Gluten and dairy-free pancakes stacked on a plate with fresh fruit.

Gluten and Dairy-Free Pancakes

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INTRODUCTION

Pancakes are a classic breakfast favorite that many people enjoy. They are light, fluffy, and can be topped with various delicious ingredients. However, for those who follow a gluten-free or dairy-free diet, finding the perfect pancake recipe can be a challenge. Luckily, gluten and dairy-free pancakes are not only easy to make but also taste amazing. In this article, we will explore why you will love this recipe, how to make these pancakes step by step, and some helpful tips and variations.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love gluten and dairy-free pancakes. First, they are simple to make using just a few basic ingredients. You won’t need to spend hours in the kitchen, making them perfect for breakfast or brunch. Second, they are light and fluffy, just like traditional pancakes. You can enjoy them with your favorite toppings, making them customizable to everyone’s tastes. Lastly, they are suitable for various dietary needs, allowing everyone to enjoy a delicious stack of pancakes without worrying about gluten or dairy.

HOW TO MAKE Gluten and Dairy-Free Pancakes

Making gluten and dairy-free pancakes is an enjoyable experience. The process is straightforward, and the result is always satisfying. Here is a simple guide to help you create your pancake masterpiece.

EQUIPMENT NEEDED

To make gluten and dairy-free pancakes, you will need the following equipment:

  1. Mixing bowl
  2. Whisk
  3. Non-stick frying pan
  4. Ladle or measuring cup
  5. Spatula
  6. Serving plates

Ingredients You’ll Need

To create these delicious pancakes, gather the following ingredients:

  • 100g gluten-free flour
  • 1 1/2 tsp caster sugar
  • 1 British Blacktail Free Range Medium Egg, beaten
  • 75ml unsweetened almond milk
  • Vegetable oil spray
  • 100g raspberries
  • 100g blueberries
  • 3 tbsp maple syrup (approx. 2-3 tbsp)
  • 1/2 tbsp icing sugar (optional)

STEP-BY-STEP INSTRUCTIONS

  1. In a bowl, mix the gluten-free flour and caster sugar.
  2. Add the beaten egg and almond milk slowly, whisking until smooth.
  3. Heat a non-stick frying pan and spray with vegetable oil.
  4. Pour a ladle of batter into the pan, cooking until bubbles form on the surface. Flip the pancake and cook until golden brown.
  5. Serve warm topped with fresh berries, maple syrup, and a dusting of icing sugar if desired.

Gluten and Dairy-Free Pancakes this Recipe

HOW TO SERVE Gluten and Dairy-Free Pancakes

Serving gluten and dairy-free pancakes is simple. Stack a few pancakes on a plate and add toppings of your choice. Fresh fruits like berries, bananas, or even sliced peaches pair perfectly with these pancakes. Drizzle with maple syrup or honey for added sweetness. If you want a little extra sweetness, a dusting of icing sugar can also be a delightful touch.

STORAGE & FREEZING : Gluten and Dairy-Free Pancakes

If you have leftover pancakes, storing them is easy. Allow the pancakes to cool completely before placing them in an airtight container. They can be kept in the refrigerator for about 2-3 days. If you want to keep them longer, consider freezing them. Place parchment paper between each pancake to prevent them from sticking together. They should last in the freezer for up to a month. When ready to eat, simply reheat in a toaster or microwave until warmed through.

SERVING SUGGESTIONS

There are many ways to enjoy gluten and dairy-free pancakes. Here are some suggestions:

  • Top with a dollop of dairy-free yogurt and sprinkle with nuts for added texture.
  • Spread some nut butter, such as almond or peanut butter, for a rich flavor.
  • Add a scoop of dairy-free ice cream for a delightful dessert-style breakfast.
  • Serve with a side of crispy turkey bacon or sausage for a hearty meal.

VARIATIONS

If you want to switch things up, here are some variations you can try with your gluten and dairy-free pancakes:

  • Chocolate Chip Pancakes: Stir in dairy-free chocolate chips to the batter for a sweet treat.
  • Banana Pancakes: Mash a ripe banana and mix it into the batter for a fruity flavor.
  • Lemon Poppy Seed Pancakes: Add lemon zest and poppy seeds for a refreshing twist.
  • Savory Pancakes: Mix in sautéed vegetables like spinach, zucchini, or mushrooms for a savory version.

Gluten and Dairy-Free Pancakes

FAQs

  1. Can I use a different type of milk?

    • Yes, you can use other non-dairy milk alternatives like soy milk or oat milk. Just make sure it’s unsweetened if you want to control the sugar content.

  2. What can I use instead of eggs?

    • For an egg replacement, you can use a flaxseed egg. To make one, mix 1 tbsp of ground flaxseed with 2.5 tbsp of water and let it sit for a few minutes until it thickens.

  3. How do I know when to flip the pancakes?

    • You should flip the pancakes when you see bubbles starting to form on the surface and the edges look slightly set.

  4. Can I make the batter ahead of time?

    • Yes, you can make the batter in advance. Store it in the refrigerator for up to 24 hours before cooking.

MAKE-AHEAD TIPS FOR Gluten and Dairy-Free Pancakes

If you want to save time in the morning, you can prepare the dry ingredients ahead of time. Mix the gluten-free flour, caster sugar, and any additional dry ingredients in a bowl and store them in an airtight container. When you are ready to cook, just add the wet ingredients and prepare your pancakes according to the instructions. This will make the cooking process quicker and easier, allowing you to enjoy breakfast without much hassle.

In conclusion, gluten and dairy-free pancakes are a delightful and versatile breakfast option that everyone can enjoy. The simple recipe allows for creativity with toppings and variations, making it a wonderful addition to your cooking repertoire. Don’t hesitate to give these pancakes a try; you might find yourself reaching for this recipe time and time again!

Gluten and Dairy-Free Pancakes

Light and fluffy gluten and dairy-free pancakes that are easy to make and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 100 g gluten-free flour
  • 1.5 tsp caster sugar
  • 1 unit British Blacktail Free Range Medium Egg, beaten
  • 75 ml unsweetened almond milk
  • 1 spray Vegetable oil spray for cooking
Toppings
  • 100 g raspberries fresh
  • 100 g blueberries fresh
  • 3 tbsp maple syrup approx. 2-3 tbsp based on preference
  • 0.5 tbsp icing sugar optional for dusting

Method
 

Preparation
  1. In a bowl, mix the gluten-free flour and caster sugar.
  2. Add the beaten egg and almond milk slowly, whisking until smooth.
Cooking
  1. Heat a non-stick frying pan and spray with vegetable oil.
  2. Pour a ladle of batter into the pan, cooking until bubbles form on the surface.
  3. Flip the pancake and cook until golden brown.
  4. Serve warm topped with fresh berries, maple syrup, and a dusting of icing sugar if desired.

Notes

Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days or frozen for up to a month. Reheat in a toaster or microwave.

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