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Living gluten free easily by eating real food and a few gf processed foods

Gluten-Free Mug Pancake

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Today I’m sharing my new gluten-free Mug Pancake recipe with you. This recipe was totally a spur-of-the-moment creation.

Yesterday morning I had a craving for something “oaty.” I can tolerate oat flour (certified gluten free oat flour, just like we need our oats to be purity protocol oats AND certified gluten free) far better than I can tolerate oats themselves, so I indulge in something “oaty” from time to time.

If you're a pancake lover, you're going to flip over this Gluten-Free Mug Pancake! You can enjoy it in 3 minutes! No waiting and flipping necessary. From Gluten Free Easily (photo)

I thought of making one of my 3-Minute Microwave Chocolate Cakes just subbing in oat flour for the flour required. But because I had just made Ali’s (Nourishing Meals) fantastic flourless Chocolate Walnut Brownies, which are sweetened with maple syrup, heavenly maple syrup was still on my brain.

Well, it didn’t take much for me to go from maple syrup and oat flour to creating this Gluten-Free Mug Pancake.

My very first attempt with two tablespoons of butter created a great texture and pancake taste, but I was aiming for a slightly lighter pancake.

My second attempt made with another tablespoon of butter added and a wee bit more baking soda was a winner as far as a lighter, slightly spongier pancake, but interestingly enough, it didn’t rise as high as the first version. I guess that was because of the additional weight of the butter. However, both versions are winners!

Just smelling your mug pancake while it’s cooking will make you happy. But eating it will bring you pure joy! (If you’re a pancake lover, of course.)

You could probably even share your mug pancake with a loved one—using the method where each of you has spoon in hand—but, honestly, you probably won’t want to!

If you're a pancake lover, you're going to flip over this Gluten-Free Mug Pancake! You can enjoy it in 3 minutes! No waiting and flipping necessary. From Gluten Free Easily (photo)

Some of you will ask about egg substitutes. I have only tried this recipe using applesauce as an egg replacer and while the results made for a delicious oatmeal type treat, it was not a pancake.

I believe a flax gel egg, chia gel egg, or commercial egg replacer would be your best bet if you need an egg-free version.

Please know that I also have not made this recipe using other sweeteners yet. However, I believe that honey or agave nectar would make a great substitute for the maple syrup.

I did try making this recipe with only gluten-free all-purpose flour, omitting the oat flour. The result was a “cakey” type treat, but not a pancake. I suspect this recipe will work just fine if you substitute a heartier ingredient like quinoa flakes for the oat flour.

Overall my sense is that this recipe will be a forgiving one that you’ll be able to tweak to your own needs fairly easily, but I just haven’t had time to try all the iterations.

Please report back on what works and what doesn’t, so all your gluten-free buddies will benefit from your recipe experimentation!

If you're a pancake lover, you're going to flip over this Gluten-Free Mug Pancake! You can enjoy it in 3 minutes! No waiting and flipping necessary. From Gluten Free Easily (photo)

UPDATE: For those who don’t use a microwave oven, gfe reader Kelly shared that she’s “been doing some muffin in a mug recipes in my toaster oven at 350F for 15 min in one of those glass custard cups.” I’m sure individual mug pancakes would work in a conventional oven, too, either using glass custard cups or ramekins (although when baked in the latter, the cooking time would most likely increase a bit due to the thickness of the ramekins).

More Gluten-Free Breakfast Ideas

~ All the gluten-free muffin recipes from March Muffin Madness 2018

Twenty amazing gluten-free muffin recipes from March Muffin Madness. You're sure to find not only one recipe that you'll love but several! Paleo, vegetarian, low carb, and keto recipes, too. [featured on GlutenFreeEeasily.com]

~ Keto Pancakes or Waffles

Absolutely delicious gluten-free keto pancakes or waffles. You choose. One of 30 fabulous recipes from Keto Breads cookbook by Cassidy Stauffer. [featured on GlutenFreeEasily.com]

~ Oatmeal Brulee

Oatmeal Brulee

~ Volcano Pancake (Oven Recipe)

Volcano Pancake. (When baked at 450F degrees for 15 minutes.)

Gluten-Free Mug Pancake Recipe

Gluten-Free Mug Pancake. One of many fabulous Gluten-Free Mother's Day Brunch Recipes! How much simpler could brunch be for Mom?

Yield:

Gluten-Free Mug “Pancake”

Gluten-Free Mug “Pancake”

Most of us don't make pancakes on the spur of the moment, but with this mug pancake, you absolutely can. In less than 5 minutes, you can be enjoying your own personal gluten-free mug pancake!

