Can You Make Pancakes Without Milk
I slightly adapted this recipe using oil because I didnt like melting butter, and eventually switching to dairy free milk and we never looked back. Why would we when it literally takes 2 extra minutes to measure out ingredients instead of paying for pricey pancake mix.
Maybe pancake mix isnt that pricey, but its still something I dont need to spend money on. Plus, I almost always have all of these ingredients in my pantry.
So anytime we want pancakes, I whip up a batch of this batter, and Marc mans the griddle. Hes really strangely good at making pancakes. I know Ive told you that before.
Youll Never Buy Pancake Mix Again
Six years ago, before we ever moved to France, I had never made pancakes for myself. Not once. I never even considered it. It was something I could get at any restaurant that served breakfast, and I never really liked breakfast that much.
But, somehow, when you cant have something, you want it even more. So of course, when we were faced with spending several euros for the smallest box of sub-par pancake mix or making some from scratch, I figured it out.
More dairy free breakfast ideas:no milk French toast / asparagus quiche / homemade waffles / tater tot breakfast casserole
Gluten Dairy And Egg Free Pancakes
2 cups gluten free flour blend*4 teaspoons baking powder2 cups rice or soy milk2 tablespooons water3 tablespoons canola oil1/2 teaspoon vanilla
Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles. Mix all the dry ingredients. Add the milk, water, oil and vanilla. Mix well, but dont over stir a few lumps are okay. Drop 1/4 cup of batter for each pancake. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low they burn fast. Enjoy!
Yield: 12 pancakes
*This is the gluten free flour blend that I use regularly and have experienced the best results with. I use it to replace regular flour cup for cup in any recipe. I make up a big batch of it and keep it in the fridge to have on hand when I need it.
All Purpose GF Flour Mix
1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
3/4 cup sweet rice flour
1/3 cup cornstarch
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Gluten Free Dairy Free Pancakes
Gluten Free Dairy Free Pancakes can be easy and delicious!
Gluten free dairy free eating can be challenging. There are so many foods that you miss when you eat gluten and dairy free. But it is possible to make delicious gluten free dairy free meals for your family.
This recipe for gluten free dairy free pancakes is a recipe that I make all the time and that my whole family eats. The non gluten free eaters love it. Those that do not need to eat dairy free also love it. Everyone enjoys these gluten free dairy free pancakes.
This recipe for gluten free dairy free pancakes is actually a recipe that I adapted from my mom. The regular version of this recipe is the recipe that we ate every week when I was growing up. They are the only pancakes that I remember my mom making.
Several years ago I adapted my moms recipe to be gluten free. My family loved the gluten free version that I came up with. We ate it all the time.
When my daughter started eating dairy free, I realized that the recipe was also dairy free.
Yes, I should have realized this earlier because I have been making this recipe for years. It took my daughter eating dairy free for it to really register with me that this recipe is perfect for those that need to eat dairy free too.
My mom always called her pancakes sourdough pancakes, but they arent really a traditional sourdough recipe. They are a quick and easy sourdough because you dont need a sourdough starter for them.
Light & Fluffy Gluten Free Pancakes
Gluten free pancakes that are as light and fluffy as their gluten filled counterparts? Oh yes please! These pancakes are free from gluten, dairy, eggs, soy and gums making them perfect for allergy sufferers.
Gluten free pancakes are no easy feat at first. I had a lot of pancake fails when I went gluten-free.
- Some were as hard and heavy as stone
- Some were so thick and dense they resembled a brick instead of a pancake
- Some looked great on the outside but had a terrible gummy/undercooked texture that made them impossible to eat
Not these pancakes. These gluten free pancakes are everything you would expect from a pancake.
- A pure delight to eat
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Best Gluten Free Pancakes
Sharing is caring!
My Gluten Free Pancakes are fluffy and dairy free! Easy to make and ready to top with your favorite toppings and syrup!
Last week my Vegan Gluten Free Waffles debuted on Hello Spoonful and I got to thinking that I should definitely have a gluten free pancake!
Pancakes are actually super simple to make even on your busiest mornings! Plus I know how hard it is to find recipes that are meant to be moist and fluffy as a gluten free option!
These are also great to store for later and reheat when you are ready! So be sure you read until the end, because that will make having a healthy breakfast super easy! This is another recipe that kids will love too, without all of the processed ingredients that you get when you buy them from the store!
Tips For The Perfect Gluten
- After mixing up the pancake batter, allow it to rest for 10 minutes. This allows the mixture to hydrate and thicken up a little and almost always results in better pancakes.
