GLUTEN FREE PANCAKES DAIRY FREE RECIPES

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FLUFFY GLUTEN-FREE PANCAKES - MIX NOW OR SAVE FOR LATER!



Fluffy Gluten-Free Pancakes - Mix now or save for later! image

The best gluten-free pancakes! You are going to love this gluten-Free pancake mix recipe with a dairy-free and vegan option. It's simple to make, a tried and true gluten-free pancake recipe, and can be made right away, or stored for future use. These easy gluten-free pancakes are fluffy and scrumptious.

Provided by chrystal

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 9

1 1/4 cups (185g) of my all purpose gluten-free flour blend or Bob's Red Mill 1-to-1 gluten free flour blend
1 tablespoon granulated sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (you can leave this out if you want)
1 egg
1 cup buttermilk (or 1 cup flaxmilk or dairy-free milk of choice + 1 teaspoon white vinegar)
1/4 cup oil of choice (I use avocado oil)

Steps:

  • Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
  • Add the wet ingredients to your mixing bowl and stir just until combined.
  • Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
  • Cook for 2-3 minutes, or until bubbles form around the edges.
  • Flip and continue to cook until cooked through.
  • Serve hot.
  • This recipe can be doubled, or tripled.

Nutrition Facts : Calories 150 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 8.5 grams fat, FiberContent 0 grams fiber, ProteinContent 3.5 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1 pancake, SodiumContent 0 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

HEALTHY BANANA PANCAKES - LIFE MADE SWEETER | GLUTEN-FREE ...



Healthy Banana Pancakes - Life Made Sweeter | Gluten-Free ... image

These Healthy Banana Pancakes are light, thick, fluffy and will have you licking your plate clean! Gluten-free pancakes loaded with banana bread flavor paired with sweet caramelized bananas in this protein-packed breakfast or brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with vegan options.

Provided by Kelly

Categories     Breakfast

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 18

2 large eggs
1 egg white (whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes))
4 tablespoons mashed ripened banana
2 tablespoons unsalted and creamy cashew butter
2 tablespoons coconut sugar (or preferred granulated sugar/sweetener)
2 tablespoons unsweetened almond milk (or preferred milk)
½ teaspoon apple cider vinegar
½ teaspoon pure vanilla extract
½ cup super-fine blanched almond flour (sift or use a fork to fluff it up first if you see any clumps)
2 tablespoons tapioca flour (sift or use a fork to fluff it up first if needed)
1 ½ tablespoons coconut flour (sifted or fluffed if needed)
1 teaspoon baking powder
⅔ teaspoon ground cinnamon
avocado oil spray (or ghee, for griddle)
1-2 small bananas (cut into ½-inch rounds)
⅔ tablespoon vegan butter (or coconut oil (refined for no coconut flavor), ghee or unsalted butter (if not dairy-free))
⅔ tablespoon maple syrup
½ teaspoon ground cinnamon

Steps:

  • Beat the eggs in a large bowl, then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
  • Slowly add almond flour, tapioca flour, coconut flour, baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps it thicken up.
  • Meanwhile, make the banana topping. In a small nonstick saucepan or skillet, melt the vegan butter (or coconut oil) over medium-low heat. Stir in the maple syrup and cinnamon. Add the bananas in a single layer and cook on each side for 1-2 minutes (or until golden). Set aside for topping.
  • Preheat a griddle or a large skillet on medium-low/medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
  • Drop scant ¼-cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes, or until golden brown and the middle is cooked through.
  • Serve with maple syrup, caramelized bananas, melted ghee/vegan butter or whipped coconut cream, if desired.

Nutrition Facts : ServingSize 1 pancake, Calories 183 kcal, CarbohydrateContent 18 g, ProteinContent 6 g, FatContent 9 g, FiberContent 3 g, SugarContent 7 g

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