As a nutritionist and food blogger, I am always on the hunt for healthy, delicious recipes that everyone can enjoy. That’s why I’m excited to share this Gluten-Free Dairy-Free Pancakes Recipe, which is perfect for anyone with gluten or dairy sensitivities or following a vegan lifestyle.
Pancakes are a staple breakfast food in America, but traditional pancake recipes are usually made with wheat flour and dairy milk, making them unsuitable for those with dietary restrictions. However, this recipe uses gluten-free flour and non-dairy milk substitutes to make fluffy pancakes without sacrificing taste.
These pancakes are not only delicious but also nutritious. They are packed with protein from the eggs and ground flaxseed and have fiber from the rolled oats. The recipe also includes pure vanilla extract, which adds a touch of sweetness without using any refined sugar.
So whether you’re gluten intolerant, lactose intolerant, or vegan, these pancakes are an excellent choice for breakfast or brunch. In the next sections, I will share the ingredient list and step-by-step instructions on how to make these pancakes perfectly every time.
Why You’ll Love This Recipe
I know there’s nothing better than a stack of warm and fluffy pancakes in the morning. But what if I told you that you could indulge in this breakfast favorite without worrying about gluten or dairy? That’s right, my gluten-free dairy-free pancake recipe will bring delicious comfort to your breakfast table and leave your taste buds happy and satisfied.
But that’s not all – this recipe is also oh-so-easy to make, requiring only a few simple ingredients. You won’t have to break your budget or spend hours in the kitchen to whip up a batch of these pancakes. And the best part? You don’t need any special cooking skills or equipment!
Even if you don’t have dietary restrictions, these gluten-free dairy-free pancakes will soon become your breakfast go-to recipe. So go ahead, treat yourself to the best gluten-free and dairy-free pancakes recipe out there – I promise you won’t regret it!
Before we start with our recipe, let’s go through the list of ingredients you’ll need to make these delicious gluten-free and dairy-free pancakes. Gather these items in your pantry so that you’re ready to whip up a batch of fluffy pancakes without any hassle.
- 1 cup gluten-free flour blend
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup non-dairy milk substitute (such as almond milk or coconut milk)
- 1 tablespoon olive oil
- 1/4 cup ground flaxseed
- 3 tablespoons water
- 1 cup gluten-free purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1/4 cup non-dairy milk substitute (such as almond milk or coconut milk)
- 2 tablespoons pure maple syrup
- 1 tablespoon vegetable oil
Note that for some ingredients, there might be a variation depending on whether you want to make vegan options or not. Therefore, pay close attention to the quantity and options mentioned in the recipe.
The Recipe How-To
If you’re looking for fluffy gluten-free and dairy-free pancakes, look no further! Here’s the recipe that you’re searching for. This recipe is easy to make and it yields the best pancakes!
- 1 cup of gluten-free flour blend
- 1 tablespoon of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of non-dairy milk substitute (such as almond milk or coconut milk)
- 1 egg (or a “flaxegg” for an egg-free vegan option)
- 2 tablespoons of olive oil or vegetable oil
- 1 teaspoon of pure vanilla extract
- In a mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt until they’re well-combined.
- In another mixing bowl, beat together the egg (or flaxegg), non-dairy milk, olive oil (or vegetable oil), and vanilla extract until they’re combined.
- Pour the wet mixture into the dry ingredients and stir until all ingredients are well-incorporated together. Be careful not to over-stir the batter.
- Preheat a non-stick pan or griddle over medium heat. Use a ladle to pour approximately 1/4 cup of pancake batter onto the pan/griddle for each pancake.
- Once bubbles begin to form and burst through the pancake’s surface (after around one minute), flip it with a spatula.
- Cook for another minute on the other side, then remove it from the pan/griddle.
- Serve immediately with your desired toppings such as maple syrup, fresh berries, or vegan whipped cream.
Note: If you need to make more pancakes, just double or triple up on the ingredients accordingly.
Now that you have this recipe at hand, you can relish the delicious gluten-free and dairy-free pancakes!
Substitutions and Variations
Ah, substitutions and variations – the spice of culinary life! If you want to mix things up with this gluten-free dairy-free pancakes recipe, here are some suggestions:
– Milk: You can use any non-dairy milk substitute in place of almond milk. Coconut milk, soy milk or even oat milk work well.
– Oil: Olive oil works well for this recipe, but you can use any vegetable oil of your choice. Coconut oil, avocado oil or grapeseed oil would be great alternatives!
– Flour: Instead of using a gluten-free flour blend, try using a specific type of gluten-free flour like rice flour or almond flour – especially if you’re not fond of blends. Depending on the type of flour you use, the texture may vary slightly.
– Oats: You can swap out rolled oats for quick oats or oat flour. If using oat flour in place of oats, reduce the amount slightly.
– Flaxseed: Ground chia seeds can be used instead of ground flaxseed if preferred.
– Sugar: The sugar in this recipe can also be substituted for maple syrup or honey.
– Vegan Option: To make these pancakes vegan, replace the egg with a flax egg – 1 tablespoon ground flaxseed mixed with 3 tablespoons water replaces one egg. Alternatively, different egg substitutes like aquafaba might work too.
– Banana Pancakes: Mash up a ripe banana and add it to the batter before cooking for a naturally sweet variation.
– Buttermilk Pancakes: Add 1 tablespoon of vinegar to 1 cup of non-dairy milk to create a vegan buttermilk substitute. Let sit for 5 minutes before adding it to the batter.
– American Pancakes: For a denser and cakier pancake version, increase the baking powder to 2 teaspoons and add ¼ teaspoon baking soda.
Experiment with these substitutions and variations until you find your favourite combination. Don’t be scared to try something new, be bold and experiment with those wholesome ingredients!
