Pancakes don’t have to be the nutrition disaster most people think they are. Many Saturdays I soak a large bowl of oats and make these nourishing soaked oat pancakes. We serve a pancake or two topped with real butter or coconut butter and either fruit puree or raw honey along-side fried eggs, bacon, or sausage to round it out.
I like to rotate our grains around, so every other time I make the pancakes using this very simple, quick way. No soaking, no fuss. Everything into the bowl to blend – even Bisquick is about that quick.
Simple & Quick Gluten Free Pancakes
Ingredients
- 2 cups tapioca flour
- 1 cup brown rice flour
- 1 cup white rice flour
- 2 cups water
- ½ cup melted coconut oil
- 2 eggs if you are egg free use 2 gelatin eggs or ½ cup fruit puree like banana or applesauce
- 2 tsp aluminum free baking powder
- 2 tsp baking soda
- 1 tsp sea salt
- 1 TB apple cider vinegar
- 2-3 TB organic pure cane sugar sucanat, coconut sugar, honey, or pure maple syrup
Instructions
- Everything into the mixing bowl and blend through with hand beaters.
- Cook in a very hot skillet flipping when the bubbles appear to the surface – just like regular pancakes!
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Tips:
- I very often double this batch and freeze. Just lay the cooled off pancakes flat in a freezer bag. You can pop them in the toaster right from the freezer for a quick breakfast addition.
- If you want a thicker/denser pancake just use less water.
- Here is the gelatin
you will want to use to make your gelatin eggs if you are egg free. - I get my tapioca flour, white rice flour, and brown rice flour cheapest lately on Amazon. Sometimes our bulk section at our health food store has them cheaper so just keep a price check.
- You can absolutely get batter made up the night before so you just have to cook them off in the morning – the cooking part goes so fast – a set of them cook up in just a couple minutes!
- Wisk up the dry ingredients into a big air tight container and keep like “Bisquick” in the cupboard! Or give it away to a friend with the wet ingredients labeled to add in!
- Dress up your pancakes for the season! Add cinnamon and cloves. Swap some of the moisture for pumpkin! In the summer add some fresh blueberries while they cook!
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cheapest lately on Amazon. Sometimes our bulk section at our health food store has them cheaper so just keep a price check.This post was shared at Fat Tuesday, Real Food Wednesday, & Allergy Free Wednesday!
Hi! I can’t tell you how much I appreciate your blog! I have tried many of your recipes and they are wonderful! I look forward each week to a new post! I had a question, could arrowroot powder be substituted in this recipe? I have a sensitivity to tapioca starch.
Hi Melissa! First, thank you so much for your kind words – that actually totally makes my day 🙂 And yes – arrowroot powder or potato starch can be used the same as tapioca. I usually have the tapioca on hand because it is pretty cheap in comparison – but I think you are the 3rd or 4th person in the last couple months that have told me of a tapioca sensitivity so I think I need to start including the other options in my baking posts! I didn’t realize it could be a thing! Thank you for asking!
These look great! I can’t wait to make some and try them out. I’d love to add these to Little Love’s lunches like you do too.
I will have to share this with my gluten free daughter! Thank you so much. It’s always good to find a great recipe for those with food restrictions!
It makes such a difference for sure 🙂
Totally making these. They look fabulous. And we are big pancake eaters (I put broccoli in mine…)
Can I sub sorghum or buckwheat for the white rice or do you think it changes the taste?
Hi Anna! You certainly can but you are right, you might taste it a little. I would go with buckwheat over the sorghum. Maybe add a splash of vanilla or almond extract to help with the taste 😉
These look great. So good to have gf recipes that are totally homemade and not Bob’s mix which causes gas for lots of folks (if you don’t mind me saying). Lovely recipe and I love all the folks you are helping!!!!
Megan you are absolutely right 😉 I am not a big fan of bean flours and many pre-made GF mixes use it because it provides great texture. It is really hard on the gut though!
I like soaking my flour overnight, with either, yogurt, milk kefir, or whey, helps break things down some.
Lori you definitely can do that if you wish 🙂
These pancakes are so delicious!
Thank you Nina! Glad you liked them!
Thank you for making recipes that actually come out as they state they will! I have had great luck with your posts! I really appreciate what you do!
Haha 🙂 Awesome Stacy – glad they worked out for you 🙂 They are an almost every weekend staple around – here – I want them to work too!
Every time we have made these, they are delicious. Do you think you could use the batter to make waffles?
Hi Nina! I’m so glad you are enjoying the pancake recipe! I don’t have a waffle iron believe it or not! So I am not familiar with how to make waffles. I am sure if you played around with the batter (I’m thinking make it a little thicker or use less liquid) it should work though!
Can I use Namaste flour in place of the tapioca flour, brown rice flour, and white rice flour? Also, could I substitute avocado oil for the coconut oil? I am new to gluten free cooking and appreciate your help! My kids love the mini pancake muffins and I want to try this for them too.
Hi Jen! I do think that would work! This is an older post, and Namaste wasn’t around then! I would try it for sure!