Gluten-Free Pancakes
These fluffy gluten-free buttermilk pancakes are packed with protein and fiber that actually make you feel like you ate a well-balanced breakfast. You would never guess they were gluten-free and dairy-free because the texture and taste are just like a classic buttermilk pancake. I have even included a vegan option.
Ingredients
Dairy-free buttermilk
- 3/4 cup dairy-free milk I used 1/2 cup canned coconut milk with 1/4 cup water
- 2 Tbsp apple cider vinegar
Dry ingredients
- 1 cup Bob's Redmill 1-to-1 GF baking flour*
- 2 Tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground golden flax (optional)
- 3 Tbsp collagen peptides (optional)(omit if vegan)
Wet ingredients
- 1 egg (omit if vegan)
- 2 Tbsp coconut oil, ghee, or butter melted and cooled
- 1 tsp vanilla extract
Optional add-ins
- chocolate chips
- blueberries
- diced strawberries
- 1 mashed banana
- 1/4 cup pumpkin puree
Instructions
- Add apple cider vinegar to dairy-free milk and set aside for 5 minutes
- Mix together all dry ingredients
- Add wet ingredients to buttermilk mixture then slowly pour into dry mix
- If the batter is too thick to pour you may add 1-2TBSP of additional dairy-free milk
- Mix in any optional add-ins or leave plain
- Heat skillet over medium heat
- Melt 1/2 tsp of oil or butter and add pancake batter by 1/4 cup.
- Cook about 2 minutes on each side until golden and crisp on the outside. Adjust heat as needed. Makes about 7 small pancakes.
Notes
- If vegan, omit collagen peptides and 1Tbsp of flax from dry ingredients. Replace egg with a "flax egg" and choose coconut oil over butter.
- To make a flax egg combine 1Tbsp of ground flax with 2.5 Tbsp of water and set aside to thicken. (results may not be as fluffy)
- I have only tested this recipe with Bob's Redmill GF 1-to-1 baking flour. I can not guarantee the same results with other flours.