Afraid to miss out on floury pancakes divine? Check out this gluten-free pancakes recipe, a tasty treat that’s oh so fine!

Pancakes are a beloved breakfast staple in many cultures around the world. From French crepes to Japanese okonomiyaki, people have been making variations of pancakes for centuries.

The earliest known pancakes can be traced back to ancient civilizations such as Greece and Rome, where pancakes were made from wheat flour, olive oil, honey, and curdled milk. These pancakes were called Alitaia, and they were typically eaten for breakfast. Pancakes were also popular in medieval Europe, where they were made from buckwheat, a hardy grain that was commonly grown in the region.

In the United States, pancakes have been a breakfast staple since colonial times. The colonists made pancakes from cornmeal, which was readily available and inexpensive. Pancakes were also a favorite of George Washington, who is said to have enjoyed them with maple syrup and butter.

Over time, pancakes have evolved to suit different tastes and dietary needs. Gluten-free pancakes, for example, are made with alternative flours such as almond flour, coconut flour, or gluten-free oat flour. These pancakes are a great option for people who have celiac disease or gluten sensitivity.

Sugar-free pancakes, on the other hand, are made without any added sugars. Instead, they rely on natural sweeteners such as bananas, applesauce, or stevia. Sugar-free pancakes are a great option for people who are trying to cut down on their sugar intake or manage their blood sugar levels.

One famous American who was known for his love of pancakes was President Dwight D. Eisenhower. According to legend, Eisenhower’s favorite pancake recipe was a simple one, made with flour, eggs, milk, and sugar. However, he preferred his pancakes with a twist – he liked to top them with melted cheese and crisp bacon. This savory pancake dish became known as “Eisenhower cakes” and was a favorite of the president’s staff.

In conclusion, pancakes have a long and rich history that spans many cultures and time periods. From ancient Greece to modern-day America, people have been making variations of pancakes for centuries. As dietary needs have evolved, so too have pancakes, with the rise of gluten-free and sugar-free options. And, as we have seen with Eisenhower cakes, there are countless ways to enjoy pancakes – whether sweet or savory.

Ingredients

1½ cup / 180g Millet flour
¼ cup / 30g Flax seed (ground)
2 medium / 100g Eggs
1 cup / 225g Water
1 cup / 225g Coconut milk or any other milk
Oil for frying

How to make gluten free pancake

Mix all the ingredients except the oil for frying together until the batter has a smooth consistency.
Heat frying pan on medium heat then brush it lightly with oil before we scoop the batter into it. Scoop or pour half ladle of batter in it.
Fry one side of the pancake then after about 30-40 seconds flip it over and get the other side until light brown. Repeat it until all of the pancake batter is used up.

Enjoy!

Pancakes come in many flavors and forms but all are delicious:

F.A.Q.

What can be used instead of flour for pancakes?

Luckily pancakes don’t rely on gluten formation so we can substitute just about any kind of flour – rice, millet, oat, etc. We can even make pancakes by combining nuts paste with egg whites and a mashed banana.

Does pancake mix have gluten?

Yes, normal pancake mix contains plain white flour and that has gluten. There are gluten free pancake mixes that has no gluten though. Just look for a pancake mix that says gluten free or even better make one.

Star this recipe!

Gluten-Free Pancake Recipe

Afraid to miss out on floury pancakes divine? Check out this gluten-free pancakes recipe, a tasty treat that's oh so fine!

Course Breakfast, Dessert, Snack

Cuisine Gluten free, Low carb recipe, Sugar free recipe

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

Instructions

Mix all the ingredients except the oil for frying together until the batter has a smooth consistency.
Heat frying pan on medium heat then brush it lightly with oil before we scoop the batter into it. Scoop or pour half ladle of batter in it.
Fry one side of the pancake then after about 30-40 seconds flip it over and get the other side until light brown. Repeat it until all of the healthy pancake batter is used up.