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Gluten-Free Muesli Pancake Recipe

The gluten-free flour mix recipe was developed using weight as it is an easier and more accurate way to track proportions of the different flours. Feel free to use your favorite gluten-free flour mix.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 -9 pancakes


Gluten-Free Cup-For-Cup Flour Mix

  • 85 grams white rice flour
  • 15 grams sweet white rice flour
  • 100 grams brown rice flour
  • 100 grams potato starch
  • 80 grams tapioca starch
  • 20 grams cornstarch
  • 80 grams powdered milk
  • 6 grams xanthan gum

Muesli Pancakes

  • 3/4 cup milk
  • 2 tablespoons olive oil
  • 1 egg
  • 1 cup Gluten-Free Cup-For-Cup Flour Mix or your favorite gluten-free flour blend
  • 1/2 cup Gluten-Free Muesli
  • 2 teaspoons baking powder
  • 2 tablespoons organic sugar
  • 1/4 teaspoons salt


  1. Beat milk, oil, and egg together in a medium bowl. Mix together flour, Muesli, baking powder, sugar and salt in another bowl. Add flour mix to wet mixture, stirring until just blended.
  2. Heat a large skillet on medium heat and lightly oil. Drop about 2 tablespoons of batter onto pan to form each pancake. Reduce heat to medium-low. Cook until browned on the bottom; flip; cook other side. If pancakes are browning too quickly, reduce heat further to low (temperatures vary depending on the stove).