Welcome to my recipe article! As a nutritionist and food blogger, I am passionate about creating recipes that are not only healthy but also delicious. In this article, I am excited to share my favorite gluten-free and dairy-free pancake mix recipe. Whether you’re someone who needs to follow a restricted diet or simply looking for a healthier breakfast option, this recipe is perfect for you!
With this pancake mix, you can easily make light and fluffy pancakes every time without having to worry about gluten or dairy. The best part? It’s incredibly easy and quick to make! Plus, you can customize it to your taste by adding your favorite toppings or mixing in ingredients like chocolate chips or blueberries.
But why opt for a gluten-free and dairy-free pancake mix in the first place? Well, there are many reasons! For one, these pancakes are great for those with gluten or dairy intolerance. But even if you don’t have any dietary restrictions, reducing your intake of gluten and dairy has been shown to help with gut health, inflammation and allergies.
So whether you’re following a restrictive diet or simply trying to eat healthier, this recipe is perfect for you. Keep reading to find out how to make this delicious and easy-to-make pancake mix!
Why You’ll Love This Recipe
Are you tired of not being able to enjoy pancakes due to dietary restrictions? Look no further than this gluten and dairy-free pancake mix recipe. Not only is it easy to make, but it also produces light and fluffy pancakes that anyone can enjoy.
One reason you’ll love this recipe is that it is so versatile. If you don’t have almond milk or oat milk, you can use any non-dairy milk substitute as well as water in a 50:50 ratio. Additionally, if you are vegan, there is an option to use an egg replacer instead of eggs. This recipe allows for substitutions and variations so that everyone can tailor it to their dietary needs.
Another benefit of this recipe is its health-consciousness. The pancake mix contains whole grains, such as brown rice flour and sorghum flour, providing 25 grams of whole grains per serving. Moreover, the recipe uses natural sweeteners like sugar and vanilla extract rather than processed sugars found in pre-made mixes like Aunt Jemima or Pearl Milling Company.
Furthermore, by making your pancake mix at home, you have control over the ingredients’ quality; no unknown additives or preservatives in this pancake mix! Instead, use certified gluten-free flour blends from reputable brands like Bob’s Red Mill or King Arthur Flour.
Finally, who doesn’t enjoy a warm plate of fluffy pancakes on a relaxed weekend morning? This pancake mix offers the same delicious taste as traditional mix pancakes yet free from gluten and dairy without sacrificing texture and flavor.
In summary, whether you’re vegan, have gluten sensitivities or lactose intolerances or simply a lover of healthy breakfast ideas worth sharing with friends, this easy-to-make gluten and dairy-free pancake mix covers everything without compromising on taste – it’s a win-win for all your breakfast needs.
Here’s what you need to make this gluten-free and dairy-free pancake mix:
- 1 cup of gluten-free flour blend (try Bob’s Red Mill Pancake Mix or King Arthur Gluten-Free Pancake Mix)
- 1 tbsp of sugar
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/4 tsp of salt
Feel free to use your own gluten-free flour blend, depending on your preference. A great gluten-free flour blend can include brown rice flour, potato starch and sorghum flour.
You can make this recipe vegan by using non-dairy milk such as almond milk or oat milk, and a flax egg instead of an egg.
- 1 cup non-dairy milk (almond milk or oat milk)
- 2 tablespoons vegetable oil
- 1 egg (egg-free option is to use a flax egg: mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it rest for five minutes until it gels up)
If you prefer to use a pancake mix to save time, try Aunt Jemima’s Gluten-Free Pancake & Waffle Mix or Pearl Milling Company Pancake & Waffle Mix.
The Recipe How-To
Now let’s move on to the most exciting part, the recipe how-to. It’s time to whip up a batch of delicious gluten and dairy-free pancakes that will leave you feeling satisfied and energized. Don’t worry if you’ve never made pancakes before – this recipe is straightforward and easy to follow.
Before we dive into the recipe instructions, let’s go over the ingredients that you will need. You will need gluten-free flour blend, which consists of brown rice flour, potato starch, tapioca starch, and xanthan gum. Other ingredients include baking powder, baking soda, salt, sugar, almond milk or oat milk (or any other non-dairy milk), vegetable oil, and vanilla extract.
In a large mixing bowl, combine 1 cup of gluten-free flour blend with 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 1 tablespoon of sugar.
Next, add in 1 cup of almond milk or oat milk (or any other non-dairy milk), 2 tablespoons of vegetable oil or melted coconut oil, and 1 teaspoon of vanilla extract.
Mix everything together until well combined. If the batter seems too thick, add a little more non-dairy milk until it reaches your desired consistency.
