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Fluffy pancakes on a white plate with a piece cut out on a fork and maple syrup and butter on the pancakes.
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Fluffy Dairy and Gluten Free Pancakes

H2: Ultra-fluffy dairy free gluten free pancakes make the most perfect breakfast. Top the fluffy pancakes with your favorite flavors and transform your breakfast into comfort food.
Course Breakfast
Cuisine American
Keyword gluten-free pancakes, healthy pancake recipe, spinach
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 198kcal
Author Shelby Stover

Equipment

Ingredients

  • 1 cup 1:1 Gluten-free flour
  • 1 Egg
  • 2 tablespoons Avocado oil
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • ¾ cup Dairy-free milk

Instructions

  • In a large bowl, combine the dry ingredients and mix lightly.
  • Add in the wet ingredients and mix well. Let it sit for 1 minute and then mix again making sure to get all dry areas of flour.
  • Preheat a large, non-stick pan over medium and grease it with avocado oil. Portion the pancake batter into the pan in circles.
  • Cook the dairy-free gluten-free pancakes until the edges are starting to turn golden, use a silicone spatula to flip them and cook for 3-4 minutes on the other side.
  • Serve topped with your favorites.

Video

Notes

If your baking flour does not contain xanthan gum, you’ll want to add a teaspoon to the batter so that they hold together.
You really only need a pinch of salt, just over ⅛th teaspoon.
When you whisk the ingredients, you want to ensure you get mostly all of the flour clumps out. Wait one minute and then whisk again so that everything is absorbed.
I like to use silicone pancake molds so that the pancakes take on a beautiful texture (and this way kids can’t fight over who gets the “big” one).
Tap the measuring cup of flour before you finish measuring. This helps to get out all the air bubbles so that it’s accurate.
When in doubt, cook lower. Low and slow gives the most delicious, golden-brown exterior.
Nutrition is based on 2 pancakes per serving. Recipe makes 8.
Store leftover fluffy pancakes in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 198kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 184mg | Potassium: 179mg | Fiber: 3g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg