Pancakes: Make Horchata Griddle Cakes for a New Twist


Are you tired of eating the same boring pancake recipe printed on the manufacturers box? Why not try a horchata pancakes recipe? Horchata is a favorite Latin American flavored drink. Try adding it to your pancake recipe instead of just almond milk or cow’s milk. This offers a nice twist to the standard pancake recipe. And any pancake mix will do for your base. Most store bought horchatas are prepared with barley malt, which contains gluten. But ours recipe is homemade and is gluten free. Horchata pancakes are a great idea for a special Sunday morning breakfast. If you want, freeze your leftovers. Extra horchata pancakes can be frozen in a ziploc bag and then reheated in the toaster. I always make plenty.  These hotcakes go fast in our house.

Ingredients for Horchata Pancakes Gluten Free:

We used 2 cups of Pamela’s Baking and Pancake Mix (which contains almonds and milk, but any gluten-free flour mix will work just fine as long as it has rising agents in it.)

2 eggs (egg beaters are fine as substitute.)

1 1/2 cups of milk, almond milk, or coconut milk.

1/2 teaspoon of vanilla extract (if you have a corn allergy use homemade vanilla extract, vanilla beans, or omit)

1 TBSP cinnamon

1/4 cup of sugar (optional)

1 snack container of all natural apple sauce (4oz) (if you are allergic to corn or on the Feingold diet make sure it is made without citric acid).

Directions for Horchata Pancakes Gluten Free:

Mix all ingredients in bowl until batter is smooth. (Slight lumps are normal). For best results use a griddle pan and pre-heat to 225 degrees Fahrenheit. Start with one pancake. If it cooks too fast— turn down the heat, if too slow— turn it up. Pancakes will need about two-three minutes each side, maybe more, depending on how brown you like them. Watch them as they cook because they can overcook very easily.


Set your oven at 225 degrees Fahrenheit and place the cooked pancakes on a ceramic dish in oven until all are finished. This will keep them moist and warm until you are ready to serve. We sometimes top our horchata flavored pancakes with pure maple syrup, honey, or an all natural fruit spread. Traditional powdered sugar contains corn starch and should not be used if you have a corn allergy. (Folks with corn allergies can find corn-free powdered sugar at Trader Joe’s during the holiday season.)  If you can’t find it in the store Jenny Connors from Corn Allergens has a recipe for corn-free powdered sugar posted on her website. The apples sauce makes these pancakes very moist, so they do not need to be topped with butter, maple syrup, or margarine.

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2 Comments on Pancakes: Make Horchata Griddle Cakes for a New Twist

  1. Hi Caryn
    I see you use honey as your main sweetener but alot of the reading I’ve been doing has mentioned that honey is not good if you are looking at a candida overgrowth or yeast problem. Do you recommend using stevia?

    • Kristen,
      Stevia is tough because if you don’t get a good brand it has a funny aftertaste. My kids never really liked it, so we opted to use honey as our sweetener more often. Honey is better than the other sweeteners, but if you want to kill candida you really need to limit it. This last year we started using xylitol (made in the U.S.A.) in some of our baked goods instead of honey. They liked it much better. I used to use maple syrup in the very beginning but that is absolutely not good for candida. Neither is agave syrup.

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