Gluten Free Pancakes Recipe

This gluten free pancakes recipe creates light and fluffy pancakes that taste absolutely delicious and are the perfect choice for weekend breakfast or brunch. Serve them stacked high with melted butter, maple syrup, bananas and nuts.

Tips (refer to ingredients below):

 *You can make your own gluten free flour by mixing one cup each oat flour (make sure it’s gluten free), quinoa flour and buckwheat flour with ¾ cup white rice flour and ¼ cup arrowroot powder and a teaspoon xanthan gum.

**For vegan pancakes make flaxseed egg substitute by mixing 2 tablespoon freshly ground flaxseed with 6 tablespoons water. Refrigerate mixture for about 30 minutes and use instead of the eggs.

***For a dairy-free option, use 2 cups of non-dairy milk mixed with 2 tablespoons lemon juice.

Ingredients

• 2 cups gluten free all-purpose flour*
• 1 teaspoon ground cinnamon (optional)
• ½ teaspoon sea salt
• 1 ½ teaspoon baking powder
• 2 teaspoons sugar or sweetener of choice
• ½ teaspoon baking soda
• ½ cup applesauce
• 2 eggs, lightly beaten**
• 2 tablespoons melted butter or coconut oil
• 1 ½ -2 cups buttermilk***
• 3 tablespoons unsalted butter
• 2 bananas, peeled and sliced
• 2 tablespoons lemon juice
• 2 tablespoons coarsely chopped peanuts or other nuts of choice
• ¼ teaspoon cinnamon (optional)
• 3 tablespoons honey (or maple syrup)

Method