- Dont go overboard on the oil for each pancake. It can make the edges of the pancakes brown excessively and become very crisp, though theyre still perfectly edible! You just want enough oil to lightly coat the base of the pan, reapplying the oil in between each pancake.
- Keep the heat low. As these are thicker pancakes, if your heat is too high, the underside will brown too much before the top is ready to flip. It needs to be just hot enough so that it sizzles gently as your pour it in.
- Use a quarter measuring cup to ladle the pancake batter into the hot pan. Using a measuring cup ensures all your pancakes come out the exact same size plus, a quarter cup of batter is the perfect amount for a 5 inch pancake.
- Use a neutral flavoured oil. Vegetable or rapeseed oil are my first choices, closely followed by a light olive oil. Extra virgin olive oil is a little too flavour intense for pancakes!
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The Secret To Fluffy Gluten Free Dairy Free Egg Free Pancakes
Even though Im the only one with a gluten sensitivity in the family everyone from my hubby to my 2 year old enjoys these pancakes over their gluten filled counterparts. And so I would like to share some tips and tricks Ive learnt along the way to help you achieve gluten free, dairy free pancake perfection.
1)Use a mix of flours or an all purpose gluten free blend
The best flour for gluten free pancakes is one which is actually a mix of flours. If you browse around this blog you will notice that all of the gluten free baked goods call for more than one type of flour. Gluten free flours do not behave the same way as wheat and so you need a blend of flours to replicate the texture. Aim for a blend of starchy & whole grain gluten free flours like I have used in this light and fluffy gluten free pancake recipe. Too much starch and your pancake will turn out gummy, too much heavy whole grain flours and your pancake will turn out dense and heavy.
2)Enlist the help of egg free binders
Gluten helps foods maintain their shape, acting as a glue that holds food together. Without gluten your baked good is likely to just fall apart. Thats why youll find most baked gluten free goods contain eggs, even bread. Eggs are excellent binders. So what are you to do if youre egg free? There are a wide variety of excellent egg replacements but my go to is a flax egg and fruit puree.
3)Make your pancakes light and fluffy with this secret ingredient
Use a well seasoned cast iron skillet.
Why These Gluten Free Pancakes Are Great:
- These pancakes are the real deal and they are quick and easy to make! Breakfast is ready in just 15 minutes!
- This recipe is also dairy-free!
- You will also love the convenience of being able to freeze these pancakes. That way you will always have these delicious pancakes on hand!
- Gluten free flour blend -Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum, you will need to add it in. If your mix has it already, skip this.
- Baking powder – Be sure to use aluminum free. Regular baking powder has aluminum and this leaves a bitter aftertaste.
- Eggs – I used size large.
- Brown sugar – you can use regular sugar too, I just like how the brown sugar adds a slightly caramelized flavor.
- Light oil – I like to use avocado oil or grapeseed oil because they are light. You can use any light oil but do NOT use olive oil, it will not stand up to the heat.
- Non-dairy milk – I used cashew milk for this recipe. I have also had great luck with rice milk, almond milk, and regular organic full-fat milk. If you use oat milk, you can check this list to see if your oat milk is gluten free.
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Can I Freeze Gluten
Yes, you can freeze gluten-free pancakes. Always bring your gluten-free pancakes to room temperature first.
After they are at room temperature you can store them in an airtight container or a zip lock bag for up to three months.
Remember when measuring out flours for this gluten-free pancake recipe spoon your flour into your measuring cup, then level it.
Do not dip your measuring cup into the flour then level, it will be too much flour.
How To Store Your Gluten
Im sure youll instantly eat these as soon as theyre fried like I do! But any leftovers can be store in an airtight container in the fridge, once cooled.
To refresh, simply pop them in the oven at 170C for 5-10 minutes until warm, or microwave for 2 minutes until piping hot.
To freeze them, pop into an airtight container, once cooled, and store in the freezer for 2-3 months. Allow to defrost at room temperature for 3-4 hours before following the reheating guidance above.
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How To Make Homemade Pancakes Without Milk
Method
- In a mixing bowl, stir together flour, sugar, baking powder, and salt.
- In another mixing bowl, combine egg, water, and cooking oil. Add to flour mixture all at once.
- Pour about ¼ C.
- Cook until pancakes are golden brown, turning to cook second side when pancake has bubbly surface and slightly dry edges.
How To Make Gluten
- In a small bowl mash the bananas until smooth.
