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    Home » Breakfast

    Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

    Published: Jan 6, 2019 · by Audrey

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    An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!

    a stack of 3 gluten-free pancakes cut with a bite on a fork with butter, syrup, blueberries and strawberry on a plate with syrup, sausage, orange juice and a plate of pancakes in the background

    Gluten-Free Pancake Recipe

    We have gluten-free pancakes every week at my house. My kids love them and sometimes we even have them for dinner!

    For years, I have been using gluten-free Bisquick as my gluten-free pancake mix. Gluten-free Bisquick can get expensive, especially if you have to use a whole box to feed a large family like mine.

    I’ve tried other gluten-free pancake mixes like Hungry Jack, but my favorite has always been the gluten-free Bisquick- well until now.

    I remembered that my Mom made pancakes from scratch using a recipe from her Betty Crocker cookbook. My mom gave me that cookbook when I left for college, and I still have it.

    That’s when I decided to try to modify this tried and true pancake recipe to be gluten-free. It was an easy recipe to modify, and the pancakes turned out light and fluffy.

    Gluten-Free Pancake Mix

    mason jar of gluten-free pancake mix with a measuring spoon, measuring cup, sugar jar and a plate of pancakes in the background
    Gluten-Free Pancake Mix

    This gluten-free pancake recipe is an easy gluten-free pancake mix that is made with a few simple ingredients. You probably already have everything you need to make this gluten-free pancake mix in your pantry.

    You could even make this gluten-free pancake mix and store it in an air-tight container for later. All you will have to do is add the wet ingredients. Just like your favorite store-bought gluten-free pancake mix.

    I make a double batch of these gluten-free pancakes because I have a large family. It’s super easy to double this recipe. If your family is not as large as mine, you could always freeze the pancakes for later.

    gluten-free pancakes recipe steps 1-5 photo collage

    How To Make Easy Gluten-Free Pancakes

    • I always like to start by mixing my liquid ingredients first. In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. (photo 1)
    • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. (photo 2)
    • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk. (photo 3)
    • Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. (photo 4)
    • Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. Flip/turn over the pancakes and cook the pancakes until they are golden brown. (photo 5)
    • Top with butter, syrup or favorite topping. Enjoy!
    • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

    Pro Tip

    • Use a ¼ cup measuring cup to portion out the batter. Just scoop your ¼ cup in the pancake batter and pour the pancake batter onto your greased pan. It makes for the perfect sized pancake every time!
    • Add your favorite mix-ins like blueberries or chocolate chips!
    • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
    • Make sure your syrup is gluten-free. I like pure maple syrup.

    Fun Mix-In Ideas

    Pancakes are super versatile and you can easily add your favorite flavor mixins.

    • chocolate chips
    • chocolate pancakes-sugar and cocoa powder
    • blueberries
    • banana
    • chocolate peanut butter-cocoa powder, chocolate chips, and peanut butter
    • snickerdoodle-brown sugar and cinnamon
    • bacon pancakes-chopped cooked bacon

    Freezing Pancakes

    collage of steps for freezing pancakes
    Steps for freezing pancakes

    It easy to make a couple of batches of gluten-free pancakes and keep them in the freezer for busy mornings. These are super easy to freeze and reheat.

    To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together.

    Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

    Gluten-Free Flour

    These gluten-free pancakes are made with a rice flour blend. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

    The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into the measuring cup.  After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour directly out of the bag with your measuring cup.

    Dairy-Free Baking

    I have also included a dairy-free option for the gluten-free pancake recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy gluten-free and dairy-free pancakes.

    For the dairy-free version of this recipe, I used almond milk (which is also Vegan).

    Some of my favorite dairy-free alternatives that I like to bake and cook with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

    Egg-Free Cooking

    We recently found out that my husband has an egg sensitivity. So, I am learning to bake and cook egg-free now as well. I used Bob’s Red Mill Gluten-Free Egg Replacer, which is also gluten-free. They turned out great!

