EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}
An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!
Provided by Audrey from Mama Knows Gluten Free
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
- Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
- Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
- Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
- Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
- Top with butter, syrup or favorite topping. Enjoy!
- These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
Nutrition Facts : ServingSize 1 pancake, Calories 151 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 129 mg, Fiber 1 g, Sugar 4 g
FLUFFY GLUTEN-FREE PANCAKES
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
- Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
- Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g
GLUTEN FREE DAIRY FREE PANCAKES
My granddaughters love pancakes and I have been at a loss for a recipe for them that they like but I can eat too, so today I tried something new. I used recipe #294223 Gluten Free Dairy Free Muffin Mix flour mixture which is one I always keep in my cupboard. Made some adjustments from the muffin mix and came up with the following that the grandkids loved and didn't even know the difference. Now we can all have our Sunday morning favorite again. I don't think ricemilk would work very well in this recipe though.
Provided by Chirie
Categories Breakfast
Time 30m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 2 cups flour mixture and 1 tsp.baking powder in large bowl and mix with wire whisk.
- Beat 4 eggs in separate large bowl and add 5 tablespoons olive oil,1 tsp.vanilla and 1+1/2 cup milk substitute and mix well with whire whisk.
- Add wet mixture to dry mixture and mix well with wire whisk.
- Drop 1/4 cup measure of batter onto hot lightly greased griddle and cook till bubbles form,approx. 1+1/2 minute. Flip and continue cooking approx 1 to 1+1/2 minute more.
- Keep warm on warmed plate in 200 degree F oven till all cooked.
- Serve and enjoy.
Nutrition Facts : Calories 224.3, Fat 21.6, SaturatedFat 3.9, Cholesterol 186, Sodium 162.2, Carbohydrate 0.8, Sugar 0.3, Protein 6.3
DAIRY AND GLUTEN-FREE 'BUTTERMILK PANCAKES'
A tasty gluten-free and dairy-free pancake.
Provided by CT Kelly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 737.9 mg, Sugar 3.4 g
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