• Prep Time: 15-20 minutes
  • Cooking Time: 15 minutes per batch
  • Serves: 50+ mini muffins

Gluten--Free Pancake Bites

  • Recipe Submitted by on

Category: Desserts, Pancakes & Waffles

 Ingredients List

  • Dry Ingredients:
  • 1 1/2 cup sorghum flour
  • 1/4 cup teff flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp xanthan gum
  • Wet Ingredients:
  • 1/3 cup coconut oil
  • 1 1/2 cup nondairy milk mixed with 1 tbsp apple cider vinegar (I used coconut milk, which made the mix sweet and thick)
  • 1 1/2 cup warm water
  • Add-in Ingredients:
  • blueberries
  • raspberries
  • strawberries
  • peaches
  • But honestly”¦ do what you want!


STEP 1: Mix your nondairy milk with the apple cider vinegar to create buttermilk. I love this part. It”™s very science-y!

STEP 2: Add the buttermilk, oil, and warm water into a mixing bowl. Mix!

STEP 3: In a separate bowl, whisk together the dry ingredients.

STEP 4: Slowly add your dry ingredients to your wet ingredients until full incorporated.

STEP 5: Use a tablespoon to scoop the batter into a mini muffin pan. Fill up the batter 3/4 full.

STEP 6: Add in your add-ins! Push them down into the batter. I put my four contenders in their own rows.

STEP 7: Bake at 350° for 15 minutes, or until your pancakes are golden brown.

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