    I made them both dairy-free and egg-free, so they would also be Vegan gluten-free pancakes. So, if you also need to be egg-free or are Vegan, you too can enjoy my gluten-free pancake recipe!

    stack of three pancakes with a strawberry and blueberries on a plate with sausage, syrup, orange juice and a plate of pancakes in the background

    These gluten-free pancakes are a tried and true recipe that my family loves. The gluten-free pancake mix is also super easy to whip up. These pancakes always come out soft and fluffy and taste just like the ones you ate before going gluten-free.

    More Gluten-Free Breakfast Recipes To Try!

    • Gluten-Free Biscuits {Dairy-Free & Vegan Option}
    • Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
    • Gluten-Free Cinnamon Rolls {Dairy-Free Option}

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    ★Did you make this recipe? Please give it a star rating below in the comments!★

    3 gluten-free pancakes on a plate with butter, syrup, strawberries and blueberries, with sausage, pancakes and orange juice in the background
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    5 from 375 votes

    Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

    An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!
    Course Breakfast
    Cuisine American
    Keyword gluten-free dairy-free pancakes, gluten-free pancakes, gluten-free vegan pancakes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 8 pancakes
    Calories 151kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 2 tablespoons granulated sugar
    • 2 tablespoons vegetable oil
    • 1 egg egg Vegan option use Bob's Red Mill gluten-free egg replacer
    • 1 teaspoon pure vanilla extract
    • 1 cup all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • ¼ teaspoon xanthan gum (leave out if your flour blend already has it)
    • 1 tablespoon gluten-free baking powder
    • ¼ teaspoons salt
    • ¾ cup milk dairy-free/Vegan use almond, cashew, or coconut milk
    US Customary - Metric

    Instructions

    • In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. 
    • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. 
    • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
    • Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
    • Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown. 
    • Top with butter, syrup or favorite topping. Enjoy!
    • These pancakes can be frozen and reheated in the microwave.  To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

    Notes

    • I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
    • For dairy-free and Vegan option I used almond milk.
    • For egg-free and Vegan option I used Bob’s Red Mill Gluten-Free Egg Replacer.
    • Add your favorite mix-ins like blueberries or chocolate chips!
    • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
    • Make sure your syrup is gluten-free. I like to pure maple syrup.
    • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

    Nutrition

    Serving: 1pancake | Calories: 151kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 129mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 200IU | Calcium: 118mg | Iron: 1.2mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

     

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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Aesha says

      October 03, 2020 at 2:55 pm

      This recipe worked out really well for me. I just added extra almond milk to make the batter thinner. My kids and I enjoyed these pancakes. I’ll definitely be making them again. Thanks!

      Reply
    2. Kathy Kupfer says

      September 25, 2020 at 9:30 am

      These are the best gluten free pancakes! I made them for my family and they were quickly devoured! They are light, fluffy and simply delicious! I used a water/chia seed mixture to substitute for the egg on a separate occasion and this batch was equally delicious. My go-to pancake recipe!

      Reply
    3. Amy says

      September 24, 2020 at 10:31 am

      I don’t usually comment on recipes, but these gluten-free pancakes taste better than any pancake I’ve ever had, hands down. They taste SO GOOD. Honestly, they ruin any other pancake I’ve eaten before— even before I went gluten-free. They’re so fluffy yet crisp on the outside, even though I’m used to forfeiting texture in other GF recipes. I’ve been adding chocolate chips and banana slices to mine. I use Bob’s Red Mill flour and almond milk. I eyeball the measurements a little because I don’t want too many dishes in the morning, but they still turn out great. I think I’m gonna cry because of how much I love these. I’m a college student with a very busy workload, but making these pancakes is 1000% worth my time.

      Reply
    4. Tamary S says

      September 23, 2020 at 12:20 pm

      Absolutely loved this recipe!!! Truly a no fail. Thank you for posting this.

      Reply
    5. Lou says

      September 21, 2020 at 4:24 am

      Delicious and fluffy pancakes! Just made these and was surprised at how they turned out. Will definitely be making them again.

      Reply
    6. Stephanie says

      September 20, 2020 at 8:10 am

      My gluten loving family loved these!

