Here’s a quick gluten free recipe you can whip up in a pinch! This gluten free pancake recipe uses almond milk to create pancakes that are both dairy-free and deliciously fluffy. With simple ingredients and easy steps, you’ll have a stack of warm, golden pancakes ready in no time. Whether you’re gluten-free, dairy-free, or just looking for a healthier breakfast option, these pancakes are sure to satisfy.
See Related: Make Your Mornings Better with These Gluten-Free Double Chocolate Chip Walnut Muffins
Tips for Awesome Gluten Free Pancakes:
- Consistency: If the batter is too thick, add a little more almond milk. If it’s too thin, add a bit more flour.
- Resting Time: Let the batter sit for a few minutes before cooking to allow the baking powder and baking soda to activate, resulting in fluffier pancakes.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the microwave or toaster.
Mix-Ins and Toppings for Gluten-Free Pancakes
Elevate your gluten-free pancakes with a variety of delicious mix-ins and toppings. Whether you’re in the mood for something sweet, savory, or a combination of both, here are some ideas to inspire your next breakfast creation:
Mix-Ins
- Fresh Berries:
- Add blueberries, raspberries, or sliced strawberries directly into the batter for a burst of fruity flavor in every bite.
- Chocolate Chips:
- Stir in some dairy-free chocolate chips to satisfy your sweet tooth and make your pancakes extra indulgent.
- Nuts and Seeds:
- Mix in chopped nuts like almonds, walnuts, or pecans for added crunch and a boost of healthy fats. You can also add chia seeds or flaxseeds for extra nutrition.
- Spices:
- Enhance the flavor of your pancakes with a dash of cinnamon, nutmeg, or pumpkin pie spice. These spices add warmth and depth to your breakfast.
- Shredded Coconut:
- Incorporate unsweetened shredded coconut into the batter for a tropical twist that pairs well with fruit toppings.
- Banana Slices:
- Mash a ripe banana and mix it into the batter for naturally sweet and moist pancakes. This also adds a dose of potassium.
Toppings
- Maple Syrup:
- A classic choice, pure maple syrup adds sweetness and complements the flavor of your pancakes perfectly.
- Fresh Fruit:
- Top your pancakes with a medley of fresh fruit like banana slices, berries, or apple slices. Fresh fruit adds a refreshing contrast to the warm pancakes.
- Nut Butters:
- Spread almond butter, peanut butter, or cashew butter on top of your pancakes for a creamy and protein-rich topping.
- Yogurt:
- Dollop some dairy-free yogurt on top of your pancakes for added creaminess and tang. Greek yogurt is also a great choice if you’re not avoiding dairy.
- Whipped Coconut Cream:
- For a decadent treat, top your pancakes with whipped coconut cream. It’s a dairy-free alternative to traditional whipped cream and adds a luscious finish.
- Chia Seed Jam:
- Make your own chia seed jam with fresh or frozen berries and a bit of sweetener. It’s a healthy and flavorful topping that’s easy to make.
- Granola:
- Sprinkle some crunchy granola over your pancakes for added texture and a touch of sweetness.
- Honey or Agave Syrup:
- Drizzle honey or agave syrup over your pancakes as an alternative to maple syrup. Both add natural sweetness and pair well with a variety of mix-ins and toppings.
- Coconut Flakes:
- Toasted coconut flakes add a delightful crunch and a hint of tropical flavor to your pancakes.
- Cocoa Nibs:
- For a hint of chocolate without the sweetness, sprinkle some cocoa nibs on top of your pancakes.
Gluten Free Pancake Recipe
These gluten-free pancakes made with almond milk are a delicious and nutritious way to start your day. Fluffy and light, they're perfect for those who prefer a dairy-free option without sacrificing taste or texture. Top them with your favorite fruits and syrups for a delightful breakfast treat!
Equipment
- large mixing bowl
- whisk
- Measuring cups and spoons
- Skillet or griddle
- spatula
- Ladle or 1/4 cup measuring cup
Ingredients
- 1 cup gluten-free all-purpose flour blend (1:1)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar to create buttermilk effect
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
Instructions
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
- In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly, mimicking buttermilk.
- Add the egg, melted butter, and vanilla extract to the almond milk mixture. Whisk until well blended.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be slightly lumpy. Be careful not to overmix.
Heat the Skillet:
- Preheat a large skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
Cook the Pancakes:
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
Serve:
- Serve warm with your favorite toppings, such as maple syrup, fresh berries, or a sprinkle of powdered sugar.
Thoughts on this recipe?
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