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I have a lot of pancake recipes on this blog. Why? I find it is one THE easiest ways for me to feed my family well, AND quite easily. My goal is to always maintain as nutritious of a profile as possible, and these pancakes are no exception . This recipe was adapted from one I found in Hallie Klecker’s “The Pure Kitchen” to make them nut and egg free for my son. I recently checked this book out at the library and have been thrilled with every single recipe I have made so far. Free of gluten, dairy, and refined sugars, Hallie and I cook a lot alike. Her book is definitely one that I will be getting for my very selective cookbook library (if I am not careful, my collection would be ridiculous…I truly love cookbooks and read them for pleasure)! If you haven’t yet, you should try this cookbook, it is excellent!
These pancakes are light, fluffy, and have a lovely crunchy exterior. Definitely one worthy of our pancake recipe rotation! Bon appetit!
TIP: Don’t forget extra pancakes store great in the freezer for busy school mornings. Re-heat in the microwave or toaster.
LOWER SUGAR TIP: I have a frugal, lower sugar pancake topping to help save some moola on that pricey maple syrup, and minimize the sugar in the topping!
Serves 4 @ 305 calories, 14.2 g fat, 42.1 carbs, 5.9 g fiber, 5.5 g sugar, 5.2 g protein
Wet:
1 cup unsweetened applesauce
1/2 cup non-dairy milk
1/2 cup water
3 tablespoons chia meal
3 tablespoons oil
Dry:
1/2 cup teff flour
1/2 cup oat flour
1/2 cup tapioca flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
In a large measuring cup (for easy pancake pouring!), whisk the wet ingredients together. Sprinkle the dry ingredients, in order, on top of the wet. Whisk in gently with the wet to incorporate.
Preheat your skillet over medium heat. Swirl preferred oil (I used coconut oil) in the pan. Drop 2-3 tablespoons of batter in circles. When the top is filled with little bubbles, it is time to flip! Cook for an additonal 1-2 minutes, enjoy!
This recipe was shared at Sugar Free Sunday, Melt In Your Mouth Monday, My Meatless Monday, Monday Mania, Make Your Own Monday, Made From Scratch Mondays, The Better Mom’s Linky, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Tasty Tuesdays, Hearth & Soul, Gluten Free Wednesday, What’s Cooking Wednesday, Kids in the Kitchen, This Chick Cooks, Frugal Days Sustainable Ways, Whole Foods Wednesday, Cast Party Wednesday, Real Food Wednesdays, Thriving on Thursday, Full Plate Thursday, Pennywise Platter, Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Allergy Friendly Friday, Foodie Friday, Seasonal Sundays,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
I love teff flour! These look awesome!
Thank you Kelly!
could i use sorghum instead of teff? its really pricey here in NZ and there is not alot of it around. thanks for sharing your recipes on facebook because there are so many that i havent had the chance to find by looking on your site but these little photo links are great to source new recipes. will try these ASAP!
sure Solitaire, sorghum would work! I suggested some more in the previous comment. My “Flours, Tips, Substitutions” Page should give you lots of ideas: http://www.tessadomesticdiva.com/gluten-free-flours-baking-tips
Every flour will change the flavor and texture, but pancakes are very flexible! I post all my recipes on facebook, and twitter, and pinterest….with facebook’s new set-up, who knows WHICH updates you will see!!??
Hi, I saw this post on pintrest. They look wonderful! I was wondering if you could suggest something to use in place of the oats. I cannot have oats in addition to gluten. Do you think buckwheat groats or buckwheat flour would work? Thank you for the lovely looking pancake recipe.
Cassandra, raw buckwheat groats would definitely work, so would sorghum, brown rice, millet, almond…..all of them will have a different flavor, so choose a personal favorite!
These look delicious. What kind of oat flour do you buy? Or do you grind your own flour?
Gina, I have used Bob’s Red Mill GF Oat FLour, but more commonly I use grind my own using Trader Joes GF oats!
TJs has GF oats?! mind blown.
Indeed they do Jen….it will be great when they start carrying more things too!