      Reply
    7. Stephanie says

      September 06, 2020 at 11:49 am

      I have been searching for a light and fluffy gf pancake recipe for a very long time and I am in love with this one. All the others I tried were the complete opposite, heavy and gooey and disappointing. I tried tweaking them and it only helped a little. When I had to give up gluten 15 years ago I couldn’t find one gf pancake mix that was good, so I gave up on my favorite breakfast and settled with frozen gf waffles. Thank you.

      Reply
    8. Shanon says

      August 30, 2020 at 8:52 am

      Delicious!

      Reply
    9. Nancy says

      August 17, 2020 at 8:42 am

      These are great! I would, though, half the sugar. I found that they were sticking around the edges, and they were hard to flip. I actually tripled the recipe. My daughter loved them with the sugar, but I will gradually decline until I get the consistency I like. Other than that, excellent recipe. I used the Good Measures Gluten Free All Purpose Flour. I didn’t add anything to the flour, since it had the xantham gum in it.

      Reply
    10. Jamie says

      August 15, 2020 at 1:50 pm

      I am so grateful that I found this recipe. I loved these pancakes. I can’t wait to make them again. I was reminded of what a good pancake is suppose to taste like. I used the Great Value All-Purpose Flour (gluten free) so I didn’t need to use the xanthan gum. I am so happy! Thank you!!

      Reply
    11. Judy P. says

      August 10, 2020 at 1:09 pm

      I made these pancakes over the weekend, fabulous! I made some plain, with blueberries and some with chocolate chips. My husband and I loved them!

      Reply
    12. Amy B says

      August 02, 2020 at 1:25 pm

      These are the BEST gf pancakes I’ve ever had they don’t even taste gluten free! I’ve been searching for regular tasting and textured pancakes for years and I’m so happy I’ve found these. Thank you so much!

      Reply
    13. Maggie says

      August 02, 2020 at 9:50 am

      Did you just add the replacement powder or did you make into and “egg” before adding it?

      Reply
      • Audrey says

        August 20, 2020 at 9:40 am

        Hi Maggie! I followed the instructions on the package and made an “egg” before adding it to the pancake batter. Thanks for asking!

        Reply
    14. kristy says

      August 01, 2020 at 10:31 pm

      I dont normally leave comments but this recipe was so good. After switching to a gluten dairy and refined sugar diet, I have been wanting to have some fluffy pancakes. These are amazing! thanks! I used the robin hood gluten free flour because I was dumb and didn’t read reviews on how it tends to be more dry, however, I found it to be okay for this recipe. Im sure other flours are better, so I’ll definitely give this recipe another try with different gluten free flours.

      Reply
    15. Selena says

      August 01, 2020 at 3:08 pm

      The best gluten free recipe for pancakes. Delicious!

      Reply
    16. Susan says

      July 25, 2020 at 12:22 pm

      One of the best gluten free pancake recipes I have tried. My family loves these. My one comment is that I added two more tablespoons milk as the recipe said for thinner pancakes, and they came out perfect and fluffy. The batter would have been too thick to work with without the extra milk. So I recommend always adding that in.

      Reply
    17. Patricia Riippi says

      July 24, 2020 at 5:11 pm

      Who needs Gluten when you can have these pancakes!! Hubby and I LOVE these! I visit your blog often!

      Reply
    18. James says

      July 24, 2020 at 9:52 am

      This pancake recipe rocks! The first time o made it I was reminded of IHOP pancakes from about 10 years ago. My family has been dairy free for that long, egg free for almost that lone, and gluten free for at least 2 years now. This is my “Dad make breakfast on Saturdays” printed out recipe. Thank you for helping me find a recipe that doesn’t make gummy pancakes!!

      Reply
    19. Melissa says

      July 23, 2020 at 3:52 pm

      Oh my, what a recipe!! It’s usually easier to tell when something is GF but these were perfect! Soft, fluffy & delicious, will for sure be on our constant rotation! Thank you for this, our youngest son is newly GF and it’s been a steep learning curve, can’t wait to look through all your recipes!

