INTRODUCTION
Pancakes are a fantastic breakfast choice. They are soft, fluffy, and can be enjoyed in many different ways. If you are looking for a delicious breakfast treat that does not include gluten and dairy, this gluten and dairy-free pancake recipe is perfect for you. They are easy to make and can be flavored with a variety of fruits or toppings. Whether you enjoy them for breakfast, brunch, or a special occasion, these pancakes will please everyone.
WHY YOU WILL LOVE THIS RECIPE
These gluten and dairy-free pancakes are not just accommodating for those with dietary restrictions; they are genuinely delightful! The use of gluten-free flour allows for a fluffy texture, while almond milk keeps them moist without dairy. The addition of fresh fruits like raspberries and blueberries adds sweetness and flavor to each bite. Drizzling maple syrup on top enhances the taste, making them incredibly satisfying. Plus, they are quick to whip up and can easily be made on a busy morning.
HOW TO MAKE Gluten and Dairy-Free Pancakes
Making these gluten and dairy-free pancakes is simple and straightforward. You will need just a few ingredients and some basic kitchen tools. Follow this recipe to create light, fluffy pancakes that are perfect for everyone.
EQUIPMENT NEEDED
- Mixing bowl
- Whisk
- Non-stick frying pan
- Spatula
- Measuring cups and spoons
- Serving plate
Ingredients You’ll Need
- 100g gluten-free flour
- 1.5 tsp caster sugar
- 1 British Blacktail Free Range Medium Egg, beaten
- 75ml almond milk, unsweetened
- Vegetable oil spray
- 100g raspberries
- 100g blueberries
- 3 tbsp maple syrup
- 0.5 tbsp icing sugar (optional)
STEP-BY-STEP INSTRUCTIONS
- In a bowl, mix the gluten-free flour and caster sugar together.
- Add the beaten egg and almond milk to the flour mixture and whisk until smooth.
- Heat a non-stick frying pan over medium heat and spray with vegetable oil.
- Pour small amounts of the batter into the pan for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve the pancakes topped with fresh raspberries, blueberries, and drizzle with maple syrup. Sprinkle icing sugar if desired.
HOW TO SERVE Gluten and Dairy-Free Pancakes
These pancakes can be served warm and topped with your favorite fruits and syrup. As soon as they come off the pan, stack them high on a plate. You might want to serve them with a side of additional maple syrup or some fresh fruit for added texture and flavor. They taste even better when enjoyed fresh as a family breakfast!
STORAGE & FREEZING: Gluten and Dairy-Free Pancakes
If you happen to have leftover pancakes, you can store them easily. Place the pancakes in an airtight container, and they will last in the fridge for about 2-3 days. If you want to keep them longer, you can freeze them. Just make sure to separate each pancake with parchment paper before placing them in a freezer-safe bag. They can be frozen for up to a month. To reheat, simply warm them in a toaster or microwave.
SERVING SUGGESTIONS
There are endless ways to enjoy these pancakes. Here are some fun serving suggestions:
- Serve with a mix of nuts and seeds for crunch.
- Top with yogurt (dairy-free) for creaminess.
- Combine with chocolate chips for a sweeter treat.
- Create a fruit jam topping for a burst of flavor.
- Add a sprinkle of cinnamon or other spices for extra taste.
VARIATIONS
You can customize these pancakes in many different ways. Here are a few ideas:
- Banana Pancakes: Add mashed bananas to the batter for natural sweetness.
- Chocolate Pancakes: Mix in cocoa powder for a chocolate twist.
- Savory Pancakes: Replace some of the almond milk with vegetable broth and mix in spinach or herbs.
- Protein Pancakes: Add protein powder to the batter for an extra energy boost.
FAQs
1. Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed for gluten-free flour. Using regular flour will not yield the same results.
2. Can I substitute the almond milk with another type of milk?
Yes, you can use any dairy-free milk such as oat milk or soy milk. Just ensure it is unsweetened to keep the flavor balanced.
3. What can I use instead of eggs?
If you want to make these pancakes vegan, you can use a flaxseed meal or a chia seed mixture as an egg replacement. Use one tablespoon of flaxseed meal or chia seeds mixed with three tablespoons of water for each egg.
4. How thick should the batter be?
The batter should be smooth and pourable, similar to regular pancake batter. If it is too thick, you can add a little more almond milk to reach the desired consistency.
MAKE-AHEAD TIPS FOR Gluten and Dairy-Free Pancakes
If you are planning to make these pancakes for a big breakfast or brunch, you can prepare the batter ahead of time. Mix all the dry ingredients and store them in the fridge. In the morning, simply whisk in the almond milk and egg, and cook. You can also make the pancakes in advance and store them in the fridge or freezer, as mentioned earlier. This will save you time and make your mornings much easier!
Enjoy making these fluffy gluten and dairy-free pancakes, and know that they can be customized to fit your taste. They are a delicious way to start your day!
Gluten and Dairy-Free Pancakes
Ingredients
Method
- In a bowl, mix the gluten-free flour and caster sugar together.
- Add the beaten egg and almond milk to the flour mixture and whisk until smooth.
- Heat a non-stick frying pan over medium heat and spray with vegetable oil.
- Pour small amounts of the batter into the pan for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve the pancakes topped with fresh raspberries, blueberries, and drizzle with maple syrup. Sprinkle icing sugar if desired.