Real-Deal Gluten Free (and Dairy Free) Pancakes

Gluten-free baking.  It is the bane of my existence.  Yet, it is a necessity because a huge percentage of kids on the spectrum are gluten (and dairy) intolerant.  An interesting conundrum, as they love them some carbs.  The gluten-free baked goods/mixes in the stores are loaded with junk preservatives, rancid oils, or you end up swapping one bad grain for another…and let’s not even get into the expense.  So.  I make everything I can from scratch.  Anything I put out here will be tried and true…so bake confidently.  Trying to find decent recipes that aren’t grainy or sandy, hard to swallow, dense as all hell, or falling apart, has been wasteful and frustrating.  I have gleaned a good bit of understanding through the trial and errors of them though.  I’ve figured out ways to make nut flours and alternative gluten-free grains work together to reduce some of the unfavorable attributes that gluten-free baked goods have a reputation for.   Enter my gluten-free pancake recipe.   It took me several tries to finally come up with something I felt was honestly, as good as the real thing.  I really like these. I hope you do too!

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Real-Deal Gluten Free (and Dairy Free) Pancakes
Print Recipe
Seriously good, gluten-free and dairy-free pancakes...that actually taste like a real pancake, instead of cardboard. SCORE!
Servings Prep Time
10-12 pancakes 10 minutes
Cook Time
1-2 minutes per side
Servings Prep Time
10-12 pancakes 10 minutes
Cook Time
1-2 minutes per side
Real-Deal Gluten Free (and Dairy Free) Pancakes
Print Recipe
Seriously good, gluten-free and dairy-free pancakes...that actually taste like a real pancake, instead of cardboard. SCORE!
Servings Prep Time
10-12 pancakes 10 minutes
Cook Time
1-2 minutes per side
Servings Prep Time
10-12 pancakes 10 minutes
Cook Time
1-2 minutes per side
Ingredients
Servings:
Instructions
  1. Measure all of your dry ingredients into a (glass, ceramic or stainless steel) bowl. Whisk them together until well combined.
  2. *Making the diluted coconut milk.* You will need your can of coconut milk and about 1 and 3/4 quart of filtered water. Pour the contents of the canned coconut milk into a pitcher or large bowl. It will have a thick creamy substance on top and a gelatinous liquid underneath, this is normal. Measure and pour the filtered water into your pitcher. Whisk vigorously (again stick blenders are awesome for this if you have one) to combine. Use one cup or so of the "milk" in the pancake recipe and save the rest for another batch or to use in any future dairy-free cooking or with cereal. It will separate a bit in your fridge, just shake it up before using. It should last in your fridge about a week or so. It's hard to say because ours goes pretty quickly here. =)
  3. Measure your other wet ingredients into another bowl (glass, ceramic, stainless steel). You will need to melt your coconut oil briefly to get it to a liquid state before adding to your wet mix. Whisk wet ingredients until well-combined.
  4. Turn your stove-top burner to medium-high heat. Stove temps vary brand to brand, style to style, so the setting for the heat may as well, adjust as needed. It needs to be a hot skillet, not smoking but sizzling. I have found the slightly higher temp helps the pancakes rise and become more fluffy.
  5. Add the dry ingredients to the wet. Whisk or mix with a stick blender until well-incorporated. You want your batter to be the viscosity of a cake batter, thick but pour-able. If you need to add a bit more coconut milk to get it to the right consistency, go right ahead, if you add too much mix equal parts of rice and almond flour to thicken it back up a bit. It's not an exact science (I eyeball a lot when I cook).
  6. Drop a small dab of coconut oil onto your skillet and spread it around (I usually use a paper towel to spread the oil around the pan, too much oil will crisp the pancake). Pour the pancakes. They should begin to bubble right away (that's how you know the heat is right). It will only take about 30-60 seconds to get a nice golden brown side, flip and repeat. That's it! Now grab some gluten-free organic maple syrup and enjoy!!
  7. If you have any questions, need to troubleshoot etc, drop me a line in the comments section and I'll get back to you as soon as I can. =)
Recipe Notes

Substitutions:

1/8 cup of raw/organic honey instead of palm sugar.

1/8 cup of organic (real) maple syrup instead of palm sugar.

1 cup of almond milk (or any nut milk) instead of coconut milk.

1 tbsp of grass-fed ghee instead of coconut oil.

Variations:

Add some nuts, soy free/dairy free chocolate chips (Enjoy Life), cinnamon, nutmeg, mashed banana (you'll have to adjust your milk ratio) or other fruits to change up the flavors.  Have fun with it!

 

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