Fluffy Gluten-Free, Dairy-Free, Corn-Free Pancakes
These fluffy pancakes are a delightful breakfast option for those with dietary restrictions. Made without gluten, dairy, or corn, this recipe is perfect for individuals who are gluten and corn intolerant and sensitive to rice. The combination of garbanzo bean flour, brown rice flour, and coconut flour creates a deliciously light texture. The addition of almond milk and ground flax seeds not only enhances the flavor but also adds nutritional benefits. Whether topped with fresh berries or chocolate chips, these pancakes are sure to satisfy your morning cravings.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Bob's Red Mill all-purpose gluten-free flour
1/3 cup (measured)
Brown rice flour
1/3 cup (measured)
Coconut flour
1/3 cup (measured)
Ground flax seeds
1/8 cup (measured)
Baking powder
1/4 teaspoon (measured)
Almond milk
1 cup (measured)
Egg
1 (beaten)
Sugar
1 tablespoon (measured)
Salt
1 dash (seasoned)
Berries or dairy-free chocolate chips
to taste (optional topping)
Instructions
1
In a medium bowl, whisk together the dry ingredients: Bob's Red Mill all-purpose gluten-free flour, brown rice flour, coconut flour, ground flax seeds, baking powder, sugar, and salt until well combined.
2
In another bowl, mix the wet ingredients: almond milk and egg until smooth.
3
Pour the wet ingredients into the dry mixture and stir until just combined. If the batter is too thick, gradually add more almond milk until the batter reaches your desired consistency.
4
Preheat a non-stick skillet over medium heat and melt a bit of dairy-free butter or oil in the pan.
5
Pour the batter onto the skillet, using about 1/4 cup for each pancake. Cook until the edges look set, and bubbles form on the surface of the pancake.
6
Carefully flip the pancake and cook until golden brown on the other side. Repeat process with the remaining batter.
7
Serve warm with your choice of toppings like maple syrup, fresh berries, or dairy-free chocolate chips.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these pancakes gluten-free?
These pancakes use a combination of Bob's Red Mill all-purpose gluten-free flour, brown rice flour, and coconut flour instead of traditional wheat flour.
Are these pancakes dairy-free?
Yes, the recipe uses almond milk and recommends dairy-free butter or oil for the skillet, making it completely dairy-free.
How are these pancakes corn-free?
The recipe avoids corn-based starches and flours. To ensure it is 100% corn-free, ensure your baking powder is a corn-free variety.
What flours are needed for this recipe?
You will need 1/3 cup each of Bob's Red Mill all-purpose gluten-free flour, brown rice flour, and coconut flour.
What is the purpose of ground flax seeds in this recipe?
Ground flax seeds add nutritional benefits and help with the binding and texture of the gluten-free batter.
Can I make these pancakes vegan?
While the recipe calls for one egg, you can try using a flax egg or another vegan egg substitute to make the recipe fully vegan.
What should I do if the batter is too thick?
If the batter is too thick, gradually add more almond milk until it reaches your desired consistency.
How much batter should I use for each pancake?
It is recommended to use about 1/4 cup of batter for each pancake to ensure even cooking.
How do I know when to flip the pancakes?
Flip the pancakes when the edges look set and bubbles begin to form on the surface.
What heat setting should I use for the skillet?
A non-stick skillet should be preheated over medium heat for the best results.
Is there sugar in these pancakes?
Yes, the recipe includes 1 tablespoon of sugar to enhance the flavor.
Can I use a different type of milk?
Yes, while almond milk is specified, you can substitute it with other dairy-free milks like soy, oat, or cashew milk.
What are the recommended toppings?
Popular toppings include maple syrup, fresh berries, or dairy-free chocolate chips.
How many ingredients are in this recipe?
There are 10 total ingredients, including the optional toppings.
Is coconut flour necessary?
Yes, coconut flour helps create the light, fluffy texture characteristic of these pancakes.
Can I add chocolate chips directly into the batter?
Yes, dairy-free chocolate chips can be added to the batter or used as a topping to taste.
Is this recipe suitable for a paleo diet?
The tags indicate this is paleo-friendly, though you should check your specific flour blends and sugar types to ensure they meet your diet's standards.
What is the texture of these pancakes?
The combination of different gluten-free flours creates a deliciously light and fluffy texture.
How do I prepare the egg?
The egg should be beaten before being mixed with the almond milk.
Does the recipe require salt?
Yes, a dash of salt is used to season the dry ingredient mixture.
Can I use garbanzo bean flour?
The description mentions garbanzo bean flour as a great option for light texture, though the specific ingredient list focuses on the rice and coconut flour blend.
Is this recipe easy to make?
Yes, it is tagged as an 'easy recipe' and follows a standard wet-into-dry mixing method.
Can I use butter to grease the pan?
You should use dairy-free butter or oil to keep the recipe dairy-free.
Should I whisk the dry ingredients first?
Yes, whisk the flours, flax, baking powder, sugar, and salt together until well combined before adding liquids.
Is the recipe suitable for those sensitive to rice?
The description notes it is designed for rice sensitivity, but please note it does contain brown rice flour.
How long do I cook the second side?
Cook the second side until it is golden brown, which usually takes a minute or two.
Can I use frozen berries?
Yes, you can use frozen berries as a topping or fold them into the batter, though fresh berries are also recommended.
Does the recipe include nutritional information?
The current data does not provide specific calorie or macronutrient counts.
Is the baking powder measurement specific?
The recipe calls for exactly 1/4 teaspoon of baking powder.
Can I serve these cold?
While they can be eaten later, they are best served warm immediately after cooking.