Best 6 Dairy Free Gluten Free Pancakes Flapjacks Recipes

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Seeking a delectable breakfast option that caters to both dairy-free and gluten-free dietary preferences? Look no further! In this article, we'll embark on a culinary journey to discover the secrets behind creating scrumptious dairy-free, gluten-free pancakes and flapjacks. Whether you're a seasoned pancake enthusiast or a novice cook seeking healthier alternatives, we'll guide you through the essential ingredients, simple techniques, and creative variations that will elevate your breakfast game to new heights. From classic buttermilk substitutes to innovative gluten-free flours, we'll unveil the secrets to achieving fluffy, golden pancakes that will tantalize your taste buds and nourish your body. So, get ready to whip up a delightful batch of dairy-free, gluten-free pancakes that will start your day off right!

Check out the recipes below so you can choose the best recipe for yourself!

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}



Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option} image

An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!

Provided by Audrey from Mama Knows Gluten Free

Categories     Breakfast

Time 15m

Number Of Ingredients 9

2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 egg egg (Vegan option use Bob's Red Mill gluten-free egg replacer)
1 teaspoon pure vanilla extract
1 cup all-purpose gluten-free flour
1/4 teaspoon xanthan gum ((leave out if your flour blend already has it))
1 tablespoon gluten-free baking powder
1/4 teaspoons salt
3/4 cup milk (dairy-free/Vegan use almond, cashew, or coconut milk)

Steps:

  • In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
  • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
  • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
  • Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
  • Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
  • Top with butter, syrup or favorite topping. Enjoy!
  • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Nutrition Facts : ServingSize 1 pancake, Calories 151 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 129 mg, Fiber 1 g, Sugar 4 g

FLUFFY GLUTEN-FREE PANCAKES (DAIRY-FREE)



Fluffy Gluten-Free Pancakes (Dairy-Free) image

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

2 eggs, beaten
3 tablespoons sugar
2 tablespoons sunflower oil, plus more for greasing the skillet
1 1/2 teaspoons vanilla extract
1 1/2 cups gluten-free all-purpose flour
1/2 teaspoon xanthan gum (leave out if your gluten-free flour blend has it)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 cup unsweetened almond milk, or more if required
Fresh fruit, for serving
Maple syrup, for serving

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

GLUTEN-FREE AND LACTOSE-FREE PANCAKES



Gluten-Free and Lactose-Free Pancakes image

These gluten-free and lactose-free pancakes are light, fluffy, and delicious. Perfect for breakfast or dessert.

Provided by SheCooks

Categories     Pancakes

Time 34m

Yield 2

Number Of Ingredients 7

1 cup self-rising gluten-free flour
2 tablespoons white sugar
1 pinch ground cinnamon
3 large eggs
1 teaspoon vanilla extract
1 cup lactose-free milk
1 tablespoon coconut oil

Steps:

  • Sift flour into a large bowl; mix in sugar and ground cinnamon. Stir in eggs and vanilla extract until well combined. Stir in milk gradually until batter is well combined and has the right consistency, not too runny and not too thick. Check consistency by filling a spoon with batter and tipping it to the side. Count the seconds it takes to fall back into the bowl; batter is ready when it takes about 4 seconds and leaves a small coating on the spoon.
  • Rest mixture for 15 to 20 minutes to even out and thicken.
  • Melt 1 1/2 teaspoons coconut oil in a skillet over medium heat. Remove from heat and pour 1/6 of the batter into the skillet, moving the skillet in circular motion so batter spreads out in an even circle. Return skillet to the heat.
  • Cook pancake until bubbles start to form in the batter and the edges look dry, 2 to 3 minutes. Flip pancake using a spatula and continue to cook on the other side until pancake is lightly browned, about 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 69.5 g, Cholesterol 283.9 mg, Fat 18 g, Fiber 7.1 g, Protein 20.3 g, SaturatedFat 9.4 g, Sodium 167.4 mg, Sugar 21.5 g

COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES



Colleen's Gluten-Free, Dairy-Free Pancakes image

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

1 cup gluten-free all-purpose baking mix (such as Cloud 9 Specialty Bakery™)
¼ cup cornstarch
1 tablespoon white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup almond milk (such as Silk®)
2 large eggs
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon lemon juice
coconut oil no-stick cooking spray

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

DAIRY-FREE, GLUTEN-FREE PANCAKES (FLAPJACKS)



Dairy-Free, Gluten-Free Pancakes (Flapjacks) image

This is my version of the traditional flapjack for North America for people with diet restrictions. Don't be fooled though, this breakfast staple tastes great and will satisfy just about anyone.

