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!

  • 17 Mar 2025
  • Cook time 16 min
  • Prep time 20 min
  • 3 Servings
  • 8 Ingredients

Gluten and dairy free pancakes

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.

Ingredients:

2 cups all-purpose white wheat flour
250g
2 tbsp sugar
30g
1 tsp baking powder
5g
1 tsp baking soda
5g
1 tsp salt
5g
1 egg
50g
1 cup soy milk
230g
2 tbsp vegetable oil
30g

Instructions:

1. Prepare Dry Ingredients:
- 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.
2. Prepare Wet Ingredients:
- 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.
3. Combine Wet and Dry Ingredients:
- 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.
4. Preheat the Griddle:
- 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.
5. Cook the Pancakes:
- 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.
6. Serve:
- 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 Facts
Serving Size200 grams
Energy
Calories 400kcal20%
Protein
Protein 15g10%
Carbohydrates
Carbohydrates 77g21%
Fiber 2.50g7%
Sugar 11g11%
Fat
Fat 15g17%
Saturated 1.60g5%
Cholesterol 70mg-
Vitamins
Vitamin A 77ug8%
Choline 80mg15%
Vitamin B1 0.31mg26%
Vitamin B2 0.14mg10%
Vitamin B3 1.51mg9%
Vitamin B6 0.12mg7%
Vitamin B9 45ug12%
Vitamin B12 0.47ug20%
Vitamin C 0.00mg0%
Vitamin E 0.35mg2%
Vitamin K 2.60ug2%
Minerals
Calcium, Ca 200mg16%
Copper, Cu 0.26mg29%
Iron, Fe 1.86mg17%
Magnesium, Mg 50mg12%
Phosphorus, P 230mg19%
Potassium, K 270mg8%
Selenium, Se 24ug43%
Sodium, Na 1330mg88%
Zinc, Zn 1.40mg13%
Water
Water 90g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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