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Gluten-free pancakes

Gluten-free pancakes

KitchenAid Chef
Import-Recipe - Gluten-Free Pancakes







unsweetened almond milk

2 tablespoons

grape seed oil, plus more for cooking

2 tablespoons

pure maple syrup

1 tablespoon

natural vanilla extract

2 medium


1 1/3 cups (175g)

gluten free all-purpose baking flour

1 teaspoon

gluten-free baking powder

1 teaspoon

baking soda

sea salt

Step by step

  1. Pour the milk, oil, maple syrup, vanilla extract, and eggs into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 3 for 3 to 5 seconds just until combined.

  2. Add the flour, baking powder, baking soda, and salt, and process on variable speed 3 for about 5 seconds until well combined.

  3. Remove the center lid cap, insert the tamper, and scrape down the sides of the container to incorporate any flour residue, and process for 3 to 5 seconds more until any lumps are fully blended.

  4. (You don’t want to over process.)

  5. Allow the mixture to sit for 5 minutes before cooking.

  6. In a small skillet over medium-low heat, warm 1/2 teaspoon of grape seed oil, and then ladle 1/3 cup (80ml) of the pancake batter in, and distribute into the pan evenly.

  7. Cook for about 3 minutes until the top of the pancake is bubbling and the edges are beginning to dry.

  8. Using a spatula, flip the pancake, and cook for another 2 minutes, or more, until cooked through.

  9. Repeat this process with the remaining batter.

  10. Serve the pancakes with maple syrup, and topped with fresh fruit, shredded coconut, crushed nuts etc