• Gluten Free Pancakes (Egg Free, Dairy Free)


    • 1 cup all-purpose gluten free flour, (spooned and leveled*
      • (I use Bob’s Red Mill, for it’s quality and consistency but you can use whatever brand you like)
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup sweetened coconut milk
    • 2 tablespoons non dairy butter, melted, or vegetable oil (I use Smart Balance Olive Oil based non dairy butter)
    • 1 single serving size applesauce** (or 2 oz of aquafaba for a more fluffy result)****
    • 2 tsp vanilla
    • 1 tsp cinnamon
    • 1 tablespoon vegetable oil
    • 1/4 tsp xanthan gum (only necessary if your gf flour blend doesn’t already include it***


    Ingredient Notes:
    *Since beginning my English pastries baking journey, I always spoon or weigh my baking ingredients have found great satisfaction in the results as opposed to the scoop and level method I learned from my mom. Try it, you’ll be surprised.

    **A large egg is typically a 2oz addition, and this is a 4 oz addition, so you can also use just half of this. You can also substitute 20z of aquafaba for the egg replacement, which will give you a little more of a lift (more fluffy!) to your pancakes. If you choose the applesauce, the pancakes will need to cook a little bit longer to help evaporate some of the additional moisture. Your pancakes will also be a little more dense (but delicious!).

    ***If you are doubling this recipe a quick rule of thumb: 1/4 tsp of xanthan gum per 1 cup of gluten free flour (that doesn’t already contain it).

    ****I cut these into pieces to pack in the baby’s lunch for school, so he doesn’t care about the fluffiness. Aquafaba can leave a possible slight taste difference, so I stick to the applesauce, which is barely distinguishable, but sweet for what you can taste.


    In a medium bowl, whisk together all ingredients just until moistened.

    Heat a large skillet (nonstick or cast-iron) or griddle over medium. Spray with non stick cooking spray.

    Using a 1/4 measuring cup, fill just over half full and spread slightly onto hot griddle.

    Cook until the surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes (a little bit longer if you’ve used applesauce). Flip carefully and cook until cooked through on the underside, 1 to 2 minutes more.  Transfer to a baking sheet and keep warm in the oven. Continue with more oil and remaining batter.


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