- In a large bowl whisk together the egg , granulated sugar, cinnamon, pure vanilla extract, and the vegetable oil together.
- Add the gluten-free flour, gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
- Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
- Fold in the mashed bananas with a spatula, until combined.
- Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
- Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. Flip/turn over the pancakes and cook the pancakes until they are golden brown.
- Top with butter, syrup, or favorite topping. Enjoy!
- Keep leftovers in an airtight container and refrigerate. Reheat the pancakes in the microwave.
- These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet, and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe plastic storage bag or air-tight container.
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Best Dairy Free Banana Pancakes Recipes
Recipe Notes. Gluten Free Flour Blend Options The best pancakes were made using the flours listed in the recipe ingredients above.I also used ready made flour blends including King Arthur Gluten Free Flour, Bobs Red Mill Gluten Free 1-1 Baking Flour, and Pilsbury Gluten Free Flour.
Dairy-free pancakes and waffles. Once youve had a scone or biscuit, its time for the main event: pancakes! Or perhaps youre a waffle-lover. Well include tips for you, too. We test our favorite standby pancake recipe, Simply Perfect Pancakes, with dairy-free alternatives for the butter and milk.
Add all remaining wet ingredients and whisk until batter is smooth. Heat a small non-stick skillet on medium-high heat. When skillet is warm, spray with cooking spray. Measure out 1/2 C of pancake batter and pour into pan slowly. Once the pancake starts to bubble on top, flip over and cook for another 60 seconds.
Ladle pancake batter onto a hot non-stick griddle or skillet. Cook over med-high heat until bubbles begin to pop and the surface of the pancakes no longer look glossy. Flip pancakes and continue cooking for 2-3 minutes or until golden brown. Serve hot with warm syrup, fresh fruit, and a dollop of vegan butter. Makes 24 medium-size pancakes.
Reader Raves For This Recipe
I originally posted this recipe on my old blog. Here is feedback from some of the readers who tried it when it was posted there.
Kelli R gave the recipe a try and only had kind words to share: This is yummy!! I just made it and we dont want to stop eating it. I will definitely make again.
M also tried this recipe, but used 3/4 cup Authentic Foods Superfine brown rice flour and 1/4 cup Pamelas gluten-free all-purpose baking and pancake mix: THIS RECIPE ROCKS!!!! My whole family loves these! What a fabulous breakfast/brunch to add to my familys repertoire!
Brooke F tried the recipe with chickpea flour and oat flour: Ive made this twice now, and freakin love it! It puffs up even higher than the wheat flour version we used to make.
Kelly I. shared the following feedback: I just made this recipe and it was absolutely delicious! I wrote a post about it on my blog and referenced your blog. Thanks for posting so many appetizing recipes!!
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Can I Make This Recipe Without Xanthan Gum
Youll see xanthan gum in a lot of my recipes as its an essential ingredient in gluten free baking. There isnt any required for this recipe as gluten-free self-raising flour usually has a little added anyway.
If you want to make this a xanthan gum free recipe, just use a gluten-free plain flour blend and add an extra 1/2 tsp of baking powder instead.
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Why Youll Love This Recipe
It doesnt get any easier than these Gluten Free Muffins!
These Gluten Free Muffins from Pancake Mix are made from only 4 ingredients
Theyre sooo simple to make.
These gluten free muffins only take 5 minutes to prep and 20 minutes to make.
You can add whatever mix ins you want.
These Muffins from Pancake Mix are kid friendly!
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Flip Quickly And Gently
The best tool for flipping pancakes is a wide, thin, flexible spatula. I like to use a plastic spatula so I dont have to worry about scratching my pan. If the spatula is too small, its hard to get under the pancake to flip it.
Even with the best spatula, theres a bit of an art to flipping pancakes. Slide the spatula under the pancake. It should slide easily. If it doesnt the pancake hasnt cooked long enough.
Lift the pancake a little. Theres no need to lift it very high off the pan. Then, using your wrist, quickly flip the pancake. Think of it more like a turn, than a flip.
Additions To The Basic Recipe
Youll see that in addition to the basic recipe I have outlined some other things you can add to your pancakes. These add both flavour and nutrients and can be included or excluded as you like.
For added flavour use ground spices such as cinnamon, ginger or mixed spice.
For added texture you could add dried fruits such as raisins, sultanas or other chopped dried fruits such as dates, prunes, apricots or even dried ginger. You can also add whole berries or mashed banana or even chocolate chips.
For added nutrients try adding milled flax seeds and/or maca powder.
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