Gluten-Free Hotcakes Recipe

These Gluten-Free Hotcakes with mixed berries are a perfectly decadent breakfast.

Sweet, nutty pecans pair wonderfully with a cinnamon and maple syrup in hotcakes. Top them with fresh mixed berries, and you’ve got a mouthwatering breakfast that is sure to keep you satisfied until lunch.

What Are Hotcakes?

Hotcakes are typically very thick pancakes that are cooked longer to make them thoroughly brown on each side. This particular recipe is for a low-carb version of that that is gluten-free, dairy-free and grain-free.

These delicious hotcakes are only 4 total carbs per hotcake or 2 net carbs Not too bad, all things considered!

About The Ingredients

Raw pecan pieces – Do not use roasted pecans because these need to cook in the pan. Roasted pecans will overcook.

Large eggs – These can be used cold or at room temperature.

Pure vanilla extract – Don’t use vanilla flavoring.

Cinnamon – Use plain, ground cinnamon with no added sugar.

Baking powder – Use newer baking powder so that it works properly.

Pure liquid stevia – Optional – I didn’t use any, but good to add if you want these extra sweet.

Frozen berries – Warmed in a pot or the microwave

Grass-fed butter – Or oil for cooking

How To Make Gluten-Free Hotcakes

In a food processor, pulse the pecans until you have a fine-ish pecan meal.

Transfer the pecans to a large mixing bowl and add the eggs, vanilla, cinnamon, baking powder, and stevia (if using).

Whisk everything together until you have a good batter. Stir to make sure everything is well incorporated.

Warm the butter or oil in the pan and pour 2 tbsp. of batter (which will be somewhat on the thick side) into the hot pan and cook the hotcakes on each side until they are light and fluffy and cooked through. Flip as often as needed to get them cooked evenly. You will see little bubbles pop. The hotcakes will fluff up while cooking.

Warm some frozen berries in a pot or in the microwave and ladle them over the hotcakes after plating them and serve.

Recipe Tips

1. If you want to cook these using less fat, you can use a non-stick griddle. You can also use a non-stick skillet.
2. You can also bake these in a toaster oven. While I haven’t tried it myself, I do know that this will work. Keep the temperature a little lower and bake for longer.
3. If you don’t have frozen berries, feel free to use fresh berries such as blueberries or raspberries instead.
4. For a sweeter breakfast, these are yummy with chocolate chips.
5. If you don’t mind carbs, you can cut down on the fat slightly by using gluten-free flour. Try almond flour or even a little oat flour. Though using a grain-based flour may change the final consistency a bit. Even some brown rice flour can work here. Use about a 1/4 cup. No more. Whisk it in with the dry ingredients (the ground nuts), just before adding in the wet ingredients.

How To Store Gluten-Free Hotcakes

Keep these in the refrigerator for up to 4 days in an airtight container.

How To Freeze Hotcakes

These freeze really well. Just be sure you wrap them up air-tight. I wouldn’t leave them in the freezer for longer than a month.

How To Reheat Hotcakes

These do really well in the microwave for about 30 seconds or so, depending on how many you heat up at once.

If you want to heat them in a pan, don’t do it for long because the pecans will burn.

Try Some Of These Healthy Pancake Recipes

• Almond Fritters
• Gluten Free Coconut Pancakes
• Quinoa Pancakes

Gluten-Free Hotcakes Recipe Card + Video