GLUTEN FREE PANCAKES DAIRY FREE RECIPES
FLUFFY GLUTEN-FREE PANCAKES - MIX NOW OR SAVE FOR LATER!
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
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 ...
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
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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Calories 183 kcal per serving
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