Home » COOKING FROM SCRATCH » Breakfast » Farmhouse Pancakes || No One Will Believe They’re Gluten Free

Farmhouse Pancakes || No One Will Believe They’re Gluten Free

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.

gluten free pancakes with bananas on a plate

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.

pancakes with toppings on a plate

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.

bananas, chocolate chips, and whipped cream on a stack of gluten free pancakes

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.

toppings on a stack of pancakes

Would you like to save this post for later?

We'll email it to you, so you can come back to it whenever you like!

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.

PRO TIPS

Here’s a list of pro tips to help you make the best darn gluten free farmhouse pancakes ever!

  1. 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.
  2. Set your electric griddle at 300°, and you’re pancakes will cook beautifully without burning.
  3. 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.
  4. Be sure that the baking powder you use in your pancakes is fresh. Stale baking powder will result in flat pancakes.
  5. 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!

FREEZING PANCAKES

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.

gluten free pancakes with toppings on a plate

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.

If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!

You can also show your support by tagging me on Facebook @sustainableslowliving and/or Instagram @slowlivingbydianegail when you post a pic of your finished dish.

Gluten Free Farmhouse Pancakes

These Gluten-Free Farmhouse Pancakes are rich, hearty, and full of flavor, making them perfect for a weekend breakfast. Made with a combination of almond flour and coconut flour, they have a satisfying texture that no one will believe is gluten-free. Serve them with your favorite toppings like fresh fruit, syrup, or even chocolate chips for a delicious start to your day.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 199kcal
Author: Diane Gail

Equipment

  • Medium mixing bowl
  • Whisk
  • Cast iron skillet or frying pan
  • Measuring cups and spoons
  • Spatula

Ingredients

  • 1 cup almond flour finely ground
  • 1/4 cup coconut flour
  • 1 tsp baking powder gluten-free
  • 5 large eggs room temperature
  • 1/3 cup plant milk unsweetened
  • 1/4 cup almond oil
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract

Instructions

  • Combine ingredients: Add the almond flour, coconut flour, baking powder, eggs, plant milk, almond oil, vanilla extract, and almond extract to a medium mixing bowl.
  • Whisk together: Mix until the batter is smooth and well combined.
  • Heat the pan: Add a thin layer of cooking oil to a frying pan and heat over medium heat. Make sure the oil is hot but not smoking.
  • Pour the batter: Use a 1/4 cup measure to drop the batter into the pan.
  • Cook the pancakes: Let the pancakes cook until the bottom is golden brown, about 2-3 minutes. Flip and cook the other side until cooked through.
  • Stack and serve: Transfer pancakes to a plate and stack them. Serve immediately with your favorite toppings.

Video

Notes

  • Room temperature eggs: Using room temperature eggs helps the batter mix more evenly and improves the pancake texture.
  • Thicker batter adjustment: If the batter is too thick, add a small amount of plant milk to thin it out.
  • Flip at the right time: Flip the pancakes when bubbles form on the surface and the edges start to look set.
  • Customize toppings: Get creative with toppings — fresh fruit, syrup, nuts, or even a sprinkle of cinnamon can elevate the flavor.

Nutrition

Serving: 1pancake | Calories: 199kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 114mg | Potassium: 40mg | Fiber: 3g | Sugar: 1g | Vitamin A: 149IU | Calcium: 87mg | Iron: 1mg
Tried this recipe?Mention @SlowLivingbyDianeGail!

5 Comments

  1. 5 stars
    These Gluten-Free Pancakes are light, fluffy, and packed with flavor — perfect for a satisfying breakfast without the gluten! Whether you’re gluten-free or just looking for a delicious alternative, these pancakes are sure to hit the spot. If you give them a try, I’d love to hear how they turn out — please leave a review and share your thoughts with others! And if you have any questions or need any tips, feel free to ask in the comments. I’m happy to help and can’t wait to hear about your pancake experience. Enjoy!

Leave a Reply

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

Recipe Rating