Fluffy Maple Syrup Pancakes (Gluten Free)

Who doesn’t love a yummy pancake?

While some celiac-friendly varieties taste like cardboard, this doesn’t have to be the case! Just follow this simple recipe and unlock fluffy, flavourful, and fantastic gluten-free pancakes in no time!

I suggest using egg whites that have been whisked to reach stiff peaks for this recipe, as it makes the pancakes extra fluffy. However, this is not necessary if you don’t mind denser pancakes. I encourage you to try it once, though! You might end up hooked… 😉

The Recipe

Time allotment

Prep Time: 10 minutes

Cooking time: 5-10 minutes

Total Time: 15-20 minutes

Yield: 10-12 gluten free pancakes

Cooking Utensils

Saucepan
Spatula
2 large bowls
Whisk - OR - Upright mixer (to beat egg whites)
Measuring cups
Measuring spoons
Butter - OR - avocado oil
- For frying the pancakes
- Avocado oil has a higher melting point so it’s easier to use than olive oil for this recipe

Ingredients

2 eggs
2 tbsp (25g) granulated sugar
2 tbsp (27.5g) brown sugar
1 tbsp maple syrup
1 tsp vanilla
3/4 cup milk
- I recommend using 1% fat or higher
1 3/4 (235g) cups flour
- I used Bob’s Red Mill 1 to 1 Baking Flour
1/2 tsp xanthan gum
- If using gluten free flour that doesn’t contain it
1 tsp baking powder
1 tsp salt

Instructions

Using two bowls, separate 2 egg whites from the 2 egg yolks
In a bowl, mix together the 2 egg yolks, 2 tbsp brown sugar, 2 tbsp granulated sugar, 1 tbsp maple syrup, and 1 tsp vanilla extract
To this mixture, add 1 3/4 (235g) cups flour, 1/2 tsp xanthan gum, 1 tsp baking powder, 1 tsp salt
Stir the ingredients together, then add 3/4 cup milk
Gently mix all the ingredients together until fully combined
In a separate bowl, whisk together the 2 egg whites until they attain stiff peaks
1. This will take 5-7 minutes of whisking with a handheld whisk
2. This will take 4-5 minutes of whisking with an upright or handheld mixer
When the egg whites have obtained the proper fluffy consistency (stiff peaks), add them to the mixture
Gently fold in the egg whites with a spatula
1. Be careful not to deflate the egg whites
In a saucepan on low-medium high heat, add a dollop of butter / avocado oil
When it is properly heated up, place 1.5 - 2 inch wide pieces of pancake batter onto the pan
Allow the pancake to cook for 3-4 minutes on one side. until golden, then flip
Cook the pancake for a further 3-4 minutes on the opposite side, then remove from the pan
Repeat steps 10-12 for all subsequent pancake batter, making sure to add more butter and avocado oil to the saucepan when it has been used up
1. For myself, usually every third pancake requires more butter
Plate it up, add some maple syrup, and enjoy!