I’ve struggled for years to make gluten-free, dairy-free pancakes. Sometimes they turn out well, but at other times they’re hard and chewy. My pancakes were always edible, but not the delicious, fluffy golden circles of pancake-y goodness I’d prefer to eat. Not any more.
One of my children got tired of eating my hit-or-miss pancakes and found this recipe on cafedelights.com. I’ve altered the recipe to make it gluten-free and dairy-free, but it’s otherwise unchanged. I tend to mess around with ingredients, but this is a recipe that demands precision. Follow the directions exactly, and the pancakes will be perfect every time.
I use Earth Balance soy-free buttery sticks in most recipes requiring butter. They melt like butter and taste pretty close to the real thing. I’m partial to Bob’s Red Mill All Purpose Baking Flour because one of my children can’t eat rice. If you can eat rice, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is a little lighter. I’ve replaced refined sugar in most recipes with a combination of low-glycemic index sweeteners. In this recipe, I use coconut sugar and monkfruit/erithritol.
Don’t tell anyone these pancakes lack gluten, dairy and most sugar. They’re fluffy, golden and delicious, and that’s all that matters. Serve them with a dash of pure maple syrup or fresh fruit. They’re sweet enough to eat all on their own.
Fluffy Gluten-Free, Dairy-Free Pancakes
It's difficult to tell these fluffy pancakes apart from their glutinous, dairy-filled brethren. They're light and delicious.
- 2 cups gluten-free flour mix
- 2 tablespoons monkfruit/erythritol
- 2 tablespoons coconut sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dairy-free milk (I use oat milk)
- 2 teaspoons vanilla
- 1 egg
- 1/4 cup melted dairy-free butter
In a large bowl, whisk together the dry ingredients.
In a separate bowl, whisk together the milk, vanilla and egg.
Slowly stir in the slightly cooled, melted dairy-free butter.
Pour the wet ingredients into the dry ingredients, and stir gently until combined.
If the batter is too thick, stir in a tablespoon of non-dairy milk.
Heat 1 teaspoon of diary-free butter in a large frying pan or griddle over low-medium heat.
Swirl the butter around the pan to coat the bottom.
Pour 1/4 cup of batter into the center of the pan.
When bubbles appear on the top, flip the pancake over. It should be golden on the bottom. Cook for another minute, move to a platter and keep warm.
Repeat for the rest of the batter.
Serve immediately with maple syrup or fruit.
Mix dry ingredients in a large bowl, and set aside.
Melt 1/4 cup of diary-free butter.
Whisk the egg, milk and vanilla together.
Slowly whisk the melted and slightly cooled dairy-free butter into the egg mixture.
Stir the wet ingredients into the dry ingredients.
The mixture will be thick, and bubbles will appear on top. Add a tablespoon of dairy-free milk if the batter is too thick.
Melt 1 tablespoon dairy-free butter in a large skillet, and pour 1/4 cup of batter into the center of the pan.
The pancake is ready to flip when bubbles appear on top.
Serve pancakes immediately with fresh fruit or maple syrup.