The Perfected Gluten-free Pancake (with Paleo,allergy, vegan substitutions.)

As a doctor specializing in nutritional therapies, working with many children and adults over the years who cannot tolerate certain food ingredients, I am always on the lookout for delicious alternative recipes. And who doesn’t love pancakes? Every kid deserves to enjoy them. Yet, this has been the most vexing of all gluten-free foods for me to find. So, over the past year, I have been buying too many ingredients, mixing and testing in my kitchen like a mad scientist to try to come up with the answer. I am unveiling it today-please share!

“But,” you politely say, “aren’t there are plenty of gluten-free pancake mixes available?” Why yes…yes there are. And they not only taste like cardboard, they are also practically devoid of anything nutritious. If I even see the ingredients, “potato starch,” or “tapioca” or “rice flour” listed on anything anymore, my eyes instantly glaze over.

So instead, I have perfected my made-from-scratch recipe that tastes delicious, is fluffy and rich, and is packed with protein and fiber to keep you and your children supported all morning long, without the usual post-pancake glycemic crash that happens with most recipes, gluten-containing or not.

I am posting it below including paleo, nut free, dairy free, and vegan variations as needed.

Dr. Rivard’s Ah-mazing Gluten-Free Pancakes

The following recipe makes 6-7 medium sized pancakes, or 2 servings. Each serving contains minimum 13.5 grams of protein– that’s nearly 3x the protein in an average, whole grain pancake mix! (that’s not even counting what’s in the milk you add to the mix or the added walnut variation). Enjoy!

  • 1/4 cup hazelnut flour (may substitute almond flour, but will be denser and not as fluffy, use 1/4 cup ground flax seeds for nut free version)
  • 1/2 oat flour (or 1/4 cup oat flour and 1/4 cup buckwheat flour)
  • 2 eggs (substitute 1 tablespoon ground flax and 3 tablespoons water per egg)
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 tablespoon vegetable oil (olive oil is fine but a little more bitter, I like using walnut or canola oil)

Now, decide if you would prefer apple cinnamon, or banana walnut as your pancake flavors– either track adds important “fluff” and flavor to your pancakes:

For apple version: add 1/2 grated apple to mix, and just a pinch of ginger. For those with textural intolerances- peel it first. (I like it better with peels included.) Serve with the extra slices on the side.

For banana walnut version : add one ripe banana, well sliced or mashed, and 1/4-1/2 cup chopped walnuts.

  • 1/4 cup milk (any kind of dairy or non-dairy milk.

Now, throw all your chosen ingredients together in a medium-size bowl and mix well. Always save the milk as the last addition, so you can add a little more or less based on personal taste and desired thickness of pancake batter. (I usually also add the eggs right before the milk, because my daughter likes to reach in to taste the dry ingredients and oil as they go in.)

I hope you enjoy it!  Please post what you think- I love comments- and add any variations that you liked in customizing the recipe further.

Cora Rivard, N.D. is a licensed naturopathic doctor serving individuals and families in NH and MA for the past 10 years. Her private practice, Seasons Natural Healthcare, LLC, is located in southern NH.

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