Gluten-free Pancake Mix

I have always loved pancakes. It’s hard to get up in the morning without a stack of fluffy pancakes covered with butter and maple syrup.

Although my tastes in pancakes have changed over the years, and I now prefer healthier options, I still enjoy a classic stack without add-ins.

John and I do not have to eat Gluten-free, but a few of our friends do. This has made us more sensitive to their needs, as well as more aware of the sneaky way gluten is sneaked into many of the foods that we love, including pancakes.

I wanted to create a gluten-free pancake mix for not only gluten-free people, but for anyone who wats to try gluten-free food or is looking for a more healthy, homemade pancake mix.

Although I am not an expert in gluten-free cooking (yet), there is one thing I know about baking gluten-free: you must mix/blend flours. It adds complexity and diversity and (hopefully), gives the final product a similar density and texture to gluten-containing products.

This is why I chose a healthy mix of brown rice and white, buckwheat, GF oat, cornmeal, and a pinch xanthan for binding. Suof gar, salt, baking powder, and baking soda are the rest of the ingredients.

The result was exactly what I wanted.

Add roughly:

One egg and 1/2 cup milk or buttermilk

Butter or oil melted into one tablespoon

Voila! Now you have some delicious, fluffy (and hearty!) pancakes.

What are they like to eat? They are fluffy, not overly sweet, and go well with honey or melted butter.

John and I agreed that they would be hard to tell if someone didn’t already know. This is a huge success, in my opinion. You can make this as a quick breakfast for the week or as a gift for someone gluten-free. You’ll be loved forever, I promise.

The recipe can be customized! You can add any spices to the mixture, like cinnamon, cardamom, or nutmeg. If you don’t have any of the flours listed, try substituting with other GF flours. This should be a fairly forgiving recipe. You can also add mashed bananas, blueberries, or peanut butter to the batter. Don’t forget to add butter, syrup, or honey (whichever you prefer). Enjoy!



  • 1 cup brown rice flour
  • White rice flour, 3/4 cup
  • 1 cup GF oats flour
  • The flour should be light in color and made from raw buckwheat grains, not toasted buckwheat.
  • 1/4 cup yellow cornmeal
  • 3/4 tsp xanthan gum
  • 1 tsp of salt
  • Baking powder, 1 Tbsp
  • 1/2 Tbsp baking soda
  • 1/4 cup sugar granulated


  • 1 cup gluten-free Pancake Mix
  • One large egg
  • 1 Tbsp melted butter
  • Buttermilk* or non-dairy Milk: 1 to 1 1/2 cups


  • Add all the dry ingredients into a large bowl and whisk together until combined. If you have a sifter, you can use it to mix the ingredients. Do this several times.
  • For pancakes, whisk together one large egg, 1/2 cup buttermilk, milk or coconut oil, and 1 tablespoon melted butoneer. Add 1 cup of the mix. Add more buttermilk if your batter is too thick. It should flow out of the measuring cup and not glop.
  • Pre-heat grill on medPreheat.the skillet4 cup of batter to the surface. Cook for 3-4 mins or until bubbles aminutesr on the top and the edges are dry. Check around the 2-minute mark to make sure they’re not too brown. Heat can be adjusted as necessary.
  • Continue cooking for another 1-3 minutes or until the other surface is browned and the pancake still feels firm to the touch when lightly pressed. About ten pancakes should be produced from one batch.
  • Serve with honey, butter, or syrup. Leftovers can be stored in the freezer. To reheat food, simply microwave for 30 seconds and then toast until heated through.

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