It is a long weekend! For the AFL grand final. Is there a better way to start a day than with delicious, easy gluten-free and dairy-free pancakes?! (Don’t forget we are still in the COVID lockdown here in Melbourne and our options for entertainment are VERY limited 🙂 )
Why do I love this gluten-free and dairy-free recipe
There are a couple of reasons why I like this pancake recipe so much. You see, when you follow a specific diet, like the gluten-free one, for example, it is extremely important that you are understood and supported by your environment. Especially by your family members. Unfortunately, it is still very common for people to see a gluten-free diet as a fad or a craze... It took me a long time to just say it out loud - I don't eat gluten. Don't eat red meat. Don't eat whatever else it might be. I learned to ignore the looks and sometimes silly jokes about my way of eating. My health and well-being are my priority.
I am very lucky that my family is extremely supportive and understanding. They really make it easy for me to do what is essential for my health. I am very very grateful for that. And that is where this recipe comes in. It makes everyone happy. These pancakes taste just like your "normal" pancakes and if you don't tell - nobody will know they are gluten-free. ? So on the days when I feel like having pancakes and can't be bothered to make two different types of batter, I will just use this one.
So easy to make
This gluten-free and dairy-free recipe is extremely easy to make and the pancakes turn out to be perfect every time. It is as easy to make as your store-bought pancake mix at the supermarket where you just have to add the wet ingredients to the dry mix. You can even make this easy gluten-free and dairy-free pancake mix ahead of time and store it in an airtight glass jar. Whenever you feel like pancakes just add 1 egg and ¾ of a cup of your favorite plant milk (cow milk is fine too of course if you prefer) and enjoy!
Keep in mind that the result will always differ a little depending on the gluten-free flour you are using. All mixes are different. Here is one important tip! Always start with a little less flour than stated in the recipe. You can add more flour later if needed. In general, you want runnier batter for the flat pancakes and thicker batter (think greek youghurt) for the puffier ones.
Savory pancakes? Why not!
Usually when we say pancakes we think - sweet. But this is a misconception. Pancakes can make a delicious lunch too. Try them topped with avocado cream cheese and salmon. It is a match made in heaven. Or maybe you will like roasted mushrooms with thyme and balsamic vinegar? Yum! Simply reduce the sugar amount to 1 tsp. Don't skip the sugar altogether as sugar adds the color and the crust to the pancakes. By the way my gluten-free pancakes with oat flour also make a great savory dish.
So here is my recipe for the
Easy Gluten-Free And Dairy-Free Pancakes
Easy gluten-free and dairy-free pancakes
- 1 cup gluten-free flour
- ¼ teaspoon of xanthan gum skip it if your gluten-free flour already has it
- 1 teaspoon gluten-free baking powder
- a pinch of salt
- 1 free-range egg
- ¾ of a cup of your favorite plant milk or dairy milk if you prefer
- 2 tablespoon organic raw sugar
- 2 tablespoon extra virgin olive oil or coconut oil and extra for frying
- 1 teaspoon of vanilla extract
- In a mixing bowl combine the egg, sugar, vanilla extract and a pinch of salt
- Add the milk and combine well with the egg mixture
- In a separate bowl combine the gluten-free flour, baking powder and xanthan gum (leave it out if your flour already contains xanthan gum)
- Add the dry ingredients to the wet ingredients and mix until the mixtures are just combined.
- Now heat a nonstick frying pan or electric griddle (if you are lucky to have one) to medium heat and add some oil.
- Use a large tablespoon or a measurement cup to pour pancake batter onto the frying pan.
- Cook the pancakes on a low-medium heat for a couple of minutes, until the pancakes puff up and you see little bubbles starting to build on the surface. Flip the pancakes over using a spatula and cook for another minute or until the other side is nice and golden. The second side will take way less time to cook so be careful not to burn them.
- Take your pancakes out of the frying pan and keep them warm if not serving immediately
- GLUTEN-FREE FLOUR: When buying gluten-free flour make sure to pay attention to the ingredients. Some supermarket gluten-free flour can have added thickeners (415) and preservatives in them. It is always best to buy your flour from a specialist store.
- MILK: I make my pancakes with Nutty Bruce almond and coconut mix milk, but any plant-based milk should work just fine. So will dairy milk.
- OIL: You can use extra virgin olive oil, coconut oil or butter for the classic taste.
- TEXTURE: Use ¾ of the flour for the thinner pancakes and 1 cup for the thicker ones.
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