Best Pancake Mix Gluten Dairy Free Recipes

GLUTEN-FREE PANCAKES

Steps:

• Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
• Add the wet ingredients to your mixing bowl and stir just until combined.
• Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
• Cook for 2-3 minutes, or until bubbles form around the edges.
• Flip and continue to cook until cooked through.
• Serve hot.
• This recipe can be doubled, or tripled.

GLUTEN FREE PANCAKE MIX

Steps:

• Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
• To make pancakes (according to the amounts as original recipe is written // adjust if altering batch size), whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
• Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
• Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
• Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}

Steps:

• In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
• Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
• Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
• Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
• Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
• Top with butter, syrup or favorite topping. Enjoy!
• These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

FLUFFY GLUTEN-FREE PANCAKES

Steps:

• Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
• Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
• Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PANCAKE MIX - GLUTEN, DAIRY FREE

Steps:

• Combine ingredients for gluten free flour mix that is in the description above. (This can be used to replace wheat flour in many other recipes).
• To make pancake mix: Combine all ingredients and mix well. Store in airtight container on pantry shelf. Makes four batches of pancakes.
• To make pancakes, beat together two eggs, one cup of dairy free liquid, and two tablespoons of oil.
• Place 1 1/3 cup of the dry mix in a bowl.
• Add the egg mixture and beat until smooth.
• Drop spoonfuls of the batter onto a hot greased griddle and cook until top has bubbles and th bottom is browned. Flip and brown the other side.
• Makes four batches of ten four-inch pancakes.

AMAZING ALMOND FLOUR PANCAKES (GLUTEN-FREE AND PALEO-FRIENDLY)

Steps:

• Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
• Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
• Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

GLUTEN FREE DAIRY FREE PANCAKES

Steps:

• Combine 2 cups flour mixture and 1 tsp.baking powder in large bowl and mix with wire whisk.
• Beat 4 eggs in separate large bowl and add 5 tablespoons olive oil,1 tsp.vanilla and 1+1/2 cup milk substitute and mix well with whire whisk.
• Add wet mixture to dry mixture and mix well with wire whisk.
• Drop 1/4 cup measure of batter onto hot lightly greased griddle and cook till bubbles form,approx. 1+1/2 minute. Flip and continue cooking approx 1 to 1+1/2 minute more.
• Keep warm on warmed plate in 200 degree F oven till all cooked.
• Serve and enjoy.