Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

If you’re looking for a simple and delicious gluten-free pancake recipe that can easily be made dairy-free and vegan, you’ve come to the right place! These Easy Gluten-Free Pancakes are fluffy, flavorful, and perfect for breakfast or brunch. With a few simple ingredients and just 20 minutes of your time, you can whip up a batch of pancakes that everyone will love, whether they have dietary restrictions or not. Let’s get started!

Ingredients:

• 2 tablespoons granulated sugar
• 2 tablespoons vegetable oil
• 1 egg (or vegan option: Bob’s Red Mill gluten-free egg replacer)
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose gluten-free flour (I recommend Pillsbury gluten-free flour; results may vary with different blends)
• 1/4 teaspoon xanthan gum (omit if your flour blend already includes it)
• 1 tablespoon gluten-free baking powder
• 1/4 teaspoon salt
• 3/4 cup milk (for dairy-free/vegan, use almond, cashew, or coconut milk)

Directions:

1. Whisk the Wet Ingredients:

• In a large bowl, whisk together the egg (or egg replacer if making vegan), granulated sugar, pure vanilla extract, and vegetable oil. Whisk until the mixture is well combined and slightly frothy. This step ensures that the pancakes will have a light and fluffy texture.

2. Mix in Dry Ingredients:

• Add the gluten-free flour, xanthan gum (if your flour blend does not already contain it), gluten-free baking powder, and salt to the wet mixture. Stir until fully combined. The batter will start to come together, creating a smooth and thick consistency.

3. Incorporate the Milk:

• Gradually stir in the milk, mixing until the batter is smooth and free of lumps. If you prefer thinner pancakes, you can add an additional 1 to 2 tablespoons of milk to reach your desired consistency.

4. Cook the Pancakes:

• Heat a greased griddle or non-stick pan over medium heat. Using a 1/4 cup measuring cup, scoop the batter and pour it onto the griddle for each pancake. Cook the pancakes until bubbles form on the surface and the edges begin to set. Then, flip the pancakes and cook the other side until golden brown.

5. Serve:

• Once cooked, serve the pancakes hot with your favorite toppings such as butter, syrup, fresh fruit, or a sprinkle of powdered sugar. These pancakes are delicious on their own but can be easily customized to your taste.

6. Freezing Instructions:

• If you have leftovers or want to make a batch ahead of time, allow the pancakes to cool completely. Place them on a parchment-lined baking sheet and flash freeze for about 10 minutes to prevent sticking. Once frozen, transfer the pancakes to a freezer-safe bag or airtight container. When ready to eat, simply reheat them in the microwave or toaster.

Recipe Details:

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Servings: 8 pancakes
• Calories: 150 kcal per pancake

These Easy Gluten-Free Pancakes are a fantastic option for anyone with dietary restrictions or simply looking for a healthier breakfast alternative. The recipe is versatile, allowing for a dairy-free and vegan option that doesn’t compromise on taste or texture. Whether you’re serving them up for a weekend breakfast or making a batch to freeze for busy mornings, these pancakes are sure to become a favorite in your household. Enjoy!

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