Dairy Free Gluten Free Pancakes Flapjacks
Start your morning off right with these light and fluffy Dairy-Free Gluten-Free Pancakes Flapjacks, a must-try for anyone craving a delicious and allergy-friendly breakfast! Made with gluten-free all-purpose flour and naturally sweetened with coconut sugar, these pancakes are completely free of dairy and gluten, making them perfect for those with dietary restrictions. The magic lies in the homemade dairy-free buttermilk, created by mixing almond milk and apple cider vinegar, which gives the batter an irresistible tender texture. Cooked to golden perfection in avocado oil and lightly greased with coconut oil or vegan butter, each bite is a flavorful delight. Ready in just 25 minutes, these versatile flapjacks can be topped with fresh fruit, maple syrup, or dairy-free yogurt for a breakfast that is both wholesome and indulgent. Perfect for a cozy weekend brunch or a quick weekday treat!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoons Coconut sugar (or another granulated sugar)
- 1.25 cups Unsweetened almond milk (or other non-dairy milk)
- 1 tablespoons Apple cider vinegar
- 1 teaspoons Vanilla extract
- 2 tablespoons Avocado oil (or any neutral oil)
- 1 as needed Coconut oil or vegan butter for greasing
Instructions
In a medium mixing bowl, combine the gluten-free flour, baking powder, salt, and coconut sugar. Whisk together to remove any lumps.
In a separate small bowl or liquid measuring cup, mix the almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to curdle slightly, forming a dairy-free buttermilk substitute.
After the almond milk mixture has curdled, add the vanilla extract and avocado oil. Stir to combine.
Pour the wet ingredients into the dry ingredients, and gently whisk until the batter is smooth. Be careful not to overmix; a few small lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with coconut oil or vegan butter.
Using a 1/4 cup measuring cup, pour the batter onto the skillet to form pancakes, spacing them at least 1 inch apart.
Cook the pancakes for 2-3 minutes, or until the edges look set and bubbles form on the surface. Flip carefully with a spatula and cook for another 1-2 minutes on the other side until golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or dairy-free yogurt.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 13.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 585 mg | 45% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
