Fluffy Dairy and Gluten Free Pancakes
User Reviews
5
Fluffy Dairy and Gluten Free Pancakes
Description
Fluffy Dairy and Gluten Free Pancakes are made by combining gluten-free flour with baking powder and salt, then adding egg, avocado oil, and dairy-free milk. The batter is mixed to minimize lumps and allowed to rest briefly, which helps absorb the flour for better texture. Cooking in a greased non-stick pan over medium heat produces pancakes with golden edges and a tender crumb.
The recipe emphasizes careful measurement and mixing to achieve the right balance for gluten-free flour. Using a silicone mold is an option for consistent pancake size and texture. The pancakes cook until the edges turn golden before flipping, then cook for several minutes more on the other side.
Serve the pancakes with preferred toppings such as fruit, syrup, or nut butters. Leftovers keep well refrigerated up to three days, making them convenient for batch preparation and quick breakfasts.
Including xanthan gum is important if the gluten-free flour blend doesn't provide it, to help hold the batter together. Measuring flour by tapping helps avoid excess air and ensures proper quantity.
Ingredients
- 1 cup gluten-free flour 1:1
- 1 egg
- 2 tablespoons avocado oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dairy-free milk
Instructions
- In a large bowl, combine the dry ingredients and mix lightly.
- Add in the wet ingredients and mix well. Let it sit for 1 minute and then mix again making sure to get all dry areas of flour.
- Preheat a large, non-stick pan over medium and grease it with avocado oil. Portion the pancake batter into the pan in circles.
- Cook the dairy-free gluten-free pancakes until the edges are starting to turn golden, use a silicone spatula to flip them and cook for 3-4 minutes on the other side.
- Serve topped with your favorites.
Notes
- Add xanthan gum if your gluten-free flour blend lacks it to improve binding.
- Use just over an eighth teaspoon of salt to balance flavors without overpowering.
- Whisk the batter thoroughly, letting it rest for a minute before mixing again to absorb flour properly.
- Cooking pancakes slowly at moderate heat yields a golden-brown exterior.
- Store leftover pancakes in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 184mg | 8% |
| Potassium | 179mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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