Gluten and dairy free pancakes
Enjoy light and fluffy gluten and dairy-free pancakes with this easy recipe. Made with soy milk, all-purpose white wheat flour, and a hint of sweetness, these pancakes are perfect for a satisfying breakfast. Simple, delicious, and allergen-friendly—perfect for everyone!
Cook time 16 min
Prep time 20 min
Ingredients:
2 cups all-purpose white wheat flour2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 egg
1 cup soy milk
2 tbsp vegetable oil
If you are looking for a delicious breakfast option that accommodates gluten and dairy restrictions, these Gluten and Dairy-Free Pancakes are the perfect solution. With simple ingredients and clear steps, you can whip up a batch of fluffy pancakes that everyone will love, regardless of dietary needs.
Instructions:
- In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour blend, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- Whisk the dry ingredients together until they are evenly distributed.
- In a separate bowl, crack and beat the egg lightly.
- Add 1 cup of soy milk and 2 tablespoons of vegetable oil to the beaten egg.
- Stir the wet ingredients until they are well mixed.
- Create a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Using a whisk or a spatula, gently stir the mixture until just combined. The batter should be slightly lumpy; avoid over-mixing to keep the pancakes fluffy.
- Heat a non-stick griddle or a large skillet over medium heat. Lightly grease it with a small amount of vegetable oil or non-dairy cooking spray.
- Pour approximately 1/4 cup of batter onto the preheated griddle for each pancake.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm while you cook the remaining batter.
- Serve the pancakes warm with your favorite gluten-free and dairy-free toppings, such as fresh fruit, maple syrup, or dairy-free butter.
Tips:
- Substitute soy milk: If you don't have soy milk, you can use almond milk, oat milk, or any other non-dairy milk alternative.
- Check the consistency: The batter should be slightly thick but still pourable. If it's too thick, add a bit more non-dairy milk a tablespoon at a time.
- Rest the batter: Let the batter sit for a few minutes after mixing. This helps the ingredients to meld better and ensures fluffier pancakes.
- Even heating: Make sure your skillet or griddle is evenly heated before pouring the batter to ensure all pancakes cook evenly.
- Proper flipping: Wait until you see bubbles forming on the surface of the pancake before flipping it to avoid undercooking.
Your Gluten and Dairy-Free Pancakes are now ready to be enjoyed! Serve them hot with your favorite toppings like fresh fruit, maple syrup, or a dusting of powdered sugar. These pancakes prove that dietary restrictions don't have to mean sacrificing flavor or texture.
Nutrition per serving
3 ServingsCalories 400kcal
Protein 15g
Carbohydrates 77g
Fiber 2.50g
Sugar 11g
Fat 15g
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