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!
Servings 4
Calories 395kcal
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
Calories: 395kcal | Carbohydrates: 58g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 244mg | Potassium: 481mg | Fiber: 8g | Sugar: 7g | Vitamin A: 120IU | Calcium: 237mg | Iron: 3.5mg