Gluten-Free Pancakes (Best Recipe)

4 servings

This BEST gluten-free pancake recipe makes wholesome, light and fluffy pancakes you'll want to make over and over!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Grind the raw buckwheat groats into a fine flour. I do this in a dry blender container. Be sure to shake the mixture down and blend a few times to get a very fine, even flour.
Combine the buckwheat flour and the rest of the ingredients for the flour blend in a storage container. Shake or mix to evenly combine.

In a large bowl, mix together the dry ingredients (flour blend, ground flaxseed, sugar, baking powder and salt) until incorporated.
In a separate bowl or large measuring cup, mix together the wet ingredients (milk, egg, applesauce and melted butter) breaking up the egg to totally combine.
Add the wet ingredients to the dry and stir with a rubber spatula until just combined. Let the batter sit for 5 minutes.
Heat a non-stick skillet over medium-high heat until hot. Add a 1-2 tablespoons of butter and swirl until it sizzles. Scoop out about 1/4 cup batter and cook on one side until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Serve immediately and enjoy!

A few notes on the flour blend:

Use blanched almond flour for best results
Pre-ground buckwheat flour won't work the same here. Making freshly ground flour from raw buckwheat groats is key for this pancake mix.

The flour blend is most accurate when made by weight. If you don't have a kitchen scale here are the measurements by cups:

By Cups:

2 1/4 cups buckwheat flour (ground finely in the blender from raw buckwheat groats)
2 1/2 cups blanched almond flour
1 3/4 cups + 1 tablespoon potato starch
3/4 cup arrowroot powder

MAKE IT DAIRY-FREE: Use almond milk and vegan butter.

Mix-Ins: Add blueberries or chocolate chips as the pancakes cook!