Healthy Gluten-Free Pancake Recipe
Gluten-free pancakes are light, fluffy, and guilt-free. They’re made with oats and naturally sweetened with maple syrup.
Note: I like to create educational posts by including scientific and technical information before the recipes. You will learn how to plan healthier meals by reading them. If you are in a hurry, you may jump to the recipe!
Healthy gluten-free vegan pancake ingredients
These healthy gluten-free pancakes are very easy to make. Nothing strange that you’ve never heard of is in there. Simple, daily basics like nondairy milk and flour.
These pancakes have no butter or white flour. So you may enjoy them without guilt!
Milk
Low-fat or non-fat milk is often the ideal milk for losing weight since it has fewer calories and fat than full milk. They provide high-quality protein and calcium, which can help you feel full and help you lose weight. I used low-fat milk in this recipe.
Oats
Oats are one of the healthiest grains on the planet. They’re a gluten-free whole grain that’s high in fiber, vitamins, and minerals including manganese, molybdenum, phosphorus, copper, biotin, and vitamin B1 (thiamine).
Oats include avenanthramides, which are antioxidants not present in other cereal grains. These antioxidants help to improve heart health by reducing inflammation and relaxing arteries.
According to research, oats and oatmeal provide several health benefits. Weight loss, decreased blood sugar levels, and a lower risk of heart disease are among the benefits.
Maple syrup
Many antioxidants included in maple syrup limit the harm that molecules known as free radicals may cause. Free radicals may damage cells when they accumulate to dangerous levels. Diabetes, heart disease, and cancer are among the medical conditions that may result from this.
Along with potassium and calcium, maple syrup also has significant concentrations of manganese and zinc. Zinc supports wound healing, strengthens the immune system, and protects against and expedites the healing of respiratory viral infections.
Although you may use any other natural liquid sweetener—artificial sweeteners are not good for you and won’t work in this recipe—maple syrup is my personal preference due to its flavor.
Egg
Egg protein has been demonstrated to help in weight loss. Other advantages include infection prevention, blood pressure reduction, and anti-cancer activity.
In baking, eggs offer leavening, binding, and aeration, as well as texture, flavor, color, and scent.
According to some research, eating up to one egg per day may be an acceptable decision if your diet contains minimal additional cholesterol. Use only the egg whites if you want eggs but don’t want the cholesterol. Egg whites have no cholesterol but are high in protein.
PRECAUTION
- Your Teflon pots and pans may contain dangerous PFOAs depending on their age. After five years, you should replace nonstick pans. Beware of nonstick cookware manufactured before 2015 since it may contain PFOA.
Healthy alternatives for Teflon cookware
- Cast iron cookware acquires a natural nonstick coating over time, especially if properly seasoned and cared for.
- Carbon steel cookware performs similarly to cast-iron cookware, however, it is less heavy, somewhat more prone to corrosion, and often more costly.
- Ceramic cookware is safe and non-toxic (as long as the coating is not damaged). But ceramic coating is less durable since it cracks, chips, and wears away over time. The cookware is more costly than comparable nonstick utensils.
IMPORTANT NOTE: If your pan sticks or you don’t trust it, add a teaspoon of oil to it, wipe it down with a paper towel, and then wipe the pan down between pancakes.
Check out the Easiest Healthy Chocolate Sauce Recipe (3 ingredients).
Check out other healthy pancake recipes:
- Easiest Healthy Pancakes
- Healthy Vegan Pancakes
- Easiest Healthy Banana Pancakes
- Healthy Vegan Banana Pancakes
- Vegan Gluten-Free Pancakes
Healthy Gluten-Free Pancake Recipe
Description
These gluten-free pancakes are light, fluffy, easy to make, and guilt-free. They are naturally sweetened with bananas for extra taste and texture. They'll keep you satisfied for hours without any fillers.
Ingredients
Instructions
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Combine all the ingredients in a blender. Blend until smooth and well combined.
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Allow the batter to rest for 5 minutes so that the oats absorb liquid and thicken.
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Preheat a nonstick pan or a griddle to prevent sticking and guarantee even cooking. Scoop 1/4 cup of batter.
Use a batter dispenser if you have one. You can make mini pancakes using a mini pancake pan. -
Cook your pancakes over medium heat. Although your pan should be hot, you should not use excessive heat. This can lead to inconsistent cooking, with a crisp outside and mushy inside.
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Flip your pancakes once. Wait until there are multiple bubbles and your pancake has cooked for at least 2-3 minutes before flipping. Too much flipping might lead them to deflate and lose their delightful fluffiness.
Serving Size 66.71 g (2.4 oz)
Servings 1
- Amount Per Serving
- Calories 87kcal
- Calories from Fat 26kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Cholesterol 91mg31%
- Sodium 34mg2%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 5g10%
- Vitamin A 150 IU
- Calcium 120 mg
- Iron 1.26 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make sure not to over-mix your pancake batter. It's completely OK if there are a few lumps.
- Drizzle pure maple syrup, honey, or homemade chocolate syrup or sauce.
- Top with fresh strawberries, bananas, or any of your favorite fruits.
- Avoid store-bought chocolate syrup and sauces since they are harmful and defeat the purpose of healthy pancakes.
Check out this recipe for homemade vegan chocolate sauce.
Check out other healthy pancake recipes:
Pancakes are tasty when made fresh. However, leftovers should be refrigerated and used within 1-2 days. Seal well to prevent them from drying. Reheat them in the toaster or a preheated nonstick pan covered with a lid on medium heat.
Pancakes may be frozen for up to 3 months. First, ensure that they have totally cooled to room temperature. Then place in an airtight, freezer-safe container or zip-top bag to freeze. You may reheat them till defrosted and warm in a toaster or on medium heat in a preheated nonstick pan covered with a lid, or in the oven on a lined baking sheet for about 5 minutes.
No. When baking powder gets moist, it becomes active. You can, however, combine the dry and wet ingredients and keep them separate and covered in the refrigerator until the next morning.
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