Gluten-free Options Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the gluten-free all-purpose flour, rice flour, baking powder, baking soda, sugar, and kosher salt until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl or large measuring cup whisk together the milk, egg, melted butter or oil, and vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until mostly combined. Do not overmix — a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate the flours; it will thicken slightly.

Preheat griddle

While the batter rests, heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. The surface is ready when a few drops of water sizzle and evaporate on contact.

Cook pancakes

Spoon or pour about 1/4 cup batter per pancake onto the preheated skillet (for 3-inch–4-inch pancakes). If using blueberries or banana, sprinkle them onto the batter now. Cook 2–3 minutes until bubbles form on the surface and edges look set, then flip and cook 1–2 minutes more until golden brown and cooked through. Adjust heat as needed to prevent burning.

Keep warm

Transfer finished pancakes to a plate and keep warm in a low oven (about 90–100°C / 200°F) while you finish the remaining batter. Serve stacked with maple syrup, butter, nuts, and a dusting of powdered sugar if desired.

Fresh fruit: Rinse and pat dry blueberries or slice bananas. Add fruit to batter just after pouring each pancake onto the skillet so fruit becomes slightly embedded in the top surface before flipping.

Nuts: Toast chopped walnuts or pecans in a dry skillet over medium heat 2–3 minutes, stirring, until fragrant. Sprinkle on pancakes before serving.

Maple syrup & butter: Warm maple syrup briefly in a small saucepan or microwave. Serve pancakes with a pat of unsalted butter and warmed syrup.

Toast breadcrumbs

Preheat a small skillet over medium heat. Add the olive oil, then the gluten-free breadcrumbs, garlic powder, dried oregano, and salt. Toast, stirring constantly, 3–5 minutes until golden and fragrant. Remove from heat and let cool. Use as a crunchy topping for salads, roasted vegetables, or as a coating for chicken/fish.