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Gluten Free Dairy Free Pancakes

Breakfast will be your favorite meal of the day once you learn how to make these fluffy Gluten Free Dairy Free Pancakes.
Prep Time20 mins
Course: Breakfast
Keyword: Breakfast and Brunch, Dairy Free, Gluten Free
Author: Laura Marzen, RD

Ingredients

  • 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

Instructions

  • 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.

Notes

If you prefer waffles, you can use this batter to make waffles (both Belgian style and thin, crisp style).
Yield: about 15 (4-inch) pancakes or 4 ½ (7-inch) Belgian waffles