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Fluffy Gluten-Free Pancakes (Dairy-Free)


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4.4 from 5 reviews

Description

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.


Ingredients

Units Scale

Instructions

  1. Whisk Eggs, Sugar, Oil and Vanilla: In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until you get a light and pale yellow mixture.
  2. Add Dry Ingredients: 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. 
  3. Add Milk: 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. 
  4. Cook Pancakes: 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.
  5. Repeat: Repeat until all the pancake batter is used. 
  6. Serve and Enjoy: Serve the pancakes with fresh fruit and a generous drizzle of maple syrup.

Notes

Eggs: The eggs act as a binder to bind the ingredients together, as well as help the pancakes to rise better. I personally have not tried this without eggs so I don’t know how it will turn out, but if you are allergic to eggs, you could try using aquafaba or an egg-replacer.

Sugar: I used granulated white sugar in this recipe, but you can also use brown sugar if you prefer. If you are diabetic of insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index).

Sunflower Oil: I like using sunflower oil because I almost always have a bottle of it in my kitchen. You can also use other neutral-flavored vegetable oils if you prefer. Alternatively, if you are not lactose-intolerant, you can also use equal quantities of melted better.

Vanilla: I like adding vanilla extract to add extra flavor, but you can leave it out if you prefer not to add it (or if you don’t have it on hand).

Gluten-Free All-Purpose Flour: I recommend using a good-quality all-purpose gluten-free flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch or potato starch) to ensure a lighter and fluffier texture. I do NOT recommend using gluten-free flour blends that include heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum acts as a replacement for gluten in gluten-free flours and helps the ingredients to bind together better. If your gluten-free flour blend does not already include xanthan gum, make sure you add it in.

Baking Powder: In this recipe, baking powder is required to make the batter rise and is the secret to making the pancakes fluffy. I highly recommend that you use baking powder to get the perfect fluffy texture. If you are Celiac or gluten-intolerant, make sure you use gluten-free baking powder.

Almond Milk: I like to use my easy 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, soy milk, rice milk, coconut milk or sunflower seed milk if you prefer. Alternatively, if you are not lactose-intolerant, you may also use normal dairy milk.

Maple Syrup: I love drizzling pancakes in maple syrup for the perfect Sunday morning feel. However, you can also use honey or agave nectar if you prefer.

Testing the Batter: When making pancakes, I like to test out the batter by making a first pancake and checking if the texture is to my liking. If the batter is too thick for your liking, simply add 1 or 2 extra tablespoons of milk and mix well. If the batter is too liquid (resulting in thin pancakes), add 1 or 2 tablespoons of gluten-free all-purpose flour until the batter results in thicker pancakes. 

Skillet vs. Griddle: If you own a pancake griddle which allows you to cook more than one pancake at a time, I highly recommend it so you can cook the pancakes faster. If not, simply cook them one pancake at a time in a non-stick skillet like I did (it’ll take a little longer, but these pancakes are totally worth it!)

Optional Mix-In Ideas: Since this is a basic gluten-free pancake recipe, you can add in some fun ingredients such as fresh blueberries, banana puree, chocolate chips, ground cinnamon or cacao powder! Go play around and have fun with these if you like!

Storing/Freezing the Pancakes: The pancakes not only taste great freshly made, they still taste great after being frozen and reheated in the microwave (how’s that for awesome?). Simply make sure to allow the pancakes to fully cool before separating the pancakes with parchment paper and storing them in a ziplock bag or airtight container. The pancakes will keep in the refrigerator for a few days, or can be frozen for up to 3 months. When ready to eat the pancakes, simply reheat them up in the microwave for a couple of minutes. 

Adapted from: Mama Knows Gluten Free

This recipe was originally published in June 2020, but has since been republished to include ingredient photos, step-by-step instructions, as well as better ingredient notes and substitutions. 

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American