      Reply
    20. Ruth says

      July 19, 2020 at 10:43 am

      I was really worried about these not tasting good because I only VERY recently had to switch to a gluten-free meal plan. I can’t believe how delicious they are. Thank you so much for sharing. I’m also not a very good cook in general so I hope anyone else that’s hesitant about making these is assured in their taste quality.

      Reply
    21. JJbaJJ says

      July 18, 2020 at 4:58 pm

      Are the storage instructions correct? Why would it last for 3 months at room temp?:

      “Mix and Storage: This gluten-free waffle mix can be stored in an airtight container (or glass container) for up to three months at room temperature.”

      Reply
      • Audrey says

        September 29, 2020 at 9:06 pm

        Hi JJbaJJ. The dry mixture can be stored for up to 3 months at room temperature, just like your boxed pancake mixes. You would add the liquid ingredients when you are ready to make the pancakes.

        Reply
    22. Margaret says

      July 12, 2020 at 8:47 am

      After making your gluten free biscuits that were suburb,I had to try this GF pancake recipe! I added blueberries and some ground flaxseeds and substituted Swerve, a sugar substitute, since I am sensitive to cane sugar. They were delicious with a perfect texture. I can’t wait to try some of your other recipes.

      Reply
    23. CaryAnn says

      July 12, 2020 at 8:41 am

      I just made these this morning using King Arthur Gluten-Free Flour Mix (I had run out of the KA GF pancake mix). I did add xanthan gum as this blend does not include it in the mix. Made exactly as recipe noted above. They were excellent! Better actually than when I use the pancake mix! I am definitely making these again!!! Thank you.

      Reply
    24. Claire says

      July 12, 2020 at 7:38 am

      These were delicious! They looked and tasted great, just like ‘real’ pancakes ? It’s such a relief when you find a gluten-free recipe that just works – no unpleasant gritty or chewy texture, no weird smells, no overly complicated cooking process, and an ingredient list that isn’t a mile long! This was fast and simple to make, and it tasted really good – will definitely make them again.

      Reply
    25. Anya Schultheiss says

      July 04, 2020 at 12:33 pm

      They came out perfectly!!!!!! I am so happy right now ?

      Reply
    26. Susan Lagrange says

      July 04, 2020 at 9:22 am

      These pancakes are easy to make and delicious. My family could not believe that they were gluten free. I added chopped walnuts and bananas. Thank you so much for sharing this amazing recipe. ??

      Reply
    27. Michelle says

      July 01, 2020 at 5:13 pm

      Nearly all of my gluten-free pancake recipes have failed. Using Bob’s Red Mill 1 to 1 Flour…these pancakes were FANTASTIC!

      Reply
    28. Amy OMeara says

      June 30, 2020 at 7:57 am

      OMG! Easily the best recipe I’ve tried. Thank you so much!

      Reply
    29. Vale says

      June 26, 2020 at 9:57 am

      This is so good and fluffy. Great for people with gluten and egg allergies!!

      Reply
    30. shirley kang says

      June 19, 2020 at 5:00 pm

      love this recipe, made soft and fluffy pancakes!

      Reply
      • Debi says

        September 27, 2020 at 10:14 am

        Awesome pancakes. Best I’ve had yet

        Reply
    31. Dawn Monsees says

      June 19, 2020 at 3:17 pm

      So light and fluffy! Taste just like “regular” pancakes.

      Reply
    32. Janet Cresse says

      June 19, 2020 at 3:12 pm

      This is the best gluten free pancake recipe I’ve found. I started using it last month. I’ve used it at least once a week since I found it. We add chocolate chips. It makes the perfect servings for our breakfast. Thanks so much!

      Reply
    33. Jenna Nero says

      June 18, 2020 at 7:31 pm

      This recipe is great! Loved the texture and flavor.

      Reply
    34. Renee says

      June 16, 2020 at 2:59 pm

      YUMMM!!! These taste WAY better than my old pre-made pancake mix standby! We used 4T of applesauce as an egg replacement, and coconut milk. Very flavorful, great texture. A treasure of a find.

