moist texture and it lends a rich, nutty flavor to them as well.
COCONUT FLOUR – Coconut flour is a good source of fiber and it has a natural sweetness that is a nice addition to pancake batter.
BAKING POWDER – Baking powder is used as the rising agent in this recipe. Be certain that the baking powder you use is gluten-free if that is an important element of the recipe to you.
EGGS – Eggs are a healthy addition to just about any diet. If you are able to obtain farm fresh eggs it makes all the difference in the level of nutrition they impart to the recipe. Farm fresh eggs are higher in omega 3 fatty acids, vitamins A, E, and D, and beta carotene. And they also have less cholesterol and saturated fat.
PLANT MILK – Oat milk made from whole oats right in a food processor in your kitchen is one of the easiest and purist ways you can go for plant milk in this recipe. However, any plant milk you choose will work just fine.
OLIVE OIL – Use any healthy cooking oil you have in the house for this recipe. Olive oil is a common household cooking oil that is loaded with antioxidants, making it a great choice.
VANILLA EXTRACT – The amount of vanilla extract that is used for this recipe is pretty negligible, as far as contributing to the nutrition levels of the recipe. Simply keep it as pure as you can here in the name of clean eating.
ALMOND EXTRACT – See above for vanilla extract. The same applies here.
HOW TO MAKE GLUTEN FREE FARMHOUSE PANCAKES
When it comes to quick and easy things to make for breakfast, it doesn’t get better than farmhouse pancakes. It really doesn’t.
If you can gather up some ingredients, measure them out into a bowl, and mix them together with a fork, you’ve got the hard part tackled.
After that pouring them onto a hot griddle and flipping them when they’re cooked half way through is all it takes to finish them up. Then plop them on a plate and top them with some fresh, pure maple syrup and you are ready to dig in to some seriously yummy eats!
There is one difference, you may want to note, between making regular pancakes and most gluten free pancakes. And that is that you won’t be able to rely on your pancakes getting bubbly when it’s time to flip them. Gluten free pancakes do not always bubble up like other pancakes.
So, it’s best to keep an eye on the underside of them, by lifting them lightly with your spatula and taking a peek underneath, to determine when they’re ready to be flipped. When you see the underside turning a nice golden brown flip those babies and brown the other side.
TASTY ADD-INS TO PUT IN YOUR FARMHOUSE PANCAKES
There’s no end to the list of add-ins you can put in your pancake batter before you cook it. You can totally run with your mood on this one and do as it pleases you in the moment. The sky’s the limit, as they say.
You can also toss your add-ins into your pancakes while they’re cooking on the griddle. Before you flip them, of course. Or simply throw them on top of your pancakes before you serve them if you prefer.
For me, it depends on what I’m adding in. I like most things served on top of my farmhouse pancakes after they’ve been cooked. But if I’m adding chocolate chips, reeses pieces, or white chocolate chunks, I Iike to mix them into the batter before I cook it.
That melted chocolate … OH MY!!!
Anyway … Use your own imagination to decide what add-ins to use.
Here’s a few ideas to get you started though: bananas, strawberries, blueberries, raspberries, almonds, walnuts, pecans, bacon, sausage, coconut, or raisins.
CHOOSING A PAN TO MAKE YOUR FARMHOUSE PANCAKES
An electric griddle is by far the easiest way to cook up a batch of farmhouse pancakes. And if you don’t mind pulling it out and putting it to good use on a Saturday or Sunday morning it’s no doubt worth the extra effort it takes.
I don’t have a griddle, and it’s pretty rare that I ever make breakfast for more than two people. As a matter of fact, I usually make breakfast just for myself, as no one else in my house cares to eat early in the morning.
So, I just use my cast iron skillet to cook my pancakes. It works great, and it’s always right on the stove just waiting to be used for a quick meal.
With all of that said though, any nonstick pan will work well. Stainless steel pans work well too. But note that you do have to use a considerable amount of oil in them to keep the pancakes from sticking.
Here’s a list of pro tips to help you make the best darn gluten free farmhouse pancakes ever!
- A 1/4 cup measuring cup is a great way to portion out your pancake batter when cooking them. It will give you the perfect size pancake every single time.
- Set your electric griddle at 300°, and you’re pancakes will cook beautifully without burning.
- Top your pancakes with a high quality syrup of your choice. I prefer pure maple syrup. But I’ve had some berry syrups that are pretty fabulous. The trick is to make sure it’s a high quality product.
- Be sure that the baking powder you use in your pancakes is fresh. Stale baking powder will result in flat pancakes.
- Serve your pancakes fresh from the pan. This is one breakfast that I always dish out to guests as soon as it’s done. It doesn’t take much for a pancake to get cold, and it doesn’t make much sense to let a plate full of them get cold while you’re cooking more. Just eat them while they’re hot!
One of the great things about pancakes is that they freeze really well. This means homemade pancake breakfasts on the run. And if you’re schedule is as busy as mine, this is a huge plus.
Go ahead and double the batch when you make your pancakes, cook them all up, and then freeze the surplus for later in the week.
Flash freezing them is best, as they won’t all stick together in the freezer. To do this, simply line a cookie sheet with parchment paper, lay out the pancake on the paper, and place the sheet in the freezer.
In just about an hour they’ll be frozen enough for you to toss them in a freezer bag and store them that way until you need them. They will stay individually frozen, making them super convenient to reheat. It’s a win win, for sure!
Do you make pancakes on Saturday mornings? Have you ever tried a gluten free pancake recipe? Do you plan to try this one?
If you do give it a try … don’t forget to let me know what you think of it in the comments below. I’d love to chat all about it.
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This recipe will definitely satisfy your craving for a rich and hearty pancake breakfast the next time you want to whip one up on the weekend. No one will believe they're gluten-free, with the kind of stick-to-your-ribs satisfaction that they deliver.
- 1 c finely ground almond flour
- 1/4 c coconut flour
- 1 tsp baking powder (gluten-free)
- 5 large eggs
- 1/3 c plant milk
- 1/4 c almond oil
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- Place the almond flour, coconut flour, baking powder, eggs, plant milk, almond oil, vanilla extract, and almond extract in a medium mixing bowl.
- Whisk together.
- Heat a thin layer of cooking oil of your choice in a frying pan. Make it hot. Yet, don't heat it to the point that it starts to smoke off.
- Drop batter into the pan using a 1/4 cup measure. Allow it to cook until the bottom is golden brown.
- Flip the pancake over and cook on the other side until the pancake is cooked through completely.
- Remove pancakes from pan and place in a stack on a plate.
- Top with your choice of syrup and add-ins, such as; bananas, strawberries, blueberries, raspberries, chocolate chips, peanut butter chips, carob chips, almonds, walnuts, pecans, bacon, sausage, coconut, or raisins.
- Serve immediately.
Amount Per Serving: Calories: 852Total Fat: 71gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 56gCholesterol: 468mgSodium: 450mgCarbohydrates: 25gFiber: 9gSugar: 8gProtein: 32g
This data was provided and calculated by Nutritionix on 1/10/2022. Nutrition information isn't always accurate.