Come one, come all, pancake lovers! Whether you’re gluten-free, dairy-free, or just looking for a healthy breakfast option, I’ve got the perfect recipe for you. My easy gluten-free, dairy-free, egg-free pancakes recipe is going to make your mornings so much better.
As a nutritionist and food blogger, I know how important it is to start your day with a balanced meal. These pancakes are not only delicious but also packed with healthy ingredients like oat flour, ground flax seeds, and applesauce.
But don’t let the healthy ingredients fool you! These pancakes are light and fluffy, just like regular pancakes. They’re so easy to make that even the novice chefs can whip them up in no time.
So, are you ready to upgrade your breakfast game? Let’s get started with my best gluten-free, dairy-free pancakes recipe!
Why You’ll Love This Recipe
Believe me, you won’t want to miss out on this incredible pancake recipe. These easy gluten-free, dairy-free, egg-free pancakes are the perfect way to start your day on a healthy note. Whether you have gluten or dairy sensitivities, or simply prefer to follow a vegan lifestyle, these pancakes have got you covered.
First off, these pancakes are all about natural goodness. Made with real food ingredients like oat flour and soymilk, they’re packed with nutrients that will keep you energized throughout the morning. Plus, they taste delicious! Imagine taking a bite of a fluffy pancake with a hint of cinnamon and raisins infused in it – my mouth is already watering.
Moreover, with this recipe, there’s no compromise on taste or texture. The addition of ground flaxseed to the batter gives the pancakes the structure they need without using eggs. And, with just 2 teaspoons of baking powder and soda salt combined, the pancakes become light and fluffy without sacrificing their gluten-free properties.
Additionally, the recipe can be easily customized to your liking. You can add fresh strawberries, blueberries or even apple sauce on top to give them an extra fruity burst of flavor. Instead of soymilk and oat flour, almond flour or rice flour could be used for a change in flavor profile.
Lastly, these pancakes make for an ideal breakfast when feeding a crowd with dietary needs since they’re both allergy-friendly and vegan. You can make double the batch and store them in the freezer for another time-saving move.
All in all, this recipe is perfect for anyone who wants a healthy breakfast without sacrificing taste or quality. Try it out and impress yourself with how easy and delicious being “health-conscious” can truly be!
- 1 ½ cups gluten-free all-purpose flour
- ¼ cup oat flour
- 1 tablespoon ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons granulated sugar
- 2 cups non-dairy milk (soy, almond, or rice milk)
- 3 tablespoons melted coconut oil
- Instead of eggs, pancakes are made with ground flax. Mix together:
- 2 tablespoons ground flax
- 6 tablespoons water
- Let sit for a few minutes to create an egg-like consistency.
- Cinnamon or pumpkin spice for added flavor
- Raisins or dried cranberries for added sweetness
- Strawberry, banana, apple sauce, blueberries or any filling of your choice to bring some fruity flavor to your pancakes.
These pancakes are so versatile that you can mix and match the optional ingredients to create something unique and tailored to your taste buds!
The Recipe How-To
Before beginning, mix all of the dry ingredients in a large bowl. This includes the gluten-free flour, oat flour, ground flaxseed or meal, baking powder, baking soda, salt and granulated sugar. Whisk them together to combine evenly.
Preparing the Liquid Mixture
In a separate mixing bowl or large measuring cup, prepare the liquid mixture. Start by mixing 2 cups of dairy-free milk (soy milk, almond milk or any other non-dairy milk) to 1 tablespoon of fresh lemon juice or apple cider vinegar. Allow it to sit for a few minutes and then it will thicken slightly. If you are not avoiding dairy products you can substitute dairy milk.
Next, add your chosen egg substitute. You can use 2 tablespoons of applesauce OR 1 tablespoon of baking powder + 1 tablespoon of vinegar instead of 1 egg with excellent results. Yoghurt or buttermilk substitutes and banana/apple puree work well too. Add 3 tablespoons of oil to this mixture and whisk to combine.
Combining All Ingredients
Add the liquid mixture to the large bowl of dry ingredients, stirring until just combined. The batter will be thick – this is perfect!
If you want to incorporate some fruit or spices into your pancakes now would be a good time. Raisins, cinnamon, blueberries or sliced strawberries all work well in gluten free pancake batter.
Using a ladle or measuring cup pour about ¼ cup batter onto an oiled hot frying pan/skillet/griddle over medium heat. If the pan is hot enough a drop of water should sizzle if sprinkled on it before pouring pancake batter.
