These gluten free pancakes are so easy to whip up and they’re made with whole foods so they’re healthy too! I was going to call them weekend pancakes but honestly they’re everyday pancakes to me.

Add In’s for Gluten Free Pancakes

You can add pretty much anything to these gf pancakes, here are a few add-ins that I like…

1// 2 tbsp powdered peanut butter

2// 1/4 cup Lilly’s dark chocolate chips**

3// 1 scoop of vanilla protein powder*** (linked my favorite)

4// 2-4 tbsp chia seeds**

5// 2-3 tbsp flax seeds**

** add after blending

*** may need to add more liquid if you add protein powder

Toppings for GF pancakes

This is where I really have some fun! If you want your pancakes to be pretty and ‘gram worthy you need to add at least two of these atop your pancakes. Don’t worry, all of these are healthy (ish) 😉

1// sliced banana

2// 1/2 cup blueberries

3// 2 tbsp melted peanut or almond butter

4// 1/2 cup strawberries

5// coconut whipped cream (soooo good)

6// grass fed butter

7// 2 tsp real maple syrup

Freeze Pancakes

These gf pancakes freeze really well. After removing them from the pan (love this eco nonstick pan), let them cool and store in a freezer bag. When you’re ready to eat them again remove pancakes from freezer and reheat on the stove or in the microwave. They’re so good, fresh or from frozen! Plus who doesn’t want a yummy filling breakfast to start their weekday every once in awhile?! Oh and since you have the blender out, try them with my keto coffee!