A soft, flavorful, pancake that comes together quickly and makes everyone, even those that can enjoy gluten and dairy, smile.
The Challenge of Change
Going completely gluten free was really challenging at first. I like to bake and cook but gluten free made all of that tricky and at times just plain sad.
Anytime I found a great recipe I would cry tears of joy! Maybe not every time but there was definitely times I did!
This pancake recipe most certainly brought forth a few tears. It is simple and delicious and all my kids loved it. I was thrilled. I have made it so many times and we still love it today.
When we had to also be dairy free, I altered this recipe to make it dairy free and it is still just as delicious as before.
Gluten Free Flour Options
When I am feeling more ambitious or when I feel like I have the time, I make my own gluten free flour mix. I like that making my own allows me to choose organic or whole grain options.
But sometimes, you just need something you can grab and go. When I need that, I use Bob’s Red Mill 1:1 flour or the King Arthur Gluten Free Measure for Measure. I like that they both have some whole grain flour in them.
Adding some almond flour in this recipe increases the moisture so these pancakes aren’t dry at all. I also prefer to use high fat coconut milk. Healthy fats are so important and the fat in the coconut milk makes these soft and delicious.
What to top them with
Top these babies with some pure maple syrup or some yogurt and fruit. You can even make this apple syrup to help you feel all warm and cozy inside.
Get fancy and cut up some strawberries or peaches, whip some cream sweetened with maple syrup and shout for joy. Cinnamon applesauce, peanut butter, cinnamon sugar are all good options.
However you top it, just know that you made delicious gluten free pancakes that everyone will love and be happy.
The Best Gluten Free and Dairy Free Pancakes
1 ½ cups gluten free flour
½ cup almond flour
¼ cup coconut sugar, honey or maple syrup
¼ cup softened or melted coconut oil
2 eggs
2 tablespoons baking powder
½ teaspoon salt
1 ½ – 2 cups canned coconut milk (depending on the thickness of your coconut milk)
Mix all the ingredients together in a bowl. Stir until just combined. Don’t overmix or they will get rubbery. Pour out round dollops of batter onto a hot, greased skillet or pan and cook until bubbles form on the top of the batter. Flip the pancake over and cook the other side. Eat warm with fresh fruit, pure maple syrup, applesauce or a sprinkle of cinnamon sugar. And then sit down and cry tears of happiness because you just made something gluten free that tastes better than its gluten counterpart.
Tweak It Notes
- EGGS – The eggs can be replaced with 1 tablespoon flax meal or chia seed and 3 tablespoons water for each egg. You can also replace the eggs with 1/4 cup applesauce per egg. The texture will change some in the final product with either alteration but they are still good.
- COCONUT REPLACEMENT – The coconut oil can be replaced with a light olive oil or butter if you can have dairy. If you can’t have dairy, any dairy free butter will work. The coconut milk can be replaced with almond milk or any other dairy free milk.
- COCONUT MILK – I buy the Organic Thai Kitchen cans at costco because they are the most cost effective but it does have guar gum in it. If you need to avoid guar gum, Trader Joe’s coconut milk does not have any additives at all. Sprouts also carries the Native Forest brand which also doesn’t have any additives. Both are organic. The Trader Joe’s cans are cheaper.
- ALMOND FLOUR – If nuts are a problem, you can replace the almond flour with more gluten free flour. The pancakes will be slightly drier.
- BAKING POWDER – If you need to be totally corn free, be sure to check your baking powder for cornstarch.
- SALT – Use salt with minerals if you can.