Heat a non-stick pan or griddle over medium heat. To test if it’s hot enough, sprinkle a few drops of water onto the surface – if they sizzle away immediately then it is ready.
Using a ladle or measuring cup, pour approximately a quarter cup of pancake batter onto your pan for each pancake.
Cook until lightly browned on each side (approximately two minutes per side).
Serve immediately with your favorite toppings such as fresh fruit or maple syrup.
- For best results, use Bob’s Red Mill Gluten-Free flour blend or King Arthur’s Gluten-Free flour blend.
- You can also make this recipe dairy-free and vegan by using a vegan egg substitute such as flax eggs. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for five minutes until it forms a gel.
- If you prefer your pancakes to be extra fluffy, you can add an additional teaspoon of baking powder.
With just a few simple ingredients and easy-to-follow instructions, you’ll be able to make light, fluffy pancakes that are gluten and dairy-free in no time!
Substitutions and Variations
One of the best things about this pancake mix recipe is just how versatile it is. There are a multitude of possible substitutions and variations that you can make to the recipe, each one allowing you to create your own unique spin on the classic pancake.
First, let’s talk about gluten-free flours. While we used an all-purpose gluten-free flour blend in this recipe, you could easily substitute with your favorite gluten-free flour mix. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour are both great options that will produce similar results.
If you’re looking for a different flavor profile, you could also try substituting some of the flour with almond flour or sorghum flour. These flours add a nutty depth of flavor to your pancakes and make them even more filling.
For dairy-free options, we used almond milk in the recipe. However, you could also use oat milk or any other non-dairy milk alternative that suits your taste preferences.
If you want something on the sweeter side, you can add more sugar to the recipe, or even substitute with maple syrup or honey instead. Additionally, adding some vanilla extract to your batter can help to make the pancakes even more flavorful.
Lastly, if you’re looking to go completely vegan with your pancakes, simply omit the egg from the recipe and replace it with a vegan egg substitute like applesauce or mashed bananas.
The possibilities are endless with this recipe– feel free to experiment and create delicious new variations on classic pancakes.
Serving and Pairing
Now that you’ve made your delicious gluten-free and dairy-free pancake mix, it’s time to serve them up! These pancakes are perfect for a lazy Sunday breakfast or brunch, but they’re also versatile enough to be served at any time of the day.
If you want to keep things simple, just add some warmed maple syrup and fresh berries on top. The sweetness of the syrup pairs beautifully with the fresh tartness of the berries. You could also sprinkle on some powdered sugar or even a dollop of whipped cream for a truly indulgent treat.
If you’re feeling fancy, try adding some unique toppings like homemade fruit compote, sliced bananas, or even melted chocolate. The possibilities are endless and these pancakes will be sure to impress your friends and family with their delicious flavor and fluffy texture.
When it comes to pairings, there are plenty of options that will complement these pancakes perfectly. A hot cup of coffee or tea is classic and comforting, while a glass of freshly squeezed orange juice adds a bright citrusy flavor that balances out the richness of the pancakes.
For a heartier meal, serve your pancakes with some crispy bacon or sausage links. If you’re craving something lighter, try pairing them with a side of yogurt or fresh fruit salad for a balanced breakfast.
No matter how you choose to serve or pair them, these gluten-free and dairy-free pancakes are sure to become a new favorite in your household.
Make-Ahead, Storing and Reheating
One of the best things about this recipe is that you can make the pancake mix ahead of time and store it for future use. Simply mix all of the dry ingredients together in a large mixing bowl, and store the pancake mix in an airtight container at room temperature. The pancake mix will stay fresh for up to three months.
When you’re ready to make pancakes, simply add the wet ingredients to the pancake mix and mix them together until well-combined. You can easily double or triple the recipe if you want to make a larger batch of pancakes.
If you have leftover pancakes, they can easily be stored in an airtight container in the refrigerator for up to five days. To reheat them, simply put them in the toaster or microwave until they are heated through.
If you want to freeze the pancakes for longer storage, simply place them in an airtight container or freezer-safe bag and store them in the freezer for up to two months. When you’re ready to enjoy them, simply take them out of the freezer and defrost them in the refrigerator overnight before reheating them as directed.
By making your own gluten-free and dairy-free pancake mix, you can always have a quick and easy breakfast option on hand without sacrificing flavor or nutrition.
Tips for Perfect Results
Preparing gluten-free and dairy-free pancakes can be a bit tricky, but with the right tips, you can achieve the best results possible. Here are some tips to help you make perfect pancakes every time.
Firstly, use a non-stick skillet or griddle to prevent the pancakes from sticking. Coat the skillet with cooking spray or oil to make it non-stick.
