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Gluten-free pancakes or waffles Recipe

American · Breakfast · 25 min total

Light, fluffy, and perfectly golden, these gluten-free pancakes or waffles are made with a blend of rice flour and almond flour for a tender crumb. Perfect for a weekend breakfast that everyone can enjoy.

Ingredients

• 1 cup white rice flour
• 1/2 cup almond flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together rice flour, almond flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. For pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more.
5. For waffles: Preheat a waffle iron and lightly grease. Pour enough batter to cover the center of the iron (about 1/2 cup for a standard waffle iron). Close and cook according to manufacturer's instructions until golden and crisp, about 4-5 minutes.
6. Serve immediately with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

Tips

• For dairy-free option, use almond milk and coconut oil.
• Leftover pancakes or waffles can be frozen and reheated in a toaster.
• To make them vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).

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