Provided by Elanas Pantry

Categories     Breakfast

Time 15m

Yield 12 flapjacks, 4-6 serving(s)

Number Of Ingredients 8

2 eggs
1/4 cup agave nectar
1 tablespoon vanilla extract
1/2 cup water
1 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
grapeseed oil, for sauteing

Steps:

  • In a blender, combine eggs, agave, vanilla and water and blend on high until smooth.
  • Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
  • Warm grapeseed oil in a large skillet over medium heat.
  • Pour pancake batter onto skillet.
  • Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
  • Remove from heat to a plate.
  • Repeat process with remaining batter, adding more oil to skillet as needed.

Nutrition Facts : Calories 45.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 484.7, Carbohydrate 0.6, Sugar 0.5, Protein 3.1

GLUTEN FREE DAIRY FREE PANCAKES



Gluten Free Dairy Free Pancakes image

My granddaughters love pancakes and I have been at a loss for a recipe for them that they like but I can eat too, so today I tried something new. I used recipe #294223 Gluten Free Dairy Free Muffin Mix flour mixture which is one I always keep in my cupboard. Made some adjustments from the muffin mix and came up with the following that the grandkids loved and didn't even know the difference. Now we can all have our Sunday morning favorite again. I don't think ricemilk would work very well in this recipe though.

Provided by Chirie

Categories     Breakfast

Time 30m

Yield 12 pancakes, 4-6 serving(s)

Number Of Ingredients 6

2 cups gluten-free flour
1 teaspoon baking powder
4 eggs, well beaten
5 tablespoons olive oil (I used extra light )
1 teaspoon pure vanilla extract
1 1/2 cups non-dairy milk substitute (I used Living Harvest Hempure vanilla flavour )

Steps:

  • Combine 2 cups flour mixture and 1 tsp.baking powder in large bowl and mix with wire whisk.
  • Beat 4 eggs in separate large bowl and add 5 tablespoons olive oil,1 tsp.vanilla and 1+1/2 cup milk substitute and mix well with whire whisk.
  • Add wet mixture to dry mixture and mix well with wire whisk.
  • Drop 1/4 cup measure of batter onto hot lightly greased griddle and cook till bubbles form,approx. 1+1/2 minute. Flip and continue cooking approx 1 to 1+1/2 minute more.
  • Keep warm on warmed plate in 200 degree F oven till all cooked.
  • Serve and enjoy.

Nutrition Facts : Calories 224.3, Fat 21.6, SaturatedFat 3.9, Cholesterol 186, Sodium 162.2, Carbohydrate 0.8, Sugar 0.3, Protein 6.3

Tips for Making Dairy-Free, Gluten-Free Pancakes:

  • Use a variety of gluten-free flours for a more complex flavor and texture. Some good options include oat flour, almond flour, buckwheat flour, and coconut flour.
  • If you don't have any gluten-free flour on hand, you can make your own by grinding oats or almonds in a food processor until they reach a fine consistency.
  • Be sure to use a dairy-free milk, such as almond milk, soy milk, or coconut milk. You can also use water, but the pancakes may be less flavorful.
  • Add a natural sweetener, such as maple syrup or honey, to taste. You can also use a sugar substitute, if desired.
  • For a fluffy pancake, whip the egg whites separately until stiff peaks form and then fold them into the batter.
  • Cook the pancakes over medium heat on a lightly greased skillet. Flip the pancakes when bubbles form around the edges and the underside is golden brown.
  • Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Making delicious dairy-free, gluten-free pancakes is easy when you follow these simple tips. With a little creativity and experimentation, you can create a variety of pancakes that everyone will enjoy.

So next time you're craving a stack of fluffy pancakes, give this recipe a try. You won't be disappointed!

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