These fluffy, nutrient dense, protein-packed, and gluten free pancakes have been a regular go-to meal for me lately. You see, I haven’t had a ton of time to grocery shop and cook as I’ve been putting the finishing touches on the Wealthy Metabolism eCourse that launched this past month. These gluten free pancakes satisfyingly fulfill my carbohydrate cravings, and they also contain enough protein to keep my mood and energy levels stable without the dreaded sugar crash that can happen with traditional pancakes. I hope you enjoy them as much as I do!
Gluten Free Pancakes
Prep time: 10 minutes
Cook time: 15 minutes
½ cup sweet rice flour (like this), do not use regular rice flour
¼ cup + 2 tablespoons coconut flour (like this)
2 tablespoons Pamela’s baking mix (like this)
¼ cup collagen (like this or this)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
4 organic eggs, lightly beaten
2 tablespoons homemade simple syrup (maple syrup or honey would work too)
2/3 cup + 2 tablespoons milk (I used non-enriched rice milk)
2 tablespoons salted melted butter, plus more for topping pancakes
1 tablespoon vanilla extract
- Preheat your griddle to 375 degrees.
- Combine dry ingredients in a bowl: sweet rice flour, coconut flour, baking mix, collagen powder, baking soda, baking powder, and salt.
- Combine wet ingredients in a bowl: eggs, milk, simple syrup, vanilla, and melted butter.
- Mix wet and dry ingredients together.
- Rub a cold stick of butter quickly along the hot griddle just before adding the pancake batter.
- Cook the pancakes for about 2-3 minutes on each side.
- Top these gluten free pancakes with room temperature butter, maple syrup, and fruit (if desired).