Delicious Gluten Free Dairy Free Egg Free Pancakes
Start your morning right with these fluffy and flavorful Gluten-Free, Dairy-Free, and Egg-Free Pancakes! Perfectly crafted for those with dietary restrictions or anyone seeking a healthier breakfast option, this recipe uses simple ingredients like unsweetened almond milk, gluten-free all-purpose flour, and applesauce for a tender texture and natural sweetness. Quick to whip up in under 30 minutes, these pancakes are light, airy, and endlessly customizable. Whether topped with fresh berries, a drizzle of maple syrup, or a dollop of non-dairy yogurt, they make for a satisfying breakfast that doesn’t compromise on flavor or comfort. Ideal for plant-based lifestyles and gluten-free diets, this foolproof recipe is sure to become a staple in your home!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Cane sugar or coconut sugar
- 1 cup Unsweetened almond milk (or other non-dairy milk)
- 0.25 cup Applesauce (unsweetened)
- 1 teaspoon Vanilla extract
- 1 tablespoon Neutral cooking oil (such as avocado or coconut oil)
- Cooking spray or additional oil for greasing the pan
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl or measuring cup, mix the almond milk, applesauce, vanilla extract, and oil until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid over-mixing—small lumps are fine.
Let the batter sit for 5 minutes to allow the baking powder to activate, creating a fluffier texture.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into an even circle if needed.
Cook for 2-3 minutes, or until the edges look set and small bubbles start to form on the surface. Flip the pancake carefully and cook for another 2-3 minutes, until golden on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or dairy-free yogurt.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 19.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 466 mg | 36% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 208 mg | 4% | |
*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.
