Can you freeze gluten free pancakes?

Yes, gluten free pancakes freeze very well. Place them in a single layer on a baking sheet lined with parchment paper, and put them in the freezer for at least an hour or two. Once they are frozen, transfer them to a freezer bag. These can be safely frozen this way for several months.

How can you save time making pancakes?

Besides freezing cooked pancakes, another way to save time is by making your own gluten free pancake mix. Put all the dry ingredients - all the flours, baking powder, soda, salt, and brown sugar in a zip lock bag. Label it, and when you want to make pancakes you just have to add the wet ingredients, and proceed as described in the recipe.

Why do you let the pancake batter rest for so long?

Most gluten free recipes are made with several different flours, and each flour absorbs liquids at different rates. Giving them enough time will make sure each flour is hydrated to its optimum potential, which makes a big difference in the quality of the pancakes.

How do you store teff flour?

Store teff flour in a cool, dry place in an airtight container to keep it fresh. You can also store the container in the refrigerator or freezer for long-term storage.

How do you store oat flour?

To store oat flour, keep it in an airtight container in a cool, dry place, ideally in the refrigerator or freezer for the longest shelf life. This helps prevent it from going rancid due to its high oil content.

Gluten Free Honey Oat Pancakes - Easy & Healthy

Ingredients

Scale

70 g oat flour, or 3/4 cup
85 g Brown rice flour blend, or 1/2 cup (see notes)
45 g teff flour, or 1/4 cup
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon coconut sugar, or brown sugar
1/4 cup honey
2 tablespoons oil (I use avocado oil)
2 large eggs, or 90 ml
1 cup buttermilk
1/2 cup water

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Instructions

In a large bowl stir together the flours, xanthan gum, baking soda, baking powder, and salt.
Add honey, oil, eggs, and buttermilk. Whisk very well until blended and smooth.
Cover the batter and let rest for about 20-30 minutes. This will allow the gluten free flours extra time to absorb the liquids, and make the finished pancakes really tender and delicious. You could also chill the pancake batter in the fridge for a few hours, even overnight, and cook the pancakes the next morning.
After the resting time, the batter will become really thick. Now is the time to whisk in the water, adjusting the amount to suit how thick or thin you like your pancakes.
Heat an electric griddle or large skillet to medium or medium low heat. Brush the surface with oil (such as avocado, coconut oil, etc.).
If you want 4 inch pancakes as shown in the photos, use a ¼ cup measuring cup to scoop out the batter and pour onto the heated griddle.
Pour out the pancakes and heat until there are several small bubbles on the surface. Remember that gluten free pancakes tend to take a little longer to cook than regular pancakes.
When you can easily slip the pancake turner under the pancake, it’s ready to flip over. Flip, and cook until the other side is golden brown.

Notes

Notes: How to make my brown rice flour blend: This is a combination of 3 parts brown rice flour, 1 part tapioca starch, and 1 part potato starch. I've got 3 gluten free flour combos in my Free ebook, Gluten Free Baking for Beginners.

Author: beneficialbento
Prep Time: 30 minutes
Cook Time: 10 minutes
Category: breakfast
Method: stove top
Diet: Gluten Free

Nutrition

Serving Size: 1 pancake
Calories: 143
Sugar: 9.5 g
Sodium: 43.3 mg
Fat: 5.4 g
Carbohydrates: 20.3 g
Fiber: 1 g
Protein: 3.9 g
Cholesterol: 39.9 mg