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Easy gluten-free and dairy-free pancakes

one pancake with strawberry and blueberry

These delicious pancakes are gluten-free and dairy-free. They are fluffy and will melt in your mouth. Soak them in maple syrup or honey and enjoy! No judgment here 🙂

Ingredients

Scale

1 cup gluten-free flour

1/4 tsp of xanthan gum (skip it if your gluten-free flour already has it)

1 tsp gluten-free baking powder

a pinch of salt

1 free-range egg (or egg replacement)

3/4 of a cup of your favorite plant milk (or dairy milk if you prefer)

2 tbsp organic raw sugar

2 tbsp extra virgin olive oil or coconut oil and extra for frying

1 tsp of vanilla extract

Instructions

  1. In a mixing bowl combine the egg, sugar, vanilla extract and a pinch of salt
  2. Add the milk and combine well with the egg mixture
  3. In a separate bowl combine the gluten-free flour, baking powder and xanthan gum (leave it out if your flour already contains xanthan gum)
  4. Add the dry ingredients to the wet ingredients and mix until the mixtures are just combined.
  5. Now heat a nonstick frying pan or electric griddle (if you are lucky to have one) to medium heat and add some oil. 
  6. Use a large tablespoon or a measurement cup to pour pancake batter onto the frying pan. 
  7. 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.
  8. Take your pancakes out of the frying pan and keep them warm if not serving immediately

EQUIPMENT:

 

       Measuring Jug BUY NOW         

 

 

         Mixing bowl BUY NOW

 

 

Nonstick Crepe Pan BUY NOW

 

 

Pancakes Fried Shovel Nonstick BUY NOW

Notes

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 3/4 of the flour for the thinner pancakes and 1 cup for the thicker ones.

Keywords: glute and dairy-free pancakes, gluten-free breakfast