Serving and Pairing
Now that your delicious, fluffy gluten-free and dairy-free pancakes are ready, it’s time to serve them up! These pancakes are so versatile; you can get creative with your toppings and pairings to make each meal unique. They’re perfect for breakfast, brunch or even as a dessert.
For a classic pairing, drizzle maple syrup over your pancakes and add a dollop of whipped cream (use a non-dairy substitute if needed). A sprinkle of cinnamon on top will further enhance the flavors. Fresh berries, such as strawberries, raspberries or blueberries, can also add a pop of color and sweetness.
If you’re feeling adventurous, try adding some toasted nuts like almonds or pecans on top. You can also mix in some chocolate chips into the batter before cooking. Or go savory with some sliced avocado or sautéed mushrooms and onions on top.
These gluten-free and dairy-free pancakes go well with a variety of beverages ranging from coffee and tea to orange juice and fruit smoothies. If you want to make it more healthful, serve it with a side of fresh fruit salad, coconut yogurt or dairy-free whipped cream.
You can also freeze leftover pancakes for an easy breakfast option. Simply reheat in the toaster oven or microwave when needed.
The best part is that you can customize these gluten-free and dairy-free pancakes to suit your taste buds’ preferences without guilt!
Make-Ahead, Storing and Reheating
Now that you’ve whipped up a batch of these delectable gluten-free, dairy-free pancakes, you might be wondering: can I make them ahead of time? And what’s the best way to store and reheat them?
Well, I have good news for you. These pancakes actually keep pretty well in the fridge, so you can definitely make them ahead of time if you’d like. Simply wait until they’re fully cooled off, then transfer them to an airtight container or zip-top bag. You can store them in the fridge for up to three days.
If you need to store your pancakes for longer than that, you may want to consider freezing them instead. Simply wrap each pancake individually in plastic wrap, then transfer them all to a freezer bag or airtight container. They’ll keep for up to three months in the freezer.
When it comes time to reheat your pancakes, there are a few different methods you can use. If you only have one or two pancakes, you might want to try reheating them in the toaster. This works especially well if your pancakes are on the thinner side.
For larger batches of pancakes, you can heat them up in the oven. Just preheat your oven to 350°F (175°C), then arrange the pancakes on a baking sheet and cover with foil. Heat them up for about 10-15 minutes, or until they’re fully warmed through.
And finally, for those mornings when you’re really in a rush, you can always just throw your cold pancakes straight into the microwave. Heat them up one at a time for about 20 seconds each (depending on your microwave’s settings) until they’re piping hot.
No matter how you choose to reheat your pancakes, I promise they’ll still be just as delicious as they were when they were fresh off the griddle. So go ahead and make a big batch – breakfast is served!
Tips for Perfect Results
Cooking pancakes is an art, and here are a few tips to perfect your pancake game. To make sure your gluten-free, dairy-free pancakes come out fluffy and delicious every time, follow these tips:
Firstly, mix the wet ingredients and dry ingredients separately before combining them. This helps in evenly distributing the baking powder and obtaining perfectly stirred batter.
Secondly, it’s important to preheat the griddle or frying pan on medium heat or temperature mentioned in the recipe for at least 5 minutes before cooking the pancakes. A hot surface will help you achieve those golden brown pancakes that are cooked all the way through.
Thirdly, make sure that the batter is not too thick – it should be pourable but not runny. If it is too thick, add a splash of additional milk or water to thin it out.
Fourthly, measure your ingredients carefully to ensure the best results. Too much flour can make the pancakes dense, while not enough flour can make them fall apart.
Fifthly, don’t wait too long to flip your pancakes- bubbles on top will burst and the edge of the pancake will start to look cooked when it’s time to flip them over. Flip them only once so they stay tender yet sturdy.
Lastly, let your pancakes rest for a few minutes after they’re done cooking. This will allow them to continue cooking through just enough so that they’re nice and set in the middle without being overcooked on the outside.
With these tips in mind, you’ll be able to create the best gluten-free and dairy-free pancakes that will have everyone asking for more!
In conclusion, this gluten-free and dairy-free pancake recipe is one that you won’t want to miss! With a few simple substitutions, it’s easy to make pancakes that are healthy and delicious. This recipe includes non-dairy milk, gluten-free flour blend, and olive oil or coconut oil instead of butter. The result is pancakes that are fluffy and light, yet still full of flavor and nutrients.
With the help of this guide, you’ll be able to create the best gluten-free and dairy-free pancakes with ease. Feel free to experiment with different variations to find the perfect blend of ingredients for your taste preferences. Whether you’re vegan or not, these pancakes are a great choice for anyone looking to enjoy something healthy and delicious for breakfast.
So what are you waiting for? Get out there and start cooking up some delicious gluten-free and dairy-free pancakes today! Your taste buds (and your body) will thank you.
Gluten Free Dairy Free Pancakes Recipe
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 4 eggs, well beaten
- 5 tablespoons olive oil (I used extra light )
- 1 teaspoon pure vanilla extract
- 1 1/2 cups non-dairy milk substitute (I used Living Harvest Hempure vanilla flavour )
- Combine 2 cups flour mixture and 1 tsp.baking powder in large bowl and mix with wire whisk.
- Beat 4 eggs in separate large bowl and add 5 tablespoons olive oil,1 tsp.vanilla and 1+1/2 cup milk substitute and mix well with whire whisk.
- Add wet mixture to dry mixture and mix well with wire whisk.
- Drop 1/4 cup measure of batter onto hot lightly greased griddle and cook till bubbles form,approx. 1+1/2 minute. Flip and continue cooking approx 1 to 1+1/2 minute more.
- Keep warm on warmed plate in 200 degree F oven till all cooked.
- Serve and enjoy.