Gluten-Free Hotcakes Recipe
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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
- If you want to cook these using less fat, you can use a non-stick griddle. You can also use a non-stick skillet.
- 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.
- If you don’t have frozen berries, feel free to use fresh berries such as blueberries or raspberries instead.
- For a sweeter breakfast, these are yummy with chocolate chips.
- 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
Gluten-Free Hotcakes Recipe Card + Video
Pecan Hotcakes With Mixed Berries
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Ingredients
- 8 oz. package raw pecan pieces
- 4 large whole eggs
- 2 tsp. pure vanilla extract
- ½ tsp. ground cinnamon
- ½ tsp. baking powder
- ¼ tsp. pure liquid stevia (optional – I didn’t use any)
- frozen berries warmed in a pot or the microwave
- grass-fed butter or oil for cooking
Instructions
- 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.
- Warm the butter or oil in the pan and ladle 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. 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.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted 4/20/15.
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Yum! I bet these are soooo tasty! I can’t pass up anything with berries!
Jen – Ya, berries are my favorite fruit. I hope you enjoy them!
I see this makes 10 but how many for a single serving?
Michele – That is entirely up to you. It will depend on what you need for your own, individual eating plan.
Hi, I just want to check this is correct – 4 kcals per hotcake! If this is real that’s amazing but it seems really low so I just wanted to check! They look amazing!
Lauren
Lauren – Just added the nutrition data. Hope that helps.
They tasted OK, but very dry. The batter was more like thick cookie dough, it didn’t spread out when it cooked. You had to smash it down or you would have balls, not pancakes. And they did not “puff up”. When cook they looked like sausage patties, not fluffy pancakes. Taste was OK, but will not make these again.
Rebecca – I’m sorry you didn’t like them. It’s possible that it’s a difference in elevation. Or maybe something didn’t get measured correctly? I’ll make them again to be sure the recipe is correct. But you can easily just add some liquid, such as milk or non-dairy milk. Hope that helps.