Light, moist, fluffy Gluten Free, Dairy Free, Soy Free Pancakes. I have worked very long developing the Perfect Gluten free, Soy free, and Dairy Free Pancake Recipe. I have made many mistakes, but most importantly I have succeeded. I have found what I believe is Better than Pancakes, Pancakes…hence the title. These have less starch than most gluten free pancakes, and more of the healthy stuff, like almonds and oats. I know you will enJoy these as much as my hubby and I.
Recently, I have become more sensitive to millet so that kind of scrubbed my previous Waffle Recipe. Don’t worry I am leaving that recipe up. Although I prefer the more crispy texture of those, this mix actually works for both Waffles and Pancakes while, the previous Waffle recipe only worked for Waffles. Now I have only tried to make these into Waffles a few times and they came out pretty good. I will probably try it a couple more times, to see if it needs any adjustments. Fingers crossed! Now while I respect others who are able to dedicate themselves to Paleo, I think I would go a little nuts without having some waffles and pancakes once in a while. I honestly, don’t see how they do it. I have tried a few of the coconut based version pancakes, but no. I will just say No Thank You. Now I don’t know if I made a few not so good paleo recipes, or they actually tasted how they should. I would rather not go through that hmm…. well that uncomfortableness again. My tummy hurts just thinking about it. Yeah I said tummy, I happen to like that word and I am in my thirties.
In order for these pancakes to be light and fluffy, you need a little starch and baking powder in the mix. Otherwise they will resemble a floppy rubber disk, I know this from experience people. And if you don’t know what a floppy disk is, well then imagine a cd that is thicker, flexible and well… floppy. Oh those were the days.
The good news is Almond Flour and Oats are in there too, and according to what I have read and heard for years, both are heart healthy. These pancakes are fluffy, airy and golden with the perfect texture and moisture. They are just awesome, especially for Gluten free! You gotta try them. Don’t they just look divine? Make sure to read my Notes Sections People. They aren’t there for looks.
Better Than Pancakes, Pancakes
Gluten Free, Dairy Free, and Soy Free Pancake Recipe
Ingredients for a half batch:
- 1/2 Cup Unsweetened Almond Milk
- 1 egg
- 1 TBSP. Soyfree Earth Balance Spread or alternative
- 1 tsp. Madagascar Vanilla Extract or similar
- 1/2 tsp. Cinnamon
- 1/4 tsp. Salt
- 2 TBSP. Brown Sugar (Dark Brown Sugar works well too)
Put all the ingredients above into the blender and blend well for about 30 seconds. Then add the rest of the ingredients:
- 1/2 Cup Gluten Free Almond Flour
- 1/4 Cup Tapioca Starch
- 1/4 Cup Organic Brown Rice Flour (I make my own in my Vitamix)
- 1/4 Cup GF Harvest Gluten Free Organic Rolled Oats
- 2 tsp. Aluminum Free Baking Powder
Blend well again about another 30 seconds or so. Let sit about 5 minutes, this will allow the batter to thicken a little. I preheat my griddle here to about 325-350. I use a 1/4 measuring cup to produce 4-5 inch pancakes. This half batch makes about 5 pancakes.
Bob’s Red Mill Products tend to be made in a facility that also processes Soy and tree nuts.
Keep in mind these pancakes are not going to bubble while cooking. So I let it sit the first side for about 2 minutes. Depending on your skillet and temperature, check it like you would a regular pancake, by using your cooking spatula and just carefully lift a small edge of the pancake to see the face down side. When you have the desired color, flip and cook for another 1-2 minutes until it is done in the center. I would practice with just one pancake and time it and use it for a base time measurement for the others. Remember the longer your skillet is on, the hotter it gets. Therefore the cooking time will decrease. Also, if you are using a counter top Electric Skillet, in my experience, the side of the skillet closest to the plug is the hotter side. In this instance, I place the pancakes the farthest away from that side first(coolest side) and work my way towards the plug or hottest side last when both placing the batter and flipping. This produces a more even cooking.
Double the recipe for a full batch, which yields 10-12 pancakes.
gluten free, soy free and dairy free pancake recipe