Gluten Free Dairy Free Corn Free Pancakes
Start your mornings right with these fluffy, irresistibly delicious Gluten-Free Dairy-Free Corn-Free Pancakes! Perfectly crafted for those with dietary sensitivities, this easy recipe features a nourishing blend of blanched almond flour and tapioca flour, delivering a light and tender crumb without any gluten, dairy, or corn. Sweetened naturally with maple syrup and elevated with a hint of vanilla and apple cider vinegar, these pancakes offer a delightful balance of flavor. With just 10 minutes of prep time, this family-friendly breakfast comes together effortlessly on a skillet, ensuring a golden, melt-in-your-mouth bite every time. Serve them warm with your favorite toppings like fresh fruits, extra maple syrup, or creamy coconut whipped cream for a crowd-pleasing meal that satisfies every palate. Perfect for busy mornings or leisurely brunches, these allergen-friendly pancakes are a must-try!
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Recipe Information
Ingredients
- 1 cup Blanched almond flour
- 1 cup Tapioca flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk
- 2 tablespoons Maple syrup
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 tablespoon Coconut oil (for cooking)
Instructions
In a large mixing bowl, combine the almond flour, tapioca flour, baking soda, and salt. Whisk together until well combined.
In a separate bowl, whisk the almond milk, maple syrup, apple cider vinegar, vanilla extract, and eggs until fully blended.
Pour the wet ingredients into the dry ingredients and gently stir until a smooth batter forms. Let the batter rest for about 5 minutes to allow the flours to hydrate.
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to coat the surface.
Scoop 1/4 cup of batter onto the skillet for each pancake, spreading slightly with the back of a spoon to form an even circle.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more coconut oil to the skillet as necessary between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, additional maple syrup, or a dollop of coconut cream.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 37.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 654 mg | 50% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 868 mg | 18% | |
*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.
