Best Crispy Fluffy Gluten-Free Dairy-Free Pancakes

The best gluten-free pancakes that are fluffy on the inside and crisp on the outside.

Total Time

15min

0.0

0 Ratings

Author: Pretty Delicious Life

Servings:

Ingredients

•

1 1/3 cups

Gluten-Free All-Purpose Flour

•

1 tsp

Baking Powder

•

1/2 tsp

Baking Soda

•

1/2 tsp

Salt

•

1 tsp

Simply Organic Cinnamon, Ground

•

Farmhouse Eggs® Large Brown Eggs

•

1/2 cup

Oat Milk

or any Non-Dairy Milk of choice

•

1 Tbsp

Pure Maple Syrup

•

1 Tbsp

Distilled White Vinegar

Cooking Instructions

Preheat the oven to 250 degrees F (120 degrees C) and set a small cookie sheet in the oven.

In a medium mixing bowl, combine Gluten-Free All-Purpose Flour (1 1/3 cups) , Baking Soda (1/2 tsp) , Baking Powder (1 tsp) , Salt (1/2 tsp) , and Simply Organic Cinnamon, Ground (1 tsp) . Whisk together with a fork or whisk to fully combine.

In a separate small bowl, add Oat Milk (1/2 cup) and Distilled White Vinegar (1 Tbsp) , allowing to sit up to five minutes.

Meanwhile, in a large mixing bowl, beat Farmhouse Eggs® Large Brown Eggs (2) with Pure Maple Syrup (1 Tbsp) . After five minutes, whisk in milk and vinegar mixture into the bowl of eggs and syrup.

Gradually add dry ingredients to the wet ingredients in 1/2 cup increments, whisking to combine.

Once ingredients are fully combined and you have whisked away any clumps of flour, heat a greased skillet on the stovetop.

Using a 1/4 cup measuring cup, ladle the batter into the hot skillet. Once pancake batter begins to bubble, flip it using a spatula. Cook approximately 2-3 minutes on each side or until golden brown.

Place the cooked pancake onto the baking sheet in the oven to keep warm while you repeat the process with the remaining batter.

Author's Notes

You can also use this gluten-free dairy-free pancake recipe to make gluten-free waffles.

Nutrition Per Serving

CALORIES

211

FAT

0.6 g

PROTEIN

3.0 g

CARBS

47.4 g