If you’re on the lookout for a delightful breakfast option, the Gluten Free Dairy Free Pancakes are just the ticket. Fluffy, satisfying, and made with simple ingredients, they’re perfect for anyone avoiding gluten and dairy without compromising on taste.
When it comes to substitutions, gluten-free flour can vary in quality, so choose a blend designed for baking for the fluffiest results. If allergies are a concern, explore other non-dairy milk options like almond or oat milk, keeping in mind their flavors might slightly alter the pancake’s taste. Always check labels to ensure all ingredients align with dietary needs.
Pancakes, Waffles & Crepes
Gluten Free Dairy Free Pancakes Recipe
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 4 eggs, well beaten
- 5 tablespoons olive oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups non-dairy milk substitute
Instructions
- In a large bowl, combine 2 cups of gluten-free flour and 1 teaspoon of baking powder, mixing with a wire whisk until well blended.
- In a separate large bowl, beat 4 eggs and then add 5 tablespoons of olive oil and 1 teaspoon of pure vanilla extract, along with 1 1/2 cups of non-dairy milk substitute. Mix everything together with a wire whisk until smooth.
- Pour the wet mixture into the dry flour mixture and stir thoroughly with the whisk, ensuring there are no lumps left behind.
- Preheat your griddle and lightly grease it before pouring a 1/4 cup measure of batter onto the hot surface.
- Cook until bubbles form on the surface of the pancake, approximately 1 to 1 1/2 minutes, then carefully flip it over to cook for an additional 1 to 1 1/2 minutes until golden brown.
- Once cooked, transfer pancakes to a warmed plate in a 200-degree F oven to keep them warm until all the batter is used up.
- Serve warm and enjoy the delightful pancakes.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 2 of 3: