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Super Easy Homemade Gluten Free Pancake Mix

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 32 1x


This recipe for Super Easy Homemade Gluten Free Pancake Mix is SO simple to make. Just mix a few easily accessible ingredients in a bowl and then you can store them in an airtight container to use one cup at a time.

There are wholesome oat flour and oats in this recipe, and you can add your own egg or egg substitute based upon your preference.

The resulting pancakes are pretty healthy. They have around 2 ½ grams of protein per pancake, and are packed with whole grain oats.

It’s a super easy and healthy way to start, or end, your day!

This recipe makes around 4 cups of mix.


Units Scale
  • 1 3/4 cups gluten free oat flour
  • 1 3/4 cup gluten free all purpose flour
  • 1/2 cup old fashioned gluten free rolled oats, not instant
  • 1 teaspoon kosher salt
  • 3 tablespoons baking powder
  • 2 tablespoons granulated white sugar or vanilla sugar
  • 1/2 cup almond milk (or similar)
  • 1 large egg
  • 1 teaspoon canola oil (or similar)
  • 1 teaspoon pure vanilla extract (optional)
  • additional mix-ins (optional)
  • oil or nonstick spray, for frying


  1. Combine all the dry mix ingredients in a large bowl. You can store this mix in an airtight container.
  2. For the pancakes, add the almond milk, egg, canola oil, and vanilla extract to one cup of dry mix. Stir to combine. You can add in your “add-ins” at this time.
  3. Allow the mix to sit for 2-3 minutes. While the mix is resting, heat a skillet over medium/high heat. Add the oil. Scoop the mix onto the pan using a ladle/spoon/measuring cup. Cook until browned on one side then flip, and allow to cook for around another minute.
  4. Ok, so everyone knows how to make pancakes but I had to put it in anyway!
  5. Serve with your favorite syrup, jam or fruit topping.


  • I really like the Bob’s Red Mill one to one flour in the blue bag for the gluten free all purpose flour. If your mix doesn’t have xanthan gum, you can add a teaspoon of xanthan gum to the recipe.
  • You can use any type of dry sweetener in this recipe.


  • Serving Size:
  • Calories: 79
  • Sugar: 0.9 g
  • Sodium: 61.6 mg
  • Fat: 1.9 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 12.8 g
  • Fiber: 0.7 g
  • Protein: 2.3 g
  • Cholesterol: 23.3 mg

Keywords: Gluten Free, Gluten Free Pancakes, Back to School, Breakfast, Gluten Free Breakfast, Dairy Free, Nut free, Pareve


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.