Let the pancakes cook on one side for 1-2 minutes until bubbles start forming around the edges then flip with a spatula and continue cooking on the other side for another 1 -2 minutes.
Repeat this process with the remaining batter. This recipe makes about 12-14 pancakes depending on how big you make them.
Once cooked, stack each pancake onto a plate and serve warm. You can add pure Maple syrup, fresh fruit or vegan chocolate chips on top.
Enjoy your newly discovered recipe and indulge without guilt!
Substitutions and Variations
If you’re feeling adventurous in the kitchen or have dietary restrictions, don’t worry! This recipe is very versatile and easily adaptable to your needs.
– Gluten-free and Dairy-free: This recipe already caters to those with gluten and dairy allergies, but make sure to check that your ingredients are Certified Gluten-Free if necessary.
– Vegan option: Instead of using eggs, you can use a vegan egg substitute like ground flaxseed or aquafaba. Simply mix 1 tablespoon ground flaxseed with 3 tablespoons water or 3 tablespoons of aquafaba for every egg that’s being substituted. Let it sit for a few minutes until it thickens before mixing it into the batter.
– Milk options: Soy milk, almond milk or oat milk can be substituted for dairy-free milk. Use an equal amount as the recipe calls for.
– Fruit mix-ins: If you love fruity pancakes, feel free to add ¼ cup of fresh blueberries, sliced strawberries, diced apples or raisins to the pancake batter. You could also top the pancakes with a mix of fresh berries for a fruity punch.
– Almond Flour Pancakes: Substitute the 1 ½ cups of all-purpose gluten-free flour with 1 cup of almond flour and ½ cup of gluten-free oat flour.
– Buttermilk Pancakes: Mix together 1 tablespoon of vinegar with 1 cup of dairy-free milk and let it set for a few minutes before adding it into the batter.
These pancakes can be customized to fit any taste buds, dietary restrictions, and preferences. Don’t be afraid to experiment with different ingredients and see what combinations you come up with!
Serving and Pairing
Once your gluten-free, dairy-free, and egg-free pancakes are done, get creative with toppings and sides to make a breakfast that’s perfect for you. I love my pancakes simple – just a drizzle of maple syrup, some fresh blueberries, and sliced bananas on the top. But there are many other toppings or sauces that you might enjoy.
If you have a sweet tooth, try adding a dollop of whipped cream made with coconut cream instead of heavy cream or chocolate chips, cinnamon sugar and raisins for a classic oatmeal cookie taste. Want something fruity? Top your pancakes with fresh strawberries or raspberry sauce for an extra burst of flavor.
Pair these fluffy pancakes with a side of crispy bacon or vegan sausage for a savory bite. Hash browns or scrambled tofu are also great options on the side. I prefer to serve mine with some Greek yogurt and granola for some added crunch and protein.
For a drink pairing idea, how about serving your pancakes with a cup of almond milk latte? Or perhaps you would like brewing tea, hot cocoa or cold juice? With pancakes’ versatility and flexibility, they pair well with almost anything.
Whether it’s nutritional or simply indulgent – this gluten-free, dairy-free and egg-free pancake recipe pairs well pretty much anything. Everyone will love digging into this stack of light and fluffy pancakes!
Make-Ahead, Storing and Reheating
As someone who likes to meal-prep ahead of time, I understand the importance of being able to make meals ahead of time and store them for later use. With these easy gluten-free, dairy-free, and egg-free pancakes, you can make them ahead of time and enjoy them throughout the week.
To make these pancakes in advance, simply mix together all the dry ingredients and store them in an airtight container. When you’re ready to cook the pancakes, add the wet ingredients to the dry mix, stir until fully combined and proceed with cooking.
Storing leftover pancakes is easy too – simply let them cool completely before placing them in an airtight container or plastic bag. You can then store them in the fridge for up to 3 days or freeze them for up to a month.
When you’re ready to reheat your stored pancakes, you can either pop them in the microwave for a few seconds or reheat them on a skillet over medium heat. Just remember that they won’t be as fluffy as the freshly cooked ones – but they’ll still taste delicious!
Whether you’re meal-prepping for busy mornings or simply want to enjoy a quick and easy breakfast any day of the week, these make-ahead pancakes are sure to become one of your go-to recipes.
Tips for Perfect Results
Now that you know how to make easy gluten-free, dairy-free, and egg-free pancakes, it’s time to discuss some tips that ensure perfect results.
First, make sure the pancake batter is smooth and free of lumps. You can use a whisk or an immersion blender to mix the ingredients thoroughly.