Oh yummmm! I want to make these but not sure where to get teff flour. Have never seen it in the store…
Heather…several options. Teff flour is worth getting your hands on, either teff co, or amazon, or iherb are all good choices online. You could also ask you local store to see if they special order for you if they don’t have it. You could also replace the flour, see other comments for lots of options!
Hi Tessa,
You are the breakfast queen my friend. These look fantastic. And for dinner…yes please! Anytime really. I need to get more creative with pancakes. We’ve been making same teff recipe for years (I’m bored with it to say the least). I love your ingredients. Making these this weekend for sure. Scott will be confused, but happy (oh my simple, sweet husband…he likes the same old thing). Good for me, but not so much for the food situation.
Poor man AMber, how does he ever manage?! (; Enjoy!!
Drooling over these pancakes. I can almost taste them just looking at those pictures. Thanks for always inspiring me with your healthy and delicious pancake recipes friend!
of course Laura!!
They look lovely and I just need to get some teff flour to give these a go.
These look so fluffy. I honestly would love some, right now. Maybe, pancakes would be good for dinner, tonight. Hmmmm.
Pancakes are ALWAYS good for dinner Chaya!!
Tessa, I was just visiting another site that had a recipe for waffles. I never seem to have much luck with making pancakes/waffles GF and allergy free. My centers never seem to get done enough and always doughy. My children love both and eat them anyway, but I wish I could get them to done all the way through without burning the outside ☺ I’m going to give your recipe a try! Thanks for sharing this week.
Mary – Sounds like your heat is too high.
If they don’t work out, let me know Mary, we will trouble shoot!
this recipe sounds soooo good!
This recipe sounds fantastic. Can’t wait to try it this weekend. Pinned!
These look delish…i love pancakes too for breakfast, warm, filling and so versatile. I might omit the oats as my sons not good on those and replace with almond meal. I also replace the non dairy liquid with mineral water really helps with the pancake lift. Thanks for sharing. Fiona
I have never tried the sparki.ing water route, but have always wanted too…thanks for reminding me and stopping by to comment!
It was another one of those “Oh cr*p – it’s 5:00 – what do I make for dinner” nights. This is usually when I pull out the breakfast for dinner card. So glad I found my way back to your site when I googled whole grain gluten free pancakes! I whipped these up – super easy recipe (now that I’m stocked in teff flour!) and they were really delicious especially with the strawberry topping recipe. Thanks for saving the night Tessa!
Been there done THAT!! I am glad one of my recipes worked the first time for you… (;
I’ve tried many pancake recipes since being GF for the past 4 years and I’ve finally found one I really like…these are wonderful! I used Millet and Sorghum flour this time, but will sub almond next time. Thanks for this recipe!
Yahoo Steph, 4 years is a long time to go without a really good pancake…I am glad this one works for you!
I love pancakes. These look very yummy!
My daughter is asking for them again this morning! Enjoy!
Your pancakes sound so wholesome and delicious! I like that they can be made ahead and frozen too.
PS – I have a dangerously large cookbook collection and I read them for pleasure too
Look too delicious to be so healthy thanks for sharing them on foodie friday
These look delicious!!! Thank you so much for sharing! I love pancakes
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I was excited to try this recipe this morning. It looks delicious and has great reviews.
Ours turned out mushy, and I could not for the life of me figure out how to get them cooked all the way through. They were just super gooey, no matter how long I left them on the griddle.
I used flaxseed meal instead of chia, and used cream of tartar and baking soda–my usual substitution for baking powder. Any idea what may have gone wrong?
We could tell they would have been really good if they weren’t gooey, but obviously the gooeyness substracted from the deliciousness.
Thanks!
Yes, I agree, gooey is not good Mary Jo! How much flax did you use? Is your baking soda fresh? Maybe try less liquid? Or an egg instead of flax…..not sure of your diet…. Gooey = moisture, so reducing the liquid might work for you.
This looks very delicious and seems to be just perfect for sundy mornings in bed!
I am on a quest to find the perfect pancake…will definitely give these a try…they look delicious…thanks…j
Hi Jenny! We love pancakes, i have seven pancake/waffle recipes on my blog that we rotate through!