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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Wet ingredients 1 egg (omit if vegan) 2 Tbsp coconut oil, ghee, or butter melted and cooled 1 tsp vanilla extract
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.
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.
Keyword dairy-free, gluten-free