Secondly, let the batter sit for a few minutes before cooking. This will allow time for the baking powder and baking soda to activate, which will result in light and fluffy pancakes.
Thirdly, use a non-stick skillet or griddle when cooking the pancakes. This will prevent them from sticking and make them easier to flip.
Fourthly, cook the pancakes on medium-low heat. Cooking on high heat can cause them to burn on the outside while remaining uncooked on the inside.
Fifthly, don’t flip the pancakes too soon. Wait until you see bubbles form on top of the pancakes before flipping them over.
Sixthly, use toppings like fresh fruit or maple syrup to add flavor and sweetness to your pancakes. Try topping your pancakes with cinnamon sliced apples or strawberries and bananas cut into slices or fresh blueberries.
Lastly, experiment with different flours and non-dairy milk options to find what works best for you. You may find that using almond flour or oat flour gives you better results than using rice flour.
Follow these tips, and you’ll have perfect gluten-free, dairy-free, and egg-free pancakes every time!
As an experienced nutritionist and food blogger, I understand that cooking can be a bit challenging at times. Even with the clearest of instructions, oftentimes we still have questions. That is why in this section, I am going to provide answers to some of the most frequently asked questions about this recipe. I hope these answers will further enhance your pancake making experience!
What can I use instead of eggs in pancakes?
For this recipe, we will be using several plant-based and gluten-free ingredients to create a delicious and nutritious dish. We will be incorporating mashed bananas, chia seeds, ground flax seeds, whipped tofu, applesauce, and store-bought egg replacers (like Ener-G) to make this recipe both dairy-free and gluten-free. These ingredients will not only add texture and flavor to our dish but will also provide vital nutrients to boost our health.
Can you make pancakes without eggs?
Let’s start by creating the foundation of our recipe! In a medium bowl, we’ll combine our flour, baking powder, sugar, and salt to create a fantastic base. In another bowl, let’s whisk together our milk, oil, and water until it’s all nicely blended. Then, we’ll pour this mixture into our bowl of dry ingredients and gently mix until everything is just moistened. Perfect!
Can I use water instead of eggs in pancakes?
When it comes to making pancakes with water, the process is quite similar to using milk. The only noticeable difference would be the taste of the finished product.
What can replace milk in pancakes?
When it comes to making pancakes, there are various milk substitutes you can use as a replacement for traditional milk. Each substitute has its own characteristics, which can have an impact on the taste and texture of your pancakes. So, it’s essential to choose a milk substitute based on what type of pancake you are aiming for. Some of the popular milk substitutes for pancakes include heavy cream, half and half, yogurt, sour cream, coconut milk, oat milk, almond milk, and water.
In conclusion, this easy gluten-free, dairy-free, egg-free pancake recipe is perfect for those who want to indulge in a hearty and healthy breakfast without any restrictions. The ingredients in this recipe are carefully chosen to ensure that they are not only allergy-friendly but also delicious.
With a handful of easily accessible substitutions, you can turn these pancakes into an even more personalized meal, according to your preferences. Raisins, cinnamon, blueberries, strawberries or applesauce are some of the versatile toppings that can be added to elevate your pranckaes game.
This recipe is perfect for those with gluten sensitivities, dairy intolerances or who follow a vegan diet. Making gluten-free and dairy-free pancakes has never been this easy and tasty!
Not only is this recipe great for breakfast, but you can also make them anytime during the day. Whether you’re prepping for busy weekday mornings or planning a leisurely brunch on the weekend, these pancakes are an ideal choice.
Incorporating this recipe into your meal plan means that you’ll be able to enjoy light fluffy pancakes without sacrificing quality taste. So go ahead and give it a try! Your stomach will thank you!
Easy Gluten Free, Dairy Free, Egg Free Pancakes Recipe
- 1 cup gluten-free flour, mix (I like the bisquick gluten free)
- 1 cup soymilk
- 1/4 cup applesauce
- 2 tablespoons vegetable oil
- 1/4 1/4 cup blueberries (chopped) (optional) or 1/4 cup strawberry (chopped) (optional)
- 1 teaspoon cinnamon (optional)
- 1. Spray cooking spray on skillet.
- 2. Heat on medium.
- 3. Mix all ingredients in one bowl.
- 4. Use 1/4 measuring cup to drop pancakes into skillet.
- 4. Fry pancakes until dry around the edges (about 5 minutes).
- 5. Flip and fry 2 minutes more until done.
- Note: You can substitute one mashed ripe banana for applesauce.