Ingredients

Instructions

  1. Add butter to large mug. Microwave on HIGH for 20 to 30 seconds until melted.
  2. Remove mug and let butter cool slightly.
  3. Add oat flour, gluten-free all-purpose flour, and baking soda. Stir well.
  4. Add maple syrup, egg, and milk. Stir well.
  5. Cook on HIGH for 3 minutes.
  6. Let sit in microwave for another minute or two.
  7. Drizzle some additional maple syrup over your mug pancake before eating. Enjoy!

Notes

If you have certified gluten-free purity protocol oats, you can process them into oat flour using your food processor or spice grinder.

Your Mug Pancake will rise very high while baking, with some of the batter possibly running over the side of the mug, but then the batter will settle back down.

For those who don't use a microwave oven, gfe reader Kelly shared that she's "been doing some muffin in a mug recipes in my toaster oven at 350F for 15 min in one of those glass custard cups." I'm sure individual mug pancakes would work in a conventional oven, too, either using glass custard cups or ramekins (although when baked in the latter, the cooking time would most likely increase a bit due to the thickness of the ramekins).

© Shirley Braden
Category: Breakfast, Snack

Originally published June 7, 2013; updated January 17, 2019.

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Comments

  1. Donna Strickler says

    Yum Shirley – I can’t wait to try! I love pancakes, but usually don’t have time during the week to make them – this will be quick & easy :-)!

    Reply

    • Shirley says

      Hi Donna–Thanks, dear! Hope this recipe meets your approval! 🙂 I have to admit that while pancakes usually don’t take much time once you start making them, the thought is often daunting. This mug pancake is a great alternative. 😉

      Shirley

      Reply

  2. Deanna says

    Yum. The kiddo would look at my like I’d lost all my marbles if that was all the pancakes he got for breakfast, though. I’ll have to save this one for when he’s not around. 🙂

    Reply

    • Shirley says

      Hi Faith–Great to see you here again! So happy this recipe is on time for you. Hope you enjoy it! And now I must look at your blog for that cauliflower bread recipe. Intrigued! 😉

      Shirley

      Reply

      • Faith says

        The cauliflower bread recipe is not mine, it’s this one (almond flour’s been giving me issues)= http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html?m=1. I’ve made it twice now and I changed the seasonings. This last time I used almond cheese and chopped up a slice of deli ham – it came out really good. This next time, I want to shape it into small circles for bread. The 1st time I added a little bit of red pepper flakes and I didn’t like how it tasted, so I left it off. After cooking and wringing out 3 cups of cauliflower, it really isn’t much. What I’d like to do is to try and make a sweet bread out of it by adding sugar and maybe cinnamon – I looked and no one has a recipe like that. This is one recipe I’d like to try – looks really yummy. BTW, I never left Shirley, just been a silent viewer.

        Reply

        • Faith says

          In my excitement to share the cauliflower bread recipe, I forgot to mention that I did try your mug pancake. I used quinoa flour since I had some processed and a flax egg. I mixed everything last night and left if in the frig – I used a standard mug. In the morning, I mic’d it for 3 minutes and most of it spilled over. I eventually had to put a paper towel under it. I ended up cooking it for another minute and a half and it really wasn’t all the way cooked. The bottom was almost over done. I ate it tho, cuz I needed something to eat. I will try again with a real egg and I will process some gf oats. Maybe I shouldn’t have left it in the frig overnight. I don’t know, but I will try again. It wasn’t your recipe, it was me.

          Reply

          • Shirley says

            Faith–I think the issue is that you mixed it up ahead of time. It’s better to have the baking reaction with the baking soda, egg, etc. happen right then. It’s true that different microwaves cook differently, but mine was cooked all the way through at 3 minutes, every time. Flax eggs are often great substitutes, but in this case they might not be. Like I said, folks would have to experiment with egg subs. 🙁 In any regard, you might make sure to use a larger mug to ensure there is no overflow. 😉 Fingers crossed, you’ll have good luck next time!

            Shirley

          • Faith says

            I made it again last night – I used oat flour, almond flour and a real egg. I made it in a wider mug and there was no spillage. I heated it up this morning and it was really good, very satisfying – I couldn’t eat it all. I think leaving it sit in the frig plus using a flax egg were the culprits. Thanks Shirley!!!

          • Shirley says

            Whew, that’s a relief, Faith! Thanks so much for reporting back, Faith! I will update the recipe to show that you made it successfully with almond flour vs gf ap flour. 🙂 Thanks again, dear!

