Gluten-free Yogurt Pancakes

Those of you that have been readers for awhile know I love pancakes and may be amazed that I have yet another recipe.  I don't often make the same recipe twice, thus the variety of recipes on this site.  This recipe, however, is one I think I will make again. I think these are the best pancakes I have ever made.  They are fluffy but rich and so tasty they really don't need syrup or any other topping. They are gluten-free but contain yogurt, eggs and milk so they will please the gluten-free folks and disgust the vegans.  Can't win 'em all! 

I bought some yogurt some weeks ago, and after eating one container, decided it didn't sit well in my stomach.  Sometimes yogurt is like that.  It can be great for some people and for others it makes you congested, bloated or otherwise feel bad.  After a long break from yogurt, I decided to give it a try again, and bought a few containers of Siggi's brand, which is a thick yogurt made with very few added ingredients and little sweetener.  If you want to eat yogurt this is a pretty good brand. 

Their ingredient list is short, it has beneficial probiotics and has no artificial sweeteners or other fake ingredients.  Eating dairy is a personal choice and I support vegans who chose not to as well as those who chose to indulge.  I sometimes do and then go for long stretches without.  If I eat yogurt I like this brand, in the pumpkin spice or vanilla flavors.  Here is some info from the Siggi's website.

What separates siggi’s?
At siggi’s, we make delicious yogurt products with not a lot of sugar and simple ingredients. Our products are based on Scandinavian dairy traditions, such as skyr, the traditional Icelandic yogurt. Our products don’t contain any of those dreadful artificial sweeteners. We only use milk from farmers who do not use growth hormones such as rBGH.

As I have said before, the key is to experiment with your body, paying attention to what you eat and how you feel.  Recently, I have not been eating much wheat, focusing on eating vegetables, not grains.  I had not eaten wheat for probably a week when I made a loaf of dense, whole wheat sourdough bread.  (It was an epic fail....did not rise at all.  I think it was too cold in the house and even though I let it rise over night, it was like a weapon.)  I ate a couple thick slices and it didn't work for me.  I noticed some GI symptoms later that day that I can only attribute to the wheat. Hmmmm.  I have never noticed this before but I am going to work on skipping gluten for awhile and see how that works.  So I had this yogurt I wasn't liking, and wheat I'm not eating so I made these pancakes.  I adapted a recipe from the Siggi's website, using gluten free flour and almond meal instead of the flour, adding vanilla extract, and using coconut palm sugar instead of sugar. Next time I will leave out the sugar altogether. I think they will be plenty sweet without it. Seriously, these are the best pancakes I have ever made.  I used one container of vanilla yogurt and one of pumpkin spice.  The flavor was perfect.  If you use a different brand I would recommend holding off on adding the milk until you mix the wet and dry ingredients, and then adding it only if you need to adjust the consistency of your batter.  As for the gluten-free flour, chose a brand that is rice based, not bean.  The bean based flours give a weird flavor to your dish.  I like Trader Joe's brand or King Arthur. Okay, I've gone on long enough. Just make these.  You won't regret it.  

Fluffy Yogurt Pancakes

by Catherine Craig

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: breakfast gluten-free vegetarian yogurt

Ingredients (10 - 12 pancakes)

  • 1 cup gluten-free flour (Trader Joes or King Arthur brands are my favorites)
  • 1/2 cup almond meal
  • 1 Tbsp coconut palm sugar (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 cup thick yogurt, any flavor (I used two small containers of Siggi's, one vanilla one pumpkin, which was probably a little more than a cup)
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • Coconut oil or cooking spray for cooking


In a medium bowl, mix together the flour, almond meal, coconut sugar, baking powder and baking soda, and salt.

In a small bowl, mix together the yogurt, milk, eggs, and vanilla.

Mix the wet ingredients into the dry until well incorporated. Let the batter sit for 10 minutes.

Heat a large skillet or griddle over medium heat. Coat with a little coconut oil or cooking spray. Ladle batter onto pan, using about 1/4 cup for each pancake. Cook until bubbles form on the surface and the edges are a little dry, about two or three minutes. Turn and cook on the other side until nicely browned. Watch the heat as the pan can easily get too hot after the first batch. Repeat with remaining batter, adding oil to the pan as needed to keep the pancakes from sticking. Serve immediately with a little warmed maple syrup.

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