Are you more of a pancake person or a waffle person? Either way you’ll love the batter for these Gluten Free Dairy Free Pancakes because you can use it to make pancakes or waffles. Bonus, right?
In my house, I have 1 waffle kid and 1 pancake kid. Anyone else have this? So, when it comes to keeping them both happy for breakfast, I end up making both pancakes and waffles. I know, call me an enabler, but since cooking is kind of my thing, I really don’t mind.
I WOULD mind if I had to make two different batters to make both the pancakes and waffles. That would be a little much, even for me.
This recipe for Gluten Free Dairy Free Pancakes is coming to you after YEARS of testing it. I would make a version that I liked and use that for a while, but I was never satisfied enough to share the recipe on my blog.
Long story short…many breakfasts of pancakes and waffles later, with lots of tweaks to the recipe in between, and I’m FINALLY happy enough with it to share the recipe with you!
What ingredients do I need to make Gluten Free Dairy Free Pancakes?
The recipe for these Gluten Free Dairy Free Pancakes requires 11 ingredients, most of which you probably have in your kitchen all the time!
The ingredients you’ll need are:
- Cassava flour
- Brown rice flour
- Baking powder
- Baking soda
- Coarse salt
- Unsweetened coconut milk (in a carton, not canned)
- Regular olive oil (avoid extra-virgin for this because the flavor is too strong)
- Pure maple syrup
- Vanilla extract
What is cassava flour?
If you’ve never used cassava flour for cooking or baking, I highly suggest you try it! Here are some things I love about cassava flour:
It’s both gluten free and grain free, so if you need to avoid eating all grains, then this flour will be your best friend.
Cassava flour is made from yuca, which is a root vegetable. So, by using cassava flour, you can say you’re eating your veggies!
Unlike tapioca flour, which is also made from yuca but only uses the starchy part of the root, cassava flour is made using the whole root, so it’s not quite as starchy as tapioca flour. This is why using cassava flour for baking can result in improved texture.
The flavor of cassava is mild and won’t take away from the other flavors in whatever recipe you’re using it for.
Since cassava flour is becoming more and more popular in gluten free cooking and baking, it is easy to find now.
Two of my favorite brands of cassava flour are Bob’s Red Mill and Anthony’s. Both can be ordered online. Or, if you have a Whole Foods close, you can typically get Otto’s brand there, which also works well!
What is the best non-dairy free milk to use for these gluten free dairy free pancakes?
My favorite non-dairy milk for baking and cooking is unsweetened, unflavored coconut milk. The most important thing to keep in mind with coconut milk is that canned coconut milk is very different than coconut milk that’s in a carton.
If you’ve ever used canned coconut milk and thing “well, that won’t work in certain baking or cooking recipe because it tastes so strongly like coconut”, you’re absolutely right!
Sometimes you want that bold coconut flavor, but many other times, it just is too strong.
That’s why it’s important to use unsweetened, unflavored coconut milk that’s packaged in a carton. I buy So Delicious brand and find it in the refrigerated case by all the other non-dairy milks.
For me, this is the best non-dairy milk to use for dairy free cooking and baking.
If you prefer almond milk, flax milk, hemp milk, rice milk, or cashew milk, all of them will work fine in this gluten free dairy free pancake recipe. Just make sure your choosing an unsweetened, unflavored variety.
Can I store the pancake batter and use it for multiple meals?
One of the best parts of this gluten free dairy free pancake batter is that you can store it between meals.
Make as many pancakes (or waffles) as you need for one meal, and the store the rest of the batter to make on another day.
Cover the bowl of batter and store it in the refrigerator up to 2 days. The batter will thicken a bit when it’s chilled. You can cook it right out of the refrigerator. You can use the back of a spoon to spread the batter out on the griddle so the pancakes aren’t too thick.
Or, let the batter set out at room temperature for 10 to 15 minutes before cooking your pancakes or waffles. It will become thinner as it warms up a bit.
Now that you can enjoy fluffy Gluten Free Dairy Free Pancakes that taste so similar to their gluten/dairy containing counterparts, breakfast (or dinner, if you’re a breakfast-for-dinner kind of person) will soon be your favorite meal of the day, if it isn’t already!
Gluten Free Dairy Free Pancakes
- 1 ½ cups cassava flour (such as Anthony’s or Bob’s Red Mill)
- ½ cup brown rice flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon coarse salt
- 2 eggs
- 1 2/3 cup unsweetened, unflavored coconut milk (in a carton, not canned)
- ½ cup regular olive oil (not extra-virgin)
- 1 tablespoon vinegar
- 2 teaspoons pure maple syrup
- ½ teaspoon vanilla extract
- In a large bowl whisk together cassava flour, brown rice flour, baking powder, baking soda, and salt. In a medium bowl beat eggs with a whisk. Whisk in coconut milk, oil, vinegar, syrup, and vanilla extract.
- Add egg mixture all at once to flour mixture. Whisk until well combined. Batter will be thin; it will thicken as it stands.
- Preheat a cast iron or nonstick griddle. Lightly oil griddle with regular olive oil. Using about ¼ cup batter per pancake, pour batter onto preheated griddle, leaving about 2 inches between each pancake.
- Allow pancakes took cook until edges are nearly set, bottoms are lightly browned, and you can easily lift pancakes off the griddle using a pancake turner. Flip pancakes; cook until bottoms are lightly browned.