1. Food

Dairy-Free Gluten-Free Pancakes

User Rating 4 Star Rating (1 Review)

By

Dairy-Free Gluten-Free Pancakes

Dairy-Free Gluten-Free Pancakes.

© 2011 Ashley Skabar, licensed to About.com, Inc.

I will be the first to admit that I love gluten, so when I say that these dairy-free and gluten-free pancakes actually taste like pancakes, I mean it! Feel free to experiment with different gluten-free flour combinations (it's how I came up with these in the first place!) as well as different combinations of dried fruits, spices, nuts, and even dairy-free gluten-free chocolate chips.

As with any recipe for alternative diets, make sure to read labels to ensure that no ingredients contain dairy-derived ingredients or gluten.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 4-6

Ingredients:

  • 2 cups soy milk, almond milk, or other dairy-free milk alternative (make sure that your brand is also gluten-free)
  • 2 T. lemon juice
  • 3/4 cup rice flour
  • 1/3 cup potato starch
  • 1/4 cup oat flour
  • 3 T. tapioca flour
  • 1 T. white granulated sugar
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 t. xanthan gum
  • 2 large eggs, lightly beaten
  • 3 T. canola oil
  • 1 cup dried cranberries or other dried fruits
  • Pure maple syrup, for serving

Preparation:

1. In a small bowl or measuring cup, whisk together the dairy-free milk alternative with the lemon juice until well combined. Let the mixture rest for 5 minutes at room temperature or until slightly thickened.

2. In a medium-sized mixing bowl, sift together the rice flour, potato starch, oat flour, tapioca flour, sugar, baking powder, baking soda, salt, and xanthan gum until well mixed. Create a well in the center of the mixture. Add the eggs, canola oil, and soy milk mixture to the well, stirring until the batter is well-mixed but still contains a few lumps. Fold in the dried cranberries until evenly distributed.

3. Oil a large skillet or griddle and heat over medium-high heat. Add the batter to the pan, about 1/4 cup at a time, and cook, untouched, until bubbles begin to break on the surface. Flip the pancake and cook until the other side is golden brown. Transfer the pancake to a plate and repeat with the remaining batter until all has been used. Serve pancakes immediately with maple syrup.

Cook's Note:

    Although pancakes seem very simple to prepare (and are simple to prepare, for the most part), there are several helpful tips that will help you make the best pancakes possible everytime:
  • 1. Do not overmix your batter. It should not be silky-smooth, but rather, a little lumpy.
  • 2. Make sure that your stove is set to the proper temperature. If your pancakes are browning too quickly on the outside but remain undercooked on the inside, stove is too hot. If your pancakes are cooking all the way through without browning evenly on the outside, your stove is too cool.
  • 3. Do not over-grease or under-grease your pan. (If your pancakes stick to the pan, they will fall apart during flipping, but no one likes an oily pancake, either!)

User Reviews

Reviews for this section have been closed.

 4 out of 5
Awesome!, Member jenooni

Hubby made these for us this morning and they were well worth the effort. I am a lover of pancakes, and since my DD is now gluten and dairy free I am SO glad to have found this recipe! They were very moist. We added banana and cranberries.

0 out of 0 people found this helpful.

  1. About.com
  2. Food
  3. Dairy Free Cooking
  4. Breakfast & Brunch
  5. Pancakes & Waffles
  6. Dairy-Free Gluten-Free Pancakes - Dairy-Free Gluten-Free Pancakes Recipe

©2014 About.com. All rights reserved.