January 24, 2021

Recipe: Gluten-Free Pancakes with Maple Berries

Ditch the white flour but keep the flavor

recipe: gluten free pancakes with raspberries blueberries and maple syrup

Pancake perfection starts here with this recipe for light, delicious fluffy cakes filled with fiber and nutrients. We’ve ditched the white flour in favor of gluten-free whole-grain flours, including brown rice, oat, and teff, a traditional Ethiopian grain that’s high in protein, iron, and calcium. And instead of pouring on the syrup, we use just a bit mixed with phytonutrient-rich fresh berries. Feel free to add a dollop of protein-rich Greek yogurt or nut butter, too.

Advertisement

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

½ cup fresh raspberries
¼ cup fresh blueberries
1 ½ teaspoons maple syrup
1 cup teff flour
½ cup brown rice flour
½ cup gluten-free oat flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 ½ cups 1% milk
1 ½ teaspoons pure vanilla extract
3 large egg whites
5 teaspoons extra-virgin olive oil

Directions

  1. In a small bowl, combine the berries and syrup and stir to coat. Set aside.
  2. In a medium bowl, whisk together the teff flour, brown rice flour, oat flour, baking powder, and salt. Whisk in the milk and vanilla.
  3. In a large bowl, vigorously whisk the egg whites until they’re white and hold their shape. Gently fold the whites into the batter.
  4. Heat a large non-stick skillet over medium-high until it’s hot, then reduce the heat to medium. For each batch of pancakes, heat one teaspoon of the oil and swirl to coat the skillet. Scoop the batter (using about two tablespoons per pancake) into the skillet, spacing about two inches apart. Cook one to two minutes until the undersides are golden brown and the bubbles on top start to burst, then flip and cook one minute more. Transfer the pancakes to a large plate and cover with foil to keep warm while you make the rest of the pancakes.
  5. Spoon the berries over the pancakes.

Nutrition information

Makes four servings (about 20 pancakes)

Each serving has:

Advertisement

Calories 398
Total fat 10g
Saturated fat 1.6g
Protein 14g
Carbohydrate 63g
Dietary fiber 8g
Sugar 8.3g
Added sugar 8.3g
Cholesterol 4.6 mg
Sodium 387.4 mg

Learn more about our editorial process.

Related Articles

herb-crusted fish
August 7, 2023
Recipe: Gluten-Free Herb Crusted Fish Fillets

Reel in the brain food with this tempting white fish dish

chunks of chocolate and almonds
October 24, 2022
Recipe: Dark Chocolate Bark

This easy dark chocolate treat is sure to please

Jar of pumpkin chia pudding.
September 28, 2022
Recipe: Chia Seed Pumpkin Pudding

This easy, no-cook blended treat is sure to please

Sliced up pieces of jicama covered in cilantro and lime juice
July 20, 2022
Jicama Nosh Recipe

A healthy alternative to chips

Pasta salad with chickpea noodles with green beans and tomatoes
July 18, 2022
Recipe: Gluten-Free Chickpea Pasta Salad

This pasta salad is anything but ordinary

cornmeal casserole
December 13, 2021
Recipe: Easy Gluten-free Cornmeal Casserole

Makes a great side dish or comfort food snack

Sicilian Cauliflower ready to eat
October 14, 2021
Recipe: Sicilian Cauliflower

A flavorful take on your favorite fall and winter vegetable

Gluten free Tabouleh
August 30, 2020
Recipe: Quinoa Tabbouleh (Gluten-Free)

Gluten-free quinoa stars in tasty tabbouleh

Trending Topics

Person in yellow tshirt and blue jeans relaxing on green couch in living room reading texts on their phone.
Here’s How Many Calories You Naturally Burn in a Day

Your metabolism may torch 1,300 to 2,000 calories daily with no activity

person getting a sinus massage between brows
5 Sinus Massage Techniques To Relieve Pressure and Promote Drainage

A gentle touch in all the right places may help drain your sinuses

woman snacking on raisins and nuts
52 Foods High In Iron

Pump up your iron intake with foods like tuna, tofu and turkey

Ad