Secondly, allow the pancake batter to rest for about 5-10 minutes before cooking. This allows the flour blend to absorb some of the liquid and creates fluffier pancakes.
Thirdly, if you want your gluten-free and dairy-free pancake mix to be extra fluffy, then separate the egg white from the yolk. Mix the egg yolk into the batter and beat the egg white until it forms stiff peaks. Then gently fold in the egg white into the batter before cooking.
Fourthly, use a cookie scoop or measuring cup for even portions of batter for each pancake. This will ensure all your pancakes are uniform in size and cook evenly.
Fifthly, don’t overcrowd your skillet as it can cause uneven cooking and merging of the pancakes. Leave enough space between each of them, this will also allow easier flipping.
Sixthly, cook your pancakes on medium heat. Higher temperatures may cause browning on edges while leaving centers raw.
Seventh Tip is to keep cooked pancakes warm while preparing the remaining batches by placing them in a low heated oven set at 200-degree F until ready to serve.
Eighth tip is that you must resist pressing down on your pancakes with spatula. This would compress them and rob them of their fluffiness.
Ninth tip: Be creative and add toppings of your choice like maple syrup, blueberry sauce, fresh fruits or nuts that suit your pallete.
By following these simple tips, you’ll have perfect gluten-free and dairy-free pancakes ready in no time!
Alright folks, let’s take a break from the recipe and answer some frequently asked questions about this gluten-free and dairy-free pancake mix. We understand you may have queries revolving around the ingredients, potential substitutions or variations, and even strategies for storing leftovers. Fret not, we’ve got you covered with our FAQ section!
Is there a gluten free dairy free pancake mix?
Looking to make some light and fluffy pancakes or waffles that your whole family will love? Try Pamela’s Pancake & Waffle Mix, which is both gluten-free and non-dairy. Each serving of this mix is packed with 25 different whole grains, so you can feel good about giving your family a nutritious and delicious breakfast. Plus, it’s certified gluten-free, so those with gluten sensitivities can enjoy it too.
Can I use water instead of milk in pre made pancake mix?
There are several alternatives to milk that can be used for making pancakes, especially if you are looking for a dairy-free option. While water is a simple option, it may not provide the desired flavor and richness.
What can I add to pancake mix instead of milk?
As a nutritionist and food blogger, I am always on the lookout for new and healthy alternatives to dairy milk. That’s why I want to share with you some great options that you can use in place of traditional cow’s milk. These include almond milk, oat milk, soy milk, hemp milk, a blend of half & half and water, a blend of heavy cream and water, cashew milk, and rice milk. Each of these options has its unique benefits and flavors that can help elevate any dish. So let’s take a closer look at each one and how to use them in your culinary creations.
Is Aunt Jemima pancake mix dairy free?
The classic blend from Aunt Jemima has undergone a rebranding as the Pearl Milling Company, and this iconic mix is now entirely dairy-free and egg-free!
your search for the perfect gluten-free and dairy-free pancake mix with this recipe. These pancakes are light, fluffy, and delicious, and they’re easy to cook up for breakfast any day of the week. Plus, this recipe is totally customizable, so you can experiment with different flour blends and sweeteners to find your ideal combination.
By using a mix of gluten-free flours and non-dairy milk, you can enjoy delicious pancakes that are healthy and allergen-friendly. You don’t have to sacrifice flavor or texture just because you’re avoiding certain ingredients. With this recipe, you can make light and airy pancakes that will satisfy anyone at the breakfast table.
So if you’re looking for an easy-to-make, versatile pancake mix that you can whip up anytime, look no further than this gluten-free and dairy-free pancake recipe. Whether you’re making a big batch for a weekend brunch or just one serving for a quick weekday breakfast, these pancakes will become a staple in your mealtime routine. So what are you waiting for? Get your mixing bowl out and start cooking up some fluffy gluten-free pancakes today!
Pancake Mix - Gluten, Dairy Free Recipe
- 4 cups gluten-free flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- Combine ingredients for gluten free flour mix that is in the description above. (This can be used to replace wheat flour in many other recipes).
- To make pancake mix: Combine all ingredients and mix well. Store in airtight container on pantry shelf. Makes four batches of pancakes.
- To make pancakes, beat together two eggs, one cup of dairy free liquid, and two tablespoons of oil.
- Place 1 1/3 cup of the dry mix in a bowl.
- Add the egg mixture and beat until smooth.
- Drop spoonfuls of the batter onto a hot greased griddle and cook until top has bubbles and th bottom is browned. Flip and brown the other side.
- Makes four batches of ten four-inch pancakes.
Add Your Own Notes
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