Gluten free yummy pancakes: Since realizing... - Healthy Eating

Healthy Eating

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Gluten free yummy pancakes


Since realizing gluten makes me feel miserable I've cut 99% of it out of my diet and have found easy healthy substitutions for most things. Today I perfected a gluten free pancake!! Woohoo!!

I soaked 1/2 cup of Moong Dal (split yellow lentils) overnight. Drained and put in my food processor with 1/2 teaspoon salt, 1/2 teaspoon of baking powder, almond milk to the right consistency, a dash of cinnamon and about 1 tablespoon of Stevia in the Raw. And since I decided I'm too impatient to make a bunch of pancakes I thinned enough to make in my crepe pan and ate rolled up with Walden Farms Maple Walnut syrup. (If you're not watching calories use real maple syrup instead.) I swear I'm still swooning of the deliciousness!! I have been craving pancakes forever and these tasted pretty darn close!!

11 Replies

Hi diana_w, your pancakes sound really good, so thanks for joining us and sharing your recipe. I’m really pleased that you enjoyed them too.

I think you’ll be in good company on here.

Jerry 😊


Welcome to the Healthy Eating group, diana_w.

The gluten free pancakes do sound great!😀 I think I will have a brunch meal in the next few days and try your recipe.😀 Thank you for sharing this with everyone.

diana_w in reply to Activity2004

It's a recipe I've played around with for a few days now. You could double the recipe and make half savory by omitting the cinnamon and stevia and adding the green part of green onions and some spices. ex: black pepper, cumin, or your fav spices

I've also added egg and yogurt to it to make it thicker but for the basic pancake taste seemed closer without either of those.

Let us know how it turns out for you!! :-)

Activity2004Administrator in reply to diana_w

Thank you!😀

I always make my pancakes out of buckwheat flour, which is easy to get hold of and is GF. Makes totally astounding pancakes. The way I like mine is super thin which is always a challenge.

diana_w in reply to andyswarbs

Oooh! I'll need to try buckwheat flour!

Why is thin a challenge?

andyswarbs in reply to diana_w

Because I love them paper thin. My goal is always to get them thinner. And at some point they tend to break apart!

diana_w in reply to andyswarbs

In a regular non-stick pan I can barely flip a small pancake, but when I use my crepe pan I can flip a large one really easily.


Glad you enjoyed your lovely pancakes. I bet they were yummy.

Zest :-)


Chickpea or Gram flour is also gluten free and makes good pancakes, called socca or farinata in Europe. I often use them as a wrap with a savoury filling.

I've never tried moong dal pancakes, but intend to do so now I know it's a thing!

I make pancakes with buckwheat flour, & also oats, but more for adding protein to my diet than gluten avoidance. Maple syrup's h something I always add as it's healthier than sugar substitutes.

My son makes his pancakes with yeast, so I'm on a mission to perfect a kefir sourdough pancake once the weather & my kitchen's warmed up enough for proving! :)

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