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
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
COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES
Gluten-free, dairy-free pancakes. I created this recipe based on my old wheat-based one.
Provided by Collen Little
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
- Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and 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 136.7 calories, Carbohydrate 19.2 g, Cholesterol 46.5 mg, Fat 5.5 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 256.2 mg, Sugar 3.3 g
EXTRA FLUFFY GLUTEN AND DAIRY-FREE PANCAKES
This recipe involves 2 store-bought flour mixtures and a starch to make the perfect flour combination. Instead of beating in the whole egg, the yolk is separated from the white, and the white beaten until stiff peaks form. All of this is folded in to make a tender and fluffy pancake. You'll never remember the gluten-filled version after you taste a bite. :)
Provided by kITCHINcook
Categories Breakfast
Time 20m
Yield 7-9 pancakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sift the 2 flours, starch, salt and baking powder into a large mixing bowl. For extra light, fluffy pancakes, sift 2-3 times. Whisk in the sugar. Using the whisk, mix the flours together really well to ensure that everything is combined.
- Break the egg, separating the white into a medium mixing bowl. Put the yolk into a small serving bowl and beat it with a fork until just lightly beaten.
- Add the egg YOLK, oil, milk and vanilla to the dry (flour) mixture and whisk all together. More milk may be added if you prefer the consistency to be thinner. Refrigerate the whole mixture in the bowl while you prepare the white.
- Using a hand mixer, beat the egg white until stiff peaks form- about 2-3 minutes.
- Preheat a lightly greased griddle to 350 Degrees F, or a pan to medium high heat.
- Bring out the refrigerated pancake batter, gently stir in the fluffy egg white and then give it a few gentle whisks.
- Pour pancake batter onto hot griddle using a ladle. Let them cook on one side for 2-4 minutes, or until bubbly throughout. Flip and continue to cook for 2 more minutes.
- Serve with Organic Maple syrup or another syrup of your choice.
Nutrition Facts : Calories 120.3, Fat 3.3, SaturatedFat 0.5, Cholesterol 31, Sodium 170.1, Carbohydrate 18.8, Fiber 0.6, Sugar 2.3, Protein 3.2
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