            Shirley

        • Shirley says

          Oh, I see, Faith. It’s a cauliflower pizza crust recipe that you’ve turned into bread. Your experimenting sounds like fun! And happy to have you as a mostly silent viewer. 😉

          Shirley

          Reply

          • Faith says

            It is pizza crust, but using it as bread satisfies me. Sorry if I gave you the wrong impression and made you think it was my recipe. 🙂

          • Shirley says

            Oh, no, that’s not an issue at all, Faith. I know how we adopt others’ recipes after they become our favorites and call them “my” or “our” … 😉

            Shirley

  5. Maggie says

    Shirley this is such a good idea, I am sharing this one! We don’t have a microwave, but I know so many people who would love this! Great idea. So fun for kids too.

    Reply

    • Shirley says

      Hi Maggie–Thanks so much for sharing, dear! One gfe reader, Kelly, shared how she gets around the microwave requirement: “I’ve been doing some muffin in a mug recipes in my toaster oven at 350F for 15 min in one of those glass custard cups.” One could use the oven, too, of course, but the toaster oven would keep the heat out of the kitchen a bit more.

      Shirley

      Reply

    • Shirley says

      Hi Stacy–Welcome to gfe! 🙂 Thanks for sharing your experience as well with making mug cakes in the oven. I made this recipe using half almond flour and half oat flour today, and I subbed honey for the maple syrup. It was very good! I still prefer the original recipe, but will try all almond flour next as I do prefer grain free, too. 😉 Thanks for taking the time to comment and I hope you have great success with your version of this mug cake!

      Shirley

      Reply

    • Shirley says

      Thank you, Alisa! Whenever you call one of my recipes “brilliant” or “genius,” I always feel like I’ve won the lottery! 🙂 I can’t wait to see the mug recipes you create. 😉

      Shirley

      Reply

  11. Dawn says

    I just tried the “Brown Sugar Chocolate Chip Cookies” recipe….ended up with a thin layer of dark yuck on the baking pan. Took a look at the ingredients list “yep, all those ingredients are here on the counter”, then looked at the instructions…”AHA, all ingredients called for EXCEPT cornstartch & xanthan gum.” OH MAN, what a waste!! Of course I know these two ingredients are needed to “hold” the cookie, however, for the first time using the recipe I just followed through the instructions, without double checking. You may want to re-write the instructions to show when/where these two ingredients should be put in to the mix. I will not try this recipe again until I know for sure.
    Thank You!

    Reply

    • Shirley says

      Hey Dawn–Welcome! 🙂 I’m not sure why you are commenting on this pancake post, but I’m so very sorry about your experience. I assume that you made this recipe (vs the dairy-free version) and have updated that recipe to clarify the instructions. I really appreciate the heads up and again am sorry that you had yucky results because of the confusion. I usually mix that particular flour mix ahead of time vs adding the rice flour and cornstarch separately, but wrote the recipe so that folks would be able to do that if they wanted. All that said, as I noted in the recipe, these cookies can still be a bit finicky. I’ve had folks make them and rave over them and others say that they spread too much. Fingers crossed that you will have success next time! 😉

      Shirley

      Reply

  13. Lisa Johnson says

    Thank you for this recipe Shirley! I have some oat bran hot cereal that I used once and didn’t like. You’ve given me some new ways to think about it as an ingredient. I will be working on a version of this very soon!

    Reply

    • Shirley says

      You’re welcome, dear! You might find that you want to grind that cereal into a flour to use it. You can do that easily in a mini chopper. You don’t even have to use a food processor. Good luck and I look forward to your report via your recipe! 😉

      Shirley

      Reply

  14. sk says

    My mug pancake came out gummy.I think I may have over cooked it. When I checked at 1.30 secs there were a few wet crumbs sticking to the toothpick and top was done but wet. But I wasn’t sure whether to use the toothpick test for a pancake or not so I microwaved it for the full time mentioned.

    i think it became overdone because i didn’t know how to test for done-ness, in a pancake on the stove you check if it’s browned and for a mug-cake with a toothpick, but how do you check this?

    Also what wattage is the microwave you’re using? I can use an online calculator to convert it to 1350W.

    Thanks

    Reply

    • Shirley says

      sk–Hi! Sorry yours came out gummy the first time around. Did you change any ingredients? Did you let the mug sit a minute or two in the microwave after the cooking time ended before checking it? Foods/recipes do continue to cook a while after the cooking time is over. I do test with a toothpick, but only after waiting the extra minute or two. My microwave is only 800W. I hope that info helps. Once you are successful, you can note that cooking time and have a successful mug pancake any time you’d like! 🙂

      Shirley

      Reply

    • Shirley says

      Hi Karla–It looks like you’re new here, welcome to gfe! 🙂 I’ve never tried this recipe with other ingredients, but one reader mentioned using a combination of oat flour and almond flour successfully. So all almond flour might work well. Please let us know if you give it a try!

      Shirley

      Reply

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