Gluten free fluffy pancakes with berries

Gluten free fluffy pancakes

This recipe to get gluten free fluffy pancakes is easier that you can think. It includes only rice flour and cornstarch (that can be replaced by other types of starches). No commercial mix, no gums. In less than 10 minute you will have your batter ready.

The secret to get all this fluffiness is to beat the egg whites separately and add them only at the end. As a result, the batter incorporates air and will result in soft and high-rising perfect pancakes.

Thanks to the low amount of sugar, these pancakes paid well also with savory toppings, like ham or smoked salmon.

Gluten free fluffy pancakes

5 from 2 votes
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

18

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Ingredients

  • 2 medium eggs

  • 100 g / ½ cup unsweetened soy milk (or almond/rice milk)

  • 85 g / ½ cup rice flour

  • 85 g / ¾ corn starch (or potato starch, tapioca starch)

  • 40 g / 3 tbsp sugar

  • 8 g / ½ tbsp baking powder

  • 1 vanilla pod (optional)

  • a big pinch of baking soda

  • a pinch of salt

How to

  • Divide the eggs in whites and yolks. Beat the egg whites to stiff peaks. Set aside.
  • Beat the yolks with the sugar until they become pale yellow.
  • Add the milk and continue to whisk.
  • Then add the baking powder, baking soda, salt, flour and starch. Beat until there are no lumps.
  • If you are using it, add now the vanilla beans from the pod.
  • Fold a small portion of the egg whites into the batter. Stir it around to lighten the batter and loosen it up for the additional foam. Carefully add the remaining whites and use a flipping motion until the foam is just incorporated. Don’t overdo it, or you’ll end up releasing all the air you’ve carefully whipped into the egg whites.
  • Heat a non-stick flat pan on medium-high heat. Optionally, grease it with some butter or coconut oil.
  • Pour half a ladle of batter on the hot pan.
  • When you see some little bubbles appear on top, flip gently the pancake on the other side and cook for an additional minute.

Notes

  • Read the ingredient labels and check that the gluten-free ingredients are certified: on the packaging it must be specified. In this case, be sure of starch and rice flour!

Tips & substitution

While the trick of adding whipped whites gets you fluffy and thick pancakes, you can skip this step and beat the whole eggs with sugar directly. As a result, you will have less thick pancakes, but still soft and delicious.

When I run out of starches, I make this recipe with all rice flour (1 cup). The result is a little less soft, but very good as well.

With the listed ingredients, the pancakes are lactose free AND gluten free. But you can choose to use a dairy milk instead of the plant based milk. Sugar can be divided by two (I haven’t tried without).

In love with these gluten free fluffy pancakes?

Likewise, you could love these easy crêpes to fill with your favorite jams or creams. But also these banana & oat bars are perfect for breakfast or to bring on a road trip.

And don’t forget to follow my Pinterest page to stay up to date with all my latest GF and DF recipes!

One Comment

  1. Pingback: Chestnut flour pancakes (Vegan + Gluten-free) - Marta in the jar

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