      Reply
    35. Nina H says

      June 10, 2020 at 9:05 am

      My daughter with food allergies (the Top 8) and my toddler without allergies LOVED these!!! I used Bob’s Red Mill 1:1 Baking Flour, and instead of egg I used 1/4c. unsweetened applesauce with 1/2 tsp baking powder. Thank you for this AMAZING recipe! Can’t wait to try more

      Reply
    36. Danielle louise says

      June 09, 2020 at 9:30 am

      These are the best

      Reply
    37. Danielle louise says

      June 08, 2020 at 8:44 am

      Yeah!!!?????????????????

      Reply
    38. Veronica says

      June 07, 2020 at 8:46 am

      Gotta say I am impressed. Made this without sugar but less amount of coconut sugar. Awesome

      Reply
    39. Tiffany Sims says

      May 31, 2020 at 12:40 pm

      By far the best pancakes I have ever made! I used Bob’s Red Mill 1:1 and it had the xantham gum already. I used unsweetened coconut milk and coconut oil with a flax egg. These did not disappoint! Thanks for sharing!

      Reply
    40. Rita says

      May 30, 2020 at 11:10 am

      I am a gluten free vegan and this recipe is awesome. They are fluffy and delicious! Thank you so much !!

      Reply
    41. Brittany says

      May 26, 2020 at 12:33 pm

      I finally found the perfect Pancake recipe. I have tried many, and this one is perfect and fluffy! I used King Arthur GF Flour, omit the Xantham Gum as my Flour contains it, and used almond milk. These are a go to now at our home!! Thank you!!

      Reply
    42. Nicole Lasswell says

      May 24, 2020 at 11:52 am

      Amazing!!! These have become are go-to pancakes ever since our eldest received the Celiac diagnosis. They are EASY to make and they come out delicious every time. The only thing we did slightly different is add a little more liquid to get the batter to the consistency we wanted. Thank you!!!!!!! ❤️❤️❤️❤️❤️❤️❤️❤️❤️

      Reply
    43. Katie says

      May 23, 2020 at 1:32 pm

      These are the best gf pancakes, and we’ve tried a lot! Thank you!

      Reply
    44. Mara says

      May 22, 2020 at 1:18 pm

      This was amazing! I will say though to maybe add a little bit more milk to the batter so it can cook better. Thank you so much, Audrey!

      Reply
    45. Elisabeth says

      May 22, 2020 at 10:07 am

      These were delicious!! They held together very nicely, were fluffy, and tasty. Thank you!

      Reply
    46. Mariesha says

      May 17, 2020 at 3:24 pm

      Thank you! They came out delicious :).

      Reply
    47. A. Mcfadden says

      May 17, 2020 at 2:19 pm

      Delicious! Theses are by far the best pancakes I have had. I have tried many gluten free and vegan recipes that didn’t turn out or didn’t taste good. I am looking forward to making again soon.

      Reply
    48. Carlton says

      May 14, 2020 at 11:23 am

      Cooked using this recipe today and it was the best gluten free pancake recipe by far. Thanks!

      Reply
    49. Cindy says

      May 14, 2020 at 9:34 am

      Very good pancakes made them yesterday morning thanks great pancakes. I’ll make them over and over.

      Reply
      • Adriana says

        September 22, 2020 at 10:05 pm

        I love this recipe! I make it every week for breakfast for dinner night! The only things I do differently are when you add all the dry ingredients to the wet mixture, it seems to get too dry so I add the milk in with the dry because it it too dry to mix. Milk is naturally the next ingredient to add, so it doesn’t make a difference. :). (I use Bob Red Mills baking GF flour) Last thing, I add frozen blueberries! I let them marinate in the ready batter for about 10 or 15 minutes. *I took pictures but I don’t see a place to insert them*

        Reply
    50. Manisha Sharma says

      May 13, 2020 at 9:37 am

      I just made these pancakes for my family, and we absolutely loved them. My youngest daughter and I have celiac disease. My other kids do not. We all unanimously agreed that these are the best pancakes we have ever had. We added chocolate chips. So yummy! My kids only want this recipe for pancakes from now on. Thank you!!

      Reply
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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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