Gluten/Dairy Free Fluffy Pancakes
My granddaughter asked for chocolate chip
pancakes for breakfast. Being a grandmother,
I want to make the most super pancakes, that
she’ll remember forever!
I said to her father, we only do gluten free
and dairy free these days. He looked puzzled,
but he figured he’d go along with it.
Well, was he surprised! He said, “To be honest,
when you said gluten-free, I thought eeew.
These are better than the best regular
pancakes!”
Best Fluffy Pancakes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings: 12 Fluffy pancakes
Calories: 156 kcal
Author: Karina – Cafe Delites
Ingredients
2 cups gluten free oat Flour flour
1-1/2 tsp. xanthan gum
1/4 cup Raw or coconut Sugar
4 tsp. baking powder
1/2 tsp. salt
1-2/3 cup any dairy-free milk
1-1/2 Tbsp vinegar or lemon juice
allow to sit for 5-10 minutes
1/4 cup coconut oil or butter, melted
2 tsp. pure vanilla or almond extract
1 large egg
OPTIONAL:
1 Teaspoon Cinnamon
½ cup chocolate chips, dried fruit, raisins,
snipped dates, or blueberries.
Instructions
Combine together the flour, sugar (or sweetener),
baking powder and salt in a large-sized bowl.
Make a well in the center and add the milk, slightly
cooled melted oil or butter, vanilla and egg. Use a
wire whisk to blend the wet ingredients together first
before slowly folding them into the dry ingredients.
Then lightly whisk everything together until smooth
(there may be a couple of lumps but that’s okay).
Set the batter aside and allow to rest while heating
up your pan or griddle.
(The batter will be thick and creamy in consistency.
If you find the batter too thick — If it doesn’t pour off
the ladle or out of the measuring cup smoothly, fold
through a couple tablespoons of extra milk into the
batter).
Heat a nonstick pan or griddle over low-medium heat
and wipe over with a little butter to lightly grease pan.
Pour ¼ cup of batter onto the pan and spread out gently
into a round shape with the back of your ladle or measuring
cup.
When the underside is golden and bubbles begin to appear
on the surface, flip with a spatula and cook until golden.
Repeat with remaining batter.
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