The Best Gluten-Free Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy gluten-free pancakes made with oat flour and quinoa, customizable with add-ins like blueberries or chocolate chips. These are a satisfying breakfast that rivals traditional wheat pancakes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 cup quinoa flour
- 1 cup oat flour
- 2 teaspoons baking powder
- 1 1/4 cup almond milk ((or milk of choice))
- 2 large eggs ((or flax eggs))
- 2 tablespoons maple syrup
- 2 tablespoons oil
- 1/3 cup blueberries
- 1/3 cup chocolate chips
- 2 tablespoons lemon zest
- 1 cup grated apple (from 1 small apple)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 24mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 24MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.