Colleen's Gluten-Free, Dairy-Free Pancakes recipe

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Ingredients

1 cup gluten-free all-purpose baking mix (such as Cloud 9 Specialty Bakery™)
¼ cup cornstarch
1 tablespoon white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup almond milk (such as Silk®)
2 large eggs
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon lemon juice
coconut oil no-stick cooking spray

Nutrition Info

136.7 calories
carbohydrate: 19.2 g
cholesterol: 46.5 mg
fat: 5.5 g
fiber: 1.9 g
protein: 3.4 g
saturatedFat: 3.3 g
servingSize: -
sodium: 256.2 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 pancakes

Recipe Note

Gluten-free, dairy-free pancakes. I created this recipe based on my old wheat-based one.

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