How many times have you messed around with different flours to get your perfect gluten-free pancake? For me it’s been numerous; almond flour, coconut flour, Bob’s Red Mill (potato & rice flours), Jule’s Gluten-Free Flour (potato, corn, & rice), to name a few and they are never quite what I want. Whether they are too mushy, too dense, or too much like a macaroon, mastering the Seattle gluten-free pancake presents a significant challenge.

Fret no more folks, I have found the perfect Seattle gluten-free pancake recipe that is guaranteed to produce the BEST gluten-free pancake you have ever had. They are so good, you won’t be able to tell the difference between real wheat pancakes and these ones!

What did I use? Mostly Quinoa flour and a little Jule’s Gluten-Free Flour. Recipe Below.

Quinoa Flour Pancakes

2 cups of quinoa flour
1/3 cup Jules GF flour
4 tsp baking powder
2 eggs
1/2 tsp salt
2 tbs of agave nectar
1 tbs of vanilla
2 cups + 1 tbs of water
Coconut oil for frying

I used a small teflon frying pan, which helped with making the pancake perfectly round.