FLUFFY GLUTEN-FREE PANCAKES (DAIRY-FREE)
These foolproof fluffy gluten-free pancakes are a cinch to make, and have the perfect light and airy texture that you'll surely love. Serve them in a stack with fresh fruit and a generous drizzle of maple syrup, or with this mixed berry chia seed jam and get ready to transform your breakfast routine! Dairy-free as well.
Provided by felicia | Dish by Dish
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until you get a light and pale yellow mixture.
- Sift in the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already has it), baking powder, and salt. Whisk well until you get a thick mixture.
- Add the almond milk and whisk some more until you get a homogeneous pancake batter. If should be rather thick, but you prefer thinner pancakes, you can add 1 or 2 extra tablespoons of milk.
- Heat up a greased non-stick skillet (or pancake griddle if you have one) over medium-high heat, and pour scoop 1/4 cup of pancake batter to form each pancake. Let the batter cook for at least 2 minutes or until bubbles rise to the surface of the batter and the bottom is golden brown, before flipping the pancake over to the other side. Allow the pancake to cook for another 2 minutes until it is golden brown on the bottom before removing it from the skillet.
- Repeat until all the pancake batter is used.
- Serve the pancakes with fresh fruit and a generous drizzle of maple syrup.
Nutrition Facts : ServingSize 2 pancakes, Calories 348 calories, Sugar 9.7 g, Sodium 243.2 mg, Fat 9.9 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 58 g, Fiber 1.9 g, Protein 6.5 g, Cholesterol 93 mg
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
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
GLUTEN-FREE, DAIRY FREE, EGG FREE PANCAKES
I work at a camp, we are always having folks come to camp with different allergies. This recipe will accommodate three allergies. God put it on my heart and it works good, can also be used for making muffins, just add your choice of fruits. When making this recipe, be sure and sift all dry ingredients; and mix them first,, before adding liquid ingredients. Water measurements may vary, depending on consistency. If u prefer thicker pancakes, you may want to add less water. For thinner pancakes, may need to use more water.
Provided by nesa1600
Categories Breads
Time 15m
Yield 8-10 pancakes, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients first. Add oil and water, mix well. Use ladle to measure desired mixture into desired non-stick skillet. Cook as desired, flip and cook opposite side. Remove from heat. Use cooking spray to grease skillet with before cooking pancakes, or use 1 teaspoon butter to grease skillet, if desired for added flavor.
Nutrition Facts : Calories 450.1, Fat 4.8, SaturatedFat 0.8, Sodium 189.2, Carbohydrate 94.8, Fiber 3.4, Sugar 13.5, Protein 6
GLUTEN FREE, DAIRY FREE, CORN FREE PANCAKES
I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes.
Provided by theunpavedroad
Categories Breakfast
Time 15m
Yield 6 pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the dry and wet ingredients separately.
- Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
- If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
- Heat your pan over medium heat and add butter.
- Pour out the size pancakes you want to make.
- When the pancake starts to be done around the edges and is bubbling on top flip over.
- Serve hot with butter and your favorite syrup.
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