The Fluffiest Gluten-Free Pancakes

It was one of those Sunday mornings when all you want is pancakes! It’s often difficult to make super fluffy gluten-free anything but with pancakes, the trick is Apple Cider Vinegar.



If you add 2 tablespoons of ACV to 3/4 cup of milk or milk alternative and let it sour on the counter for about 10 min, you are sure to have fluffy cakes. I use North Coast Organic Raw Apple Cider Vinegar. I also use a blend of all-purpose gluten-free flour, almond flour, and coconut flour.



My recipe is gluten-free and dairy-free and takes about 20 min.


3/4 cup of almond milk

2 tablespoons of ACV

1/2 cup of GF flour

1/4 cup of almond flour

1/3 cup of coconut flour

1 teaspoon baking powder

1 teaspoon of salt

1/2 teaspoon of vanilla extract

1/2 teaspoon of cinnamon

2 tablespoons of maple syrup

1 egg

butter for cooking


  1. Combine milk and ACV and let sour on the counter for at least 5 min.
  2. In a large bowl, mix the rest of the ingredients, stir in milk and ACV and let sit on the counter for at least another 5 min, preferably 10.
  3. Heat griddle or frying pan, on medium heat, add butter, let it melt, then add 2 tablespoons of batter. Wait until you see bubbles (about 2 min) then flip.
  4. Dust with a little cinnamon and top with butter and syrup.
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