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Fluffy Gluten Free Pancakes are a crowd pleaser in my family. Pancakes were not my favorite, until this recipe came about. Having no refined sugar or oils and using coconut oil and coconut sugar make it a healthy treat. Do not the forget the flax seed I added to make sure your family is getting their AM dose of fiber.

I call these my everyday pancakes because this recipe has been my morning go-to. Everyone who has tasted these pancakes has loved them. Every child loves them, and devours them. Syrup is not even necessary, but of course my Son likes a little drizzle. I prefer honey.

I melt coconut oil in my pan to keep the batter from sticking and it adds this perfect crisp to the outside of the pancakes. When you bite in you will taste the slightly crispy outer shell, then the fluffy inside will burst through with flavors of cinnamon, coconut oil and chocolate chips.

I have also added 3/4 cup of fresh blueberries to the batter and …WOW! Those ripe blueberries added the perfect burst of sweetness to every single bite.

My favorite thing about this recipe is that it makes a lot of kid sized pancakes. I often only cook half of the batter (or make it all and fridge or freeze the leftovers) and then I have batter in the fridge to last a few days for breakfast.

Please try these, it will make you enjoy pancakes again.

Gluten and Dairy Free Pancakes

These fluffy gluten free pancakes are a staple in our home. Our entire family loves them and they taste amazing!

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Breakfast

Cuisine: American

Keyword: Fluffy Gluten Free Pancakes, Gluten Free Dairy Free Pancakes

Servings:

Calories: 395kcal

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Ingredients

2 Cups Gluten Free All Purpose Flour without xanthan gum
2 TBSP. Coconut Sugar
1 TBSP. + 1 tsp. Baking Powder
1/4 tsp. Pink Himalayan Sea Salt
2 Eggs
2 TBSP. Ground Flax Seed
1/4 Cup Coconut melted or Avocado Oil
1 1/2 tsp. Vanilla Extract
1/2 tsp. Cinnamon
1 3/4 Cups Almond. Coconut or Cashew Milk

Instructions

Simply mix all ingredients with a whisk until well combined, adding the melted coconut oil last. Heat your skillet on medium heat.
For kids sized pancakes use 1/4 cup of batter. For big thick Big Daddy pancakes use 1 cup of batter.
You will need to cook the kids sized pancakes about 1-2 minutes per side (when the batter bubbles real good let it cook for another 30 seconds or so and then it should be ready to flip. If you begin to scoop it with the spatula and batter in the middle starts moving and flowing to the outside of the pancake then it needs a bit more time. The middle should be stable) Larger pancakes about 3 minutes or so on each side. Enjoy!

Notes

Your mix in of choice... Chocolate chips, Banana's, Blueberries.

Nutrition

Tried this recipe?Let us know how it was!

How do I make these fluffy gluten free pancakes?

Directions:

Mix all ingredients with a whisk until well combined, adding the melted coconut oil last .
Heat your skillet on medium heat.
For kids sized pancakes use 1/4 cup of batter.
For big, thick Big Daddy pancakes use 1 cup of batter. You will need to cook the kids sized pancakes about 1-2 minutes per side. When the batter bubbles real good let it cook for another 30 seconds or so and then it should be ready to flip. If you begin to scoop it with the spatula and batter in the middle starts moving and flowing to the outside of the pancake then it needs a bit more time. The middle should be stable. Larger pancakes about 3 minutes or so on each side. Enjoy!

Some other ideas are making my Pancake Muffins to switch it up a bit.

Or you could try a Kabob with some fruit and silver dollar sized pancakes…

But don’t forget how easy it is to freeze these! Take out as many as you need and put them in the toaster oven for a few minutes and they taste like you’ve been cooking all morning.

Everyday Pancakes

This gluten free pancakes post contains affiliate links. Living Freely Gluten Free makes a small percentage of any purchases made through these links. Thank you for your support.