Gluten-Free Pancakes with Berry Syrup

It’s early morning and the sun is just coming up. My Little One is stirring in his room and soon we’ll all be eating breakfast. Something like these pancakes I hope. My husband made them the other day and they were so good. Yes, I verbally listed off a bunch of ingredients that were suitable to toss together, but he worked the magic.  This is one of my basic recipes and no matter how much we stray from it – adding bananas, chocolate chips, apples, cinnamon – it works, and we are always quite, quite satisfied 🙂
Wishing you a lovely Tuesday friends with whatever makes you happy!

Gluten-Free Pancakes and Berry Syrup
Serves 4
1 cup of brown rice flour
2 cups of oat flour (ground gluten-free oats)
1 Tablespoon of baking powder
1 Tablespoon of cinnamon
1 teaspoon of vanilla
1 teaspoon of coconut oil
1/4 cup of maple syrup or coconut sugar (or preferred sweetener)
2 eggs
1 1/4 cup of almond milk
  1. In a large bowl, sift flour, cinnamon and baking powder together.
  2. In a separate small bowl, whisk eggs and then mix together with coconut oil,sugar, vanilla and almond milk.
  3. Combine wet mixture with dry.  
  4. Using a hand mixer (or a good arm), beat the batter until it’s nice and smooth.
  5. Warm a non-stick pancake pan on medium heat, adding a teaspoon of coconut oil.
  6. Pour a about a 3-4 inch circle of batter in the center of the pan. Cook for 2-3 minutes on either side. Repeat until all the batter is used up.
Berry Syrup
2 1/2 cups of frozen berries
1/4 cup of water
1/4 cup of maple syrup or coconut sugar
  1. Place all ingredients in a sauce pan on low-medium heat.
  2. Cover with lid and let simmer for 12-15 minutes. Stirring occasionally.
  3. Enjoy over your pancakes!
Emily Smith
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