Hello friends! Happy Easter! What’s for breakfast today?

Before removing gluten from my diet, I could never get on board with liking sweet breakfast foods. Waffles, french toast, and especially pancakes never failed to give me a stomach ache even minutes after finishing eating. It was odd because I never had any other issues with breakfast foods. I simply took it as “not liking sweet foods in the morning”. Now that I look back, I wonder if it was really because I didn’t like sweet foods in the morning, or was it actually because I had already started showing signs of gluten intolerance that wasn’t acknowledged?

Well, that’s why I decided to give pancakes one more chance with this delightfully simple recipe for gluten-free pancakes. Let’s just say, I’m glad that I did!

This recipe is courtesy of Mama Knows Gluten Free and you can find the recipe right -> here!

Working With Gluten-Free Flour

My pantry has acquired a few different types of flours and gluten-free substitutes in this past month, so this recipe was a lot of fun to try since it was my first time working with gluten-free all-purpose flour! The flour that I used was a combination of a few different ingredients, including xanthan gum, which meant that I did not need to put in any extra to my pancake mix. It’s VERY important that you check your flour mix, especially if it includes multiple ingredients. Overdoing it on the xanthan gum is not something you want to do. “[A]dding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy (King Arthur Baking).

There are plenty of recipes out there that require different mixes, but this recipe is the friendliest and tastiest that I’ve found.

No Gluten? How’s The Texture?

Not going to lie–I was expecting these pancakes to taste…well, flat. I’m still very new to gluten-free recipes and working with substitutions. As always, I don’t like to sacrifice flavor, and in this case, you’re really not. These taste and feel just like pancakes would with regular flour. They are soft, fluffy, and can be customized to your liking. So, if you’re missing the taste of pancakes, this may just be the recipe that settles your craving for a sweet breakfast.

In fact, I may even add this to my breakfast rotation from now on. My father is shocked too–believe me.

Grey’s Grade: 5/5

As someone who isn’t a huge fan of pancakes, this recipe is so simple that it’s impossible to mess up! And if you’re someone who is missing the taste of fluffy, delicious pancakes, then you’re absolutely in luck. This recipe is fantastic, and I certainly see myself making this again. Throw in some fruit, some chocolate chips (like I did), and you can customize your pancakes to your liking.

When making something that uses substitutes, you worry about altering the flavor you know and love, but this recipe truly tastes just the same as pancakes using regular flour.

And aside from this being gluten-free friendly–it’s just a plain good pancake recipe. Doesn’t matter if you’re needing to omit gluten. I’d treat this like any other recipe. Absolutely well-deserving of a 5/5 rating on this blog.

As for the food blogger? Mama Knows Gluten Free, I can guarantee you that I’ll be scrolling through your page for more and more gluten-free recipes for me to try and to share with everyone here!

Oh, and if you’re wondering about that delicious-looking bacon in my photo? I made a very simple mix of brown sugar, paprika, and black pepper to coat the bacon in. The bacon was baked for 15 minutes at 400 F (204 C). Feel free to try it out–it really jazzes up the pancake breakfast!

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