Gluten-Free Honey-Nuts-n-Oats Pancakes

The flour blend recipe makes more than you'll need to cook up these pancakes. Just transfer the remaining flour to an airtight storage container[ and place it in a cool, dry place or refrigerate it. Now, you'll be ready to make your next gluten-free recipe.]

Total Time:
30 min
15 min
15 min

12 pancakes

  • Gluten-Free Flour Blend:
  • 3 cups (435 grams) white rice flour
  • 1 1/2 cups (187 grams) tapioca flour
  • 3/4 cup (123 grams) potato starch
  • 1 tablespoon (8 grams) xanthan gum
  • 1 1/2 teaspoons (5 grams) salt
  • Pancakes:
  • 1/4 cup almond flour
  • 1/4 cup millet flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 2 large eggs, at room temperature
  • 1/4 cup canola oil, plus more for the griddle
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract, optional
  • 1/4 cup gluten-free old-fashioned rolled oats
  • Unsalted butter, for greasing
  • Sliced almonds, toasted, for topping
  • Pure maple syrup, warm, for topping
  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

  • For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)

  • In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.

  • Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.

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