Gluten Free Dairy Free Egg Free Pancakes
Fluffy, flavorful, and allergen-friendly, these Gluten-Free Dairy-Free Egg-Free Pancakes are a breakfast dream come true for anyone with dietary restrictions or simply looking for a wholesome, plant-based option. Made with a simple blend of gluten-free all-purpose flour, a flax "egg," and creamy almond milk, these pancakes are as light and tender as their traditional counterparts. A hint of vanilla and a touch of maple syrup add natural sweetness, while a dash of baking powder ensures the perfect rise. Ready in just 25 minutes from start to finish, these pancakes are easy to whip up for a cozy weekend breakfast or a quick weekday treat. Top with fresh fruit, a drizzle of maple syrup, or a dollop of dairy-free yogurt for a stack that's as delicious as it is versatile. Perfect for vegan, gluten-free, and dairy-free diets—these pancakes will delight every palate!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water (for flaxseed mixture)
- 1 cup Unsweetened almond milk (or other dairy-free milk)
- 1 tablespoon Maple syrup (or other sweetener)
- 1 teaspoon Vanilla extract
- 1 tablespoon Neutral oil (e.g., avocado oil or melted coconut oil)
- 0.25 teaspoon Salt
Instructions
In a small bowl, combine the ground flaxseed with water to create a flax 'egg'. Stir well and set aside for 5 minutes until it thickens.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.
Add the almond milk, maple syrup, vanilla extract, oil, and prepared flax 'egg' to the bowl with the dry ingredients. Stir until just combined. Do not overmix; some small lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or non-dairy butter.
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Spread the batter slightly 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 carefully and cook for another 2-3 minutes until golden brown on the other side.
Transfer the cooked pancakes to a plate and cover loosely with a clean kitchen towel to keep warm. Repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or non-dairy yogurt.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 490 mg | 38% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 256 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.
