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.
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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 12 pancakes
  • Nutrition Info
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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


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


  1. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. 
  2. 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.) 
  3. 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. 
  4. 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.