Pancake Mix Gluten Dairy Free Recipes

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}

Steps:

• In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
• Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
• Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
• Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
• Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
• Top with butter, syrup or favorite topping. Enjoy!
• These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

GLUTEN FREE PANCAKE MIX

Steps:

• Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
• To make pancakes (according to the amounts as original recipe is written // adjust if altering batch size), whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
• Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
• Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
• Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.

GLUTEN-FREE VEGAN PANCAKES

Steps:

• Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
• In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
• In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
• On your griddle, begin to cook the pancakes, using about 1/4 cup of the batter for each one.
• Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.

GLUTEN-FREE HOMEMADE PANCAKE MIX

Steps:

• In a medium bowl, combine all ingredients until well combined.
• Store in an airtight container or jar with a lid.
• Add the mix to a large measuring cup or mixing bowl.
• Add the wet ingredients and whisk until combined. Start with 3/4 cup milk, if batter is too thick add additional milk.
• Heat a griddle and spray with cooking spray.
• Scoop pancake batter onto hot griddle and cook 4-5 minutes or until golden brown.
• Flip and cook on the other side 2-3 minutes or until golden brown.
• Serve immediately with toppings of choice.

FLUFFY GLUTEN-FREE PANCAKES (DAIRY-FREE)

Steps:

• In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until you get a light and pale yellow mixture.
• Sift in the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already has it), baking powder, and salt. Whisk well until you get a thick mixture.
• Add the almond milk and whisk some more until you get a homogeneous pancake batter. If should be rather thick, but you prefer thinner pancakes, you can add 1 or 2 extra tablespoons of milk.
• Heat up a greased non-stick skillet (or pancake griddle if you have one) over medium-high heat, and pour scoop 1/4 cup of pancake batter to form each pancake. Let the batter cook for at least 2 minutes or until bubbles rise to the surface of the batter and the bottom is golden brown, before flipping the pancake over to the other side. Allow the pancake to cook for another 2 minutes until it is golden brown on the bottom before removing it from the skillet.
• Repeat until all the pancake batter is used.
• Serve the pancakes with fresh fruit and a generous drizzle of maple syrup.

GLUTEN-FREE PANCAKES

Steps:

• Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
• Add the wet ingredients to your mixing bowl and stir just until combined.
• Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
• Cook for 2-3 minutes, or until bubbles form around the edges.
• Flip and continue to cook until cooked through.
• Serve hot.
• This recipe can be doubled, or tripled.

GLUTEN FREE DAIRY FREE PANCAKES

Steps:

• Combine 2 cups flour mixture and 1 tsp.baking powder in large bowl and mix with wire whisk.
• Beat 4 eggs in separate large bowl and add 5 tablespoons olive oil,1 tsp.vanilla and 1+1/2 cup milk substitute and mix well with whire whisk.
• Add wet mixture to dry mixture and mix well with wire whisk.
• Drop 1/4 cup measure of batter onto hot lightly greased griddle and cook till bubbles form,approx. 1+1/2 minute. Flip and continue cooking approx 1 to 1+1/2 minute more.
• Keep warm on warmed plate in 200 degree F oven till all cooked.
• Serve and enjoy.

COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES

Steps:

• Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
• Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PANCAKE MIX - GLUTEN, DAIRY FREE

Steps:

• Combine ingredients for gluten free flour mix that is in the description above. (This can be used to replace wheat flour in many other recipes).
• To make pancake mix: Combine all ingredients and mix well. Store in airtight container on pantry shelf. Makes four batches of pancakes.
• To make pancakes, beat together two eggs, one cup of dairy free liquid, and two tablespoons of oil.
• Place 1 1/3 cup of the dry mix in a bowl.
• Add the egg mixture and beat until smooth.
• Drop spoonfuls of the batter onto a hot greased griddle and cook until top has bubbles and th bottom is browned. Flip and brown the other side.
• Makes four batches of ten four-inch pancakes.

GLUTEN FREE PROTEIN PANCAKE MIX RECIPE (DAIRY FREE)

Steps:

• In a bowl add the oat flour, gf flour, protein powder, brown sugar, baking powder and salt. Whisk until well combined and store in an airtight container.
• In a medium sized bowl add 1 cup of the pancake mix, cinnamon, vanilla, egg, and milk. Whisk well until the batter is smooth.
• Heat a griddle or skillet on medium heat and allow it to get hot. Spray with non-stick spray.
• Add 1/4 cup of batter for each pancake. Cook 2-4 minutes, flip and then cook another 2-3 minutes. Repeat until all of the pancake batter is gone.
• This will yield 6-7 pancakes. On the weekends I like to double the recipe.
• Serve hot with butter and syrup.