Gluten Free Pancakes


1 teaspoon xanthan gum
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons agave nectar
1/4 cup almond milk, or preferred milk alternative
1 1/2 cups warm water
1/2 teaspoon vanilla


Start by making the buttermilk. Mix together the almond milk and vinegar, set aside.
In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.
In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
Whisk the wet ingredients into the dry, mixing well. Add warm water one tablespoon at a time if the batter needs to be thinned out more.
Heat a skillet or griddle over medium heat.
Lightly grease the skillet and, using an ice cream scoop, pour in the batter. Then, spread it out with the back of a spoon.
Cook for 1 minute, or until the bottom of the pancake is firm.
Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.
Set aside on a plate and repeat with the remaining batter. Makes 10-12 pancakes.
Serve with Earth Balance butter and syrup or fruit. Delicious!


We had a snow day here in Oklahoma so my husband and I made us a nice big breakfast. As you have probably already guessed, pancakes were on the menu.

These pancakes actually came about totally by accident. Earlier this week I was trying to make some gluten free tortillas but when my son looked at them he ran into the den screaming "Mommy made pancakes for dinner!" They did look and taste like pancakes so we put butter and syrup on them and had breakfast for dinner.

After a bit of tweaking, here's my final recipe:


12 pancakes


Thursday, January 20, 2011 - 12:50pm

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